摘要
畜禽肉类预制菜是指以畜禽肉为主要原料,经过加工处理后的成品或半成品,作为主食菜肴。该文基于预制菜基本特征和发展现状,比较了传统畜禽肉类烹饪菜肴与肉类预制菜工业化的特征,总结了中西传统畜禽肉类产品加工工艺,针对肉类预制菜和传统菜肴的特点,提出相应发展预制菜的技术需求和建议,以期为科技创新推动畜禽肉类预制菜产业快速发展提供参考。
Livestock and poultry meat prepared dishes refer to the finished or semifinished cooking products with livestock and poultry meat as the main raw materials,which are used as staple dishes after processing.Based on the basic characteristics and development status of prepared dishes,this paper compares the characteristics of the industrialization of traditional livestock and poultry meat cooking dishes and meat prepared dishes,summarizes the Chinese and Western traditional processing technology of livestock and poultry meat products,and proposes the technical requirements and suggestions for the development of prepared dishes accordingly.We aim to provide reference for scientific and technological innovation to promote the rapid industrial development of livestock and poultry meat prepared dishes.
作者
刘梦竹
康桦华
涂杜
韩依辛
谭庶
甄锐
徐志宏
LIU Mengzhu;KANG Huahua;TU Du;HAN Yixin;TAN Shu;ZHEN Rui;XU Zhihong(Institute of Animal Health,Guangdong Academy of Agricultural Sciences,Scientific Observation and Experiment Station of Veterinary Drugs and Diagnostic Techniques of Guangdong province,Ministry of Agriculture and Rural Affairs,P.R.China,Key Laboratory of Livestock Disease Prevention of Guangdong Province,Guangzhou Guangdong 510640;Zhaoqing Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Zhaoqing Guangdong 526238)
出处
《广东畜牧兽医科技》
2023年第3期24-29,48,共7页
Guangdong Journal of Animal and Veterinary Science
基金
广东省科技计划项目(2019B020217002,2019B020225001,2021B1212050021)
广东省现代农业产业园项目(2021,1024)
广东省农业科学院学科团队建设(202122TD)
西江实验室项目(P20211154⁃0205)。
关键词
预制菜
畜禽肉
发展
加工工艺
Prepared dishes
Livestock and poultry meat
Development
Processing technology
