【摘要】 酱卤肉制品历史悠久,因其具有浓厚的香味、独特的风味和鲜亮的色泽,成为了深受我国居民喜爱的一种传统肉制品,近年来酱卤肉制品逐步转向工业化生产,关于酱卤肉制品的风味研究也越来越深入。文章综述了酱卤肉制品加工过程中通过美拉德反应、风味前体物质的反应机制和香辛料的添加形成的风味机理,及其在不同加工条件下风味的变化,为酱卤肉制品在工业化生产中的风味改善提供了理论基础。更多还原

【Abstract】 Braised meat product has a long history, because of its strong fragrance, unique flavor and bright color, it has become a kind of traditional meat product favored by Chinese residents. In recent years, braised meat products have gradually turned to industrial production, and the research on the flavor of braised meat products has become more and more in-depth. In this paper, the Maillard reaction, the reaction mechanism of flavor precursor substances and the addition of spices during the processing of braised meat products are reviewed, and the flavor changes under different processing conditions are also reviewed, which have provided a theoretical basis for the flavor improvement of braised meat products in industrial production.更多还原