冷冻工艺对中式预制菜肴品质的影响及提升策略研究  

Study on the Freezing Technology and Quality Control Strategy of Chinese Prepared Dishes

作　　者：韦舟平 WEI Zhouping(Changzhou Technical Institute of Tourism&Commerce,Changzhou 213032,China)

机构地区：[1]常州旅游商贸高等职业技术学校,江苏常州213032

出　　处：《现代食品》2023年第1期28-30,共3页Modern Food

摘　　要：随着现代食品加工技术的发展,冷链运输产业的逐渐成熟和完善,以及人们生活节奏的不断加快,美味可口、营养丰富的中式预制菜肴也得以迅猛发展。但是,中式预制菜肴由于冷冻工艺处理不当,在贮藏和运输期间极易出现风味失真、腐败变质等现象,严重影响着菜肴的品质和消费者的饮食体验。基于此,本文在明晰中式预制菜内涵的基础上,综合分析了冷冻工艺对中式预制菜肴品质的影响,并探索优化冷冻工艺来提升中式预制菜肴品质的有效策略。With the development of modern food processing technology, the gradual maturity and improvement of the cold chain transportation industry, and the accelerating pace of people’s life, delicious and nutritious Chinese prepared dishes have also been rapidly developed. However, due to improper handling of the freezing process, Chinese prepared dishes are prone to flavor distortion, corruption and deterioration during storage and transportation, which seriously affects the quality of dishes and the eating experience of consumers. Based on this, on the basis of clarifying the connotation of Chinese prepared dishes, this paper comprehensively analyzes the influence of freezing technology on the quality of Chinese prepared dishes, and explores effective strategies to optimize the freezing technology to improve the quality of Chinese prepared dishes.

关 键 词：中式预制菜肴 冷冻工艺 品质 控制策略 

分 类 号：TS972.24[轻工技术与工程]