In recent years, with the improvement of consumption level and the acceleration of the pace of life and work, catalyzed by the "lazy economy" and "home economy", as well as the continuous improvement of freezing and cold chain technology, prefabricated food has become a rapidly developing emerging industry.
Prefabricated dishes are convenient dishes that can be eaten directly by using modern standardized assembly line operations, preparing the raw materials of the dishes, simplifying the production steps, and then heating or steaming and frying through hygienic and scientific packaging.
Source: Maker Sticker edible fungus is a class of large fungi with unique flavor and rich nutrients, rich in nutrients such as vitamins and minerals, and contains functional active substances such as polysaccharides, which is a good raw material for making prefabricated dishes. However, due to the wide variety of edible mushrooms, different types of edible mushroom raw materials will be different in the process of processing prefabricated vegetable products, such as pretreatment and cooking. The standardization of processing technical conditions is the premise of ensuring the stability of product quality, for example, wild edible mushrooms that are edible under certain conditions must be processed and processed before they can be eaten. Therefore, in industrial production, it is necessary to control important links such as raw material screening, processing technology points, packaging, storage and transportation, so as to ensure the stability of prefabricated food product quality and food safety.
The development status of the edible fungus prefabricated food industryOrdinary prefabricated dishes are finished or semi-finished products made of agricultural, livestock, poultry and aquatic products as raw materials, with various auxiliary materials, and preprocessed (such as cutting, stirring, pickling, molding, and seasoning). The edible mushroom prefabricated dish is a finished or semi-finished product made by processing edible mushrooms with (or without) poultry meat, aquatic products and other raw materials. Prefabricated dishes have formed a relatively mature production and processing system in developed countries such as Japan, Europe and the United States. According to the survey, more than eighty percent of the demand for prefabricated dishes in China comes from catering enterprisesConsumers are generally more receptive to pre-made dishes, but less satisfied. This is mainly due to the uneven quality of the dishes, the taste of the dishes to be improved, the lack of detailed dish labels, and the list of dishes.
1. Caused by untimely logistics distribution and delivery. At present, the existing edible mushroom pre-made dishes can be roughly divided into four categories according to the form of consumption. (1) Edible mushroom ready-to-eat dishes
This kind of product is a more traditional edible fungus product, mostly canned or soft canned packaging, ready to eat when opening the bag (bottle), usually with oil staining, salting, pickling and other processes as the main process, and has a long shelf life. For example, "Jin Dazhou" spicy enoki mushroom, "Merlin" canned straw mushroom and "Zhongjing" mushroom sauce.
(2) Edible mushroom instant hot dishIt is usually cooked with edible mushrooms and meat, and then packaged through vacuuming, and is mostly quick-frozen food, which needs to be transported in the cold chain and reheated before it can be eaten. For example, "Guyan" mushroom and chicken and "Weizhixiang" bamboo shoots and straw mushrooms.
(3) Edible mushrooms are ready-to-cookBefore serving, mix the ingredients with the matching seasoning packet for a simple cooking. The advantage is that the variety and quantity of seasonings can be added according to the consumer's own preferences. For example, "Shouliang" big bone soup, shiitake mushrooms, beef cubes and "delicious spring" dry pot three mushrooms.
(4) Edible mushrooms are side dishesWashed mushrooms are easily packaged with other vegetables, meats, seasonings, etc. This type of product does not go with seasonings and needs to be cooked and seasoned by yourself before eating. Most of the existing edible mushroom prefabricated dishes are artificially cultivated edible mushrooms as the main raw materials, among which the ready-to-eat prefabricated dishes use bulk artificial mushrooms such as shiitake mushrooms, enoki mushrooms, pleurotus eryngii, etc. as common raw materialsMost of the ready-to-heat and ready-to-cook prefabricated dishes are processed with meat, and there are few ready-to-heat and ready-to-cook prefabricated dishes of pure fungi, and their processing technology is simple, the product types are less, and the seasoning is single, which can not highlight the flavor and texture of the edible fungus itself. Ready-to-eat, ready-to-heat and ready-to-cook edible mushroom prefabricated food products generally have the problem of unstable product quality, mainly due to insufficient research on processing technology, insufficient scale of processing enterprises, and imperfect relevant product standards and operating procedures. That is, the prefabricated dishes with edible mushrooms have relatively few problems due to the relatively simple processing technology. Key points of edible mushroom prefabricated vegetable processing technology(1) Pretreatment processBefore making vegetables, edible mushrooms are usually pretreated by blanching, impregnation, drying and dehydration, so as to achieve the purposes of color protection, crispness, reduction of nutrient loss and extension of shelf life. (2) Cooking processThe common cooking methods of food mainly include boiling water boiling, steaming, low-temperature vacuum heating, microwave heating, high-pressure cooking, atmospheric frying and air frying, etc., and different cooking methods will have different effects on the nutritional properties and antioxidant activity of food. Therefore, in the development of edible mushroom prefabricated dishes, it is also necessary to study the differentiated cooking process of meat, vegetables, edible mushrooms and other raw materials. (3) Sterilization processThe main sterilization methods used in the food industry are thermal sterilization and non-thermal sterilization, thermal