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| Status Quo, Problems and Future Prospects of Prepared Dishes |
| 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 |
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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 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.
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2022, Vol. 36 
