What is a prepared dish? Prefabricated dishes are semi-finished dishes made in advance. Manufacturers process the dishes through the central kitchen in advance, and then freeze or vacuum package them for sale. After consumers buy pre-cooked dishes, they can eat them by heating or simple cooking.
"Gulu meat, fish fillets, flat-headed duck pot ..." It only takes one hour, and nine dishes and one soup can be served. Nowadays, the popular pre-cooked dish packages on major e-commerce platforms have solved the cooking problems that many young people have a headache.
There are many kinds of prepared dishes, which are mainly divided into four categories: one is ready-to-eat food, which can be eaten after opening, such as chicken feet with pickled peppers; One is fast food, which can be eaten after heating; There is also a kind of convenience food, which refers to semi-finished materials that have been deeply processed, refrigerated or preserved at room temperature, and can be cooked directly with seasonings; The last one is fast food, that is, cut and washed meat or vegetables.
What kind of consumers like to buy prepared dishes? The data shows that 45.7% of consumers of pre-cooked dishes are located in first-tier cities, second-tier cities 19.8%, and third-tier cities 16.4%.
Among them, consumers aged 22-40 accounted for 8 1.3%, and consumers aged 3 1-40 accounted for 46.4%.
Like cooked food, it is to use new technologies and materials to invent new products and services to meet people's market behavior of pursuing high-quality life. In the final analysis, human intelligence and diligence have improved people's living space and way, reflecting the progress of society.
Prefabricated vegetable market has entered a period of rapid development, with high market demand and great challenges.
Ai Media Consulting believes that the prefabricated vegetable industry mainly faces three major challenges.
The first is market coverage. China has a large cross-border area, many cuisines and complex types. Prefabricated vegetable enterprises have obvious geographical labels, so it is difficult for them to cover the national market.
The second is the preservation of dishes. Prefabricated dishes need to keep the freshness of dishes, which requires extremely high cold chain transportation. The sales scope can only radiate the area around the central kitchen set up by the enterprise, which limits the further development of assembled vegetable enterprises.
The third is the recovery of taste. The taste of Chinese food is closely related to the cooking process. The factory produces all the conditioning packages of products and then gives them to customers for processing. When it comes to cooking, the taste can only be controlled by personal cooking.