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| Present Status and Future Prospects of Research on Tonur Barbecue |
| WEI Jian1, SUN Panpan2, WANG Li1, WANG Zirong3,* |
| 1.College of Life and Geographic Sciences, Kashi University, Kashi 844006, China; 2.Food and Drug Administration, Third Division of Xinjiang Production and Construction Corps, Kashi 843900, China; 3.College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China |
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Abstract Tonur barbecue is a special delicacy in Xinjiang, and because of its unique roasting procedure and taste, it is deeply loved by people. The characteristics, types and processing procedures of tonur barbecue are discussed in this paper with focuses on the effects of processing procedures on the eating quality and safety of tonur barbecue. The current status of tonur barbecue and existing problems are summarized. Finally, future trends in the processing procedure and industrial development of tonur barbecue are presented. This review is expected to provide some useful information for further study of the production and processing of tonur barbe cue in the future.
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2019, Vol. 33 
