Prefabricated dishes are "pigs and dog foods" hot discussion!Is it so unbearable?About these misunderstandings have something to say →

Recently, in the selection of the live broadcast room in the East, Wang Zhigang, the founder of Zhigang Think Tank (Wang Zhigang Studio), talked with Yu Minhong and Dong Yuhui that he never ate prefabricated dishes, "That's a pig and dog food." As soon as this remark, the entry of "experts call prefabricated dishes like pigs and dogs" rushed to the hot search. Since then, the staff of Zhigang think tank responded to the outside world that Wang Zhigang's remarks belonged to a personal speech and did not target an industry or a certain individual.

However, the remarks of "prefabricated dishes are pigs and dog foods" still caused heated discussions. On the one hand, some people loudly said that "don't eat" or even "can't eat" prefabricated dishes; on the other hand, the old name, the new brand scrambled to launch the prefabricated dishes, the "Five Years of the Chinese Culinary Association (2021-2025) Work Plan" even shows that the current domestic domestic The penetration rate of prefabricated dishes is 10%to 15%, and it is expected to increase to 15%to 20%in 2030, and the market size can reach 1.2 trillion yuan.

Many people care about it

Can the prefabricated dishes be eaten?

Will the restaurants in the future be prefabricated?

Is it a "pig and dog food", the public said that

"We don't care much about 'prefabricated dishes are pigs and dogs', because the market response is the most convincing." Many practitioners of the catering industry and food processing industry told the Shanghai rumor platform. They feel that consumers' reputation is more important than individual speeches.

Inventory is one of the leading companies in the prefabricated vegetable industry in Shanghai. It not only has its own brand products, but also many restaurants and hotel foundries. Wu Junfeng, the person in charge of the company, estimated that the sales of this month increased by 30%from the previous month. The sales since this year have increased by more than 40%year -on -year. ","

He said that this year's epidemic has allowed many citizens to re -know the prefabricated dishes and also provide opportunities for many food companies and catering companies. "With the improvement of processing technology, consumers can restore the restaurant after purchasing prefabricated dishes, and they can restore the restaurant. The taste and even the delicious hotel are delicious. Therefore, now life is back on orbit, consumers are still willing to buy prefabricated dishes, and companies are willing to develop more prefabricated varieties. "

At Ding Dong's R & D Center, the pre -production team is also busy developing new vegetables. Various warm pots and hot pot bases are the current focus, in order to catch up with the winter market. Regarding the remarks of "pig and dog food", Ou Houxi, the head of prefabricated vegetables in Ding Dong, did not care about it. "Many friends around me asked me, but this does not affect the industry. Everyone's preferences are different. Accept. The prefabricated dishes on our platform have always been very popular. You know, the front warehouse space is limited. ","

She thinks that prefabricated dishes are used as ordinary products. "It is neither" pigs and dog food ", nor need to say that it is 'windplace'. It is a product that is born with changes in consumption habits. Can it continue to develop sustainable development? Relying on the reputation of consumers, not due to capital -driven, and will not be affected by personal negative evaluation. "

Some people in the industry have commented that the evaluation of "pig and dog food" is too easy. Don't care. "Some people don't understand corn, saying corn is 'pig food', if it is true, it is boring." In the eyes of professionals, "prefabricated dishes "Everything is omnipotent: whether it is semi -finished products in chain fast food companies, net dishes that have been listed for a long time, and ingredients that are commonly used in catering companies, they are" prefabricated dishes ". The chef of a well -known food company frankly said, "It is almost impossible to say that you don't eat prefabricated dishes at all. For example, although our ingredients are purchased on the day of the day, the seasonings used ', The supplier is processed according to our requirements. To some extent, this kind of seasoning is also prefabricated. "

There are many prefabricated dishes, less nutrition?

Although prefabricated dishes have become part of life, there are still many disputes around prefabricated dishes. There are several outstanding views: First, the prefabricated dishes lack standards, so good and bad. Second, there are many prefabricated vegetables, as well as preservatives. Third, prefabricated dishes are uneven nutrition.

