|
|
|
| Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products |
| WANG Haoming, ZHENG Haibo, LI Jingjun, LI Xianbao, HE Yujing, ZHU Yingze |
| College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China |
|
|
|
|
Abstract Soy sauce and pot-roast meat products are a kind of traditional Chinese meat products popular among people in the country. During the transition from craft production to industrial production, the product quality has been improved thanks to continuous technical improvements. This article summarizes the technologies currently used in the three main processing steps of soy sauce and pot-roast meat products: marination (tumbling, injection, high pressure and ultrasonic), stewing (stewing in soup stock and quantitative stewing) and sterilization (thermal sterilization, microwave sterilization, ultra-high pressure sterilization, high-voltage electric field sterilization, ultrasonic sterilization, and irradiation sterilization). These technologies, especially the newly developed ones, have good performance in improving the quality of various foods including meat products and therefore they will be helpful to improve the quality of soy sauce and pot-roast meat products in order to better adapt to the needs of consumers.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
