|
|
|
| Recent Progress in Industrialization of Sichuan-Style Meat Dishes and Related Key Technologies |
| WANG Wei, ZHANG Jiamin, ZHAO Zhiping, ZHANG Rui, BAI Ting, ZHANG Yin |
| Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China |
|
|
|
|
Abstract The industrialization of traditional Chinese meat dishes has become a new way to expand its consumption channels and spaces, promote cultural communication and the development of new meat products, and cultivate new industrial growth points. The technological advancements made in meat processing and the increasing market demands for ready-to-eat and fast foods provide an incentive to accelerate the industrialization process of traditional Chinese meat dishes. Sichuan cuisine is an extremely important part of Chinese cuisine. The industrialization of Sichuan-style meat dishes involves several key steps: selection of dish type, development of new processing technologies, supporting devices and equipment, and quality and safety control. To meet the market demand, Sichuan-style meat dishes can be screened for their suitability for industrialization according to the ‘1 + 2 + 3’ principle. New technologies and products can be developed based on the modern meat processing technologies. The distinctive flavor and quality of dishes will be ensured taking into account the key factors for flavor degradation. Practical and advanced equipment will be reasonably provided according to the requirements for product processing characteristics. By referring to the mature meat processing safety control system as well as using modern quality and safety traceability technologies combined with MATEPP hurdle technology, the product quality can be ensured and the processing efficiency can be improved. This article summarizes recent studies concerning the above key technologies.
|
|
|
|
|
|
|
|
|
|
|
2020, Vol. 34 
