论新化梅山菜地方标准的探索与制定  

On the Exploration and Formulation of Local Standards for Xinhua Meishan Cuisine

作　　者：谢军[1,2] 杨潇[2] 段辉煌 刘文保 方八另 XIE Jun;YANG Xiao;DUAN Huihuang;LIU Wenbao;FANG Baling(Changsha Commerce&Tourism College,Hunan Cuisine Research Institute,Changsha 410000,China;Changsha Commerce&Tourism College,Hunan Cuisine College,Changsha 410000,China)

机构地区：[1]长沙商贸旅游职业技术学院湘菜研究所,湖南长沙410000 [2]长沙商贸旅游职业技术学院湘菜学院,湖南长沙410000

出　　处：《现代食品》2021年第17期118-123,126,共7页Modern Food

摘　　要：梅山菜的地方标准编制是从梅山菜的现状开始分析梅山菜的环境、梅山菜板块、梅山菜野性、梅山菜时代现状等具体内容入手,深入探索梅山饮食文化的历史文献、梅山菜的文史资料、梅山菜的标准方向、梅山菜的标准范畴等层面,扎实做好梅山菜地方标准的前期准备,有文化挖掘,代表性菜品挑选,基础性食材搭配,营养性物质监控,烹饪技艺爬梳与提升,容器选择与配套,审美、摆盘与呈现,出品、介绍与品鉴等的准备之后,再进行梅山菜地方标准的编制,对图片编制、表格编制、视频资料编制、文字资料编制等全面、细致、规范操作和落实,编制成一套全方位、实用性强的梅山菜地方标准。the compilation of local standards of Meishan cuisine starts from the current situation of Meishan cuisine,analyzes the specific contents of Meishan cuisine,such as the environment,Meishan cuisine plate,the wild nature of Meishan cuisine and the current situation of Meishan cuisine,and deeply explores the historical documents of Meishan cuisine culture,the cultural and historical materials of Meishan cuisine,the standard direction of Meishan cuisine and the standard category of Meishan cuisine,Make solid preparations for the local standards of Meishan cuisine.After cultural excavation,selection of representative dishes,matching of basic ingredients,monitoring of nutrients,combing and improvement of cooking skills,selection and matching of containers,aesthetics,plate setting and presentation,production,introduction and tasting,prepare the local standards of Meishan cuisine,including picture preparation,table preparation The preparation of video materials and text materials is comprehensive,detailed and standardized,and has been compiled into a set of all-round and practical local standards for Meishan cuisine.

关 键 词：新化 梅山菜 地方标准 探索 制定 

分 类 号：F327[经济管理—产业经济]