现代食品
現代食品
현대식품
Grain Distribution Technology
2015年
19期
78-80
,共3页
肖冰%左姣丽%吴雯倩%张慧林
肖冰%左姣麗%吳雯倩%張慧林
초빙%좌교려%오문천%장혜림
方便米饭%制作工艺%品质
方便米飯%製作工藝%品質
방편미반%제작공예%품질
Chicken%Natural preservative%The quality of
方便米饭是当下的一种新兴方便食品，本文从方便米饭发展研究历程、研究状况、方便米饭的基本制作流程、主要操作要点、以及对成品方便米饭的评价与测定方法和目前方便米饭仍存在的一些问题等六个方面进行了概述，并展望了未来方便米饭的发现趋势和前景。
方便米飯是噹下的一種新興方便食品，本文從方便米飯髮展研究歷程、研究狀況、方便米飯的基本製作流程、主要操作要點、以及對成品方便米飯的評價與測定方法和目前方便米飯仍存在的一些問題等六箇方麵進行瞭概述，併展望瞭未來方便米飯的髮現趨勢和前景。
방편미반시당하적일충신흥방편식품，본문종방편미반발전연구역정、연구상황、방편미반적기본제작류정、주요조작요점、이급대성품방편미반적평개여측정방법화목전방편미반잉존재적일사문제등륙개방면진행료개술，병전망료미래방편미반적발현추세화전경。
Nowadays, We have more kinds of food and the food technology is developing increasingly. For meat food, people pay more and more attention to the taste, nutritional value and safety. Compared with hot fresh chichen, cold fresh chicken have more advantages on aspects of nutritional senses health and so on. It becomes more and more popular. While if the processing or storage conditions is not proper, the characteristics of the chicken will become bad. The use of preservatives can effectively reduce the chicken quality loss and enhance security. Meanwhile, on the basis of maintain quality characteristics,natural preservatives can guarantee food safety. So the research of natural preservatives and the better composite method of the chilled chicken attracted more attention.
