中国菜标准化瓶颈及其突破思路研究

中国菜在实施标准化工艺过程中,与西餐相比较,会遇到更为复杂的工艺环节,技术、操作经验差异性等因素。本文试分析中国菜标准化过程中遇到的主要瓶颈、难点、节点,从操作层面上提出中国菜标准化实施的主要突破思路。

Studies on bottlenecks of the standardization of Chinese food and breakthrough ideas

In comparison to Western food,when Chinese food is being standardized,some restricting factors need to be dealt with primarily,such as more complex procedures,cooking skills and completely different practical experience.This paper tries analyzing what bottlenecks,difficulties and key things may emerge during the standardization of Chinese food.It also puts forward major breakthrough ideas in the respect of practices to better implement the standardization of Chinese food.