The Killer of Prefabricated Vegetables: Preservation Technology

The Killer of Prefabricated Vegetables: Preservation Technology

background

Prefabricated dishes are between fresh food and frozen products, which inherit the convenience and storability of frozen products and retain the taste and nutritional components of fresh food. This may sound incredible, but it is possible today with the rise of scientific and technological forces.

Some time ago, the fish with pickled vegetables in the fun shop was reported by netizens. The outer packaging bag is clearly marked with "shelf life of three days", while the inner packaging bag shows "shelf life 12 months". Various platforms have taken the opportunity to issue documents, questioning the "long shelf life" of prefabricated dishes.

For pre-cooked vegetables circulating in the market, the length of shelf life determines its sales cycle and radiation range, which directly affects the income return of new products. The fresh and delicious taste determines whether the user decides to buy again after spending again, thus realizing a long-term business cycle. The word "quality guarantee" is a pun. Obviously, the killer of prefabricated vegetables is "preservation technology"!

A link in the production chain

The First Secret of Preserving Precast Vegetables: Standardization+Rapid Production

Short listing cycle.

There are 9 standardized processes. .

Support the concentration of industries

It only takes 2~ 10 days from production to listing.

Production process: exclusive collection → quality inspection → sampling inspection → vacuum packaging → centralized cooking → washing and cutting processing → tripartite quality inspection → cold chain storage → shopping mall sale.

Guangdong/Shandong has the largest prefabricated vegetable industrial cluster in China, with one-stop production capacity, forming a closed-loop supply model throughout the process.

Sales link

The second secret of pre-prepared vegetables: stable sales channels

Who pays for the prepared dishes?

It seems that we didn't place an order for prefabricated vegetables, but in fact we silently promoted the development of prefabricated British industry. According to statistics, in 20021year, the catering market reached 345.9 billion yuan, and the proportion of well-known chain restaurants was as high as 80%.

Customers who pre-cook dishes can be divided into:

(Long-term cooperation between manufacturers and B-end, direct bulk supply: spread at C-end, reach the audience, and promote repurchase at the consumer end).

Big B-end: high-end star-rated hotels and chain restaurants.

Small B-end: small and medium-sized catering, take-away, group meals and country kitchens.

C-end: Shang Chao and the new retail platform of e-commerce.

Packaging link

The third secret of preserving prefabricated vegetables: sterilization and cooling+vacuum freezing

Agricultural products have generally entered the fresh-keeping stage of controlled atmosphere (controlling environment and delaying cell metabolism) and constant temperature (vacuum precooling, ultra-low oxygen storage, effective sterilization and bacteriostasis).

Distribution link

The secret of preserving prefabricated vegetables 4:- 18℃ cold chain +24-hour temperature control.

Temperature is the lifeline of the cold chain. Since its birth, prefabricated vegetables have been stored at-18℃, and the cold chain car is like a mobile refrigerator. Distribute to each port.

Due to external influences, the temperature will also fluctuate. The carriage contains automatic temperature control technology, and 24-hour intelligent monitoring data is fed back to the background to monitor the product status.

abstract

Low temperature sterilization is the key to the physical preservation technology of agricultural products.

The preservation technology of pre-cooked vegetables is a bit "takenism". With the development of science and technology, the preservation theory, materials, equipment and physical technology at home and abroad are very mature. It is a common practice to keep the freshness of agricultural products by using conventional operations of vacuum and temperature control. As a ready-to-eat product, prefabricated vegetables have higher requirements for preservation and bacteriostasis. How to refine and visualize the preservation technology different from ordinary agricultural products may be the direction of advanced technology in the future.

One-stop integration of supply chain, implementation of standardized operation guidelines, and full use of fresh-keeping cycle.

The supply chain of prefabricated vegetables is the guarantee of production, and the industrial cluster effect effectively improves the production cycle and the ability to respond to emergencies. Refine the granularity of food production process, decompose it into specific processes, standardize operation guidelines, and improve the work efficiency and production speed of personnel.

Realize the sales binding with B-end and C-end, so as to reduce the pressure of selling goods and the consumption of fresh-keeping cycle.

The biggest customer of prefabricated vegetable manufacturers is B-end, and there are two delivery methods: contracted supply and reverse reservation. Secondly, in C, put exposure and communication, reach the audience, and promote consumers' repurchase.