近些年，由于“懒人经济”、“烹饪小白”等思想的流行，预制菜因其便利、快捷等特点，在国内外受到了消费者的青睐，其市场规模逐步壮大，发展前景良好，但国内该领域正处于初步探索阶段。本文综述了预制菜渊源、概念及发展现状；根据我国预制菜质量安全现状，分析其在检测方法、标准修订、质量管控、风险评估等方面的质量安全研究现状及进展；从产品研发、复合型人才培养、企业发展挑战、管控体系等角度，对预制菜产业发展现存问题进行详细剖析并提出相关对策建议，以期让读者对预制菜有深刻的理解，并为预制菜相关行业研究和发展提供具有参考价值的信息。

In recent years, due to the popularity of the "lazy economy", "cooking white", prepared dishes have been favored by consumers at home and abroad because of their convenience and quickness. The market scale of the industry is growing gradually, and its development prospect is good. However, the domestic field is in the initial stage of exploration, and the standards, regulations and quality control system are not perfect, which has led to some problems in industrial development; At present, there are few researches and reports on product quality and industrial development status of this industry in China. In this paper, the origin, concept and development status of prepared dish are summarized; According to the current situation of quality and safety of prepared dish in China, this paper analyzes the current situation and progress of quality and safety research in detection methods, standard revision, quality control, risk assessment, etc; From the perspective of product research and development, comprehensive talent training, enterprise development challenges, management and control system, this paper analyzes the existing problems in the development of the prepared dish industry in detail and puts forward relevant countermeasures and suggestions, so that readers can have a thorough understanding of the new field of prepared dish, and provide valuable information for the research and development of the industry related to prepared dish.

山西省重点研发项目（202102140601014）；山西省杂粮现代农业产业技术体系（2022ZLTX-33）