Prefabricated Sichuan cuisine universal group standards are expected to be introduced next month

Source: Chengdu Business Daily

Chuanwei products account for more than 50%of the national prefabricated dishes, and consumers love over 70%

Prefabricated Sichuan cuisine universal group standards are expected to be introduced next month

"I never eat it, that (prefabricated) is a pig and dog food." Recently, in a live broadcast room, this sentence that the founder of Zhigang Think Tank Wang Zhigang blurted out, causing widespread attention and controversy.

Subsequently, the staff of Zhigang Think Tank responded that Wang Zhigang's remarks were personal speech and did not target an industry or an individual. However, "one stone stirred thousands of waves", the prefabricated vegetable industry that is currently hot has been pushed to the "cusp" ...

On September 20th, Professor Wang Wei, director of the key laboratory of Sichuan Province and Dean of the Sichuan -flavored pre -production of Sichuan Province, told reporters that prefabricated dishes are one of the types of prefabricated foods. Trillion. He believes that although Wang Zhigang's "prefabricated dish remarks" are too extreme, they also remind that they should pay great attention to the food safety of prefabricated food.

In addition, according to statistics, Sichuan -style products account for more than 50%of the nation's prefabricated dishes, and consumers love over 70%of Sichuan -style prefabricated dishes. Wang Gang, Secretary -General of the Sichuan Provincial Prefabricated Cuisine Industry Alliance, revealed to reporters that in order to regulate the industry, the general group standards for prefabricated Sichuan cuisine are currently being prepared. It is planned to be introduced in October this year.

dispute

Is there any hidden dangers of nutrition and health?

Wang Zhigang's speech in the live room caused controversy.

Some netizens believe that the prefabricated raw materials are not fresh, poor, and have no nutrition. They may also contain preservatives and additives. Long -term consumption is not good for the body; Native

Regarding the concerns of netizens, Sichuan Tourism Institute professors and Chinese cooking masters Zhou Shizhong told reporters that after high temperature and high -pressure prefabricated dishes, there is indeed a relatively large nutrition loss, but for the absorption of the human body, it can be said that it is minimal, and it can be said to be minimal, and it can be said to be minimal, and it can be said to be minimal, and it can be said to be minimal, and it can be said to be minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it is minimal, and it can be said to be minimal. The body's absorption of nutrition varies due to physical differences. In addition, the use of additives will not affect health as long as it meets national hygiene and quality requirements.

Wang Gang pointed out that the most sensitive prefabricated dishes are the problem of fresh and freshness and restoration. For the problem of recovery, the first is processing technology, the flavor of various dishes processing, and the temperature of the processing temperature is important. Secondly, in terms of processing equipment, some processing equipment is not equipped with prefabricated dishes, resulting in not enough corporate standardization.

Wang Wei pointed out, "At present, many consumers have a negative attitude towards prefabricated dishes." Wang Wei believes that any food with insufficient nutrition is not eaten in large numbers every day, and occasionally eats the taste. Food supplements.

behind

Trillions of market prospects leading corporate squeeze track

In fact, prefabricated dishes are not new. As one of the types of prefabricated foods, it has experienced high -speed development in Europe, America, Japan and South Korea, and has now entered a stable period.

Wang Wei told reporters that domestic prefabricated dishes start late and have a lower proportion of consumption, but under the promotion of many factors, they have also ushered in the "windplace period" of continuous and rapid development. According to reports, the growth rate in recent years has reached about 20%, which is one of the highest growth categories of various foods. At the same time, the domestic prefabricated market size reached nearly 400 billion yuan in 2022, and it may exceed trillion yuan in 2026.

Behind the rapid development of prefabricated dishes, companies in various industries have entered the "track". At present, my country's prefabricated dishes and their related companies have exceeded 68,000. Wang Wei said that meat products processing enterprises have launched various prefabricated dishes products, and the catering industry has expanded industrial extensions and new channels through the construction of central kitchen construction. Many companies are squeezed into the hot track of pre -production.

