中国传统菜肴工业化可行性分析

<正>中国菜肴烹饪技术是流传几千年的瑰宝,中华美食的一绝。中国传统菜肴讲究“色、香、味、形、质、营、器”七大特点,闻名中外,是具有传统特色的食品。中式传统菜肴与西式菜肴各具特色,在主料、配料、调味以及烹饪方法上有很大差异。中式菜肴的烹饪技术种类繁多,蒸、炸、烩、烧、烤、煎、爆、熏、滚、煲、炖等,各有其特点。中

Feasibility Analysis of Industrialized Chinese Traditional Cooked Food

The greatest characteristic of traditional cooked food of Chinese style is complicated and changeable, every dish is matched by the main material, batching, meat and vegetables. In addition, cook's consummate cooking skill and wonderful flavouring, seem to fluctuate infinitely .This increase the difficult intensity produced in China's traditional cooked food industrialization at the same time. China cook, good at cutting and slicing skill, fire work, consummate is not only direct related with color and smell of dish, but also influence the control of the esthetic, duration and degree of heating of the cooked food. And the duration and degree of heating is that the Chinese style is most difficult to deal with while cooking, it is the key point of the cooking skill. The succeeding or not of a course is nearly all decided by duration and degree of heating cooked, and the duration and degree of heating was often realized and used skillfully according to the cooking person's experience. According to described above to dissect, to realize the traditional Chi-nese-style cooked food industrialization, a most key is designing one science, reasonable, high-efficient industry and realize cooking materials continuous with heat fast and firm shape to take place traditional kitchen artificial to criticize type heating way.