论文信息 - 27 – Minimal Processing of Ready Meals

27 – Minimal Processing of Ready Meals

Publisher Summary Ready meals are supplied to the consumer in five main forms: dried, canned, ambient stable, chilled and frozen. The domestic ready meal market is dominated by the chilled and frozen sector and it is their production that is covered in this chapter. Most systems for the production of consumer packs of chilled or frozen ready meals cool the cooked meal before it is sealed. Two main types of system are used: open top vessels and closed pressurized vessels. The storage life of frozen ready meals is governed by the rate of rancidity development and aroma changes in the product. These changes are primarily a function of the raw materials used in the recipe, the packaging system and the storage temperature. The most important quality consideration is that all the components that form the complete ready meal have been processed in a manner that destroys non-sporing pathogenic microorganisms. In cooking, a minimum temperature of 70°C has to be achieved to satisfy food safety requirements.

Sj James | C James

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