随着人们生活水平的提高以及科技的发展，人们对传统食品依赖的同时对食物的追求也更趋向于营养、方便和安全化，中式传统菜肴方便食品越来越受到人们的青睐。但是中式传统菜肴方便食品相较于传统菜肴往往存在色泽、风味、质地和滋味不足的问题，因此怎样改善这些问题是中式菜肴方便食品研究的热点。本文介绍了近年来国内外方便食品的研究现状，对中式传统菜肴方便食品进行了分类，并对速冻、真空冻干、罐头类以及其他类型的菜肴方便食品在制作方法和改善其色泽、风味、质地和滋味的方法进行了综述，介绍了在中式传统菜肴方便食品生产中的新方法、新技术、新问题，概括了中式传统菜肴方便食品工业化生产中的发展对策并对其未来的发展趋势进行了展望。%Recently, the demands for Chinese food, especially for convenience food and nutritious food have been growing continuously all over the world. Traditional Chinese convenience food with industrial technology becomes more and more popular. However, traditional Chinese convenience dishes have several problems including color variation, lacking of flavor, poor texture and bad taste when compare to the traditional Chinese dishes. How to resolve these problems is the current research hotspot. In this paper, the research status at home and abroad are introduced. The convenience foods are classified and in the meanwhile the related research of the traditional Chinese industrial production and advanced treatment about its color, flavor, texture and tastes are reviewed. Moreover, the method, technology and new problems which appeared at the industrialization of the traditional Chinese convenience food are discussed. Furthermore, the development measure and trend of traditional Chinese convenience food have been generalized and predicted.
展开▼
