预制菜肴工业化加工技术现状与趋势分析
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(中国农业科学院农产品加工研究所 农业农村部农产品加工与贮藏重点实验室 北京 100193)

作者简介:

张德权(1972—),男,博士,研究员 E-mail: dequan_zhang0118@126.com

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中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2022-IFST)


Analysis of Current Situation and Trends of Industrial Processing Technology for Prepared Dishes
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(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193)

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    摘要:

    菜肴是中华美食的重要组成部分,其中的预制菜肴产业方兴未艾,正成为乡村产业振兴和农业农村现代化的支柱产业。然而,当前我国预制菜肴加工存在概念模糊、技术装备落后、标准缺失等问题,严重阻碍了预制菜肴产业的健康、快速发展。本文通过系统梳理预制菜肴概念、分类、发展历程、产业规模和存在问题,提出预制菜肴亟需突破的减菌、风味发育与保持、包装与仓储物流等关键技术;针对预制菜肴工业化加工特征品质保持难、绿色加工技术缺乏与工业装备落后的问题提出发展建议,以期为预制菜肴产业健康发展提供借鉴和参考。

    Abstract:

    The prepared dish is an important part of Chinese traditional food. The prepared dish industry is growing in China, which will promote the rural industry revitalization, and agricultural and rural modernization. However, there are drawbacks in the prepared dish industry, including confused concept, backward technology and equipment, and lack of standards. These drawbacks hindered the healthy and rapid development of the prepared dish industry. This mini-review paper sorted out the concept, classification, development process, industry scale, and problems of prepared dishes. Key technologies, such as bacteria reduction, flavor maintenance, package, and storage logistics, were also proposed. Moreover, the targeted development suggestions were put forward based on a series of problems, containing the difficult quality maintenance, lack of green processing technology, and backward industrial equipment. This will provide references for the healthy development of prepared dishes industry.

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引用本文

张德权,刘欢,孙祥祥,魏相茹,杨晓月,时浩楠.预制菜肴工业化加工技术现状与趋势分析[J].中国食品学报,2022,22(10):39-47

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  • 收稿日期:2022-10-14
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  • 在线发布日期: 2022-11-24
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