Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 424 - 433

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041676

The development trend and suggestion of Chinese prefabricated dishes industry based on patent analysis

  • SUN Qingshan ,
  • YANG Hanxu ,
  • WEI Ziqi ,
  • MEI Jin
Expand
  • (School of Law, Jiangnan University, Wuxi 214122, China)

Received date: 2024-11-23

  Revised date: 2025-01-01

  Online published: 2025-09-29

Fold

Abstract

The patent data in the field of prefabricated dishes were searched through PatSnap patent database, and the patent information was analyzed by the number of patent applications, applicants, market value, technical field and other indicators.At present, the prefabricated dishes technology is in a period of rapid development, mainly concentrated in coastal provinces.And it is in a relatively active state.The main body of patent application for prefabricated dishes in China is enterprises, and the proportion of scientific research institutions is not high, and the patent type is mainly utility model, which has a certain impact on the patent quality.From the perspective of patent layout, the company mainly adopts a short-term layout strategy, which focuses on the various links of the production of prefabricated dishes.In terms of patent technology hotspots, the most popular technology field at present is to improve the processing efficiency, packaging efficiency and food taste of prefabricated dishes by improving production and processing equipment, reflecting obvious market orientation, but there are more gaps in public interests such as food safety.In addition, the current production of prefabricated dishes is gradually showing the trend of intelligent production.According to the problems revealed by the analysis results, the industrial layout and patent quality can be optimized by means of school-enterprise cooperation innovation, research and development strategies of paying attention to hot technology fields and blank fields, short-term and long-term combination of layout strategies, combination with emerging fields such as artificial intelligence, and policy guidance, so as to achieve high-quality and sustainable development of the prefabricated dishes industry.

Key words： prefabricated dishes; patents; development trend; patent layout; technical hotspot

Cite this article

SUN Qingshan , YANG Hanxu , WEI Ziqi , MEI Jin . The development trend and suggestion of Chinese prefabricated dishes industry based on patent analysis[J]. Food and Fermentation Industries, 2025 , 51(17) : 424 -433 . DOI: 10.13995/j.cnki.11-1802/ts.041676

