Eight technological advances and ten technical problems in China's convenience food industry in 2021-2022

Eight technological advances and ten technical problems in China's convenience food industry in 2021-2022

1.
Eight technological advances

1.
Upgrade steamed noodle technology and extrusion technology to effectively improve the quality
of non-fried noodles and fresh noodles.

2.
Apply non-fried crispy process to reduce the residue
of fat in food.

3.
Start the development of appropriate control technology for the deterioration of the quality of prefabricated dishes to restore the fresh taste
of prefabricated dishes like cooking in the kitchen.

4.
Improve the rewarming technology of frozen and refrigerated food, so that the application of family kitchen is more time-saving and labor-saving
.

5.
The application of exquisite structure molding technology and rapid continuous printing technology integration significantly improves the sensory characteristics
of frozen and refrigerated food.

6.
Use aroma analysis, sensory evaluation and other technologies to solve the problem
of high-simulation restoration of traditional snacks, classic time-honored brands and folk handicraft flavors.

7.
Using the molecular conditioning technology of smell-taste interaction and salty umami, we can initially solve the industry problem
between scientific "three reductions" and balanced taste.

8.
Improve the continuous vacuum and surface technology, apply the simultaneous response linkage technology of the mother and daughter machine, and develop an automatic production line that simulates the hand-rolled noodle process and an automatic production line
with fresh noodle continuity and large output.

2.
Ten technical problems

1.
"Three reductions" product flavor fidelity and texture maintenance technology
.

2.
Palatability technology
applied to whole grains and new resource foods in convenience foods.

3.
The regulation method of starch aging (rebirth) of prepared vegetables at room temperature, and the problem
of flavor change and taste decline caused by cooking caused by secondary heating.

4.
Rapid cooling technology and high-fidelity reduction technology
in the processing of prepared vegetables.

5.
Color protection and reduction technology
of vegetable convenience foods.

6.
Raw material reduction pretreatment technology
.

7.
Microwave product uniform reheating technology
.

8.
Flavor pre-compensation technology and directional controlled release technology
of flavor.

9.
Analysis of characteristic flavors and maintenance skills of "pot gas" in the industrialization of special dishes
.

10
.
The applicability of automatic molding equipment for convenient food, as well as the modularity and compatibility and stability of the production line.

(Edited by Li Chuang)