摘要
水晶虾仁是淮扬传统菜肴。选用优质淡水虾仁为原料制作的水晶虾仁历来就是衡量厨师水平的一道名菜。传统上对于水晶虾仁的质量评价一般都是以感官方式为主,但是由于感官评价的局限性,所以我们通过模糊数学的理论体系建立标准模型[1],利用模糊综合评价方法来对水晶虾仁进行全面的客观评价。研究证明,文章所运用的方法对水晶虾仁的质量评价更加科学合理,结论也相对更加客观。
Crystal shrimp is a Huaiyang traditional dish.This dish is made by shrimp as raw material,and has always been regarded as a measure of the level of cooks.Traditionally the quality evaluation of crystal shrimp generally depends on sensory.However,due to the limitations of sensory evaluation,we adopted the theoretical system of fuzzy mathematics to establish a standard model.Then we use fuzzy comprehensive evaluation method to evaluate Crystal shrimp comprehensively and objectively.Studies show that the method introduced in this paper is more scientifi c and rational,and the conclusion is also more objective relatively.
出处
《食品工业》
北大核心
2010年第5期33-35,共3页
The Food Industry
基金
国家自然科学基金项目
基金项目名称:烹饪工艺自动化
智能化研究
项目批准号:60975056/F030511
关键词
水晶虾仁
感官评价
模糊数学
综合评价
crystal shrimp
sensory evaluation
fuzzy mathematics
comprehensive evaluation
