畜禽类预制菜加工技术研究进展

自从“新冠肺炎”疫情爆发以来，“宅经济”迅速崛起，拉动了预制菜的消费，预制菜逐渐得到了消费者的青睐。畜禽类预制菜作为预制菜的重要组成部分，面临较高的市场需求，但是目前存在产品感官、风味、安全性及标准等方面的问题，因此需要对畜禽肉原料初加工、烹调、灭菌、贮藏等加工技术进行革新，为畜禽类预制菜行业的高质量发展提供强有力的技术支撑。本文主要综述了畜禽类预制菜加工技术的研究现状，并简要概括了畜禽类预制菜现有的相关标准，以期对畜禽类预制菜加工技术及产品质量的改进和创新发展提供参考。

Processing Technology Progress on Prepared Dishes of Livestock and Poultry

Since the outbreak of COVID-19, the rapid rise of ‘home economy’ has boosted the consumption of prepared dishes, which has gradually gained popularity among consumers. As an important part of prepared dishes, prepared dishes based on livestock and poultry face high market demand. However, there are problems in sensory, flavor, safety and standards of products at present. Therefore, it is necessary to innovate processing technologies such as the primary processing, cooking, sterilization and storage of livestock and poultry meat to provide strong technical support for the high-quality development of the livestock and poultry prepared dishes industry. This review focuses on the research status of the processing technologies of livestock and poultry prepared dishes. Moreover, the existing relevant standards of livestock and poultry prepared dishes are briefly summarized. This review can provide references for the improvement and innovative development of processing technology and product quality of livestock and poultry prepared dishes.