传统酱卤禽肉制品卤煮过程中的火候机制研究

项目名称： 传统酱卤禽肉制品卤煮过程中的火候机制研究

项目编号： No.31271895

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 赵改名

作者单位： 河南农业大学

项目金额： 75万元

中文摘要： 酱卤肉制品起源于中国传统烹饪文化，是中国最具代表性的传统肉制品，其技术核心在于火候的控制。然而，火候的作用机制一直缺乏研究，对火候的控制一直依赖经验，成为制约酱卤肉制品生产技术现代化改造的科学难题。为此，本项目以鸡肉为研究对象，以卤鸡制品加工为模型，从研究卤煮过程中火候制度对卤鸡产品理化指标和品质特性变化的影响规律入手，建立火候制度对卤鸡产品理化指标和品质特性影响的动力学模型，构建火候、产品理化指标和品质特性三者之间的关系模型，采用理化和结构分析手段研究卤煮火候制度对产品理化指标变化的作用机理，揭示火候制度对卤鸡产品质构、风味等品质特性影响的内在机制，阐明鸡肉卤煮过程中风味、质构等品质指标的变化机理，揭示酱卤禽肉制品卤煮过程的火候机制。本项目的实施将为我国酱卤肉制品产业的现代化工艺改造提供理论支撑，并为其它酱卤肉制品加工理论研究提供经验与思路。

中文关键词： 酱卤禽肉制品；卤煮；火候；模型构建；

英文摘要： Traditional Chinese pot-stewed meat products originated from Chinese cuisine cultures is the typical representative of traditional meat products, and its key technology is the control of duration and degree of heating. However, very limited work on the mechanism of duration and degree of heating has been done resulting its control mainly on experiences. It has become the key scientific problems restricting the modern production. Taking chicken as research object and pot-stewed chicken product processing as a model，the project starts with the effect of cooking degree on changes of physico-chemical indexes and quality characteristics of the pot-stewed chicken products, establishes the dynamic models reflecting the effect of cooking degree on physicochemical indexes and quality characteristics, and builds the relationship among cooking degree, physicochemical indexes and quality characteristics, and explains the alterations of texture, flavour and quality characteristics during cooking using physicochemical and structure analysis, and furthermore putforwards the mechanism of cooking degree on pot-stewed poultry products. The project will provide theoretical support for modernization of traditional pot-stewed meat products, and it maybe possible for presenting experiences and ideas for other traditional pot-stewed m

英文关键词： traditional Chinese stewed poultry meat products；stewed；cooking degree；model building；