References

[1] 王炜, 杨丹.新冠肺炎疫情下餐饮业的新发展:预制菜肴的加工应用[J].食品工业, 2022, 43(12):169-171.
WANG W, YANG D.New developments in the catering industry in the face of COVID-19:The processing and application of prefabricated dishes[J].The Food Industry, 2022, 43(12):169-171.
[2] 马军, 乔青青, 赵芳, 等.我国预制菜行业现状及发展建议[J].保鲜与加工, 2024, 24(9):139-146.
MA J, QIAO Q Q, ZHAO F, et al.Current status and development strategies of China's prepared dishes industry[J].Storage and Process, 2024, 24(9):139-146.
[3] 郭湘蕾, 陈凌利, 陈慧, 等.预制菜生产过程关键加工技术研究进展[J].食品科技, 2024, 49(8):64-71.
GUO X L, CHEN L L, CHEN H, et al.Research progress on key processing technologies in the production process of prepared dishes[J].Food Science and Technology, 2024, 49(8):64-71.
[4] 姚煊. 我国预制菜的食品安全保障及其法律回应[J].保鲜与加工, 2024, 24(4):65-70.
YAO X.Food safety and security and legal response of prepared dishes in China[J].Storage and Process, 2024, 24(4):65-70.
[5] 周恩弛, 张春红, 李丹, 等.预制菜包装技术的研究及展望[J].包装工程, 2023, 44(23):142-147.
ZHOU E C, ZHANG C H, LI D, et al.Research and prospect of packaging technology for prepared dishes[J].Packaging Engineering, 2023, 44(23):142-147.
[6] 马天旗. 专利分析——方法、图表解读与情报挖掘[M].北京:知识产权出版社, 2021:137-153.
MA T Q.Patent Information Analysis:Method, Patent-Map Interpretation and Data Mining[M].Beijing:Intellectual Property Publishing House, 2021:137-153.
[7] 王纪川, 任国峰, 侯震, 等.预制菜企业微生物污染状况及影响因素分析[J].中国食品卫生杂志, 2020, 32(6):664-669.
WANG J C, REN G F, HOU Z, et al.Analysis of microbial contamination status and influencing factors in pre-cooked food enterprises[J].Chinese Journal of Food Hygiene, 2020, 32(6):664-669.
[8] 张金晖, 赵钜阳, 李华烨, 等.预腌制配料对大麻哈鱼肉品质的影响[J].中国调味品, 2019, 44(3):26-30.
ZHANG J H, ZHAO J Y, LI H Y, et al.Effect of pre-curing ingredients on the quality of Oncorhynchus keta[J].China Condiment, 2019, 44(3):26-30.
[9] 赵超凡, 陈树俊, 李文兵, 等.预制菜产业发展问题分析[J].现代食品科技, 2023, 39(2):104-109.
ZHAO C F, CHEN S J, LI W B, et al.Analysis of issues in the development of the pre-prepared dishes sector[J].Modern Food Science and Technology, 2023, 39(2):104-109.
[10] 安俊文, 方梓蓥, 高希西, 等.我国预制菜产业的发展现状、影响因素及发展趋势[J].食品与发酵工业, 2024, 50(5):388-394.
AN J W, FANG Z Y, GAO X X, et al.Development status, influence factors, and trend of prepared dishes in China[J].Food and Fermentation Industries, 2024, 50(5):388-394.
[11] 税小林, 孙钦秀, 夏秋瑜, 等.预制菜包装技术的发展概况及趋势[J].包装工程, 2023, 44(13):132-140.
SHUI X L, SUN Q X, XIA Q Y, et al.Development and trend of pre-made food packaging technology[J].Packaging Engineering, 2023, 44(13):132-140.
[12] 黎梓杭, 黄凯雯, 江伟烽, 等.冷冻家禽类预制菜加工及复热技术研究进展[J].食品安全质量检测学报, 2023, 14(16):213-223.
LI Z H, HUANG K W, JIANG W F, et al.Advances in processing and reheating technologies for frozen prepared poultry foods[J].Journal of Food Safety & Quality, 2023, 14(16):213-223.
[13] 单迪, 杨欢, 谢利, 等.杀菌技术在提升预制菜质量安全中的应用研究[J].包装工程, 2023, 44(9):18-27.
SHAN D, YANG H, XIE L, et al.Application of sterilization technology in improving the quality and safety of prepared food[J].Packaging Engineering, 2023, 44(9):18-27.
[14] 伍琳. 中国食品安全协同治理改革:动因、进展与现存挑战[J].兰州学刊, 2021(2):72-86.
WU L.Transition to food safety collaborative governance in China:Motivation, progress and existing challenges[J].Lanzhou Academic Journal, 2021(2):72-86.
