高汤的研发现状及其发展趋势  

Thoughts on the Present Development Situation of Fresh Soup and Its Growing Trend

作　　者：杨铭铎[1] 沈春燕[1] 张根生[1] 

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《扬州大学烹饪学报》2006年第4期23-25,共3页Cuisine Journal of Yangzhou University

基　　金：国家人事部留学人员科技活动择优资助项目(国人部200306AD)

摘　　要：目前烹饪界对高汤的研究主要集中于高汤的成分、提取原料及对其应用等方面。根据对国内高汤产品的市场现状调查,表明国内高汤产品工业化方面还存在着一些问题。探讨高汤产品的发展趋势,对于推动传统中餐的标准化、工业化和现代化将具有一定的积极意义。At present the studies of fresh soup in cuisine trade are mainly focused on its compositions, extracting materials, their application and etc. The investigation done recently on the marketing situation of domestic fresh soup products shows there still exist a certain amount of problems to be solved concerning the industrialization of fresh soup production in our country. The exploration of the developing trend of fresh soup production has a certain active meaning in promoting the standardization, industrialization and modernization of traditional Chinese cuisine.

关 键 词：烹饪工艺 高汤 发展趋势 

分 类 号：TS972.122[轻工技术与工程]