中式预制肉类菜肴烹饪加工过程中的品质变化途径及品质提升策略

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DOI：10.3969/j.issn.1000-9973.2025.08.031

引文格式：，等.中式预制肉类菜肴烹饪加工过程中的品质变化途径及品质提升策略[J.中国调味品，2025，50（8）： 226-233. SUN J，FANG X W， ZHAOJY，et al.Quality change pathways and quality enhancement strategies during cooking and processing of Chinese-style prepared meat dishes[J].China Condiment，2025，5O（8）：226-233.

Abstract： With the continuous acceleration of people's pace of life and the demand for convenient food， the prepared food industry is developing rapidly. Among these products， prepared meat dishes with meat as the main ingredient are an important part of the current market. During the production of prepared dishes，the color，texture，volatile flavor compounds and microorganisms change，which affects their sensory and storage qualities. In this paper，the quality changes of Chinese-style prepared meat dishes during cooking and the technical improvement means are reviewed. Through vacuum low-temperature cooking，ultrasonic treatment and enzymatic treatment，the sensory and edible qualities of prepared dishes are enhanced. Furthermore，optimizing packaging and storage conditions through the methods such as rapid freezing with liquid nitrogen， vacuum packaging and modified atmosphere packaging can help maintain the quality and flavor of prepared dishes. This paper is expected to provide new approaches and ideas for the production and quality enhancement of prepared meat dishes.

Key words：prepared dishes；meat dishes；preprocessing technology;quality changes

预制菜是一种以农、畜、禽、水产品为主要原料，经过前处理加工得到的便捷食品[1]。（剩余18239字）