Method food

Author: Chen Jie
Publisher:
Publish Date: 2000-06-01
Features: Currently, convenient food has become one of the most creative and diverse fields in modern food production, with rapid development. In recent years, with the continuous improvement of people's living standards, the acceleration of life pace, and changes in consumption structure in China, the demand for convenient, fast, nutritious, and hygienic food has been increasing. The domestic industry of convenient food has also attracted attention from academia and food production enterprises. This book primarily discusses in detail the principles of processing, manufacturing methods, main equipment, influencing factors, and development prospects of various convenient foods, including convenient staple foods, frozen convenient foods, breakfast cereals, convenient snacks mainly based on puffed products and French fries, as well as soft canned foods. Among the 11 major categories mentioned above, fast food and microwave food are included in this series of books, while other products have been published in separate monographs and are not repeated here. To better illustrate the manufacturing of various convenient foods, this book also provides detailed discussions on some basic ingredients that significantly affect the products. This book can serve as a reference for food researchers, developers, manufacturers, sales personnel, quality control staff, as well as teachers and students of food-related majors in universities and colleges.