中国食品学报2024，Vol.24Issue(2)：479-488,10.DOI:10.16429/j.1009-7848.2024.02.043
中央厨房肉制菜品的滋味变化研究进展
The Taste Change of Meat Dishes in the Central Kitchen
摘要
Abstract
The momentum of central kitchen development is advancing rapidly,but also facing consumers with more di-versified consumer demand and higher quality requirements.This paper summarized the central kitchen meat products in heat processing,storage and transportation,the change of product taste material,aimed to keep the central kitchen pro-duction and transportation chain on the good taste,ensurde the overall consumption experience of the central kitchen meat products,expanded the consumer market,so as to maximize the product quality and economic benefits,promote the central kitchen industry scale,standardized development.关键词
中央厨房/肉制品/滋味物质Key words
central kitchen/meat products/taste substances引用本文复制引用
陈佩文,杨娟,赵文红,李湘銮,刘巧瑜,白卫东..中央厨房肉制菜品的滋味变化研究进展[J].中国食品学报,2024,24(2):479-488,10.基金项目
广东省重点领域研发计划项目(2019B020212002) （2019B020212002）
广东省岭南特色食品科学与技术重点实验室项目(2020ZDZX1015) （2020ZDZX1015）
农业农村部岭南特色食品绿色加工与智能制造重点实验室项目 （）
