The cooking bag is here, do you want to eat it?

  “It’s time-saving, labor-saving and worry-free when opening a restaurant”, “No chef, fast food in 3 minutes”, “Smoke-free kitchen, clean and sanitary”... In recent years, due to the rapid development of the food delivery industry and the young generation who are lazy to cook, they have gradually become kitchen For reasons such as the main force, cooking packages covering a variety of Chinese and Western dishes, staple foods and other foods are sought after by the market.

  Under the wind, some people accept and some people oppose the food package.

 "I always thought that everything sold in the store was freshly made"

  Xiao Chen, a junior at a college in Nanning, likes to eat a stall of Coke chicken wings and rice.

However, some classmates told her, “This restaurant is actually not freshly made. I have seen them cut open the heated cooking bag and pour it on the rice.” Xiao Chen was surprised at this, “I always thought the shop Everything sold here is freshly made."

  "Now everyone is ordering food outside, maybe 5-6 of 10 servings are made by cooking bags." Mr. He, an executive of a cooking bag company in Fujian, told the "Worker Daily" reporter that cooking bags are finished and semi-finished dishes. Mainly divided into frozen food package and room temperature food package.

Frozen food packs use rapid freezing to process food and need to be stored at a low temperature of -18°C.

The room temperature cooking package food can be stored at room temperature after high temperature sterilization process.

  "I personally think the worst thing about using a cooking bag is that it cannot guarantee the'flavor' of the food." Mr. Li, a citizen of Nanning, believes that in order to ensure the quality and taste, the cooking bag may contain additives.

Many consumers, like him, think that businesses use cooking to package meals as "no panic".

  Ms. Liang from Nanning will take the initiative to buy cooking bags from the e-commerce platform to eat, "It's also very convenient to heat up, I think it's good to eat."

  The reporter conducted a search on an e-commerce platform using "cooking package" as a keyword and found more than 100,000 related shops.

Most of these shops sell various flavors of food packages such as rice bowls and braised pork rice. The price of a single package is generally no more than 10 yuan, and the shelf life ranges from 3 months to one and a half years.

  Some businesses will not actively inform consumers to use cooking packages

  The reporter recently visited two franchise stores of a certain chain brand restaurant, and in one of them saw the clerk cut the heated cooking bag with his own eyes.

When the reporter asked the clerk whether to use cooking packages to make meals, a clerk said, "I am not very clear about this." The information of the chain brand clearly shows that using cooking packages to make meals.

  Some insiders believe that due to the frequent incidents of inferior cooking packages in recent years and the influence of traditional dining habits, both businesses and consumers have more or less grievances about cooking packages.

Some businesses do not take the initiative to inform consumers to use cooking bags, and many consumers can't help but think of "unsafe" and "not nutritious" when they hear of cooking bags.

  "We dare not say that the cooking bag industry is good, and black workshops may also exist." Mr. He believes that the sanitary conditions of a formal cooking bag factory may be better than those in some freshly fried restaurants. "Our factory workers need to enter the workshop. After four or five disinfection processes".

  Liu Xiaoling, a doctoral tutor of Guangxi University and an expert of the Guangxi Food Safety Expert Committee, pointed out that from the perspective of nutrition, the nutritional content of food is related to the source of raw materials and processing methods. The changing laws of different foods and different nutrients are not consistent. It cannot be simply said Fried is more nutritious.

  In response to food safety issues, the industry believes that consumers may order products heated by cooking bags in small workshops through online ordering, and these small workshops may have safety problems such as improper heating, improper storage, and poor sanitary conditions. "Only when the merchants' own safety awareness increases and the country strengthens supervision over it, can this problem be eliminated."

The prefabricated vegetable market is quite large

  The "2020-2024 China Food Package Market Feasibility Study Report" released by the New Thinking Industry Research Center pointed out that in 2019, the market size of my country's food package industry reached 7.11 billion yuan.

The research report of Guohai Securities shows that the current stock of the pre-made vegetable market in my country is about 300 billion yuan, and the market size is expected to reach one trillion yuan in the next 6 to 7 years.

  Faced with such a hot situation, Liu Xiaoling analyzed that the traditional catering methods of buying food, cooking and processing have the problems of high cost and difficult to control risks.

Producers adopt the access mode of food production license and market supervision methods, making meals in central kitchens and centralizing distribution, which is a way and trend to realize the standardization of catering or canteens, improve product safety, and improve efficiency.

  For restaurants, the cooking package can reduce the steps of washing and cutting vegetables in the back kitchen, increase the speed of serving dishes, reduce the cost of waste disposal in the store, and facilitate the management of the back kitchen.

  Mr. He said that many young people are now more and more accepting of cooking packages, and the development of pre-made dishes is the trend of the times.

  Others in the industry believe that in the faster and faster pace of life, pre-made dishes have a considerable market, but they will not become the mainstream. People eat not only to fill their stomachs, but also to pursue taste, environment, and experience.

  Pang Huimin