冷冻家禽类预制菜加工及复热技术研究进展

预制菜是指以农、畜、禽、水产品为原料，经过标准化生产得到的成品或半成品。随着宅经济、家庭小型化和生活节奏的改变，预制菜行业迅猛地发展起来。家禽预制菜是预制菜行业的重要分枝，市场上主要的产品有冷冻形式的白切鸡、椒麻鸡、盐焗鸡等卤煮类产品；也有道口烧鸡、辣子鸡丁等常温保藏类；还有盐水鸭等低温保藏食品。加工技术和复热技术良莠不齐，原料控制、腌制入味、熟化工艺和匹配的设备等影响着产品的质量；特别是冷冻类预制菜，复热技术和程度对菜品的品质影响较大，缺乏家禽预制菜肴和复热技术的理论研究。本文综述了加工技术以及复热技术对冷冻家禽预制菜的影响，为改善家禽预制菜的食用品质提供理论支撑，同时为进一步研发新式家禽预制菜提供思路。

Advances in processing and reheating technologies for frozen prepared poultry foods

Prepared foods are finished or semi-finished products through standardized processing of raw materials from agricultural, livestock, poultry, or aquatic products. With the evolution of the home economy, family miniaturization and life pace, the prepared foods industry has developed rapidly. Prepared poultry foods are an important part of the prepared food industry. The main products in the market are frozen white-cut chicken, frozen pepper chicken, frozen salt-baked chicken, and other frozen marinated products; there are also products preserved at room temperature such as Daokou roast chicken and spicy diced chicken; furthermore, low-temperature preservation foods such as boiled salted duck are also included. The level of processing and reheating technologies are of varying quality, of which the management of raw materials, marination and flavoring, maturation processes, and matching equipment affect the product quality; in particular, the technology and degree of reheating have a greater effect on the quality of prepared frozen foods, however, there is a lack of theoretical research. This paper reviewed the influence of processing and reheating technologies on prepared frozen poultry foods to theoretically support the edible quality improvement of prepared poultry foods, and provide ideas for prepared foods enterprises, central kitchens and families to obtain safe and high quality frozen prepared poultry foods.