摘要
中央厨房的发展势头猛进,同时也面临着消费者更多元的消费需求和更高的品质要求.本文综述中央厨房肉制品在热加工、储藏运输等环节中滋味物质的变化,旨在对中央厨房肉制菜品滋味的良好保存提供理论依据,保证其滋味特性的良好呈现,从而实现产品品质和经济效益的最大化,推动中央厨房产业规模化、规范化发展.
Abstract
The momentum of central kitchen development is advancing rapidly,but also facing consumers with more di-versified consumer demand and higher quality requirements.This paper summarized the central kitchen meat products in heat processing,storage and transportation,the change of product taste material,aimed to keep the central kitchen pro-duction and transportation chain on the good taste,ensurde the overall consumption experience of the central kitchen meat products,expanded the consumer market,so as to maximize the product quality and economic benefits,promote the central kitchen industry scale,standardized development.
基金项目
广东省重点领域研发计划项目(2019B020212002)
广东省岭南特色食品科学与技术重点实验室项目(2020ZDZX1015)
农业农村部岭南特色食品绿色加工与智能制造重点实验室项目()
NETL
NSTL
万方数据