中式炒制工艺标准化过程中的难点及解决对策  

Difficulties and Solutions in the Standardization of Chinese Stir-Frying Technology

作　　者：梁大确 LIANG Daque(Guangxi Polytechnic Vocational and Technical School,Chongzuo 532200,China)

机构地区：[1]广西理工职业技术学校,广西崇左532200

出　　处：《食品安全导刊》2025年第9期152-154,共3页China Food Safety Magazine

摘　　要：中式炒制工艺是中国传统烹饪的核心技术,其标准化对于提升餐饮行业质量至关重要。本文分析中式炒制工艺标准化现状,指出高温油烟控制、热点控制等关键难点,并从智能温度监控系统、多向位可调节油烟罩等方面提出系统性的解决方案,以期为推进中式炒制工艺标准化提供参考。Chinese stir-frying process is the core technology of traditional Chinese cooking,and its standardization is crucial to improve the quality of the catering industry.This paper analyzes the current situation of Chinese stir-frying process standardization,points out the key difficulties such as high temperature fume control and hot spot control,and puts forward systematic solutions from the aspects of intelligent temperature monitoring system and multi-directional adjustable fume hood,in order to provide references for promoting the standardization of Chinese stir-frying process.

关 键 词：中式炒制 工艺标准化 难点分析 解决对策 

分 类 号：TS9[轻工技术与工程]