预制菜加工副产物综合利用前景分析

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中图分类号：TS209 文献标志码：A 文章编号：1008-0864（2025）07-0150-11

ComprehensiveUtilizationofPreparedDishes Processing By-products：A Review

WANGZiqi，CHENJieyao，CHENPei，DUBing，HUANGWeijuan （CollegeofFood Science，SouthChina Agricultural University，Guangzhou 51O642，China）

Abstract：Withthe marketforprepared dishesflourishing，the processing of prepared dishes produces agreatdeal of by-products.Mostby-products are inedible，so theyare usuallydiscardedduring food preparation.Current treatments of byproducts from prepared dishes industry waste resources and decrease economic profits，so more efcient solutions to utilize these byproducts are sought. By-products from prepared dishes processing are inexpensive， nutrient-rich andvary widelyinchemical composition such asproteins，dietary fiberand minerals.The prepared dishes sources including poultryand livestock，aquatic products，and fruits and vegetables were reviewed.The comprehensive knowledge and information on thedevelopment andutilization of by-products wereprovided from prepared dishes processing industry，including determination of their main functional components，extraction and applications，which should providevaluable reference and theoretical basis for the further optimization and development of by-product resources of prepared dishes.

Key words：prepared dishes；by-products；livestock and poultry；aquatic waste;fruitand vegetable waste

随着人们生活方式的改变、生活节奏的加快，方便快捷、品种丰富的预制菜逐渐成为大众的选择，如今，预制菜行业发展态势迅猛。（剩余19691字）