Market Research on College Students' Acceptance of Prepared Dishes

With the accelerated pace of life and the demand for dietary diversification,more and more people begin to pay attention to the convenience and health of diet,and the prepared dishes market is getting more and more attention and favor because of its characteristics of convenient and quick.In order to understand the acceptance of college students' to the prepared dishes market,this paper aimed to collect college students' views and suggestions on the prepared dishes market by means of a questionnaire survey.By analyzing the results of the survey,we found that college students' generally have a positive attitude towards prepared dishes markets,and they believe that prepared dishes provides convenient,fast and diversified dietary choices.However,some college students' have some concerns about the quality and food safety of the prepared dishes market,such as adding too many food additives and preservatives.Through the research on college students' acceptance of the prepared dishes market,we can reveal the demand and potential problems of college students' for the prepared dishes market from the consumer s point of view,so as to provide a reference for the future development of the prepared dishes market.

An analysis on Translation Strategies of Chinese Dishes

Cuisine culture occupies a pivotal position in nation’s culture especially in China.Chinese cooking has become a link between Chinese people and people from other countries and an important window for them to know Chinese culture.Hence,to translate those Chinese dish names has been put outstandingly to us,not only because this is the need to promote the comity and understanding between them and us,but also the key job to spread our tradition culture to the world.This thesis attempts to have a brief study of Chinese cuisine naming and put forward some translation methods,such as transliteration,domestication,and so on.Without neglecting some related obstacles.

Sharing Dishes in the Same Plate—Different Eating Habits between Chinese and Western Countries

In China people share the dishes on the table together from a big dinner party to a family dinner.It is due to the different cooking ways from the West,the different eating ways from the West.It is not good to eat in the same plate together.Recently some pioneers appeal to establish a new way of eating:using public chopsticks,spoons to get food instead of personal chopsticks,spoons.Now when we advocate the new way of eating,surely we will meet some challenges from the traditional concepts.

Quality Changes and Safety Evaluation of Ready-to-Eat Roasted Antarctic Krill(Euphausia superba)During Storage at Room Temperature(25℃)

The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.

Occupational fibrotic hypersensitivity pneumonia in a halogen dishes manufacturer:A case report

BACKGROUND Fibrotic hypersensitivity pneumonitis(FHP)is an allergic and diffuse pneumonia caused by repeated inhalation of antigenic substances,and sometimes developed in people working in specific environments.While novel antigens and exposures continued to be described,physicians should maintain a high suspicion of potential exposures.A detailed assessment of the patient's occupational exposures as well as living environment is necessary and complete allergen avoidance is the first and most important step in the management of FHP once the allergens are determined.CASE SUMMARY A 35-year-old female was admitted to the hospital with a cough and breathing difficulties for more than one year.She was a nonsmoker and a manufacturer of halogen dishes,which are characteristic Chinese foods,for 15 years without any protection.High resolution computed tomography of the chest demonstrated an interstitial pneumonia pattern.Pulmonary function examination showed restricted ventilation dysfunction and a significant reduction in dispersion ability.Cell differentiation in bronchoalveolar lavage fluid demonstrated lymphocytosis(70.4%)with an increased lymphocyte CD4/CD8 ratio(0.94).Transbronchial lung biopsy combined with lung puncture pathology showed diffuse uniform alveolar interval thickening,chronic inflammatory cell infiltration,a proliferation of tissue in the bronchial wall fiber and alveolar epithelial follicle degeneration,resulting in fibrosis.CONCLUSION Exposure to spices used for the production of halogen dishes may cause FHP.

Development of Blast Chilling Method for Cooked Meat Dishes

In order to ensure hygienic end-product realization, it is necessary as soon as possible to chill it by using efficient methods, such as blast chilling. Blast chill equipment provides food chilling optimum for 90-120 min to ＋3 ℃, reaching an internal temperature of food particularly for the perishable ready-to-eat product groups, including meat dishes, which are used as a reference model in this study. The aim of the research is to reduce duration of the chilling process at the same time providing equipollent microbiological indices of the product to be chilled, which could enable carrying out its storage in a chilled condition for several days. For this study, two types of meat dishes were used---pork goulash and minced meat sauce. Research results show that by combining the food safety standards and cost-efficiency, chilling final temperature of blast chilling was in the range of ＋3 ℃-＋1 1 ℃, followed by further storage in refrigerator. It was recommended to stop the blast chilling at ＋7 ℃＋1 1 ℃ temperature range, depending on the required shelf life for the ready-to-eat product. It is therefore essential to encourage the blast chilling process, reducing its duration and enabling to optimize the overall process.

Chinese Dishes Popular In Japanese Restaurants

Several styles of Chinese cuisine were introduced in to Japan after the Meiji Restoration and Chinese dishes have become a must in high-class hotels and restaurants in modem Japan. The earliest Chinese restaurant in Japan, called "Yonghe," was opened in Tokyo in 1879 (the 12th year of

Analyses of local ingredients and dishes on menus of the Budapest-Middle-Danube touristic region

The background of the study is based on previous studies dealing with the areas of Transdanubia of Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Budapest-Middle-Danube compared with the previously examined areas of Hungary. There can be another question about the usage of local ingredients available near to the catering units. This piece of work has studied 79 menus of Budapest-Middle-Danube, Hungary. The material was collected from different types of restaurants, small restaurants （vendeglo in Hungarian） and roadside restaurants （csarda in Hungarian）. The method of the work was on the one hand, data collecting, and on the other hand, examination of the differences between the catering units in details： the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only minimum number of dishes could be connected to local dishes out of more than thousands. All in all, dishes are not as precise and perfect as the ＂old ones＂, so that is why it is important for every expert keep the traditions alive in daily routines and strategic mean too.

