预制菜及其研究现状、存在问题和发展展望-王卫.pdfVIP

中国肉类食品综合研究中心 肉类研究 2022, Vol. 36, No. 9 37 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 专题论述 预制菜及其研究现状、存在问题和发展展望 1 1 1 2 王 卫 ，张 锐 ，张佳敏 ，吴周林 （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 ） 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。 关键词：预制菜；研究进展；存在问题；发展展望 Status Quo, Problems and Future Prospects of Prepared Dishes 1 1 1 2 WANG Wei , ZHANG Rui , ZHANG Jiamin , WU Zhoulin (1.Sichuan Provincial Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China; 2.School of Food and Bioengineering, Chengdu University, Chengdu 610106, China) Abstract: ’ ’ 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