| 我国预制菜标准体系研究进展、问题和建议 |
| |
| 引用本文： | 钟键,孙良娟,李红权,蔡永红,关睿,田琼.我国预制菜标准体系研究进展、问题和建议[J].保鲜与加工,2024(3):91-96. |
| |
| 作者姓名： | 钟键 孙良娟 李红权 蔡永红 关睿 田琼 |
| |
| 作者单位： | 中华人民共和国湛江海关 |
| |
| 基金项目： | 海关总署2022年科研项目（2022HK110） |
| |
| 摘 要： | 我国预制菜产品标准体系建设存在政府部门参与度低、产品种类繁多、产品成分复杂、标准制定有局限性、产品标准缺失、标准化人才匮乏、与国际标准接轨不足等问题，预制菜标准体系空白亟需完善和填补。综述了我国预制菜标准体系的研究现状及研究进展，并基于工标网、食品伙伴网、广东省农业标准化协会发布的标准统计数据，分析了目前所面临的问题并提出了对策建议，以期为我国预制菜标准化体系建设提供参考依据。
|
| 关 键 词： | 预制菜 标准体系建设 统一规范 标准空白 |
Research Progress, Problems, and Suggestions on the Standard System of Prepared Dish in China |
| |
| Abstract: | There are problems in the construction of the standard system for prepared dish in China, such as low participation from government departments, a wide variety of products, complex product composition, limitations in standard formulation, lack of product standards, insufficient standardization talents, and insufficient internation with international standards. The gap in the standard system for prepared dish urgently needs to be improved and filled. In this paper, the research status and research progress of the standard system of prepared dish in China were reviewed. Based on the standard statistical data published by Gongbiao Network, Food Partner Network, and the Guangdong Provincial Agricultural Standardization Association, the current problems were analyzed and the countermeasures and suggestions were put forward, in order to provide reference for the construction of the standard system of prepared dish in China. |
| |
| Keywords: | prepared dish standard system construction uniform specifications standard blank |
|
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
