目的 介绍预制菜的包装技术，并对预制菜包装技术的发展进行展望，以期为预制菜产业发展提供借鉴和参考。方法 总结不同预制菜的特点，分析真空包装和气调包装技术在不同预制菜领域中的应用现状和存在问题，阐明其在预制菜包装中的发展方向。结果 可以通过向包装材料中增加生物活性成分，以及包装设备的机械化和智能化延伸，提升预制菜的产品品质、食用安全性和货架期。结论 活性包装技术以及智能化技术在预制菜包装领域的广泛应用势必会推动预制菜产业的可持续高质量发展，为提高预制菜品质和食用安全性提供借鉴和参考。

The work aims to introduce the packaging technology of prepared food and prospect the development of the technology, in order to provide reference for the development of prepared food packaging industry. The characteristics of different prepared food were summarized, the current situation and problems of the application of vacuum packaging and gas conditioning packaging technologies in different kinds of prepared food were analyzed, and their development directions in the packaging of prepared food were clarified. The quality, edible safety, and shelf life of prepared food could be improved by adding bioactive ingredients to the packaging materials and promoting mechanization, and intelligent extension of packaging equipment. In summary, the widespread application of active packaging technology and intelligent technology in the field of prepared food packaging is bound to promote the sustainable and high-quality development of the prepared food industry, and will provide reference for the quality and edible safety of prepared food.