摘要
从预制菜生产、消费等全过程进一步明晰预制菜定义及分类。对美国、日本、中国的预制菜发展阶段进行纵向比较,并对中国有代表性的预制菜企业进行横向比较分析。将截至2023年3月29日的所有预制菜中文文献分为“预制菜行业及其产品的现状和发展趋势”“预制菜品的技术研究”“质量安全控制研究”“消费者意愿研究”四类,综上预测了未来预制菜发展前景。
The paper further clarified the definition and classification of pre-made dishes from the whole process of production and consumption,made a vertical comparison of the development stages of pre-made dishes in the United States,Japan,and China,and conducted a horizontal comparative analysis of representative premade dish enterprises in China.It classified the Chinese literature on pre-made dishes as of 29 March 2023 into four categories:the current situation and development trend of the pre-made dish industry and its products,research on the techniques of pre-made dishes as well as on quality and safety control and consumer willingness.Finally,in light of the above,it was predicted that the future development prospect of pre-made dishes.
作者
方盼
娄珊娜
王泓午
熊玉婷
陈慧玲
FANG Pan;LOU Shan'na;WANG Hongwu;XIONG Yuting;CHEN Huiling(College of Public Health and Health Sciences,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China;College of Management,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)
出处
《农产品加工》
2024年第3期100-106,共7页
Farm Products Processing
基金
2023中医预防医学重点学科建设项目(20020232023)
国家级大学生创新创业训练计划项目(202310063002)。
关键词
预制菜
市场现状
前景
文献研究
企业对比
prepared dishes
market status
prospect
literature research
enterprise comparison
