闽菜标准体系构建研究  

Research on the Establishment of Fujian Cuisine Standards System

作　　者：梁静 李雅萍 吴小青 郭泽镔[4] LIANG Jing;LI Ya-ping;WU Xiao-qing;GUO Ze-bin(Fujian Institute of Standardization;Fujian Standardization Institute Information Technology Co.,Ltd.;Fuzhou Liming Vocational&Technical College;College of Food Science,Fujian Agriculture and Forestry University)

机构地区：[1]福建省标准化研究院 [2]福建省标院信息技术有限公司 [3]福州黎明职业技术学院 [4]福建农林大学食品科学学院

出　　处：《标准科学》2024年第6期65-72,共8页Standard Science

基　　金：福建省公益类科研院所专项项目“闽菜产业融合发展与重点标准研究”(项目编号:2022R1017003);“传统饮食标准化发展路径分析及实践——以福建省为例”(项目编号:2019R1017-4)资助。

摘　　要：本文以饮食体系四大结构为基础,结合闽菜的分类与特点,通过3个维度构建了闽菜标准体系,分析了闽菜与其他菜系标准体系的差异性,并提出若干条闽菜标准制修订建议,为未来闽菜标准化工作奠定了坚实基础,也为闽菜产业高质量发展、促进闽菜振兴和繁荣提供了技术支撑。Based on the four major structures of the diet system,combined with the classification and characteristics of Fujian cuisine,this paper constructs the standards system of Fujian cuisine through three dimensions.It analyzes the differences between the standards system of Fujian cuisine and other cuisines,and puts forward several suggestions for developing and revising standards of Fujian cuisine,which lays a solid foundation for the standardization of Fujian cuisine in the future,and also provides technical support for the high-quality development of the Fujian cuisine industry and promoting the revitalization and prosperity of Fujian cuisine.

关 键 词：闽菜 标准体系 标准 

分 类 号：TS9[轻工技术与工程]