菜肴类预制调理食品的开发及品质研究进展-《中国调味品》

文章信息/Info

Title:: Development and quality research progress of prepared foods of dishes

摘要:: 快节奏的生活方式与营养健康的饮食理念使得预制调理食品得到发展，而预制调理食品的出现使得中式菜肴的工业化生产得到推进。本文从菜肴类预制调理食品的开发研究现状展开介绍，并对预制调理食品的品质变化以及控制方法进行综述，原料方面包括蔬菜的护色与保脆，肉类的脂肪氧化及其控制；微生物防控方面包括杀菌方法与包装方式。并对风味物质测定与分析的相关研究做出总结，希望为菜肴类预制调理食品的进一步研究以及中式菜肴的标准化与工业化生产提供参考。

Abstract:: the fast-paced lifestyle and the concept of nutritious and healthy diet have led to the development of prepared food, while the appearance of prepared food has led to the development of Chinese cuisine. This article introduced the research status of the development of prepared food, and the quality control method of prepared food were reviewed, the raw material aspects including vegetables’ protecting of color and crisp, meat fat oxidation; Microbial prevention and control methods include sterilization methods and packaging methods, and also the related research on the determination and analysis of flavor substances is summarized, which are expected to provide references for further research on prepared food and industrial production of Chinese cuisine