Henan Daily All-Media Reporter Ma Bingyu Liu Yaxin Correspondent He Hongqiang
"Easy to become a chef", "must stock up at home", "Heat ready to eat" and other words are the reasons why pre-made dishes attracts many consumers with poor cooking skills. Pre-made dishes quickly became the "kitchen savior" and set off a hot "kitchen transformation".
But in addition to being full, dishes are also a sustenance of emotions. How to make the "mother's taste" of pre-made dishes born under the industrial background?
leads the pre-made vegetable industry and has more than 40 pre-made vegetable companies. It has frequently accelerated its R&D actions and promoted the high-quality development of the pre-made vegetable industry , so that the pre-made vegetable dishes with are colourful, fragrant and delicious "collision" with cooking, showing a different human spirit.
Pre-made dishes have " Yuanyang flavor" and "yuanyang standard", which also makes the green food brand "home in Henan, eat in Yuanyang" louder, brighter and safer.
Academicians issued an order. More than 300 people made the same dish. During the Spring Festival of the Year of the Tiger, the complex pepper chicken, couple lung slices , Yellow River Big Carp and other Yuanyang pre-made dishes quickly became popular. Hanlu has passed, and the weather is getting colder. Prefabricated sheep scorpions from Xinxiang Yuxuan Halal Food Co., Ltd. (hereinafter referred to as Yuxuan Co., Ltd.) located in Yuanyang County have also begun to become popular, and customers have placed orders one after another.
The key to launching the kitchen revolution is to use fragmented manual labor to form a scale effect through industrialization.
Based on this, Yuxuan put forward the slogan of "making the kitchen knife rust and letting the chopping board be laid off." "The mutton has a strong smell and it is not easy to cook well at home. Pre-made dishes can be solved very well." Wang Feng, chairman of Yuxuan Co., Ltd., introduced.
Despite the long exploration, Wang Feng is still confused: "How to improve the shelf life of cold fresh meat? How to control the microbial fermentation in the transportation environment? How to use digital standards to classify lamb?"
These questions were obtained by Zhu Beiwei, an academician of the Chinese Academy of Engineering, . "We are studying the grading standards for pork. In fact, some technical means are general, such as low-field nuclear magnetism, CT technology tomography, etc. I believe that in the future, we can collect enough mutton information with Yuxuan to allow the machine to deeply learn, and thus develop standardized grading equipment for lamb." After
got the answer, Wang Feng said five "goods".
How did the head of a business in a small county town talk to the academician? This is thanks to the establishment of the Yuanyang County Party Committee and County Government.
"Academician Zhu Beiwei has always been paying attention to the Chinese pre-made dishes industry, and is also particularly concerned about transforming scientific research results into social needs. She agreed to Yuanyang's invitation very decisively." said Liu Bing, Secretary of the Yuanyang County Party Committee.
htmlOn June 25, at the 2022 China (Yuanyang) Pre-made Vegetable Industry Conference, Academician Zhu Beiwei’s Expert Studio was unveiled, Yuanyang County also presented its greatest sincerity and awarded Zhu Beiwei the honorary citizen certificate.Yuanyang County is well aware that the rapid development of the pre-made vegetable industry cannot be separated from the guidance, leadership and support of front-line experts in the industry.
The county has signed a cooperation agreement with many domestic universities to the China (Yuanyang) Pre-made Vegetable Industry Innovation Research Institute, and has promoted the establishment of China (the first) Pre-made Vegetable Industry Chain Innovation Center and China Pre-made Vegetable (meat) industrial base in Yuanyang.
"With the intellectual support of universities, it can not only achieve school-enterprise docking and transformation of results, but also be more conducive to cultivating and incubating pre-made vegetable enterprises, helping them create explosive products as soon as possible." Hu Jianqiang, chairman of Henan Catering Central Kitchen Industrial Park and CEO of Liancai.com, said that the R&D team of Yuanyang County's food enterprises has reached more than 40 groups and more than 300 people. A total of one pre-made vegetable dish has become a pre-made vegetable research and development base in Henan and the whole country.
In the past six months, Yuanyang food companies have increased their investment in the research and development of pre-made dishes, and new products have emerged like mushrooms after a rain.
Yuxuan Co., Ltd.'s mutton soup and Tomahawk lamb chops, Henan Heshenghe Food Co., Ltd.'s mutton noodles and beef soup, and Henan Jiuyuquan Food Co., Ltd.'s (main brand "Jiuduosuduo")'s pre-made "big dishes" have become popular products on all channels.
"hard dishes" are easily pre-made, and pre-made dishes from Yuanyang County have seized the market opportunity and dominated the taste buds of "foodies".
standard "double" The entire industrial chain ensures deliciousness and nutrition
" Pot gas " refers to the aroma of the ingredients through heat reaction. When evaluating a dish that tastes delicious, "having a pot of steam" has become a new word.
The most common question about the rise of pre-made dishes is: convenience is convenience, but is it delicious with the dishes made by mothers?
The reason why people miss "mom's dish" is mainly because they miss the so-called "pot steam". In the view of pre-made dishes developers and producers in Yuanyang County, pre-made dishes are not inconsistent with "pot-flavor".
"Industrialization can analyze the flavor formation process, and it is not a problem to restore the 'with pot'." Sun Senwei, R&D director of Heshenghe, introduced that the prominent feature of pre-made dishes from production, transportation to consumption is "fast" and "convenience", but in the early research and development, it is absolutely "unurgent".
"Pre-food generation, create the top national regional dish!" When you walk into Heshenghe, this slogan first comes into view. "Folk food is profound and profound, and the regional flavors are completely different." Sun Senwei said that if you want to make pre-made "top dishes" in various places, the R&D team must analyze, try and improve it over and over again.
Yuan Yang also had the same idea. "Enterprises must be guided to increase R&D investment, and use the power of science and technology to do a good job in cooking and locking fresh processes to make the food delicious and nutritious." Zhu Tao, director of the Yuanyang County Pre-made Vegetable Industry Development Service Center, said that many factors such as production process, freezing technology, transportation process, and reheating techniques will affect the taste of pre-made vegetables.
This is not a problem for Yuan Yang, who has the "largest central kitchen industrial park in China". By integrating raw material end, cold chain logistics , location transportation, scientific research and innovation, Yuanyang County further ensures the safety of raw materials and smooth product transportation, creating a new development model for the entire life cycle and the entire industrial chain of pre-made vegetables, and promoting the integrated development of the first, second and third industries.
At present, Yuanyang County has built a designated supervision site for imported meats in Xinxiang , and a 200,000-ton cold storage and supporting facilities. This year, the construction of a 150,000-ton cold storage will be started, and a logistics industry cluster with a cold storage capacity of more than 500,000 tons and an annual output value of 20 billion yuan will be gradually formed. Yuanyang County will also have a large cold storage group ranked high in Henan.
In addition, under the premise that there are no pre-made vegetables production standards that can be followed, Yuanyang County strengthened supervision and required that the production of pre-made vegetables must comply with national standards such as "Fast-frozen prepared food" and "General Rules for Pre-packaged Food Labeling of National Food Safety Standards". "Many companies also recommend their own standards, and the requirements are higher than the national standards," said Zhu Tao.
"Yuanyang pre-made dishes are rich in variety, and their shapes, tastes, etc. are highly similar to freshly cooked food." Professor Huang Zhongmin from the School of Food Science and Technology of Henan Agricultural University said that this is the result of the enterprise's organic combination of traditional craftsmanship and continuous improvement.
"Pre-made delicacies Yuanyang taste." Yuanyang has the courage and confidence to call the pre-made delicacies he produces.
