Abstract: China's prepared dishes industry is in a rapid growth phase, processing technology level is crucial to national food safety and nutritional health．Scope of prepared dishes, raw and auxiliary materials, pre-processing techniques, and others is clearly defined at national level．Meat prepared dishes processing including fermentation, curing, refrigeration, packaging, and others generic technologies．Fermentation primarily affects proteins and lipids' oxidative degradation in meat products, regulating product color, flavor, and nutrition．Curing with vacuum tumbling, high pressure, ultrasound and other, can effectively improve product tenderness and water retention．Rapid cooling and freezing refrigeration techniques can effectively inhibit bacterial growth, maintain quality and increase efficiency．Packaging technologies can effectively prevent prepared dishes' deterioration, maintain texture and flavor, which are crucial guarantees for prepared dishes' quality and safety．Development status of generic technologies for prepared foods quality control was summarized from a practical production perspective, to provide a reference for improving prepared dishes quality and innovative development．