How much harm to the body is often eaten for takeaway prefabricated dishes?

With the increasing "lazy people", prefabricated dishes based on "fast" have become the new pets on people's dining tables, especially for office workers who work hard every day and foodiers who stock up to resist the epidemic. Moreover, quietly, even if you haven't heard of prefabricated dishes, as long as you order takeaway and have eaten certain snacks, then you are likely to have eaten prefabricated dishes.

According to data, the scale of the prefabricated vegetable market in my country has gradually increased in recent years. In 2021, the size of the prefabricated vegetable market in China was 345.9 billion yuan, and the forecast of 2022 was 419.6 billion yuan, and it was expected to reach 1072 billion yuan in 2026. [1]

It can be seen that the market demand for prefabricated dishes is great. Its appearance has made many people happy, and the cooking of cooking has achieved the purpose of "5 minutes a dish and 8 minutes to make a soup". It focuses on "fast"! While saving time, the kitchen can also have the opportunity to experience the superiority of being a "chef".

But with the explosion of prefabricated dishes, some people will say, "Cut! I have not fried yet!" Some people would ask questions: Is there a food safety problem in the prefabricated dishes? Is it healthy often? If you have to eat frequently, how can we balance "full" and "nutrition"? Let's talk about the issues that everyone cares about prefabricated dishes.

01

What is prefabricated dish?

Prefabricated dishes are also called cooking packages, which is to make edible raw materials into semi -finished products or finished products through pre -processing. It is equipped with various auxiliary materials as required. Food additives may be used. It has the characteristics of long shelf life and convenient consumption.

From the perspective of type, prefabricated dishes are generally divided into 4 categories: foods, hot foods, cooked foods, or food. [2]

For example, the dried tofu and chicken breasts that we usually eat when they eat the food are instant foods; the instant noodles that can be eaten after being soaked or heated after hot water are the hot food; Pork, plum vegetables buckle meat, etc., belong to the food that is cooked; the combination of small fried dishes such as net dishes, net meat, and auxiliary materials is distributed, which belongs to the food.

Most of our takeaway takeaway is made of food. The waiting time is short and the meals are fast.

02

Advantages and disadvantages of prefabricated dishes

The prefabricated dishes, which are popular with most people, are not perfect because of their quickness. There are advantages and flaws.

advantage:

The difference between prefabricated dishes and general families is that it eliminates procedures such as buying, washing, and cutting vegetables. It does not need to spend too much time to prepare food and cooking, which saves a lot of energy, which is very convenient.

For catering operators, prefabricated dishes can also save manpower, space and costs to a greater extent, and the meals are fast. Diners do not need to wait for too long, especially for takeaway.

Food safety is relatively guaranteed: Compared with catering stores, prefabricated vegetables produced by regular manufacturers will be more secure and reliable in terms of ingredients.

On April 27, 2022, the national standard of the first "Prefabricated Dispereon Point Quality Evaluation Specification" group standard was officially released in Nanjing. Encourage food raw materials to trace the source.

On June 17, 2022, the Founding Conference on the Pre -production Professional Committee of the World Federation of Catering Industry was held in Huai'an City, and the "Regulations on the Professional Committee of the World Federation of Catering Industry Federation" was formulated. This makes the prefabricated vegetable market gradually become more standardized, and the safety of ingredients and raw materials is higher.

shortcoming:

For families, if prefabricated dishes have become the main choice of three meals a day, they will lack the fireworks of buying, picking, and washing vegetables with their families, and they will not experience a complete sense of cooking ritual.

In addition, the taste of prefabricated dishes is uniform. It is based on the taste preferences of most people after the investigation. It cannot achieve the privatization of the taste and cannot meet the taste needs of different people. For example, if you eat a braised lion head, if you choose a prefabricated dish, whether you eat at home or takeaway, it is a taste.

The taste is not as good as fresh dishes. After all, its raw materials have been heated once, and after the diners buy it, it will be heated twice, and the taste will be affected. In addition, many prefabricated dishes are preserved through frozen. The ice crystal of water condensed during the frozen process will also change the taste and texture of the food to a certain extent, which will make the food a bit "powder".

Prefabricated dishes may not be as good as fresh dishes in taste. Some people have studied the flavor of the flavor of fried fish and shredded fish and cooking fish in the market. The results show that the "fish aroma" flavor of the two is similar, but it also also There are certain differences, sulfur -containing nitrogen -containing and other miscellaneous compounds has an important contribution to the "fish aroma" and "meat" aroma in fish flavor shredded pork. In the marketing dishes, the content is low, which makes it difficult for some specific flavors to form, resulting in the meat aroma and fermented aroma in the cooking package lower than that of the commercial dishes. [3]

The nutrition of prefabricated dishes is relatively single. Most of the prefabricated dishes are eaten. Even if there are vegetables, there are certain restrictions. The common storage time for carrots, peas, bamboo shoots, potatoes, etc., lacks green leafy vegetables.

03

The biggest problem for long -term consumption

Although prefabricated dishes are convenient and fast, they have captured the hearts of many office workers and kitchen Xiaobai. However, it is still not recommended to eat prefabricated dishes for long -term meals. There are mainly the following three problems:

Nutrition: We mentioned above that because of the restrictions on the types of ingredients, the nutrition of prefabricated dishes is relatively single. Although carbohydrates, protein and fat are very guaranteed, it is more difficult for vitamins, minerals and biological activity ingredients to be more difficult to have more. reserve. These ingredients may be lost through water washing, high -temperature sterilization, transportation and other links during processing. In the hands of the diners, they will be heated after secondary heating and more nutritional loss. Furthermore, the prefabricated staple foods are mostly white rice, which is difficult to achieve thick and detailed matching.

