预熟制调理食品急速冷冻前后品质变化研究

Study on the quality change of pre-cooked prepared food before and after rapid freezing

选取黑椒牛肉、椒麻鸡、青花椒鱼、魔芋鸭块4款产品,利用感官评定结合电子鼻技术对4款产品在急速冷冻前和急速冷冻复热后的品质进行分析。结果表明:4款产品急速冷冻复热后的气味强度均小于急速冷冻前;4款产品急速冷冻前后产品的口感具有较明显差异;汤液多且需要较长煮制时间的菜肴所制成速冻调理食品,复热后具有更好的产品品质。

4 kinds of products including black pepper beef, pepper chicken, green pepper fish and konjac duck were selected. The quality of these 4 products before and after rapid freezing was analyzed by sensory evaluation combined with electronic nose technology. The results showed that the odor intensity of 4 products after rapid freezing was less than that before rapid freezing. The taste of 4 products was significantly different before and after rapid freezing. Frozen prepared food made from dishes with more soup and longer cooking time has better product quality after reheating.