摘要
以传统川味烹饪产品的经典品种麻婆豆腐为例,论述传统川味烹饪产品标准化的意义,提出其标准化的要素和合理化建议,并对其标准化情况进行展望。
Taking Mapo Tofu as a classic represent, the significance of traditional Sichuan cooking standardization was discussed in this article, and the elements and reasonable suggestion on traditional cooking product standardization were introduced, as well as the prospects
出处
《江苏调味副食品》
2016年第3期1-3,8,共4页
Jiangsu Condiment and Subsidiary Food
关键词
传统川味
烹饪产品
标准
traditional Sichuan
cooking product
standards product Sichuan
