The trump card of prepared dishes: preservation technology
Background
Prepared dishes are between fresh food and frozen food, inheriting the convenience and storage stability of frozen food It also retains the taste and nutrients of fresh food. This may sound a bit unbelievable, but today with the rise of technological power, it has become possible.
Some time ago, netizens revealed that Qudian’s pickled fish had a “shelf life of three days” on the outer packaging bag, but a “shelf life of 12 months” on the inner packaging bag. Various platforms took advantage of the situation and issued articles questioning the "extra long" shelf life of prepared dishes.
For prepared dishes circulating in the market, the length of the shelf life determines its sales cycle and radiation range, which directly affects the return on new products. The fresh and delicious taste determines whether users decide to repurchase after consumption, thus achieving a long-term business cycle. The pun on the word "quality preservation" points out that the trump card of prepared dishes is "preservation technology"!
Production link
Secret of keeping prepared dishes fresh: Standardized production is fast
Short time to market.
9 standardized processes. .
Concentrated supporting industries
It only takes 2 to 10 days from production to launch.
Production process: Specialized for centralized purchasing→Quality inspection on-site→Sampling inspection→Vacuum packaging→Centralized cooking→Wash-cut processing→Three-party quality inspection→Cold chain storage→Mall for sale.
Guangdong/Shandong has the largest prepared vegetable industry cluster in China, with one-stop production capabilities and a full closed-loop supply model.
Sales link
Secret to keeping prepared dishes fresh: Stable sales channel
Who is paying for the prepared dishes?
We seem to There is no order for pre-made dishes, but in fact, it is quietly promoting the development of the pre-made dish industry. According to statistics, the scale of the catering market in 2021 will reach 345.9 billion yuan, and the usage ratio of well-known chain restaurants is as high as 80%.
Customers of prepared dishes can be divided into:
(Manufacturers are tied to B-side Fixed-term cooperation, direct batch supply: dissemination on the C-side, reaching the audience, and enhancing repurchase on the consumer side).
Big B end: high-end star hotels and chain restaurants.
Small B-side: small and medium-sized restaurants, takeaways, group meals, and rural chefs.
C-side: supermarkets, e-commerce new retail platforms.
Packaging process
Secret 3 for keeping prepared vegetables fresh: sterilization, cooling, vacuum packaging with ice
Agricultural products have generally entered controlled atmosphere (controlling the environment and slowing down cell metabolism), Constant temperature (vacuum pre-cooling, ultra-low oxygen storage, effective sterilization and antibacterial preservation stage.
Distribution link
Prepared vegetable preservation secret 4: -18℃ cold chain 24h temperature control
Temperature is the lifeline of the cold chain. Premade dishes are stored in a -18°C storage environment from the moment they are "born". The cold chain truck is like a mobile refrigerator and is distributed to various ports.
p>Due to external influences, the temperature will also fluctuate. The cabin contains automatic temperature control technology, and 24-hour intelligent monitoring data is fed back to the background to monitor product status.
Summary
Continuing to use the physical preservation technology of agricultural products, low-temperature sterilization is the key
The preservation technology of prepared dishes has a bit of "borrowingism". In today's booming science and technology development, domestic and foreign preservation theories, materials and equipment , physical technology, etc. are very mature. With the routine operation of vacuum and temperature control, it is commonplace to maintain the freshness of agricultural products. As ready-to-eat products, preparatory dishes have higher requirements for preservation and antibacterial. How to refine and visualize the preservation technology to distinguish them? The preservation of ordinary agricultural products may be the direction of future technological advancement
One-stop integration of the supply chain, implementation of standardized operating guidelines, and full utilization of the preservation cycle
The supply chain of prepared dishes. It is the guarantee of production. The industrial cluster effect effectively improves the production cycle and the response to emergencies. The granularity of the dish production process is refined and broken down into specific processes. The standardized operation guide improves the work efficiency of personnel and the speed of production. .
Achieve sales binding with B-end and C-end to reduce the pressure of selling goods and the consumption of freshness period
The largest customer of prepared vegetable manufacturers is the B-end, with contracted supply and Reverse reservation of two distribution methods. Secondly, in C, place exposure and communication to reach the audience and enhance repurchase on the consumer side.