檸檬風味料在肉制品中的應用

尚丹 韋永樂 周明光 李向飛 李林軒

河南省科瑞食品技術有限公司 河南鄭州 450052

西班牙西蘭科技公司 西班牙瓦倫西亞 46018

摘要：以天然檸檬精油為基礎風味料，以雞肉、牛肉和豬肉（羊肉）為主要原料，介紹檸檬雞排、檸檬黑椒牛排、檸檬調理肉片的制備方法。該產品的測試數據表明，84%受測者對該產品有購買意愿，對產品的口感和風味評價較高；結合牛排的口感和出品率要求，優化了牛排的工藝和配方，以豬肉片為例，對該類產品的的制備方法進行了優化實驗。文中3種產品的應用實例，涵蓋了市場上比較常見的調理肉制品產品類別和加工方式，有一定的代表意義。

關鍵詞：檸檬風味料；檸檬精油；檸檬雞排；檸檬黑椒牛排；調理肉片

Application of lemon fl***or materials

in meat products

SHANG Dan, WEI Yongle, ZHOU Min***g,

LI Xiangfei, LI Linxuan

Abstract:Natural lemon essential oil was taken as basic fl***or material, and chicken, beef and pork (mutton) were taken as main raw materials, and the preparation method of lemon chicken steak was introduced. The test data of the product indicated that 84% of the test subjects had the intention to purchase the product, and the evaluation of taste and fl***or of products was high. combined with the taste and yield requirements of steak, the technology and formula of steak were optimized. Pork slices was taken as an example, the preparation method of this kind of product was conducted to optimized experiment. Application examples including three kinds of products covered common product types and processing methods of conditioning meat products in the market, and they had a certain representative significance.

Key words: lemon fl***or materials; lemon essential oil; lemon chicken steak; lemon black pepper steak; conditioning meat slice

備注：此文章發表在《肉類工業》2021年第6期（P35-38）