sterilization by killing microorganisms that may cause food deterioration within the normal shelf life of food, so as to achieve sterilization effect, the main methods are pasteurization, microwave sterilization and high-frequency RF sterilization. Non-thermal sterilization refers to the use of non-heating methods to kill harmful or pathogenic microorganisms in food, the main methods are ultra-high pressure sterilization, high-voltage pulsed electric field sterilization, carbon dioxide sterilization and irradiation sterilization. The microbial structure in prefabricated dishes is closely related to raw materials and auxiliary materials, and is affected by factors such as production process, workshop hygiene, packaging method, sterilization method and storage conditions. The types of microorganisms in dishes containing meat and those without meat are different, and the microorganisms in dishes that are frozen, refrigerated and stored at room temperature are also different. Generally speaking, thermal sterilization treatment has a great impact on the sensory quality of edible fungi, especially many vacuum flexible packaging products will have obvious cooking taste after secondary maturation or high-temperature sterilization, resulting in uncomfortable sensory experience. Therefore, enterprises also need to invest more scientific research efforts to study the sterilization methods, packaging methods, storage and transportation methods suitable for edible fungus prefabricated dishes, so as to improve product quality and enhance market competitiveness. Deficiencies and suggestions in the development of edible fungus prefabricated food industry(1) Deficiencies in the development of the industryIn recent years, the prefabricated food industry has been booming, but there are still many deficiencies, and edible mushroom prefabricated dishes also have the following problems. 1.Most prefabricated vegetable products can only be produced with reference to some existing local standards or enterprise standards, and these standards cannot accurately and comprehensively reflect the characteristics of prefabricated vegetable products due to the lack of authority, nor can they guide enterprises to standardize production, so there are certain food safety hazards. Edible mushroom prefabricated dishes also need to establish a special product standard system and production operation procedures, and actively promote the implementation, in order to achieve the standardization of product seasoning, processing equipment and production standardization in large-scale production, so as to improve the sensory quality of dishes and ensure food safety.
2.The prefabricated food industry is still in the early stage of development, with a long production process, many links, and a lack of investment support from leading enterprises or financial capital, resulting in a low level of industrial technology research and development and application of achievements.
3.The threshold of the prefabricated food industry is low, and there are generally problems such as small enterprise scale, duplicate construction, product similarity and homogeneous competition. (2) RecommendationsChinese cuisine is known worldwide for its unique flavor, but the complexity and variety of cooking methods make the impact of cooking on the flavor substances of dishes more complex. There are many kinds of edible fungi, and some edible fungi with large yield, reasonable quality, rich flavor and good taste are ideal raw materials for prefabricated dishes. In order to improve the status quo of single product types of edible mushroom prefabricated dishes, it can be improved in several aspects. 1.Choose different meats and vegetables, match them with one or more edible mushrooms, and enrich the product range from the combination of raw materials and auxiliary materials.
2.For different groups of people, different types of edible mushroom pre-made dishes can be made, such as meat and vegetable combinations, vegan dishes, pure bacteria or mushroom-vegetable combinations.
3.For areas with abundant wild edible mushroom resources, some seasonal wild edible mushrooms with large yield can be selected to make special prefabricated dishes according to different customer needs. It can also make high-end, distinctive pure wild edible mushroom prefabricated dishes, thereby enriching the product variety, and also helping to highlight the dominant position of edible mushroom prefabricated dishes in the industry.
4.In large-scale production, in order to maintain the color, flavor and taste of edible fungi and other raw materials, it is also necessary to control the processing technology points such as raw material ratio, cooking method, cooking condition, sterilization method and storage method. For large-scale catering enterprises, through the establishment of first-class kitchens, standardized operation and management, the control of product quality can also be more professional and stable. OutlookWith the improvement of national consumption level, people's requirements for diet are getting higher and higher, not only for deliciousness, but also for safety, hygiene, green and health. At present, quick-frozen edible mushroom prefabricated food products are more common, but quick-frozen products usually need to be transported and stored through the cold chain, which has high storage and transportation costs and is not easy to carry. How to develop normal temperature products with good taste, easy transportation and carrying through sterilization, packaging and other technologies, how to avoid adding preservatives as much as possible, and processing green and safe products are important research directions for the processing of edible fungus prefabricated dishes in the future. On the basis of the advantages of various types, high nutrition and unique flavor of the raw materials, if there are innovations and breakthroughs in the variety of dishes, tastes, product shelf life, storage methods and logistics and distribution, not only the product itself is delicious and convenient, it can adapt to people's fast-paced work and life, but also meet the psychological needs of consumers in pursuit of green health, and will surely occupy a place in the highly competitive prefabricated food industry.