滚揉技术在肉制品加工中的应用研究进展

为进一步促进滚揉技术在现代肉制品加工中的应用，本文在阐明滚揉技术工作原理及其主要影响因素（真 空度、滚揉温度、滚揉时间、转速及滚揉方式）基础上，分析滚揉技术在肉制品加工中的应用现状以及滚揉技术与 现代食品加工新技术的联合应用研究进展。通过分析发现，滚揉技术在传统腌腊肉制品、西式肉制品和预调理肉制 品加工中的应用研究较多；在与食品加工新技术联合应用方面，主要有超声波、充气变压、脉动真空技术与滚揉技 术联合应用的报道。总之，滚揉技术在肉制品加工中的应用主要集中在产品品质改良和质量安全控制方面。

Recent Progress in Application of Tumbling Technology in Meat Processing

To promote further application of tumbling technology in modern meat products processing, the working principle and main parameters (vacuum degree, tumbling temperature, tumbling time, rotation speed and tumbling methods) of this technology are described in this review, and the current status of the application of tumbling technology in meat processing is summarized together with recent progress its joint application with new modern food processing technologies. Our analysis shows that rolling technology has been mainly used in the processing of traditional Chinese cured meat products, western-style meat products and pre-conditioned meat products. The modern food processing technologies that have been applied with tumbling technology mainly include ultrasonic, aerated pressure, and pulsed vacuum technologies. In short, the application of tumbling technology is mainly focused on meat product quality improvement and quality and safety control.