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| Progress in Processing Technology for Prepared Dishes with Smoked Dry-Cured Meat |
| CHEN Xinxin1,2, ZHANG Chunjiang2, ZHANG Hong2, LIU Chengguo1,* |
| 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract The processing quality and characteristics of smoked dry-cured meat are outlined in the paper. The current situation of the development of prepared dishes with smoked dry-cured meat and other prepared meat products with respect to raw material selection, smoked dry-cured meat pretreatment, garnish selection, thermal processing optimization, selection of packaging and sterilization methods is described. The critical bottleneck problems encountered during the processing of prepared dishes with smoked dry-cured meat are analyzed, and some solutions for these problems are discussed.
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