闽菜标准体系构建研究
Research on the Establishment of Fujian Cuisine Standards System
梁静 1李雅萍 2吴小青 3郭泽镔4
作者信息
- 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
- 折叠
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.
Abstract
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Key words
Fujian cuisine/standards system/standards引用本文复制引用
基金项目
福建省公益类科研院所专项(2022R1017003)
&&(2019R1017-4)
出版年
2024
国家科技期刊平台
NSTL
万方数据