预制菜及其研究现状、存在问题和发展展望  

Status Quo, Problems and Future Prospects of Prepared Dishes

作　　者：王卫[1] 张锐[1] 张佳敏[1] 吴周林 WANG Wei;ZHANG Rui;ZHANG Jiamin;WU Zhoulin(Sichuan Provincial Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China;School of Food and Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《肉类研究》2022年第9期37-42,共6页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-43);四川省科技计划重点研发项目(2020YFN0151)。

摘　　要：随着国家经济转型和民众消费方式的变化,源于传统菜肴的工业化产品“预制菜”脱颖而出,成为食品行业发展速度最快的品类之一,进一步丰富了与工业化主食、休闲方便食品、预制餐、净菜配菜等共同构建的满足现代消费需求的预制食品体系。预制菜在工业化国家作为预制食品的成员之一,在工艺、标准和市场等方面趋于成熟,而我国尚处于发展初期,存在概念模糊、技术和设备落后、标准不配套、安全隐患突出等问题。本文以剖析预制菜发展现状、研究进展和存在问题为基础,对其未来发展途径进行展望。With the country’s economic transformation and changes in people’s consumption patterns, prepared dishes,industrial products derived from traditional dishes, stand out and has become one of the fastest-growing sectors in the food industry, further enriching the prepared food system consisting of industrial staple food, casual convenience food, prepared meals, fresh-cut vegetables and side dishes that meets the demands of modern consumers. In industrialized countries,prepared dishes have matured in terms of technologies, standards and markets, while in our country, it is still in the early stage of development, and there are problems such as vague concepts, backward technologies and equipment, unmatched standards, and prominent safety hazards. This paper describes the status quo and problems of prepared dishes and discusses its future prospects.

关 键 词：预制菜 研究进展 存在问题 发展展望 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]