腌制技术在水产品加工中的应用研究进展

    Research progress on the application of curing technologies in aquatic product processing

    • 摘要:
      背景 中国腌制水产品产业发展历史悠久,市场需求广阔,但传统腌制技术存在加工周期长、产品品质可控性差等问题,制约了水产品绿色加工与品质提升的产业发展需求。因此,高效、智能、绿色的新型辅助腌制技术是水产品加工领域的重点研究方向。
      目的 本文旨在系统梳理现阶段水产品腌制加工技术的研究进展,归纳传统腌制技术的工艺特征,重点剖析各类新型辅助腌制技术的研究现状及应用效果,为水产品腌制工艺优化、品质调控及产业化绿色升级提供理论依据和技术参考。
      进展 在水产品加工领域,当前的腌制技术已形成以传统腌制技术为基础、新型辅助腌制技术为创新主体、复合协同腌制技术为发展方向的技术体系。传统腌制技术虽然发展成熟,但存在明显的生产应用局限,如生产效率低、耗能过大等。而依托物理场、生物酶改性等加工手段,真空滚揉、超高压、超声波、脉冲电场、高压静电场、酶解等新型辅助腌制技术,以及多技术耦合联用的复合型协同腌制技术,可有效弥补传统工艺的不足,同步提升腌制效率和产品品质。
      结论 水产品腌制技术加工工艺持续迭代创新,实现工艺优化与品质升级,新型辅助腌制技术及复合协同辅助腌制技术具备良好的产业化应用潜力。未来需持续深耕腌制技术智能化改良、绿色工艺开发等研究,突破传统加工技术瓶颈,推动水产腌制加工产业向标准化、高效化、绿色化高质量发展。

       

      Abstract:
      Background China boasts a long-standing history of the cured aquatic products industry paired with broad market demand. However traditional curing technologies suffer from prolonged processing cycles and inadequate quality control, which impedes the advancement of eco-friendly processing and quality improvement within the industry. Accordingly, high-efficiency, intelligent and environmentally benign auxiliary curing technologies have emerged as core research focus in this research area.
      Objective This paper aims to systematically sort out the current research progress of curing technologies for aquatic products, summarize the technological characteristics of traditional curing technologies, and emphatically analyze the research status and application effects of various novel auxiliary curing technologies, so as to provide theoretical basis and technical references for process optimization, quality regulation and industrial green upgrading of aquatic product curing. Progress A technical system for curing technologies has been formed for aquatic product processing, with traditional curing technologies as the foundation, novel auxiliary curing technologies as the core innovation carrier, and composite synergistic curing technologies as the future development orientation. Though maturely developed, traditional curing technologies have obvious limitations in practical production, such as low production efficiency and excessive energy consumption, etc. Relying on processing approaches such as physical field treatment and enzymatic modification, novel auxiliary curing technologies including vacuum tumbling, ultra-high pressure, ultrasound, pulsed electric field and high-voltage electrostatic field, as well as composite synergistic curing technologies integrating multiple coupled technologies, can effectively overcome the drawbacks of conventional processes, and simultaneously improve curing efficiency and product quality.
      Conclusion Aquatic product curing technologies keep evolving with continuous innovation to realize process optimization and quality improvement. Both novel auxiliary curing technologies and composite synergistic approaches exhibit great industrial application potential. Moving forward, further research on intelligent upgrading of curing technologies and the exploitation of green processing routes is urgently needed to break through the bottlenecks of conventional processing technologies and drive the aquatic curing industry toward standardized, high-efficiency, eco-friendly and high-quality sustainable development.

       

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