低钠休闲干腌肉制品加工技术研究进展.pdfVIP

中国肉类食品综合研究中心 肉类研究 2016, Vol. 30, No. 09 29 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 专题论述 低钠休闲干腌肉制品加工技术研究进展 * 惠 腾，彭增起 ，张 露，张雅玮 （国家肉品质量安全控制工程技术研究中心，食品营养与安全协同创新中心，南京农业大学食品科技学院，江苏南京 210095 ） 摘  要：干腌火腿凭借其独特的风味和口感深受世界人们所喜爱。随着人们饮食要求和饮食安全意识的提高以及食 品工业科技的发展，国内外干腌火腿行业面临着不断的挑战和革新。因此，本文在简单的介绍了干腌火腿的地理分 布和历史之外，主要讨论了国内外干腌火腿面临状况、存在问题、研究现状，并对干腌肉制品加工新技术在未来的 发展做出了展望。 关键词：干腌肉制品；地理分布；存在问题；研究现状；加工新技术 Progress in Processing Technologies for Low-Sodium Dry Cured Meat Snacks HUI Teng, PENG Zengqi*, ZHANG Lu, ZHANG Yawei (National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: Dry cured ham is popular among people all over the world due to its unique flavor and taste. With increasing dietary requirements and food safety awareness of people as well as with the development of food science and technology, the dry cured ham industry continuously faces challenges and innovations. The aim of this article is therefore to make a brief introduction of the geographical distribution and history of dry cured ham with special focus on the current status and problems in the development of dry cured ham. Moreover, we also discuss the development of new processing technologies for dry cured meat products in the future. Key words: dry cured meat products; geographical distribution; existing problems; current status; new processing technologies DOI:10.15922/ki.rlyj.2016.09.006 中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123 （2016 ）09-002