預制菜產業發展面臨的挑戰與應對策略研究

Research on the Challenges and Coping Strategies of Prepared Dishes Industry

ZHANG Hui， ZHANG Xiaoyan，FENG Dongmei （Heze City Institute ofFood and Drug Inspection and Testing，Heze274ooo， China）

Abstract： With the rapid development of the social economy and the significant acceleration of people's pace of life，consumers are increasingly inclined towards convenience and efficiencyin their dietary choices.prepared dishes are cleaned，cut，paired，and procesed in advance，and storedusing freezing or vacuum packaging technology. After purchase，consumers only need to cook or even open the bag to eat， which is popular among the public.In recent years，the scale of the prepared dishes market has continued to expand，showing a strong growth trend. However， thereare stil some deep-seated problems that seriously hinder the further upgrading of the prepared dishes industry.It is urgent to conduct in-depth analysis and formulate practical and feasible solutions to achieve sustainable development of the industry.

Keywords： prepared dishes industry; development challenge; coping strategy

預制菜產業是順應現代快節奏生活而誕生的新興產業，其為當代消費者提供了快速獲取美味、營養食物的便捷途徑，無論是家庭日常用餐，還是餐飲行業的食材供應，預制菜都發揮著重要作用。對于忙碌的上班族來說，預制菜節省了烹飪時間；對于追求出餐效率的餐廳來說，預制菜保證了菜品的穩定供應。然而，在預制菜產業快速擴張的過程中，一系列問題逐漸暴露，深入研究這些問題并探尋有效的應對策略，關系到預制菜產業的未來發展方向，更與消費者的飲食體驗和食品安全息息相關。

1預制菜產業發展面臨的挑戰

1.1食品安全問題

預制菜產業的食品安全狀況面臨著多方面的嚴峻考驗。 ① 在原材料供應端，把控質量的難度較大。

預制菜的原材料豐富多樣，涵蓋蔬菜、肉類、調料等多個品類，供應源頭廣泛且繁雜，部分原材料供應商受利益驅使與成本壓力影響，會降低質量管控標準，導致農藥殘留超標、獸藥殘留超標的食材以及變質原材料流入預制菜生產環節，給食品安全埋下極大隱患。 ② 預制菜的加工包含清洗、切割、烹飪以及包裝等多個步驟，每個環節都是食品安全的關鍵節點，加工設備若清潔不徹底，就會殘留上次加工的物質，污染后續加工的食品；加工人員操作不規范，如未嚴格遵循衛生標準，極有可能引入細菌、病毒等微生物；食品添加劑若使用不當，超量或超范圍使用，都會對消費者健康產生危害。

1.2 市場認知度問題