浅析菜点创新的主要思路  

Analysis of the Main Ideas for Dish Innovation

作　　者：胡夏青 黄佳丽 张芸[1] 高琼[1] HU Xiaqing;HUANG Jiali;ZHANG Yun;GAO Qiong(Hubei University of Economics,Wuhan 430205,China)

机构地区：[1]湖北经济学院,湖北武汉430205

出　　处：《现代食品》2024年第5期22-25,共4页Modern Food

基　　金：湖北省省级大学生创新创业训练项目“楚菜楚点组合式出品设计与推广应用”(S202311600023);湖北经济学院2023大学生科研立项项目“武当山特色菜点组合出品设计”。

摘　　要：菜点创新是餐饮企业生存发展的重要动力,在建设健康中国、满足多元需求、构建特色美食及提升市场竞争力等方面具有重要的现实意义。菜点创新的过程和结果应遵循营养健康、低碳环保、方便快捷和个性特色的原则。菜点创新产品众多,其主要创新思路包括选料创新、技法创新、组合创新和文化创新。Dish innovation is an important driving force for the survival and development of catering enterprises,and has important practical significance in building a healthy China,meeting diverse needs,constructing distinctive cuisine,and enhancing market competitiveness.The process and results of dish innovation should follow the principles of nutrition and health,low-carbon and environmental protection,convenience and speed,and personalized characteristics.There are many innovative products for dishes,and their main innovative ideas include ingredient selection innovation,technique innovation,combination innovation,and cultural innovation.

关 键 词：菜点创新 平衡膳食 组合创新 

分 类 号：TS972.1[轻工技术与工程]