With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.

中文翻译：

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超声技术在即食新鲜食品加工中的应用：综述。

随着食品标准化程度的提高和现代生活的节奏，对即食食品的需求正在增长。传统技术的强大加工条件通常会加速质量下降的速度，微生物是即食食品的安全隐患。超声波技术是一种环保技术，几乎不会对原材料造成热损伤。从微生物的安全性和新鲜食品的质量角度出发，本文将超声波技术用于新鲜食品的消毒，灭菌，酶灭活，脱敏，脱水，固化，嫩化和烹饪过程中。超声波的空化作用可以提高渗透过程（例如脱水和固化）的传质速率，通过破坏微生物细胞的完整性和蛋白质构象，促进脂质和蛋白质的氧化，从而丰富肉制品的风味，提高微生物安全性并降低致敏性。此外，超声波作为辅助加工技术可以减少传统生产技术的损害，以保留食品的质量和营养价值。事实证明，超声波是一种即食食品的高效绿色加工技术。