食品科学 ›› 2005, Vol. 26 ›› Issue (7): 247-251.

• 专题论述 • 上一篇    下一篇

中国传统肉制品的现代化

 励建荣   

  1. 浙江工商大学食品、生物及环境工程学院 浙江省食品安全重点实验室
  • 出版日期:2005-07-15 发布日期:2011-09-19

The Modernization Review on Traditional Chinese Meat Products

 LI  Jian-Rong   

  1. College of Food Science, Biotechnology and Environmental Engineering ,Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province
  • Online:2005-07-15 Published:2011-09-19

摘要: 本文对我国传统肉制品的种类、优点以及当前它在加工工艺、加工设备、产品品质等方面存在的问题进行了概述。指出传统肉制品只有在保留其原有特色的前提下,通过政府支持引导、广大企业以及科研工作者的努力,利用现代高科技手段不断完善自己,才能完成其现代化进程。

关键词: 中国传统肉制品, 优点, 问题, 现代化

Abstract: The varieties, advantages, disadvantages and the problems of processing technology , equipment of traditional chinesemeat products were reviewed. Industrialization of the traditional Chinese meat products would be the only way to solve theproblem. In this program, the original characteristics of the traditional meat products should be kept, ovhile the enterprises shouldcooperate with research institutions to make use of the modern Hi-Tech.

Key words: traditional Chinese meat products, advantage, disadvantage, modernization