不同腌制技术及其设备应用研究进展
Research progress on different pickling techniques and their equipment applications
董俊逸 1姚欢丽 2陈帅 1吕静 1许泽宇3
作者信息
- 1. 郑州轻工业大学,河南 郑州 450000;冷链食品加工与安全控制教育部重点实验室[郑州轻工业大学],河南 郑州 450000;河南省冷链食品质量安全控制重点实验室,河南 郑州 450000
- 2. 郑州轻工业大学,河南 郑州 450000
- 3. 郑州轻工业大学,河南 郑州 450000;冷链食品加工与安全控制教育部重点实验室[郑州轻工业大学],河南 郑州 450000;河南省冷链食品质量安全控制重点实验室,河南 郑州 450000;中原食品实验室,河南 漯河 462000
- 折叠
摘要
传统腌制肉方法腌制速度缓慢、腌制液不均匀,易导致肉品的口感、色泽不稳定.随着近年来研究的深入,超高压、脉冲电场等一些新技术对肉品腌制品质的改善机理逐渐被阐明,并被应用于肉品腌制中.文章综述了不同腌制技术及其设备应用研究进展,包括超声波腌制技术、真空滚揉腌制技术、变压滚揉腌制技术、超高压腌制技术、脉冲电场技术,分析其利弊以及在工业化生产中的应用,总结了目前腌制技术存在的不足,并展望了未来肉品腌制的研究方向.
Abstract
The traditional pickling method for meat has a slow pickling speed and uneven pickling solution,which can easily lead to unstable taste and color of the meat.With the deepening of research in recent years,the improvement mechanism of new technologies such as ultra-high voltage and pulsed electric field on the quality of meat pickling has gradually been elucidated and applied in meat pickling.The article reviews the research progress of different pickling techniques and their equipment applications,including ultrasonic pickling technology,vacuum rolling pickling technology,variable pressure rolling pickling technology,ultra-high pressure pickling technology,and pulse electric field technology.The advantages and disadvantages of these techniques and their applications in industrial production are analyzed,and the shortcomings of current pickling techniques are summarized.The future research directions for meat pickling are also discussed.
关键词
肉品/腌制/物理场辅助/装备Key words
meat products/pickling/physical field assistance/equipment引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据