摘要
牦牛肉作为高蛋白、高纤维、低脂肪、肉质鲜美、独特风味的肉类,对人体有着提高体质、抑制心血管疾病、提高免疫力和改善健康状态等多方面优势。牦牛肉制品因自身独特的风味和多样的制品类型,受到各地消费者的喜爱,为川青藏地区牧民提供了对外发展的机会。依据牦牛肉的原料特点,综合概述了当前牦牛肉制品的几种主要产品,即牦牛肉餐桌食品型制品、牦牛肉灌肠制品、牦牛肉火腿制品、牦牛肉干制品、牦牛肉饼和牦牛肉卤制制品六类。总结了这些制品的生产加工方法和产品现状,提出了目前存在的相关产品发展问题,以及对牦牛肉产品发展前景进行了展望。在把握影响因素的前提下,可为牦牛肉后续产业发展提供合理的建议。
Yak meat,as a meat with high protein,high fiber,low fat,delicious meat and unique flavor,has many advantages for the human body,such as improving physical fitness,reducing cardiovascular morbidity,improving immunity and improving the state of health.Yak meat products are widely loved by consumers all over the world because of their unique flavor and various types of products,which provide opportunities for herders in Sichuan,Qinghai and Tibet regions to develop externally.Here several main products of yak meat products are summarized based on the raw material characteristics of yak meat,i.e.,six types of yak meat products,namely,table food-type yak meat products,yak sausage products,yak ham products,yak meat jerky,yak meat cake and marinated yak meat products.Their production and processing methods and product status are summarized,related product development problems known to exist at present are put forward,as well as prospects for the development of yak meat products are outlooked.Under the premise of grasping the influencing factors,reasonable suggestions can be provided for the subsequent industrial development of yak meat.
作者
王瑞琪
陈天均
范文教
张浩
蔡燚
刘阳
顾思远
WANG Ruiqi;CHEN Tianjun;FAN Wenjiao;ZHANG Hao;CAI Yi;LIU Yang;GU Siyuan(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Culinary Science Key Laboratory of Sichuan Province,Chengdu 610100,China;Culinary College,Sichuan Tourism University,Chengdu 610100,China;Sichuan Provincial Key Laboratory of Artificial Intelligence in Philosophy and Social Sciences,Chengdu 610100,China)
出处
《食品科技》
CAS
北大核心
2024年第6期127-133,共7页
Food Science and Technology
基金
四川省科技厅重点研发项目(2023YFN0064)
川菜人工智能重点实验室开放基金项目(CR23Z22)
四川省高等学校重点实验室开放基金项目(HQPRKX2020Z02)
四川省自然科学基金项目(2022NSFSC0120)
四川旅游学院国家级大学生创新创业训练计划科研项目(202211552073)。
关键词
牦牛肉
牦牛肉制品
精深加工
发展方向
研究进展
yak meat
yak meat products
intensive processing
development direction
research progress
