中式面点的造型与制作规范分析  

Analysis of the Shape and Production Norms of Chinese Pastry

作　　者：郑海棠 ZHENG Haitang(Jinhua Open University,Jinhua 321000,China)

机构地区：[1]金华开放大学,浙江金华321000

出　　处：《现代食品》2024年第12期46-48,共3页Modern Food

摘　　要：在当今时代,随着人们对饮食文化的不断探索,中式面点的造型和制作规范也在创新发展。从选料、和面、发酵、成型到最后的烹饪,每一个环节都有着严格的标准与要求。本文通过对中式面点造型与制作规范的分析和论述,希望能够激发更多的能工巧匠继承和发扬中式面点这一传统技艺,让更多的人感受到中华饮食文化的独特魅力。In today's era,with the continuous exploration of food culture,the shape and production norms of Chinese pastry are also developing innovatively.From the selection of ingredients,dough,fermentation,molding to the final cooking,each link has strict standards and requirements.Through analysis and discussion of the shape and production norms of Chinese pastry,this paper hopes to inspire more skilled craftsmen to inherit and carry forward this traditional skill of Chinese pastry,so that more people can feel the unique charm of Chinese food culture.

关 键 词：中式面点 面点造型 制作规范 风味特色 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]