under the background of the expanding market scale of quick-frozen food, quick-frozen meatballs, as a sub-category of quick-frozen food, are widely used in hot pot, mala Tang, skewers and other catering scenes, especially quick-frozen meatballs.

It is reported that students from the College of Food Science and Technology of a university use nanotechnology and bio-enzyme technology to bring healthy meatball products to the market without losing the characteristics and taste of meat.

In recent years, with the fast pace of life and the complexity of cooking, young people have less time to cook.

In addition, take-out is convenient and quick, but it is often exposed to various health and hygiene problems.

The quick-frozen food not only meets the requirements of easy cooking and nutrition of ingredients, but also conforms to the young people's lazy and homebody psychology. At the same time, it does not add preservatives, and keeps its freshness and quality at low temperature, which conforms to the current consumption concept of people pursuing health and hygiene, and is increasingly welcomed by the market.

According to relevant statistics, the market size of frozen food in China increased from 82.8 billion yuan in 2113 to more than 146.6 billion yuan in 2119, with a compound annual growth rate of 11.5%.

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 continuous growth of the whole quick-frozen food industry in China. It is estimated that the market scale of quick-frozen food in China will be nearly 351 billion yuan in 2125.

Quick-frozen food refers to all kinds of main foods which are made of rice and flour as the main raw materials and meat and vegetables as the auxiliary materials through quick-freezing technology and quick-freezing equipment, and can be transported, stored and sold under freezing conditions.

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, skewers, barbecues, maocai and other catering industries, quick-frozen hot pot products such as quick-frozen meatballs are growing rapidly.

As a sub-category 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. However, many meatballs are too high in fat and greasy to eat, which does not meet the needs of healthy diet with low fat, less oil and less salt.

then, how to keep the smooth taste of meatballs while not feeling too greasy is a problem worthy of consideration in the industry.

with the continuous expansion of the quick-frozen food industry in China, 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, and carried out scientific research cooperation with well-known universities, constantly carrying out product innovation and research and development, and improving the flavor and taste of meatballs through technology.

It is reported that students from the College of Food Science and Technology of a university used nanotechnology and biological enzyme technology to blend a liquid lubricant, which can improve the properties and taste of meatballs.

according to people familiar with the matter, a liquid lubricant was prepared by crushing bran, breaking the wall and layering cells through nanotechnology and biological enzyme technology, which can reduce or replace the fat and other ingredients used in meatball making, thus not only effectively reducing the fat content and intake, but also keeping the original fat character and taste, making meatballs taste smooth and Q-bomb.

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 has increased, and the permeability of quick-frozen hot pot ingredients is expected to be further improved.

However, related meatballs and other processing enterprises continue to innovate and upgrade their products, and continue to 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.