Prepared foods, also known as ready-to-prepare foods, refer to agricultural, livestock, and aquatic products as raw materials, which are properly conditioned and packaged, and stored in frozen (-18°C), refrigerated (below 7°C) or controlled atmosphere, etc. Treat products that can be stored and sold at room temperature and can be eaten directly or after simple processing or heat treatment before consumption.
Prepared foods is essentially a kind of convenience food, which has the characteristics of convenience, speed, delicious flowers, nutrition and safety. Because of its high added value and demand for localized taste, it is recognized as one of the products with development potential in the domestic food industry. With the innovation of process technology, the improvement of the cold chain circulation system, the update of packaging materials and the development of high-efficiency thawing equipment, the new type of prepared food has an infinitely broad market prospect. The fried conditioned food has the advantages of unique flavor, simple conditioning and edible, can be stored at room temperature, etc., and can be accepted by the majority of consumers. In today's fast-paced life, although people have mixed opinions on it, there is no doubt about it. The representative bulk fried seasoning foods such as fried instant noodles, fried French fries and fruit and vegetable chips have become indispensable to people. food.
Frying technology can be divided into three categories: atmospheric frying, reduced pressure frying and high pressure frying.
The pressure in the oil kettle for normal pressure frying is the same as the ambient atmospheric pressure, and it is usually open. Therefore, atmospheric frying is more suitable for frying grain food. Such as the dehydration of fried cakes, fried bread, fried instant noodles, etc.
Low-pressure frying, also known as using a vacuum frying machine, is a process in which food is fried, dehydrated and dried in edible oil to fully evaporate the moisture in the raw materials. The frying temperature in the frying kettle is generally below 100 °C, and the vacuum degree is 92~98.7 kPa. The method can keep the product in good color, shape and crispness, and the deterioration degree of the product and oil will be correspondingly reduced due to the low oxygen environment, and the loss of nutrients will be less.
High-pressure frying is a frying method in which the pressure in the fryer is higher than normal pressure. High-pressure frying can solve the problem of affecting food quality due to long-time frying. This method has high temperature, less volatilization loss of moisture and oil, and the product is crispy on the outside and tender on the inside. It is most suitable for frying meat products, such as fried chicken legs, fried Steak etc.
There are significant differences between microwave heating and traditional heating, mainly due to the difference in heating form and heating speed, resulting in different distribution of food heat energy and moisture, thus affecting the inherent quality of food. Traditional heating needs to heat the environment and the heat medium, and it takes a longer time to reach the required heating temperature, while microwave heating can directly absorb microwaves and heat the food immediately. Microwave heating of food is through the alternating periodic changes of the electric and magnetic fields of microwaves so that the dipole molecules (such as water, protein, etc.) in the food continue to rotate back and forth with the change of the magnetic field, friction, collision, vibration, extrusion, etc. The action of the kiln generates heat energy, so that the food is heated, the heating speed is fast, the time-consuming is short, and the obtained product is of high quality. Combining microwave and vacuum frying can not only dehydrate quickly in a short period of time, but also maintain the quality of products under negative pressure conditions, so as to realize microwave efficient frying of Prepared foods.
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