传统中餐烹饪技艺与现代食品安全标准融合探讨  

Discussion on the Fusion of Traditional Chinese Cooking Skills and Modern Food Safety Standards

作　　者：伍海滨 WU Haibin(Hengyang Commercial Technical School,Hengyang 421000,China)

机构地区：[1]衡阳市商业技工学校,湖南衡阳421000

出　　处：《食品安全导刊》2023年第31期27-29,共3页China Food Safety Magazine

摘　　要：本文针对传统中餐烹饪技艺与现代食品安全标准冲突的问题展开讨论,提出了一系列解决方案,包括利用现代科技手段改良传统烹饪过程、研发新型防腐技术、建立智能化食品溯源系统以及推广健康饮食理念等,使中餐烹饪行业更好地适应当代社会对食品安全的要求,促进中华饮食文化的传承和创新,为公众提供更加安全、健康的饮食选择。The article discusses the conflict between traditional Chinese cooking techniques and modern food safety standards,and proposes a series of solutions,including using modern scientific and technological means to improve traditional cooking processes,developing new anti-corrosion technologies,establishing intelligent food traceability systems,and promoting healthy eating concepts,so as to make the Chinese cooking industry better adapt to the requirements of contemporary society for food safety,promote the inheritance and innovation of Chinese food culture,and provide the public with safer and healthier food choices.

关 键 词：中餐烹饪 食品安全 传统技艺 现代科技 新型防腐 智能化溯源 

分 类 号：TS972.117[轻工技术与工程] TS201.6