Is it "true incense" or "virtual fire"

The prefabricated dishes are searched again. On September 14, in a live broadcast room, Wang Zhigang, the founder of Zhigang Think Tank (Wang Zhigang Studio), said, "I never eat it, prefabricated dishes are pigs and dogs." This remark rushed to the hot search, causing heated discussions. In fact, discussions on prefabricated dishes have never stopped. Data show that as of January this year, my country's prefabricated enterprises have reached 68,100, which has increased tens of thousands of more than two years ago. Is it "true incense" or "virtual fire"? In addition, should the restaurant use prefabricated dishes, should I tell before ordering? Reporters were investigated.

There are two days of ice and fire.

"I always have a few boxes of prefabricated dishes in my family, and use money to change time!" When talking about prefabricated dishes, the "post -80s" Nanjing white -collar Huang Yan opened the box, "6:30 at home, where can I have time to make meals, hire people to make people, and hire people to cook The cost of the rice is high, and the prefabricated dishes are just right. Of course, you should also pay attention to buying some brands. Don't just look at the price cheap, so easy to step on the pit. "

The busy life has made prefabricated dishes a new favorite on the dining table. In the eyes of Huang Yiling, the "post -90s", prefabricated dishes are "true incense." "Sisters who share together like to dinner on weekends, and wait in line to wait in line. As the variety of prefabricated dishes increases, you can eat the taste of the restaurant or even the delicious star hotel at home." In order to store the prefabricated system Dishes, Huang Yiling specially purchased a freezer some time ago, which has been filled.

There are also many people looking forward to prefabricated dishes. In February of this year, the Jiangsu Provincial Consumer Protection Commission issued the "Prefabricated Vegetable Consumption Survey Report". The survey found that the current problems in the prefabricated vegetable market mainly include uneven quality of the dishes, the taste of the dishes needs to be improved, the dishes are unknown, and the types of dishes are single. etc. Consumers have low satisfaction with prefabricated dishes. When asked if the taste of the dishes meets the expectations, more than 60%(62.32%) consumers say that the prefabricated dishes have average taste, and even 3.32%of consumers feel that the prefabricated dishes have a poor taste.

Behind the development of prefabricated vegetables, the food safety and business integrity of the product have also been continuously emerged. Some consumers found that the prefabricated dishes in the live broadcast room found that the shelf life and shelf life of the live broadcast introduced were all 3 days, but the shelf life of the internal packaging meat slices was 12 months. An interviewee said, "Foods must have paid attention to color, fragrance, and taste. Based on this, add a 'fresh' word, but what are the prefabricated dishes, these four words do not take up one? The key is that nutrition may be greatly reduced. "

What do you think about the nutrition and taste of prefabricated dishes?

The Institute of Agricultural Products Processing of Jiangsu Provincial Academy of Agricultural Sciences deploy pre -production technology reserves and product innovation in advance, providing technical support for many large foods and catering in our province. "We use microwave blunt enzymes, ultrasonic combination of micro acidic electrolyte reduction and other technologies, and use low temperature and slow cooking processes to make meat prefabricated dishes, which can not only maintain the taste and freshness as much as possible, but also improve the digestive rate of protein, improve nutritional nutrition Value. "According to Bian Huan, an assistant researcher at the Institute of Agricultural Products Processing of the Academy of Agricultural Sciences of Jiangsu Province, the main nutritional ingredients of meat prefabricated dishes include protein, fat, carbohydrates, etc. The nutritional components will not be lost. absorb.

At present, prefabricated dishes cannot be completely satisfactory in taste restoration. Bian Huan also admits that the biggest difficulty of prefabricated dishes is quality and authentic technology. The selection of raw materials, heating conditions, cooling methods, storage of fresh -keeping, and reducing heat will have a significant impact on dishes.

Drive to the trillion market, but development is facing challenges

In 2021, the scale of China's prefabricated vegetable industry was 345.9 billion yuan, a year -on -year increase of 19.8%. In 2026, the scale of China's prefabricated vegetable industry is expected to reach 1072 billion yuan. Faced with the fiery market, prefabricated vegetable companies are innovating, but the development of the industry still faces many challenges.

Do a good job of prefabricated dishes without technical blessings. Ou Houxi, the person in charge of Ding Dong, made an example. When developing "characteristic burdock shabu -shabu", how to make the white radish in the bottom of the pot lock the moisture, but not too rotten or too much. "The team did hundreds of tests, and finally frozen the cooked radish at minus 12 ° C, and quickly immersed the carrot into the pure water at 0 ° C. The outside of the radish quickly formed a thin layer of ice, locking Live in water. "

"It is difficult for Chinese food to achieve standardization. This is the consensus of the catering industry in the past." Li Mingyi, director of the Gunan Metropolitan Group Office, said that the rapid development of prefabricated dishes has promoted the improvement of industrial technology and provided technical feasibility for the standardization of Chinese food. But at present, the international chain brand has not yet formed a climate. "The current problem is that the industry has just started, and there is still much room for improvement in the standardization technology of the entire industry chain; how to improve the improvement of product restoration and operation further, and urgently needs to be resolved; Consumption habits need to be cultivated. "

