“预制菜”在今年深入人心，也成了等菜期间的话题。一锅浓汤鸡煲翅，软烂脱骨的整鸡当是提前熬煮；本地特产“土笋冻”，制作工序繁琐，需去除土笋内脏、反复清洗，熬煮至胶质析出，再分装冷却，待其凝固，自是无法现点现做。
“我们持续提升资源利用率，强化污染物减排效果，推动企业实现降本增效，其中仅空气悬浮风机一项就实现了30％能耗节约。”企业安环部负责人周福彪振奋地说。
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