It is reported that students from the College of Food Science and Technology of a university use nanotechnology and biological enzyme technology to market healthy meatballs without losing the characteristics and taste of meat.
In recent years, with the accelerated pace of life and the complexity of cooking, young people have less and less time to cook.
In addition, although take-out is convenient and quick, it often exposes various health problems.
The quick-frozen food not only meets the requirements of easy cooking and food nutrition, but also conforms to the lazy and homesick psychology of young people. At the same time, it does not add preservatives, and it keeps fresh and quality at low temperature, which is in line with people's consumption concept of pursuing health and hygiene, and is increasingly welcomed by the market.
According to relevant statistics, the scale of China's frozen food market has increased from 82.8 billion yuan in 20 13 to more than 46.6 billion yuan in 20 19, with a compound annual growth rate of 10.5%.
Some industry analysts believe that with the expansion of hot pot, mala Tang and other catering industries, the market scale of quick-frozen noodle rice products and quick-frozen hot pot products will maintain steady growth in the future, which will promote the overall scale of China's quick-frozen food industry to continue to grow. It is estimated that the scale of China's frozen food market will be nearly 350 billion yuan in 2025.
Quick-frozen food refers to all kinds of main foods with rice and flour as main raw materials and meat and vegetables as auxiliary materials, which can be transported, stored and sold under frozen conditions by using quick-frozen technology and equipment.
At present, there are many kinds of quick-frozen food markets, including quick-frozen steamed buns, quick-frozen jiaozi, quick-frozen glutinous rice balls, quick-frozen steamed buns, quick-frozen chaos and so on.
This year, with the rapid development of hot pot, mala Tang, kebab, barbecue, maocai and other catering industries, quick-frozen hot pot products such as quick-frozen meatballs have grown rapidly.
As a subcategory of quick-frozen food, quick-frozen meatballs are widely used in hot pot, mala Tang and other dining scenes, especially quick-frozen meatballs.
Quick-frozen meatballs are loved by many people because of their smooth Q-bomb taste, but many meatballs are too high in oil, greasy and unpalatable, which does not meet the needs of healthy diet with low fat, less oil and less salt.
Then, how to keep meatballs smooth without feeling too greasy is a problem worthy of consideration in the industry.
With the continuous expansion of China's quick-frozen food industry, the production technology level of quick-frozen meatballs is gradually improving.
Many quick-frozen food enterprises have set up various technical research and development institutions, carried out scientific research cooperation with well-known universities, and constantly carried out product innovation and research and development to enhance the flavor and taste of meatballs through technology.
It is reported that students from the College of Food Science and Technology of a university use nanotechnology and biological enzyme technology to prepare a liquid lubricant, which can improve the properties and taste of meatballs.
According to people familiar with the matter, through nanotechnology and biological enzyme technology, the bran is crushed, broken and layered to prepare a liquid lubricant for meatball production, which can reduce or replace the fat and other ingredients used in meatball production. This not only effectively reduces the fat content and intake, but also maintains the original fat properties and taste, so that meatballs have a smooth Q-bomb taste and are healthier to eat.
With the rapid development of hot pot, mala Tang, string string and other application scenarios, the demand for quick-frozen hot pot ingredients such as quick-frozen meatballs is increasing, and the permeability of quick-frozen hot pot ingredients is expected to be further improved.
However, related meatballs and other processing enterprises constantly innovate and upgrade their products, and constantly carry out technological innovation and application, such as nanotechnology and biological enzyme technology, so as to continuously improve the flavor, taste and healthy quality of meatballs and better meet the needs of healthy diet under the big health industry.