[15] 张莉莉, 张楚楚.预制菜产业的食品安全风险及其治理对策[J].粮油食品科技, 2024, 32(1):201-208.
ZHANG L L, ZHANG C C.The risk of food safety in prefabricated dishes industry and its countermeasures[J].Science and Technology of Cereals, Oils and Foods, 2024, 32(1):201-208.
[16] 闫夏秋, 郭玲玲.预制菜食品安全监管困境与法律规制探析[J].保鲜与加工, 2024, 24(1):64-69.
YAN X Q, GUO L L.Research on food safety supervision dilemma and legal regulation of prepared dishes[J].Storage and Process, 2024, 24(1):64-69.
[17] YING X G, LI T Y, DENG S G, et al.Advancements in nonthermal physical field technologies for prefabricated aquatic food:A comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety, 2024, 23(1):e13290.
[18] 吴青青, 黄卉, 郝淑贤, 等.挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响[J].南方水产科学, 2024, 20(4):11-23.
WU Q Q, HUANG H, HAO S X, et al.Effect of hanging pulp on quality improvement and protein stability of prepared Tilapia fillets[J].South China Fisheries Science, 2024, 20(4):11-23.
[19] 陈晨, 叶柯, 贾伟祎, 等.油炒预制熟度对猪肉食用品质与消化特性的影响[J/OL].食品与发酵工业, 2024:1-10.(2024-10-17).https://link.cnki.net/doi/10.13995/j.cnki.11-1802/ts.040587.
CHEN C, YE K, JIA W Y, et al.Effect of stir-fry prepared doneness on pork eating quality and digestive characteristics[J/OL].Food and Fermentation Industries, 2024:1-10.(2024-10-17).https://link.cnki.net/doi/10.13995/j.cnki.11-1802/ts.040587.
[20] 陆佳欣, 任唯兆, 任婧楠, 等.复热方式对预制胡萝卜玉米排骨汤品质的影响[J].食品科学, 2025, 46(2):193-203.
LU J X, REN W Z, REN J N, et al.Effects of reheating methods on the quality of prepared pork rib soup with carrot and corn[J].Food Science, 2025, 46(2):193-203.
[21] 徐玉娟, 张业辉, 周芳, 等.广东预制菜发展模式与现状分析[J].中国食品学报, 2022, 22(10):27-38.
XU Y J, ZHANG Y H, ZHOU F, et al.Analysis on the development mode and current situation of prepared dishes in Guangdong[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(10):27-38.
[22] 王建辉, 刘妙, 陈彦荣, 等.预制湘菜产业现状及发展路径分析[J].中国食品学报, 2022, 22(10):20-26.
WANG J H, LIU M, CHEN Y R, et al.Analysis of current situation and development path of prepared dishes industry in Hunan[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(10):20-26.
[23] 张宇昊, 陈海.川渝预制菜产业现状与发展路径分析[J].中国食品学报, 2022, 22(10):9-19.
ZHANG Y H, CHEN H.Analysis on the current situation and development path of prefabricated dishes industry derived from Sichuan cuisines[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(10):9-19.
[24] 孟祥忍, 许志诚, 王恒鹏, 等.预制淮扬菜工业化现状及发展路径[J].美食研究, 2023, 40(1):53-59.
MENG X R, XU Z C, WANG H P, et al.Analysis of industrialization status and development path of prepared Huaiyang dishes[J].Journal of Researches on Dietetic Science and Culture, 2023, 40(1):53-59.
[25] ZHANG Y, LI J, et al.The development status and countermeasures of Xinjiang prefabricated dishes industry[J].Food Industry, 2024(1):172-177.
[26] 王绪模, 朱克永.顺应大势 形成合力 促进川菜预制菜产业加快发展[J].现代食品, 2022, 28(5):49-52.
WANG X M, ZHU K Y.Conform to the general trend and form a joint force to promote the accelerated development of Sichuan prefabrication industry[J].Modern Food, 2022, 28(5):49-52.
[27] 于馨淼, 李文红.专利质量认知与评价体系研究综述及展望[J].科学学研究, 2024, 42(10):2100-2109.
YU X M, LI W H.Review and prospect of patent quality cognition and evaluation system[J].Studies in Science of Science, 2024, 42(10):2100-2109.
