预制菜加工副产物综合利用前景分析

doi:10.13304/j.nykjdb.2024.0442

摘要/Abstract

摘要：

近年来，我国预制菜产业发展迅速，原料在预处理和加工过程中，各种副产物随之大量产生。这些副产物因大部分不适合直接食用被丢弃，造成巨大的资源浪费和效益损失。由于这些副产物仍富含各种有效成分，比如蛋白质、膳食纤维和矿物质等，因此需要考虑如何更好、更高效地对这些副产物进行利用。围绕畜禽、水产及果蔬3大类主要预制菜原料，对预制菜加工副产物的有效成分、提取方法和应用前景进行概述，总结了近年来各种副产物的高价值利用方法，旨在为预制菜加工副产物资源的进一步优化利用与开发提供有力的参考和坚实的理论依据。

关键词: 预制菜, 副产物, 畜禽, 水产, 果蔬

Abstract:

With the market for prepared dishes flourishing， the processing of prepared dishes produces a great deal of by-products. Most by-products are inedible， so they are usually discarded during food preparation. Current treatments of byproducts from prepared dishes industry waste resources and decrease economic profits， so more efficient solutions to utilize these byproducts are sought. By-products from prepared dishes processing are inexpensive， nutrient-rich and vary widely in chemical composition such as proteins， dietary fiber and minerals. The prepared dishes sources including poultry and livestock， aquatic products， and fruits and vegetables were reviewed. The comprehensive knowledge and information on the development and utilization of by-products were provided from prepared dishes processing industry， including determination of their main functional components， extraction and applications， which should provide valuable reference and theoretical basis for the further optimization and development of by-product resources of prepared dishes.

Key words: prepared dishes, by-products, livestock and poultry, aquatic waste, fruit and vegetable waste

中图分类号:

TS209

王梓祈, 陈洁瑶, 陈佩, 杜冰, 黄卫娟. 预制菜加工副产物综合利用前景分析[J]. 中国农业科技导报, 2025, 27(7): 150-160.

Ziqi WANG, Jieyao CHEN, Pei CHEN, Bing DU, Weijuan HUANG. Comprehensive Utilization of Prepared Dishes Processing By-products： A Review[J]. Journal of Agricultural Science and Technology, 2025, 27(7): 150-160.

图/表 8

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