中餐冷菜的烹调工艺及创新策略研究  

Research on the Cooking Process and Innovation Strategy of Chinese Food Cold Dishes

作　　者：郑帅帅 ZHENG Shuaishuai(Anhui Business and Technology College,Hefei 231131,China)

机构地区：[1]安徽工商职业学院,安徽合肥231131

出　　处：《食品安全导刊》2023年第32期139-141,共3页China Food Safety Magazine

基　　金：安徽省职业与成人教育学会2022年度教育教学研究规划课题:“课证融通”背景下烹饪专业学生职业能力培养与研究(Azcj2022076)研究成果。

摘　　要：中餐冷菜作为中华饮食文化的有机组成部分,因清凉爽口、香气浓郁、鲜醇不腻的特点而自成一体。随着外来饮食文化的融入、人们饮食习惯的变化以及餐饮工业的发展,中餐冷菜的烹调工艺也需要不断创新发展,才能满足新时代人们多样化的饮食需求。基于此,本文在分析中餐冷菜烹调工艺种类的基础上,以常见冷菜烹调工艺“拌”为例,从食材、口感、色泽、营养、安全等角度探索中餐冷菜烹调工艺的创新策略。As an integral part of Chinese food culture,Chinese cold dishes are unique because of their coolness,rich aroma,freshness and not greasy taste.With the integration of foreign food culture,changes in people’s eating habits and the development of the catering industry,the cooking techniques of Chinese cold dishes also need to be constantly innovated and developed to meet the diverse dietary needs of people in the new era.Based on this,this article analyzes the types of Chinese cold dish cooking techniques,takes the common cold dish cooking technique“mixing”as an example,and explores innovative strategies for Chinese cold dish cooking techniques from the perspectives of ingredients,taste,color,nutrition,and safety.

关 键 词：中餐冷菜 烹调工艺 创新策略 

分 类 号：TS972.113[轻工技术与工程]