Every day, a box of fresh daily products is made from the third factory of the Nantong Hai'an Zhongyang Fish World, and sailed to Hema Fresh and Sam Supermarket in many places in the Yangtze River Delta. This year, Sakura Fish sold 50 million copies of sauerkraut fish, which became a prefabricated dish. "Our goal is, as long as you will make instant noodles, you can make a table of good dishes." Liu Dadong, general manager of Zhongyang Fish World Food Co., Ltd. told reporters that good prefabricated dishes, one is to choose high -quality fresh and fresh ones The second is to achieve a high degree of restoration. Zhongyang ensures the quality of aquatic products by self -built and cooperative bases. Zhongyang Fish World has been making prefabricated dishes since 2018, and now it is already aquatic prefabricated vegetable leader. Liu Dadong said, "We are running in front of the industry, but it is impossible to do everything by ourselves. Now the most needed is the industry synergy. For example, in order to lock the origin of the origin of the aquatic ingredients, we need to add preservatives, Zero adds artificial flavors and zero biological seasonings with artificial synthetic pigment ', but at present, it can only be made by itself. "

Jiangsu has more than 5,800 prefabricated companies, the third in the country. Recently, many provinces are supporting the promotion of the prefabricated vegetable industry, allowing the prefabricated vegetable industry to get rid of "barbaric growth".

On May 18th, more than 20 units in the United Nations of the Jiangsu Provincial Consumer Protection Commission drafted the first group standard in the country's first "Quality Evaluation Specifications for Prefabricated Dispels"; Formulate the "prefabricated dishes" group standards, and clearly stipulate the raw and auxiliary materials, product standards, and production process of prefabricated dishes.

On September 7, the Yangtze River Delta regulatory department signed the "Yangtze River Delta prefabricated dishes production license review integrated project cooperation agreement". "The signing of the agreement will help the Yangtze River Delta in the country to take the lead in formulating a standardized standard for prefabricated production license in the country, uniform production operation specifications, and promote the high -quality development of the prefabricated vegetable production industry in the region." According to Peng Honglei, the agreement exploration will include some prefabricated dishes that have not been included in the production license catalog into production license management, which effectively guarantees the entire category of prefabricated dishes to include the license and supervision. Production behavior.

The restaurant uses prefabricated dishes, do you need to inform if you need to inform

At present, compared with the prefabricated dishes that consumers can buy directly, food and takeaway are the main battlefields of prefabricated dishes.

Regarding the reasons for the use of prefabricated dishes in the restaurant, a catering industry told reporters that the pre -processing of raw materials of the catering industry accounts for a large proportion, and some dishes need to consume a lot of labor costs in hours. Prefabricated dishes can reduce dependence on chefs, save labor and rent costs for catering companies, and improve operating efficiency.

However, it is questioned by consumers with a lot of prefabricated dishes for catering companies. The Jiangsu Provincial Consumer Protection Commission had previously conducted relevant investigations, and the results showed that 74%of the interviewed consumers did not know that they might eat prefabricated dishes, and 87%of the respondents were unwilling to eat prefabricated dishes in takeaway and restaurants. As high as 93%of the respondents believe that the merchant should notify the prefabricated dishes before ordering.

Xia Lei, a lawyer of Law Firm from the Nanjing District of Jiangsu Zhibang (Nanjing District of the Free Trade Zone), said that Article 8 of the Consumer Rights Protection Law of the People's Republic of China stipulates that consumers enjoy the real situation of the real situation of their purchases of goods or services they buy, use or receiving services, s right. Article 20 stipulates that the operator provides consumers with information such as quality, performance, use, validity period and other information about the quality, performance, use, and validity period of the commodities or services.

In Xia Lei's view, in the field of prefabricated food consumption, consumers' right to know the matter also need to be guaranteed, and the operator's informing obligation still needs to be obey. The prefabricated dishes are obviously different from the traditional catering. The traditional catering industry emphasizes fresh ingredients and on -site production, while prefabricated dishes have a long period of time from production to the table. Consumers must be concerned whether or not food is safe. The restaurant uses prefabricated dishes. It is necessary to inform consumers to let consumers understand the source and rest assured to consume. To protect consumers' right to know, it can also promote the restaurant to be more cautious and compliant when purchasing prefabricated dishes.

However, the person in charge of some catering companies does not agree with it. Li Mingyi believes that at present, there is no clear legal provision in law, and catering companies must clearly inform consumers whether they have used pre -product dishes. Regarding whether the prefabricated dishes are marked, this is a question of product cognitive guidance, not a problem of decline in quality and food safety. From a professional perspective, frozen prefabricated dishes still improve food safety to a certain extent.

For consumers, the biggest pain point at the moment is prefabricated dishes that can't be rest assured. However, many people in the prefabricated vegetable industry believe that with the continuous development of cooking and industrialization, more optimized products will continue to produce. "Of course, this requires the development process. If prefabricated dishes want to really occupy consumers' dining table, there is a long way to go."

Xinhua Daily · Jiaojiao Reporter Xu Haiyan Tian Mochi

Picture source: Visual China

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