【摘要】 综述了以肉类和其它原料混合通过挤压膨化技术生产食品的研究进展。挤压食品的原料一般以谷物类为主,谷物类一般缺乏赖氨酸和含硫氨基酸,肉中富含赖氨酸和蛋氨酸,因此以肉类为主要原料制成的挤压膨化产品能有效提高产品的营养价值。目前国内市场上的挤压膨化肉制品较少,有开发前景。这些肉类包括鸡肉、牛肉和鱼肉等。更多还原

【Abstract】 The raw material of extruded products is mainly cereal,which is lack of lysin and methionine,while there are a plenty of them in the meat.So the extruded meat products should be more nutritional than cereal extruded products.In this paper,the development of the extruded food of meat including chicken,beef and fish,combined with other elements was reviewed.更多还原