摘要
预制菜省去了传统食材加工、处理等复杂步骤,具有便捷、高效、口味还原度高的优点。介绍预制菜国内外研究进展,分析即食食品、即热食品、即烹食品和即配食品的特点及研究情况,结合存在的问题提出强化质量安全意识、完善食品检验检测体系、重视创新产品研发等对策。
Prepared vegetables have the advantages of convenience,efficiency and high degree of taste reduction,eliminating the complicated steps of traditional food processing and treating.This paper introduces the research progress of prepared vegetables at home and abroad,analyzes the characteristics and research situation of ready-to-eat food,instant hot food,instant cooked food and instant prepared food,and puts forward countermeasures to strengthen the awareness of quality and safety,improve the food inspection and testing system,and pay attention to the research and development of innovative products based on the existing problems.
作者
王丹
黄雨濛
鲁明
WANG Dan;HUANG Yumeng;LU Ming(Fuxin Xiaodonngbei FoodCo.,Ltd,Fuxin Liaoning 123000,China;Fuxin Industrial Technology Research Institute,Fuxin Liaoning 123000,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)
出处
《农业科技与装备》
2023年第2期40-41,共2页
Agricultural Science & Technology and Equipment
基金
辽宁省揭榜挂帅重点项目“辽宁典型粗粮精深加工技术及产业化示范”(2022JH1/10400019)。
关键词
食品加工
预制菜
即食食品
研究
进展
food processing
prepared vegetables
ready-to-eat food
study
progress
