真空低温蒸煮技术在动物源性食品中的应用进展-食品科学.PDFVIP

中国肉类食品综合研究中心 肉类研究 2016, Vol. 30, No. 12 35 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 专题论述 真空低温蒸煮技术在动物源性食品中的应用进展 * 张凯华，臧明伍 ，李 丹，张哲奇，李笑曼，陈文华 （中国肉类食品综合研究中心，北京食品科学研究院，北京 100068 ） 摘  要：真空低温蒸煮技术在保持产品风味、质构、营养品质，延长产品保质期方面优势突出，在欧美国家掀起应 用热潮，我国在相关领域开展研究较少。本文综述了真空低温蒸煮技术的起源，及其在动物源性食品品质、微生物 安全性和保质期以及营养健康等方面的应用研究进展，以期为中华传统食品和中式菜肴工业化、标准化加工提供新 的技术思路。 关键词：真空低温蒸煮技术；动物源性食品；进展；中华传统食品 A Review of Recent Advances in the Application of Sous Vide Cooking Technique in Animal-Derived Food Processing * ZHANG Kaihua, ZANG Mingwu , LI Dan, ZHANG Zheqi, LI Xiaoman, CHEN Wenhua (China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China) Abstract: Sous vide cooking has outstanding advantages in maintaining the flavor, texture, nutritional quality and extending the shelf life of foods. There has been an upsurge in the application of sous vide cooking in European and American countries, but few research efforts in this field have been reported in China. This paper reviews the origin of sous-vide cooking, and summarizes the recent progress in sous-vide cooking for improving the quality, microbial safety, shelf life, and nutritional and health benefits of animal-derived foods, aiming to provide new ideas for the industrialization and standardization of Chinese traditional meat products and Chinese meat dishes. Key words: sous vide cooking; animal-derived food; progress; Chinese traditional meat products DOI:10.15922/ki.rlyj.2016.12.007 中图分类号：TS251.51 文献标志码：A 文章编号：1001-8123 （2016 ）12-0035-06 引文格式： 张凯华, 臧明伍, 李丹, 等. 真空低温蒸煮技术在动物源性食品中的应用进展[J]. 肉类研究, 2016, 30(12