摘要
目前烹饪界对高汤的研究主要集中于高汤的成分、提取原料及对其应用等方面。根据对国内高汤产品的市场现状调查,表明国内高汤产品工业化方面还存在着一些问题。探讨高汤产品的发展趋势,对于推动传统中餐的标准化、工业化和现代化将具有一定的积极意义。
At present the studies of fresh soup in cuisine trade are mainly focused on its compositions, extracting materials, their application and etc. The investigation done recently on the marketing situation of domestic fresh soup products shows there still exist a certain amount of problems to be solved concerning the industrialization of fresh soup production in our country. The exploration of the developing trend of fresh soup production has a certain active meaning in promoting the standardization, industrialization and modernization of traditional Chinese cuisine.
出处
《扬州大学烹饪学报》
2006年第4期23-25,共3页
Cuisine Journal of Yangzhou University
基金
国家人事部留学人员科技活动择优资助项目(国人部200306AD)
关键词
烹饪工艺
高汤
发展趋势
cooking technology
fresh soup
developing trend