This is not exactly the case.

"It is true that there is no special standard for prefabricated dishes, but the production of prefabricated dishes must meet the national standards of SB/T10379" Speedback Modification Food "and GB7718-2011" Food Safety National Standard Food Labels ". Enterprises have set up corporate standards and require higher requirements than national standards. "Ou Houxi believes that" prefabricated dishes do not have standards "are misunderstandings." If you do not comply with the standard, you will violate the food safety law. "It is not easy to produce prefabricated dishes according to standards, because" catering is a non -standard product, turning non -standard products into standard products is not low. " The name of the ingredients, origin, weight, seasoning name, brand, weight, etc., as well as various data from the saltiness sweetness tester, physical and chemical laboratory. These are his records when developing and tracking the quality of dishes. "Each attempt and adjustment will be recorded in the case to ensure that every detail of the prefabricated dishes meets the standard requirements."

The production process of the prefabricated vegetables of different brands is roughly the same: the R & D department determines the ingredients and processes to form a formula, and the production department is given to the production department large -scale production and listing, and realize the "copy of the copy" of all products. There is also a follow -up session in Ding Dong. "After the product is listed, we will repurchase as an ordinary consumer, continue to test the tests of various indicators, and evaluate whether large -scale production, distribution and circulation will affect the product taste. ","

As for the "prefabricated additives and less nutrition" as the outside world, there are certain misunderstandings.

First of all, the use of additives for qualified products is strictly in accordance with national standards, which does not endanger human health. "Some people think that there are many additives in the ingredients of prefabricated dishes. In fact, there will be use in their own cooking. There are additives in various seasonings such as soy sauce and hot sauce. Consumers don't mind when cooking. But according to national regulations, Prefabricated vegetable manufacturers must list the additives in these flavoring agents in the product description, and there are many prefabricated dishes. In fact, consumers do not have to talk about additive color changes. "Standard expert Chen Xu pointed out.

Secondly, prefabricated dishes do not need to be added with preservatives. Many prefabricated vegetable manufacturers have stated that according to existing production processes, most products do not need preservatives. On the one hand, many prefabricated dishes are frozen in a short time after high temperature processing, which not only locks deliciousness, but also avoids bacterial breeding. As long as transportation, storage, and sales meet the cold chain requirements, preservatives can be kept without preservatives. On the other hand, some preservatives are related to ingredients themselves. For example, some additives in pickles have anticorrosive effects and are also allowed to be added by national standards. If this type of ingredients are used in prefabricated dishes, then the corresponding additives need to be listed in the product composition table.

Finally, the topic of "less nutrition or uneven nutrition" is objectively viewed. Many nutritional experts are concluded that the nutritional component table of prefabricated dishes is "high sodium (salt) content" and "uneven meat and vegetables" and other conclusions, but practitioners believe that this is related to the characteristics of the dishes and personal taste: Cantonese cuisine and Hui cuisine Different salt volume, the prefabricated dishes of the cooked dishes are different from the fried prefabricated oil; some, some consumers like light, some prefers strong red sauce ... "In terms of the same dish, it can be able to The prefabricated dishes that meet most people are not much different from the nutritional ingredients. To be balanced in nutrition, reasonable selection of dishes may be more scientific than rejection of prefabricated dishes. "Chen Xu said.

In fact, the supervision of prefabricated dishes is getting stricter and stricter. In addition to the existing national standards, localities have also made opinions and suggestions on actual development. For example, the Jiangsu Provincial Consumer Protection Commission and more than 20 units together drafted the nation's first group standards for the "Quality Evaluation Specifications for Prefabricated Points", which clarified the storage temperature of different pre -production types, as well as the marking of consumption methods, storage methods, and shelf life. Guangdong Province takes the lead in formulating the "Prefabricated Vegetables and Classification Requirements", "General Requirements for Cantonese Cereal Prefabricated Packaging Make", "Prefabricated Cold Chain Delivery Specifications", "Prefabricated Vegetable Evaluation Specifications", "Guidelines for the Construction Guidelines for Prefabricated Vegetables" Prefabricated local standards.

