预制菜食品标准发展现状、问题及对策研究

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DOI编码：10.3969/j.issn.1674-5698.2025.05.010

Research on the Development Status， Problems and Countermeasures of Pre-prepared Food Standards

MAO Jia-yi LYU Lu （School of Law， China Jiliang University）

Abstract： [Objective] Through a systematic analysis of the current status of pre-prepared food standards in China， this study aims to clarify the existing problems in the pre-prepared food standards and provide countermeasures and suggestions to support the development of the pre-prepared food industry. [Methods] By conducting research on pre-prepared food standards and literature studies， and drawing on foreign standard management experience， this study analyzes the problems existing in pre-prepared food standards and puts forward targeted suggestions. [Results] The research found that there are problems such as an incomplete system， insufficient scientificity and timeliness， and low actual adoption rate in China’s pre-prepared food standards. [Conclusion] Based on this， it is suggested that China should improve the scientificity of the pre-prepared food standards system， strengthen the work of pre-prepared food association standards， and improve the supervision and management mechanism， etc.， to promote the healthy development of the pre-prepared food standards system.

Keywords： food safety， pre-prepared food， standard management

0 引 言

称预制菜肴，是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、国家层面首次明确了预制菜的定义：预制菜也炒、炸、烤、煮、蒸等）制成，配以或不配以调味料包，符合产品标签标明的贮存、运输及销售条件，加热或熟制后方可食用的预包装菜肴，不包括主食类食品，如速冻面米食品、方便食品、盒饭、盖浇饭、馒头、糕点、肉夹馍、面包、汉堡、三明治、披萨等[1]。（剩余7480字）