However, according to the analysis of the "New Consumption of Trendy", the development of prefabricated dishes is halfway. Of the 20 prefabricated dishes related listed companies, only 10 have achieved dual growth of revenue and net profit. For more small and medium -sized enterprises that are squeezed into the track, under the influence of rising prices of raw materials, high cold chain logistics costs, and too many product competition, this industry is not as beautiful as it looks like, or even very cruel, even very cruel. Therefore, it is recommended that companies that are eager to enter this track should be cautious.

Zhou Shizhong also believes that although prefabricated dishes can solve many dietary needs of people's daily life, for catering companies, it should only be a short -term hot effect of three to five years. He suggested that individuals or enterprises with investment intentions for prefabricated dishes must have both upstream supply channels and downstream sales channels, so as to ensure a virtuous circle and "cannot be blindly invested."

In addition, technical strength is also the key. "Although the threshold for prefabricated dishes is low, the requirements are high." Wang Gang told reporters that prefabricated dishes are currently in the early stages of development. Individual companies want to enter the track regardless of scale. imperfect.

action

Prefabricated Sichuan cuisine General Group Standard Plan for October this this year

Regarding the development of my country's prefabricated dishes, Wang Wei said that at present, the definition of my country's prefabricated dishes is generally blurred. Some general concepts are industrialized staple foods, convenient foods, traditional meat products, prefabricated meals, clean vegetables and side dishes, seasoning kimchi, seasonings of kimchi kimchi. Foods such as condiments and other foods, hot, cooked, and mixed are all included in the category of prefabricated dishes, that is, almost all prefabricated foods are put into the box of prefabricated dishes.

Wang Wei believes that prefabricated dishes are not based on, but there are lacks or uncomfortable hygiene standards for specific products and processing specifications.

Similarly, Wang Gang pointed out that at present, the border of prefabricated dishes is not very strong. In his opinion, prefabricated dishes should be cooked and hot, and then moderately include some of the types. The reporter noticed that the prefabricated vegetable industry was difficult to have difficulty and supervision, and the hidden quality of quality and safety also surfaced. The use of inferior ingredients, irregular production, unsatisfactory sanitary standards, unsafe packaging materials, poor dishes, etc. According to media reports, since this year, we have explored the introduction of pre -production standards to solve the problem of lack of food safety supervision technology standards in the industry.

Regarding the safety control of prefabricated vegetable products, Wang Wei said that the survey showed that the standardized food processing leading enterprise or mature large and medium -sized central kitchen can be guaranteed. And some irregular companies, especially small and micro enterprises and primary central kitchen kitchen, have problems such as poor quality of raw materials, microbial pollution in processing process, and poor product quality. "With the development of the industry, the risk assessment, supervision and supervision, and quality and safety traceability system will gradually be constructed and improved. These problems are expected to be gradually resolved."

What is exciting is that Wang Gang revealed to reporters that they are preparing universal group standards for prefabricated Sichuan cuisine and are planned to be introduced in October this year. "Mainly to regulate this industry." He introduced that this standard includes the classification and terms of Sichuan cuisine prefabricated dishes, general technology requirements for prefabricated vegetable production, prefabricated quality and safety traceability of general technology requirements, and hierarchical evaluation of prefabricated dishes. At present, the initial draft is basically completed, and it is being summarized and improved.

According to statistics, among the national prefabricated products, Sichuan -style products account for more than 50%, and consumers love over 70%of Sichuan -style prefabricated dishes.

In addition, Wang Gang also believes that in addition to the establishment of standards, it should also focus on technology development, equipment development, cold chain logistics control system development, and packaging materials selection to strengthen the development of common technology and equipment to solve the common problems of prefabricated dishes. ; Consider promoting the prefabricated dish production license to strengthen the supervision of prefabricated dishes.

Chengdu Business Daily-Red Star Journalist Yuan Wei Yao Yongzhong

(Editor in charge: Chang Shuai Shuai)

- END -