肉类预制菜肴的品质提升与控制策略研究  

Research on the Quality Improvement and Control Strategy of Meat Prepared Dishes

作　　者：黄骏 HUANG Jun(Xiamen Industrial-Commercial&Tourism School,Xiamen 361000,China)

机构地区：[1]厦门工商旅游学校,福建厦门361000

出　　处：《食品安全导刊》2023年第16期42-44,共3页China Food Safety Magazine

摘　　要：近些年随着人们生活节奏的加快以及饮食习惯的变化,营养丰富、美味可口、食用方便的预制菜肴也得以快速发展,同时消费者对预制菜肴的营养、健康、卫生要求也越来越高。本文以中式肉类预制菜肴为例,在分析肉类预制菜肴内涵的基础上,分析肉类预制菜肴品质的影响因素,并从食材、加工技术、冷冻、贮藏、包装和运输等方面出发,探索肉类预制菜肴的品质提升与控制策略,旨在为我国预制菜肴产业的健康发展提供参考。In recent years,with the acceleration of people’s life rhythm and changes in eating habits,prefabricated dishes that are rich in nutrition,delicious and convenient to eat have also developed rapidly.At the same time,consumers have higher and higher requirements for nutrition,health and hygiene of prefabricated dishes.This paper takes Chinese-style pre-prepared meat dishes as an example.On the basis of analyzing the connotation of pre-prepared meat dishes,it analyzes the factors that affect the quality of pre-prepared meat dishes.Starting from the aspects of ingredients,processing technology,freezing,storage,packaging,and transportation,the quality improvement and control strategy of meat prefabricated dishes aims to provide a reference for the healthy development of China’s prefabricated dishes industry.

关 键 词：肉类菜肴 预制菜肴 品质提升 品质控制 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]