Convenience and "pot qi", can't we have both?

There is also a controversy around prefabricated dishes: according to the operation instructions, mixing the main ingredients, ingredients and seasonings, a dish is completed, which will lack the "pot qi" of existing dishes.

However, from the perspective of prefabricated research and developers and producers, prefabricated dishes are not contradictory with "pot qi".

"Why do consumers feel that eating in the restaurant with takeaway is different? One of the reasons is that the distribution changes the temperature of the meal and causes the taste difference. After the consumer purchases the prefabricated dishes, he heats it directly. Instead, you can get 'pot qi. "Fu An Yong used a simple" lotus pond fried "to show the prefabricated" pot gas ": in the factory, the ingredients such as lotus root, Dutch beans, carrots and other ingredients were cleaned and refrigerated. After the consumer purchases, open the packaging, boil water, stir -fry the hot oil, add salt and add salt. If you want to sophisticated, use a little starch to thicken, you can look more bright in various vegetables, which is the same as the coded production.

Small fried yellow beef that is still developing is also the same: After the fat and lean beef is cut in advance, the hot oil is stir -fry, add sauce and chili sauce and stir -fry. Only 5 minutes before and after, the color and fragrance have been full. Fu Anyong said that some consumers think that the use of prefabricated dishes in the use of prefabricated dishes is unreasonable. In fact, there are misunderstandings. "The scalpel in the restaurant must also be marinated in advance, but it may be marinated in the back kitchen or marinated in the central kitchen. Marinated in the factory. As long as the quality of the original auxiliary materials is guaranteed, the processing venue is not important. "In the same way, the pre -production companies have their own" good dishes "and feel that it is more outstanding than the restaurant. There are both boiled soup pots and fried dishes.

Wu Junfeng said that this was determined by the industrial production process. Taking the soup pot as an example, consumers feel that the low heat of the restaurant is slow to be delicious, worried that prefabricated dishes are high -pressure cookers. As everyone knows, the prefabricated dishes are also slowly low, but the pot is bigger. "The restaurant can boil an old hen at a time, and the factory can boil 50 old hens at a time." The scale corresponds to standardization. Take inventory as an example. The raw materials must be strictly reviewed to enter the production link. The processing equipment is controlled and monitored by the computer. The temperature and time are strictly in accordance with the formula requirements. In contrast, the restaurant's products may be slightly different due to the "gestures" of different chefs. "This is not to say that the chef does not do well, but the quality of prefabricated dishes is more stable."

Ou Houxi also likes to cook, but found that the crayfish he made must not exceed the prefabricated "boxing shrimp" of his own platform, even if you use the same main ingredients. After careful research, the difference is found in the processing method. "Curgines in different periods need different processing methods. For example, those who are just listed must be steamed first and then fry; Not necessarily knowing. Frying the gap between the shrimp head and the shrimp body, the meat Q bomb, and the seasonal seasoning is more flavorful. It is difficult to use such a large fire and so many oils' locks. ","

However, some consumers said they could not accept "prefabricated dishes". Some consumer protection organizations have proposed that restaurants using prefabricated dishes should be publicized to allow consumers to understand consumption.

People in the catering industry said that publicity is not easy, "Isn't it unwilling to publicize, but what is publicly announced? For example, does net dish belong to prefabricated dishes? Is the raw materials prepared in advance? Now, it is not delicious to misunderstand the product of the central kitchen, which is unfair to the catering industry. "

Some people in the catering industry have proposed that some consumers feel that eating prefabricated dishes in the restaurant is not cost -effective, but catering is an experience consumption, consisting of vegetables, services, and environment. To produce prefabricated dishes, chefs also spend a lot of effort to study taste and craftsmanship, which is also a personalized presentation. Therefore, consumers are not prefabricated at the end of the consumption, but the chef's efforts, the service, environment of the restaurant, etc. Wait."

Liberation Daily · Shangguan News Original manuscript, reprinting without permission

Author: Ren Yan

WeChat editor: Antong

School pair: Miss Pi

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