Maybe fat: Many prefabricated dishes are in order to cater to the taste of the public and for longer preservation periods, the fat content is high and the calories are not low.

For example, the boiled beef in the figure below, if you look closely at the nutritional composition table, you will find that its fat content is as high as 16.1 grams/100 grams and the protein content is 6.5 grams/100 grams. The main ingredients in the details page are beef hind leg meat (protein content is 20.9 grams/100 grams, fat content is 2 grams/100 grams), and the side dishes are enoki mushrooms, bamboo shoots, and kelp.

Picture source: e -commerce platform water boiled beef cooking bag

If the protein content in the nutritional composition table is converted, if the protein comes from beef, the content of beef should be about 33 grams/100 grams, and the fat from beef can be ignored. In other words, among 100 grams of boiled beef dishes, about 16 grams of cooking oil. In the "Chinese Resident Dietary Guidelines", it is recommended that the cooking oil is controlled at 25 ~ 30 grams per day, and the average meal is up to 10 grams per meal. If you often eat such high -fat prefabricated dishes, it is easy to exceed the standard and increase the risk of obesity.

Increase the risk of chronic diseases: Frequent fat intake of diet will increase the risk of hyperlipidemia; while salt intake exceeds the standard, it will increase the risk of hypertension.

It is still the above boiled beef as an example. The sodium content is as high as 1110 mg/100 grams, and it is replaced with salt to 2.7 grams of salt. The specifications of boiled beef in a box of water are 500 grams, 2 to 3 people. Even if the per capita eats 150 grams, the salt intake is 4 grams. The "Dietary Guidelines for Chinese Residents" suggested that each person per day does not exceed 5 grams of salt intake, and 4 grams of meal is eaten. The salt is easy to exceed the standard throughout the day.

Another example is the food bag of this plum vegetable buckle in the figure below. The main ingredient content is about 96 grams. The sodium content is as high as 1021 mg/100 grams, and a pack is about 2.5 grams of salt, accounting for 50%of the recommended amount, and it is not low.

In addition, Ai Media Consulting analysts believe that most consumers have high acceptance of prefabricated dishes, but they prefer to be salty and spicy. Salt means that the salt content is high, and spicy means high oil content. In other words, the prefabricated dishes that most people eat are high -oil and high -salt, and long -term eating is not good for health.

04

If you want to eat, how to balance nutrition?

Even if you eat prefabricated vegetables often, it is not good for health, but for the tight office workers, prefabricated dishes are indeed a rigid need to fill the stomach at work and it is difficult to give up. What's more, even if you order a takeaway, you can't escape the arrangement of prefabricated dishes. In this case, how can we take care of "full" and "nutrition"?

Pay attention to the matching of vegetables: When ordering, try to choose dishes with meat and vegetables, especially those with green leafy dishes, or directly tell the merchant to order a green leafy vegetable alone. If you do n’t work, you can order it and eat it with colleagues. The merchants are very fast.

Avoid large oil cooking methods: Try to avoid ordering meat segments, boiled fish/meat slices, pots of meat, dried bean horns, etc. This type of dish is the hardest hit area for oil and salt.

Comes with vegetables and miscellaneous grains: For small partners who usually order takeaway, it is recommended to bring some convenient vegetables by themselves, such as lettuce, cucumber, virgin fruit, tomato, purple cabbage, carrots, these can be cleaned and eat it directly. You can also bring roasted sweet potatoes, boiled corn, oatmeal for part of the staple food to increase coarse grain intake.

Look at the nutritional component table: If you buy preheating dishes with packaging, be sure to be optimistic about the fat and sodium content on the nutritional component table, and choose the two ones are relatively low. Control the fat within 10 grams per meal, control the sodium within 800 mg, and the sodium content is ≥800 mg/100 grams of high -salt food. [4]

Finally, you need to remind everyone that ordering a larger restaurant; buying a packaging prefabricated dishes to choose a regular big brand merchant.

Summarize

The emergence of prefabricated dishes can also be regarded as "benefiting humans". After all, more and more people who can't cook now. They are busy studying, busy work, and really have no time to cook. Even people who can cook, are more difficult for the dishes that are more difficult to make, pots, paddy meat, squirrel fish, Buddha jumping walls, etc. It is really difficult to start. I simply order prefabricated dishes, saving time and energy.

Therefore, prefabricated dishes are still very promising. As for whether there will be impact on traditional restaurants, I don't think it will have much effect. After all, the taste of prefabricated dishes is the same, and the restaurant can make its own characteristic taste to attract diners. In addition, everyone will not choose to eat prefabricated dishes for meals, but will go directly to the restaurant to eat new fried dishes to cheer the wine.

references:

[1] Ai Media Consultation https://www.iimedia.cn/c400/85944.html

[2] Wang Juan, Gao Qunyu, Lou Wenyong. The development status and trend of my country's prefabricated vegetable industry [J/OL]. Modern Food Technology: 1-5 [2022-07-21] .doi: 10.13982/J.MFST.1673- 9078.2023.2.0388. [3] Xiao Yang, Zhang Yanqi, Guo Beibei, Chen Haitao, Sun Baoguo, Zhang Yuyu. Two ways to process the sde-GC-MS volatile flavor comparative comparison of fish flavor shredded pork shredded pork [J]. 2015,36 (14): 70-75.

[4] Chinese Society of Nutrition. Chinese Resident Dietary Guide [M]. People's Health Publishing House .2022

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