"Prefabricated dishes are pigs and dog food" remarks, the party: the personal experience of the gourmet

On the evening of September 14th, in the selection of live broadcast rooms in the East, Wang Zhigang, the founder of Zhigang Think Tank (Wang Zhigang Studio), told Yu Minhong and Dong Yuhui, "I never eat it, prefabricated dishes are pigs and dogs." This remark triggered netizens Hot discussion.

On the 17th, the staff of Zhigang Think Tank responded to the media that Wang Zhigang's above -mentioned remarks belonged to a personal speech. As a gourmet, he felt his feelings and did not target an industry or an individual.

Nutritionist Wang Silu believes that Wang Zhigang's statement is more one -sided. "Based on a personal attitude, it has evaluated a fresh format such as prefabricated dishes, and there are scientific misunderstandings."

Video screenshot

"Prefabricated dishes are pigs and dog food" remarks

Wang Zhigang Studio response: It is personal experience of gourmet foodiers

In recent years, prefabricated dishes have gradually become a new model of people's catering consumption.

What is prefabricated dish? Prefabricated dishes are agricultural, animal, poultry, aquatic products, etc. as the main raw materials, and the finished products or semi -finished dishes that are prepared, pre -cooked, pre -packaged. It mainly includes four types: 、 主要, heat, that is, cooking, that is, with four types.

Public data shows that the size of the prefabricated vegetable market in 2021 was 345.9 billion yuan, a year -on -year increase of 19.8%. It is expected that the Chinese prefabricated vegetable market will maintain a high growth rate in the future. In 2026, the size of the prefabricated vegetable market will reach 1072 billion yuan.

On the evening of September 14th, when Wang Zhigang talked to Yu Minhong and Dong Yuhui in his hometown, Wang Zhigang said, "What are the prefabricated dishes you eat?" Do you know what prefabricated dishes? " After the semi -cooked food ", Wang Zhigang said," I never eat that kind of pig and dog food. "

After this clip was intercepted, it was discussed in social media. Some netizens felt offended and thought that pre -made dishes were convenient and fast, saving time and effort, and related food safety standards, not as unbearable as Wang Zhigang said. Some netizens believe that although prefabricated dishes are convenient, they are unpalatable and have preservatives. Long -term consumption is not good for the body. The gourmet sounds dare to tell the truth.

On September 17, the staff of Zhigang Think Tank said in an interview with the media that this was a fast -hearted speech on the live broadcast. Wang Zhigang was his feelings as a gourmet, not a certain industry or an individual.

Nutritionist:

Pay attention to these issues when edible prefabricated dishes

Regarding Wang Zhigang's remarks, Wang Silu, a national first -level health manager and a popular science experts from food safety, believed that his statement was more one -sided. Prefabricated dishes are actually foods that have been completed before you arrive at the restaurant. You only need to produce foods and tasting foods for the chef's simple heating or cooking. Specifically, prefabricated dishes include food food, hot food, cooked food and food. The advantages of prefabricated dishes are convenient and fast, which is conducive to the rapid development of the catering industry. It can achieve the uniformity of restaurant dishes and increase the safety factor of ingredients.

Wang Silu said that semi -finished products in nutritional value are definitely not as high as fresh food, such as vitamins and mineral elements. On the other hand, the disadvantage is heavy taste. In order to extend the shelf life, more salt will be added; for the taste, add more oil and sugar. The amount of salt, oil and sugar added to the ingredients is more, and there is a health threat. There are also tastes that may be relatively single. If you consume prefabricated dishes for a long time, it is easy to increase the risk of chronic diseases such as hypertension due to salt, sugar, and oil intake.

So what problems should I pay attention to when eating prefabricated dishes in daily life? Wang Silu said, first of all, look at the label to rest assured prefabricated vegetables, reducing the number of consumption, and the amount of control is the key. "Shabang water" reduces the intake of condiments such as salt.

Prefabricated dishes welcoming the golden development period

Introduce related industry standards in many places

In the past two years, the prefabricated vegetable industry has ushered in a period of gold.但在行业火热的同时，预制菜安全隐忧也浮出水面，由于相关标准缺失、监管难，预制菜食品安全风险难以把控，使用劣质食材、生产不规范、卫生不达标、包装材料不安全、 The dishes are deteriorated.

Food is food to safety first. How to ensure the safety and quality of prefabricated dishes? Some media have paid attention to that since this year, I have taken the lead in exerting the pioneering and introducing refined and targeted prefabricated dishes standards to effectively solve the problems of lack of food safety supervision technology standards in the industry.

According to Southern Finance and Economics, in March of this year, the Guangdong Provincial Government issued the "Ten Measures for Accelerating the Police of the High -quality Development of the Prefabricated Cuisine Industry in Guangdong", which clearly stated that it is necessary to build a standard system for the quality and safety supervision of prefabricated dishes. Carry out the pilot work of the construction of the three major vegetable prefabricated industry chain standard system of Cantonese cuisine, and gradually formulate and improve the standards of prefabricated dishes from Tiantou to the table.

In July, the Guangdong Provincial Market Supervision Bureau took the lead in formulating 5 prefabricated local standards such as the "Prefabricated Cooking Terms and Classification Requirements", "Cantonese Cereal Prefabricated Packaging Logic", "Prefabricated Cold Chain Delivery Specifications" to effectively solve the industry The lack of food safety supervision technology standards.

In the folk, the formulation of various prefabricated dishes standards is more active. In April of this year, the "Prefabricated Dispecket Point Quality Evaluation Specification" group standards led by the Jiangsu Catering Service Standardization Technical Committee were released. In May, Guangdong established the National Institute of Prefabrication Industry in the country to release 7 group standards; at the same time, the "Guidelines for the Implementation of Prefabricated Design Implementation Implementation Guidelines" led by the Shandong Hotel Association was also released; in June, the China Culinary Association released The four group standards of "Prefabricated Vegetables", "Design Guidelines for Light Food Nutrition Meal", "Industrialized Standardized Chinese Soup" and "Industrialized Standardized Chinese Decoction".

On May 31st this year, the Nanning Market Supervision Bureau of Guangxi issued the first batch of local standards of Nanning City, "Prefabricated Cooking Terms", "Prefabricated Classification", "Prefabricated Cold Chain Distribution Operation Specifications".

Wang Silu believes that as an emerging industry, the standard of prefabricated dishes is still being improved and standardized. The most important thing is that companies and individuals who produce prefabricated dishes should put food safety first, implement the main responsibility, and better guarantee consumption consumption The safety and health of the person.

Source: Red Star News

Reporter Li Wentao

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