Classification of food processing methods

Food processing methods are classified as follows:

According to the processing principle and technology:

Physical processing: processing raw materials by physical methods, such as crushing, mixing, separating and drying.

Chemical processing: processing raw materials by chemical methods, such as fermentation, acid-base treatment, oxidation-reduction, etc.

Biological processing: processing raw materials by using biological enzymes or microorganisms, such as enzymolysis and fermentation.

According to the processing degree and degree:

Primary processing: the primary processing of raw materials, such as cleaning, cutting and crushing.

Intermediate processing: complex processing of raw materials, such as cooking, baking and pickling.

Deep processing: deep processing of raw materials, such as canning, dehydration, freezing, etc.

According to the types and characteristics of food:

Meat processing: such as sausage, floss and bacon.

Fruit and vegetable processing: such as juice, pickles, canned food, etc.

Dairy products processing: such as yogurt, cheese, butter, etc.

Grain processing: such as flour, rice flour, bread, etc.