缩小大锅菜与小锅菜差距的策略探讨  

Discussion on the Strategies to Shorten the Gap Between Big Pot Dishes and Small Pot Dishes

作　　者：狄培良 DI Peiliang(Changzhou Vocational Institute of Mechatronic Technology,Changzhou 213000,China)

机构地区：[1]常州机电技术职业学院,江苏常州213000

出　　处：《现代食品》2022年第2期109-111,共3页Modern Food

摘　　要：大锅菜满足了人们工作和学习过程中的集体用餐需求,但大锅菜在烹制过程中受到诸多因素的制约,烹饪的菜肴与小锅菜品质存在明显差距。基于此,本文探讨了缩小大锅菜与小锅菜差距的策略,为提升大锅菜的品质提供参考。Large pot dishes meets people’s needs for group meals during work and study, However, the cooking process of large pot dishes is restricted by many factors, and there is a significant gap between the quality of cooked dishes and small ones. Based on this, this article discusses the strategy of narrowing the gap between large pot dishes and small pot dishes, and provides a reference for improving the quality of large pot dishes.

关 键 词：大锅菜 烹饪 创新方法 

分 类 号：TS972.11[轻工技术与工程]