Analysis of problems and countermeasures on the high quality development of the prepared dishes industry based on the share theory of Hunan cuisine

Authors

YANG Dai-ming, Hunan Provincial Product and Goods Assessment Center, Changsha, Hunan 410004, ChinaFollow
WANG Jian-hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZENG Xian-ming, Hunan Provincial Product and Goods Assessment Center, Changsha, Hunan 410004, China
LI Hui, Hunan Provincial Product and Goods Assessment Center, Changsha, Hunan 410004, China
ZENG Xian-feng, Hunan Zhicheng Food Technology Service Co., Ltd., Changsha, Hunan 410116, China

Abstract

Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine has taken shape and is becoming a guideline for the development of chain Hunan cuisine. Home-style Hunan cuisine and chain Hunan cuisine have been regarded as the two main developmental directions. But the overall scale of prepared Hunan cuisine is not large. Based on the development history of Hunan cuisine, specially prepared Hunan cuisines, and related sharing of Hunan cuisine theories, experience and practices, this paper expounded the definition of prepared cuisine and cognitive differences among different cuisines. Eight core problems of the industry were analyzed, and corresponding countermeasures were put forward.

Publication Date

6-5-2023

First Page

1

Last Page

8

DOI

10.13652/j.spjx.1003.5788.2023.60039

Recommended Citation

Dai-ming, YANG; Jian-hui, WANG; Xian-ming, ZENG; Hui, LI; and Xian-feng, ZENG (2023) "Analysis of problems and countermeasures on the high quality development of the prepared dishes industry based on the share theory of Hunan cuisine," Food and Machinery: Vol. 39: Iss. 4, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2023.60039
Available at: https://www.ifoodmm.cn/journal/vol39/iss4/1

References

[1] 中华人民共和国中央人民政府. 中共中央、国务院关于做好2023年全面推进乡村振兴重点工作的意见. （2023-01-02） [2023-02-15]. http://www.gov.cn/xinwen/2023-02/13/content_5741370.htm.
[2] 湖南省质量技术监督局. 湘菜基本术语、分类与命名 第1部分: 湘菜基本术语: DB43/T 421.1—2009[S].长沙: 湖南省质量技术监督局, 2009.
[3] 湖南省市场监督管理局. 湘菜产业化标准体系架构: DB43/T 808—2018[S]. 长沙: 湖南省市场监督管理局, 2018.
[4] 湖南省市场监督管理局. 净菜加工技术通则: DB43/T 470—2018[S]. 长沙: 湖南省市场监督管理局, 2018.
[5] 湖南省卫生健康委员会. 食品安全地方标准 预制菜生产卫生规范: DBS43/ 010—2020[S]. 长沙: 湖南省卫生健康委员会, 2020.
[6] 中国烹饪协会. 预制菜: T/CCA 024—2022[S]. 北京: 中国烹饪协会, 2022.
[7] 广东省人民政府. 广东省人民政府办公厅关于印发《加快推进广东预制菜产业高质量发展十条措施》的通知: 粤府办〔2022〕10号. （2022-03-25） [2023-02-15]. http://www.gd.gov.cn/zwgk/wjk/qbwj/yfb/content/post_3893116.html.
[8] 河南省人民政府. 河南省人民政府办公厅关于印发河南省加快预制菜产业发展行动方案（2022—2025年）的通知: 豫政办〔2022〕97号. （2022-10-26） [2023-02-15]. https://www.henan.gov.cn/2022/10-26/2629095.html.
[9] 山东省人民政府. 山东省人民政府办公厅关于推进全省预制菜产业高质量发展的意见: 鲁政办字〔2022〕138号. （2022-11-16） [2023-02-15]. http://www.shandong.gov.cn/art/2022/11/16/art_107851_122119.html?from＝singlemessage.
[10] 任惠敏, 张博, 邓娜, 等. 预制湘菜主要潜在危害物及减控技术研究进展[J]. 长沙理工大学学报（自然科学版）, 2022, 19（4）: 118-130.
[11] 刘丹文, 黄师荣, 戈杜, 等. 不同烹饪加工豇豆在冷藏过程中亚硝酸盐含量及抗氧化性能的变化[J]. 食品与机械, 2016, 32（9）: 109-112.
[12] 隋大鹏. 烹饪过程中丙烯酰胺产生的机理及控制方法研究进展[J]. 食品与机械, 2013, 29（1）: 247-249.
[13] 杨代明, 陈然, 陈耕, 等. 中国湘菜标准: 第五分册 连锁湘菜[M]. 长沙: 湖南科学技术出版社, 2022: 1-267.
[14] 王建辉, 刘妙, 陈彦荣, 等. 预制湘菜产业现状及发展路径分析[J]. 中国食品学报, 2022, 22（10）: 10-26.