Notice of China Food Industry Association on soliciting opinions on the group standard project plan of "Prepared Dishes - Mongolian Pie"

Recently, the China Food Industry Association plans to organize the formulation of the group standard of "Prepared Dishes - Mongolian Pie", and the project is described as follows:

 

1.
Purpose, meaning or necessity

 

Prepared dishes refer to finished or semi-finished dishes made of agriculture, livestock, poultry, water and other products as the main raw materials, with auxiliary materials after washing, cutting, preparation and other pre-processing treatment, consumers only need to simply cook or directly open after purchase
.
In 2021, the scale of China's prepared vegetable space is expected to reach 340 billion yuan, a year-on-year increase of 18%.

In the next 3-5 years, China's prepared vegetable industry is expected to become the next trillion catering market
.
Behind the huge market, the safety of prepared vegetable products has become the focus
of attention.

 

Mongolian pie is a classic cuisine inherited from Inner Mongolia, with a history of more than 300 years, the earliest was made of local soba products, beef, sheep and pork as filling, using dry searing water cooking method, without oil
.
Time flies, slowly evolving into the current white noodles made of skin
.
It is characterized by thin dough, thin skin and fine filling, after soldering, the outside is charred and the inside is tender, the oil beads on the cake surface are shiny, the filling can be seen through the pie crust, and the pie crust is broken with chopsticks, the heat rises, and the fragrance is fragrant
.

 

Mongolian pie as a flavor of pasta, in recent years, with the continuous expansion of the scale of the city, the continuous and rapid development of cultural tourism, coupled with the charm of the food culture contained in Mongolian pie itself, Mongolian pie began to enter the big market from families, restaurants and restaurants, showing great market development potential
.
So, how to deeply develop Mongolian pie, make it large-scale and industrialized, really make it develop and grow, enter the supermarket of big cities, and put on the table of foreign citizens
.
So, how to cultivate and expand the traditional delicacy of Mongolian pie? Invite Mongolian pie out of small workshops, implement industrialization and marketization, explore the historical and cultural connotation of Mongolian pie, create a "gourmet business card" in Mongolia, further expand influence, improve standards, expand the market, and develop
in the direction of standardization, branding, scale and industrialization.
At the same time, it supports Mongolian pie brand enterprises and chain enterprises to take the lead in going out, and jointly operate with foreign enterprises through brand, talent and technology export, cold chain and other ways to quickly develop the market and continuously improve market share
.

 

In view of this, it is recommended to formulate the standards of Mongolian pie industrial production technology groups, stipulate the product classification, technical requirements, production process, inspection rules, labeling, packaging and transportation of Mongolian pie, and then standardize the processing specifications of Mongolian pie and improve the quality standards
of products.

 

2.
Scope and main technical content

 

This document specifies the terms and definitions, product classification, technical requirements, production process, inspection rules, labeling, packaging and transportation
of prepared dishes (pasta) - Mongolian pies.

 

This document applies to the production, inspection and sale
of prepared dishes (pasta) - Mongolian pies.

 

3.
A brief description of the domestic and international situation

 

While the prepared vegetable industry track continues to expand, relevant standards are also being introduced
.
On June 6, Jingdong Supermarket and China Prepared Vegetables Industry Alliance released and implemented the first "Buddha Jumping Wall Prefabricated Dish Standard"
for e-commerce channels.
On June 2, the Chinese Cuisine Association released the group standard of "Prepared Dishes", which will be implemented
on July 2 this year.
On May 31, the Nanning Municipal Market Supervision Bureau issued the first batch of local standards
in Nanning: "Terminology of Prepared Dishes", "Classification of Prepared Dishes" and "Code of Practice for Cold Chain Distribution of Prepared Dishes".
On May 23, the group standard of "Technical Specifications for Prepared Vegetable Processing" mainly drafted by Linyi Food Industry Association was officially released
on the national group standard information platform.
On May 16, the Guangdong Province Joint Research Institute of Prepared Vegetables Industry released the first batch of 7 group standards for prepared vegetables, including "General Principles for the Construction of Prepared Vegetables Standard System", "Definition and Classification of Prepared Vegetables Terminology", "Safety and Health Requirements for Fermented Vegetables", "Quality Standards for Sauerkraut Fish Processing Fermented Mustard Vegetables", "Technical Regulations for Fermented Mustard Processing of Sauerkraut Fish", "Safety and Health Requirements for Raw Materials for Prepared Vegetables and Fish", and "Quality Standards for Sauerkraut Fish Fillets"
.
On April 27, the group standard of "Quality Evaluation Specification for Pre-made Dishes" led by Jiangsu Catering Service Standardization Technical Committee and Jiangsu Catering Association was released
.

 

In addition, while the relevant standards for prepared dishes are continuously released, there are also standards that are in the stage
of project establishment for comments.
On May 29, the China Food and Packaging Machinery Industry Association issued a notice
on the drafting of two group standards, including "Green Manufacturing Prefabricated Dish Processing Production Line".
Jingdong Fresh will also plan to release standards and specifications
for other related pre-made dishes such as "low-temperature lunch meat standard", "grilled sausage standard" and "beef ball standard".

 

At present, there are 6 standards for pies, including 4 local standards, 2 group standards, similar to the standards to be declared is the local standard of Mongolian meal - Mongolian pie implemented in 2013, stipulating the terms and definitions of Mongolian pie, raw materials and requirements, cooking utensils, production process, plate, quality requirements, nutritional indicators, the best way to eat, the standard is mainly adapted to the scope of ready-to-eat pasta, lack of industrial production attributes, in order to make Mongolian specialty cuisine - Mongolian pie bigger and stronger, must achieve its scale, The development of industrialization requires the formulation of standards from the level of industrial production to standardize Mongolian pie products, so as to improve the quality of Mongolian pie products, promote the upgrading of Mongolian pie industrial technology, and realize the scale and industrialization
of Mongolian pie.

 

I will now solicit opinions on the above project plan, if there are any different opinions, please return the opinions and reasons to our email address before October 29, 2022: cnfia@vip.
163.
com no reply is deemed to be agreed
.

 

Standardization Working Committee of China Food Industry Association

 

October 14, 2021