传统米发糕生产工艺的现代化革新策略研究  

Research on the Modernization and Innovation Strategy of Traditional Rice Cake Production Process

作　　者：蔡一芥 CAI Yijie(Suzhou Tourism and Finance Institute,Suzhou 215000,China)

机构地区：[1]苏州旅游与财经高等职业技术学校,江苏苏州215000

出　　处：《现代食品》2023年第15期76-78,共3页Modern Food

摘　　要：随着现代烹饪科技的快速发展,传统美食的烹饪工艺不断革新,相对于传统烹饪方式,现代化烹饪方式在优化传统烹饪工艺、提高生产效率、提升品质特性等方面具有重要作用。本文在分析传统米发糕内涵、特点、生产工艺现状的基础上,从原料选择、烹饪工艺、设备更新3个方面探索了传统米发糕生产工艺的现代化革新策略,旨在实现传统米发糕的现代化生产。With the rapid development of modern cooking technology,the cooking technology of traditional cuisine is constantly innovating,and compared with traditional cooking methods,modern cooking methods play an important role in optimizing traditional cooking technology,improving production efficiency,and improving quality characteristics.In this paper,based on the analysis of the connotation,characteristics,and current situation of the production process of traditional rice cakes,we explored the modernization and innovation strategy of the production process of traditional rice cakes from three aspects,namely,raw material selection,cooking process,and equipment updating,aiming at the modernization of the production of traditional rice cakes.

关 键 词：微波熟化 传统米发糕 新工艺 品质提升 

分 类 号：F203[经济管理—国民经济]