食品烹饪效率的影响因素与提高措施
Influencing Factors and Improvement Measures of the Efficiency of Food Cooking
马亚龙1
作者信息
- 1. 平顶山技师学院,河南平顶山 467000
- 折叠
摘要
本文从原料预处理、设备性能、工艺参数和人员技能4 个方面分析影响食品烹饪效率的因素,并提出改进原料预处理技术、提升加工设备性能、优化工艺参数控制和加强人员技能培训等措施,以期提高食品烹饪效率,并保证食品质量和安全,为食品工业可持续发展提供助力.
Abstract
This paper analyzes the factors affecting the efficiency of food cooking from four aspects:raw material pretreatment,equipment performance,process parameters and personnel skills,and proposes measures such as improving raw material pretreatment technology,enhancing processing equipment performance,optimizing process parameter control and strengthening personnel skills training,so as to improve the efficiency of food cooking and ensure food quality and safety,and provide support for the sustainable development of the food industry.
关键词
食品烹饪/原料预处理/工艺参数Key words
food cooking/raw material pretreatment/process parameters引用本文复制引用
出版年
2024
NETL
NSTL
万方数据