川式面点小吃创新思路研究 |
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引用本文: | 张松,王德振,陈实.川式面点小吃创新思路研究[J].四川烹饪高等专科学校学报,2013(5):18-20. |
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作者姓名: | 张松 王德振 陈实 |
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作者单位: | [1]四川旅游学院,四川成都610100 [2]玉林师范学院,广西玉林537000 |
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基金项目: | 四川省哲学社会科学重点研究基地--川菜发展研究中心项目“川式面点小吃标准化、产业化以及推广应用的研究”的阶段性成果,项目编号:CC11Z01. |
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摘 要: | 时代在进步,餐饮在发展,川式面点小吃的发展之路是创新,要在继承的基础上,不断发扬、开拓,结合时代特点,注重面点小吃营养的保持和风味的把握,尤其需要大力开发蔬菜类面点、水果类面点、粗粮杂粮类面点、保健类面点和新资源食品面点。
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关 键 词: | 四川 面点小吃 创新 |
Innovation of Sichuan-style Pasta Snacks |
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Authors: | ZHANG Song WANG De-zhen CHEN Shi |
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Affiliation: | 1. Sichuan Tourism University, Chengdu 610100, Sichuan, China ;2. Yulin Normal University, Yulin 537000, Guangxi, China) |
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Abstract: | The key for sustained development of Sichuan-style pasta snacks is innovation, which requires combi-nation of tradition with modem features. Emphasis should be put on their nutrition value and taste, especially the development of such varieties as vegetable pasta, fruit pastas, coarse-grain paste, health-care pasta and pasta made with new food resources. |
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Keywords: | Sichuan pasta snacks innovation |
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