摘要
本文简述了淮扬菜的特点以及绿色食品的概念及内涵,分析了绿色食品在淮扬菜应用中存在绿色食材品质与淮扬菜口感匹配度低、绿色食品营养损失影响淮扬菜品质、绿色食品质量安全管控机制不完善的问题,提出优选契合淮扬菜口感特点的绿色食材、优化绿色食品加工工艺以及建立绿色食品质量安全管控标准的措施来提升淮扬菜的品质.
Abstract
This paper briefly described the characteristics of Huaiyang cuisine and the concept and connotation of green food,analyzed the problems of the application of green food in Huaiyang cuisine,such as the low matching between the quality of green food materials and the taste of Huaiyang cuisine,the impact of nutrition loss of green food on the quality of Huaiyang cuisine,and the imperfection of the quality and safety control mechanism of green food,and proposed measures to improve the quality of Huaiyang cuisine by optimizing the green food materials that match the taste characteristics of Huaiyang cuisine,optimizing the processing technology of green food,and establishing the quality and safety control standards of green food.
维普
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