Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn

In order to investigate the effects of different reheating methods (microwave, steam, water bath, and open flame) on the quality of quick-frozen prepared pork rib soup with carrot and corn, heating characteristics, texture, soup color, taste substances, volatile components, and sensory quality were...

Full description

Bibliographic Details

Published in:	Shipin Kexue
Main Author:	LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-01-01
Subjects:	prepared food; pork rib soup with carrot and corn; quick-freeze; reheating methods; flavor; quality
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-022.pdf