Zhang Chunhui, Chinese Academy of Agricultural Sciences, talks about the industrialization of prefabricated vegetables: deliciousness should be placed first in the first place

[[Dahe Daily · Dahecai Cube] (Reporter Xu Bingwen Zhu Zhe and Ma Tengfei Ranheng Photography) On the morning of June 25, the main forum of the 2022 China (Yuanyang) pre -production industry conference was opened in Yuanyang County, Xinxiang City. Zhang Chunhui, a researcher and doctoral supervisor of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, shared it from the prefabricated vegetable industry conversion.

The delicious food should be placed first in prefabricated dishes

Zhang Chunhui first introduced the background of the prefabricated vegetable policy. He said that the 93rd document of the General Office of the State Council proposed prefabricated dishes for the first time, and now it is more called prefabricated dishes.

In 2021, the Ministry of Agriculture and Rural Affairs No. 2 wrote the four words "prefabricated dishes" into the official documents, and introduced some related promotion policies. This year, the development of prefabricated vegetables has been further. Guangdong Province has introduced ten prefabricated dishes, and Henan has actively developed on the prefabricated track.

Chai Mi oil salt sauce vinegar tea is seven things to open the door. "I used to eat well, and now we pay attention to eating well, pursuing nutrition, health, and convenience." He said that everyone expresses its own opinions on prefabricated dishes attributes, and has different views on its "delicious, convenient, nutritional, and safe" sorting. However, in his opinion, deliciousness should be placed in the prefabricated dishes. Under the premise of deliciousness, convenience is guarantee, safety is the bottom line, and nutrition is the goal.

The biggest problem with Chinese prefabricated dishes is industrial conversion

What are the problems of Chinese prefabricated dishes need to be overcome?

Zhang Chunhui listed some problems, such as the variables in the processing of Chinese dishes: more than 4,000 ingredients and processing methods, the cooking techniques are scored 24 in large categories, and 42 are scored by small categories; The technical inheritance has caused the quality of the prefabricated dishes to be unclear, and the standardized and massive processing difficulties are difficult. This causes why a kitchen is one taste, a restaurant and a taste. In fact, the central kitchen does not replace the pot with a three -mouth pot, and a small pot is replaced with a large pot.

"Compared with Chinese and Western -style processing methods, Western -style processing is culinary science, Chinese is art, Chinese food chefs are like philosophers, and Western chefs are more like an engineer. In addition to common key technologies, the biggest problem currently facing Chinese prefabricated dishes is industrial conversion. He said industrialization of the chef's work, "he said.

Everything is born, and those who get the Tao. The most basic point of industrial conversion is how to transform the "chef version" into "industrial version" and maintain traditional flavor. Zhang Chunhui understands it as four aspects: one is the digitalization of skills, the second is the standardization of craftsmanship, the third is the production equipment, and the fourth is traditional quality. "Based on this approach, how to tap the traditional food culture is the key to highlight the temperature and thickness of the product. Henan has the Central Plains culture and food culture. It is necessary to think about how to carry forward Henan cuisine, especially the Central Plains," he said.

How to de -industrial flavor of prefabricated dishes

How to use the industrialized processing of prefabricated vegetables? Zhang Chunhui believes that there are several meanings in industrialized flavor: one is the loss of flavor, the flavor of the vegetables we smell is lost; the other is the distortion of flavor, the combination of flavors and the material matrix, which leads to weakening the flavor strength. Domestic scholars are also in China. Carry out a lot of work in this regard.

In addition, there are taste or leftover. He explained that industrially processed dishes sometimes appeared, tasted, and smelled. Why not do it like the present production? What is the material foundation behind this? How to change it through industrialized quality regulation technology is also a common problem that the industry is facing at present, including inhibiting the oxidation of fatty acids, protein oxidation, and the preservation of green foothills after the heat processing of vegetable ingredients. This requires the development of "de -industrial flavor" technology.

At the same time, he believes that it is necessary to deeply understand food sex and promote the development of new products. Why does Coconut Chicken in Hainan become an Internet celebrity product? "We usually say that eating lamb is hot. Datong has a yellow flower lamb not to get angry after eating, because yellow flowers are cool and can develop innovative products through ingredients. This is a problem we have to consider." He said In December of this year, the national agricultural industry standards should be completed in the prefabricated terminology. We have done product standards with some places, and are now formulating local standards.

Responsible editor: Shi Jian | Audit: Li Zhen | Director: Wan Junwei

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