食品感官检验技术在传统菜肴改良与创新中的应用  

Application of Food Sensory Evaluation Technology in the Improvement and Innovation of Traditional Dishes

作　　者：谭秀山[1] 朱娱萱 冯裕发 TAN Xiushan;ZHU Yuxuan;FENG Yufa(Culinary and Catering Management,Xinjiang Vocational University,Urumqi 830013,China)

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《现代食品》2024年第11期109-111,共3页Modern Food

摘　　要：传统菜肴作为一个国家文化和历史的重要载体,其创新开发对于提升餐厅竞争力和传统文化传承至关重要。运用食品感官检验技术对传统菜品的色泽、香气、口感和外观等方面进行评估,能有效提升菜肴的品质,满足消费者需求。同时,本文探讨了改良与创新传统菜肴的重要性,强调保留传统烹饪技艺并融入现代元素,有助于提高菜肴的吸引力和竞争力。Traditional dishes,as an important carrier of a country’s culture and history,are crucial for enhancing restaurant competitiveness and traditional cultural heritage.Utilizing food sensory evaluation techniques to assess aspects such as color,aroma,taste,and appearance of traditional dishes can effectively improve the quality of dishes and meet consumer demands.At the same time,this article discusses the importance of improving and innovating traditional dishes,emphasizing the preservation of traditional cooking techniques while incorporating modern elements to enhance the attractiveness and competitiveness of dishes.

关 键 词：食品感官检验技术 传统菜肴 改良与创新 

分 类 号：TS207.3[轻工技术与工程—食品科学]