市场需求是动力和号角。 尽管前路坎坷，但冷冻产品行业从未停止过尝试饺子。 深受消费者欢迎的西红柿和鸡蛋饺子是企业关注的焦点之一。
Market demand is the driving force and horn. Despite the bumpy road ahead, the frozen products industry has never stopped trying dumplings Tomato and egg dumplings, which are popular with consumers, are one of the focuses of enterprises.
According to the insiders, Sanquan food is the first company in the industry to introduce tomato and egg dumplings, which is also the result of many years of research. However, from the end product, the taste is not satisfactory.
“番茄鸡蛋是糖醋在消费者的印象。 三全可能出于健康原因，降低了甜度和酸度，因此产生的味道相对清淡，既不酸也不甜。 创新的确很高，但味道不好。”施伟说，燕林也一直在研究番茄和鸡蛋饺子，仍然存在一些技术难题需要解决。
"Tomato egg is the impression of sweet and sour in consumers Sanquan may be due to health reasons, reducing the sweetness and acidity, so the taste is relatively light, neither sour nor sweet. Innovation is really high, but it doesn't taste good. " Shi Wei said that Yanlin has also been studying tomato and egg dumplings, and there are still some technical problems to be solved.
中和还密切关注西红柿和鸡蛋饺子。 据中和研发部门杨方坤介绍，他们试图吃西红柿和鸡蛋饺子。 有一些品牌做得很好：“我们在乌大钊饺子店吃过一个，酸度和甜度都不错。非常好吃。不幸的是，这种饺子是现在制作的，仍然很难冷冻 ”。
Zhonghe also pays close attention to tomato and egg dumplings. According to Yang Fangkun, Zhonghe's R & D department, they try to eat tomatoes and egg dumplings. Some brands do well: "we ate one in wudazhao dumpling shop, with good acidity and sweetness. Very delicious. Unfortunately, this kind of dumpling is made now and it's still hard to freeze. "
而且，在杨方坤看来，番茄具有很大的不稳定性。 “不同来源的西红柿和不同批次的西红柿的酸度和甜度都不同。” 他还试图用神圣的水果代替番茄，制成的产品很好，但价格却很高。 他经历了高价和失败的经历，最终他放弃了这个主意。 但是，他仍在研究番茄和鸡蛋饺子的主张。
Moreover, according to Yang Fangkun, tomatoes are very unstable. "Tomatoes from different sources and batches have different acidity and sweetness." He also tried to replace tomatoes with sacred fruits, which were good but expensive. He went through the experience of high price and failure, and finally he gave up the idea. But he is still studying the claims of tomato and egg dumplings.
When asked about the future development mode of vegetarian dumplings, Chang Niwa of Baijia industrial company said: "dumplings do not capture the market of meat dumplings, but open up a new market, and transform consumers who do not eat frozen meat dumplings into frozen meat dumplings. Consumer: in this position, she believes that some enterprises currently account for about 20% of dumplings, which may continue to increase in the future to 30%.
Meng Ancheng's forecast is more optimistic: Although the current dumpling scale is relatively small, its development trend is good. Five years later, its proportion in the whole frozen dumpling market may reach about 40%.
Shi Wei conducts analysis from a regional perspective. In the future, the frozen dumpling industry may present a pattern of "northward expansion".
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