由于速冻食品在大陆是刚起步的行业,这两三年来变化甚多,对质量的要求愈来愈高,相信今后也会如此。根据我这几年的参予及对延续中国美食命脉的期许,我从流量过程(FLOW PROCESS)的角度来看,相信速冻食品未来的发展应会有下列6个趋势:1、就原料供应而言,会逐渐解决现在供应不是很方便、质量粗糙的现象。面粉会愈来愈讲究其品级,象蛋白质含量、灰份含量,给消费者质感细致、咬感舒适的产品。2、就生产制程而言,会逐渐由现在大量依赖手工转变成用机器生产。由于目前许多业者,大量使用手工包水饺、包子、馒头,用慢速冷冻代替速冻,往往在生产中容易造成不卫生、质量不稳定的现象,限制了速冻食品的发展。因此,用机器替代是一个必然的趋势,使 As quick-frozen foods are just starting industries in the mainland, there have been many changes in the past two or three years and the demands for quality have become higher and higher. I believe that this will continue to be the case in the future. According to my participation in the past few years and the expectation of the continuation of the lifeblood of Chinese cuisine, I believe from the point of view of the FLOW PROCESS that the future development of frozen foods should have the following six trends: 1. Regarding the supply of raw materials This will gradually solve the problem that the current supply is not very convenient and the quality is rough. Flour will be more and more attention to its grade, such as protein content, ash content, giving consumers a detailed texture, biting and comfortable products. 2. As far as the production process is concerned, it will gradually change from heavy reliance on manual production to machine production. Due to the fact that many companies currently use large quantities of hand-made dumplings, steamed stuffed buns, steamed buns, and fast freezing instead of quick freezing, they often cause unhygienic and unstable quality during production, which limits the development of frozen foods. Therefore, replacing with machines is an inevitable trend.