[28] 丁浩晗, 谢祯奇, 沈嵩, 等.人工智能在食品检测中的应用[J/OL].食品科学技术学报, 2024:1-13.(2024-10-08).https://kns.cnki.net/KCMS/detail/detail.aspx?filename=BQGB20240930001&dbname=CJFD&dbcode=CJFQ.
DING H H, XIE Z Q, SHEN S, et al.Application of artificial intelligence in food testing[J/OL].Journal of Food Science and Technology, 2024:1-13.(2024-10-08).https://kns.cnki.net/KCMS/detail/detail.aspx?filename=BQGB20240930001&dbname=CJFD&dbcode=CJFQ.
[29] 张换高, 张亚捷, 李淼, 等.基于专利组合模式的布局设计[J].计算机集成制造系统, 2023, 29(12):4293-4303.
ZHANG H G, ZHANG Y J, LI M, et al.Layout design based on patent portfolio pattern[J].Computer Integrated Manufacturing Systems, 2023, 29(12):4293-4303.
[30] 杨丽凤, 李旭海, 汪兰, 等.预制黄鳝加工技术研究进展[J].食品安全质量检测学报, 2023, 14(14):184-191.
YANG L F, LI X H, WANG L, et al.Progress in the processing technology of prefabricated eel[J].Journal of Food Safety & Quality, 2023, 14(14):184-191.
[31] LEE K S, PARK I S, LEE D S.Modified atmosphere packaging of a mixed prepared vegetable salad dish[J].International Journal of Food Science & Technology, 1996, 31(1):7-13.
[32] 卢琪, 杨德, 薛淑静.冻融循环对食用菌预制菌汤品质的影响[J].食品工业科技, 2024, 45(1):54-62.
LU Q, YANG D, XUE S J.Effect of freezing-thawing cycle on the quality of prefabricated mushroom soup[J].Science and Technology of Food Industry, 2024, 45(1):54-62.
[33] 李洪军, 兰子帆, 贺稚非, 等.中国预制菜加工及其包装技术现状分析与发展趋势[J].西南大学学报(自然科学版), 2024, 46(7):2-10.
LI H J, LAN Z F, HE Z F, et al.Analysis of the current situation and development trend of China's prepared vegetable processing and its packaging technology[J].Journal of Southwest University (Natural Science Edition), 2024, 46(7):2-10.
[34] 吴晓蒙, 饶雷, 张洪超, 等.新型食品加工技术提升预制菜肴质量与安全[J].食品科学技术学报, 2022, 40(5):1-13.
WU X M, RAO L, ZHANG H C, et al.Quality and safety improvement of premade cuisine by novel food processing technologies[J].Journal of Food Science and Technology, 2022, 40(5):1-13.
[35] 邵志明. 职业教育特色专业群与区域产业集群协同发展研究:以上海旅游高等专科学校海派餐饮非遗传创专业群建设为例[J].职业技术教育, 2024, 45(2):40-44.
SHAO Z M.Research on the collaborative development of characteristic specialty groups of vocational education and regional industrial clusters:Taking the construction of intangible cultural heritage inheritance and innovation specialty group of Shanghai institut[J].Vocational and Technical Education, 2024, 45(2):40-44.
[36] 戴菁菁, 王征远, 吴艳丽.兴化市水产品预制菜产业发展现状及思考[J].科学养鱼, 2024(2):1-2.
DAI J J, WANG Z Y, WU Y L.Current situation and thinking on the development of prefabricated vegetable industry of aquatic products in Xinghua city[J].Scientific Fish Farming, 2024(2):1-2.
[37] 甘俊伟, 马捷, 许丽娟.预制菜产业冷链物流支撑力影响因素分析与提升路径研究[J].食品与发酵工业, 2025, 51(6):390-397.
GAN J W, MA J, XU L J.Analysis of influencing factors on cold chain logistics support for prepared dishes industry and design of enhancement paths[J].Food and Fermentation Industries, 2025, 51(6):390-397.
[38] 匡红云, 郝皓, 游世胜, 等.数字孪生赋能预制菜冷链发展的研究进展[J].现代食品科技, 2024, 40(6):356-363.
KUANG H Y, HAO H, YOU S S, et al.Advances in the development of a digital twin to empower the pre-prepared cold food chain[J].Modern Food Science and Technology, 2024, 40(6):356-363.
[39] 马天旗. 专利布局[M].第二版.北京:知识产权出版社, 2020:2-7.
MA T Q.Patent Portfolio Planning[M].Second Edition.Beijing:Intellectual Property Publishing House, 2020:2-7.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.