On Translation of Chinese Dishes from the Perspective of Skopos Theory

Chinese dishes are brilliant facet of Chinese culture,which is proven by the fact that Chinese restaurants are found scat-tered everywhere throughout the world.Today,the culinary industry is developing even more rapidly than before.Therefore,a faith-ful,expressive and concise translation of Chinese dishes is necessary.Based on abundant examples,this thesis aims at making re-search at the differences between the Chinese food culture and the western food culture and introduces translation methods of theEnglish translation of Chinese dishes from the perspective of Skopos theory.

Study on Dishes with Longjing Tea Leaves as Spice

As one of the top ten Chinese teas, Longjing Green Tea is famous for its green tea leaves, sweet taste, pleasant aroma and beautiful shape. Besides of using as drinks, Longjing tea leaves can be applied as spice in Chinese cuisine for its particular taste and function. Under the background of pursuing healthy cuisine, the development of organic Longjing tea and advocate of Chinese tea culture have great economic and culture significance.

Automatic Cooking Robot for Chinese Dishes

Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.

Learn to Cook Chinese Dishes

Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.

预制菜产业的食品安全风险及其治理对策

预制菜产业在生产许可、加工经营、贮存与运输、销售等环节均存在食品安全风险,而当前我国应对预制菜产业食品安全风险的法律法规及行业规范尚不完善,对预制菜产业的监管存在不足之处。需要以保障消费者权益为核心,以健全预制菜产业有关标准体系、构建预制菜产业监管的基本制度为具体对策,以数字技术赋能预制菜产业治理,推动预制菜产业规范健康发展。

Do Not Scold the Chef While Enjoying the Dishes

The U.S.Department of Commerce’s (DOC’s) International Trade Administration has issued an anti-dumping order on certain Chinese electric blankets that it says were dumped on the U.S. market at

中国预制菜加工及其包装技术现状分析与发展趋势

随着人们生活节奏的不断加快,许多人的消费和饮食习惯发生了较大变化,“懒人经济”开始蓬勃发展,而预制菜凭借其方便及快捷的特点受到人们的广泛关注.预制菜作为我国发展速度最快的食品种类之一,在受消费者喜爱的同时,也有效促进了地方经济的发展和乡村振兴.当前我国预制菜在食品加工领域,尤其是自动计量包装、食品加工生产装备等方面尚存在一些技术瓶颈问题,且现阶段对预制菜不同包装技术的研究还不完善.从预制菜产业发展现状出发,就其加工与包装中存在的问题进行分析,提出预制菜行业要高质量发展需要国家政策的支持和研发技术创新等有效措施,并对预制菜未来发展前景做出了展望.

以咽部不适为主要症状的弥漫性特发性骨肥厚综合征1例

本文报道1例以咽部不适为主要症状的DISH(弥漫性特发性骨肥厚)综合征。患者因咽部不适4个月来院就诊,电子喉镜见咽后壁明显隆起,触之较硬,颈部增强MR见C3-7颈椎前缘见片状短T1长T2影,符合DISH综合征的诊断。

我国预制菜产业发展现状及对策

预制菜作为一种便捷餐饮产品,正逐步发展成为城乡居民家庭餐食方式的新选择。文章通过从市场发展规模、参与经营主体、供应链发展模式等视角出发,对我国预制菜产业发展现状及其特征进行全面阐述,并深刻剖析当前我国预制菜产业发展中存在的主要问题,最终从不断加快预制菜发展基础设施建设、重点加大产业科技研发创新力度、进一步提高行业组织化水平等方面因地制宜地提出推动我国预制菜产业高质量发展的政策建议。

论预制菜的安全追溯体系

预制菜行业发展迅速,但与之配套的安全追溯体系却未能及时建立。实践中,预制菜的安全追溯体系面临着主体分工不明确,追溯范围不清晰以及识别技术不统一等问题。为了预制菜行业的可持续发展,实现预制菜去向可追、来源可查、责任可定,有必要建立起预制菜的安全追溯体系。分析了预制菜行业的食品安全问题,总结了现行食品安全追溯体系的现状与不足,并提出了完善预制菜安全追溯体系的路径,指出应在食品安全法律规范的基础上,明确预制菜安全追溯体系的追溯主体、追溯范围和识别技术,以期推动预制菜行业健康发展,使预制菜吃得放心,用得安心。

预制菜冷链物流快递配送问题及其对策

预制菜产业发展环境越来越好,市场规模越来越大,对冷链物流服务的要求也越来越高。当前,预制菜产业存在成本高、品控难、损耗大、时效差等问题,要通过完善网络建设、增加设施设备投入、推动产业融合发展、提供一体化服务等举措,打造预制菜冷链快递物流新生态,增强预制菜供应链的韧性。

中国人口味会越来越辣吗——地方菜传播力与外来地方菜多样性研究

近年来口味偏辣的菜品在中国越来越受欢迎.研究中国不同口味的地方菜的传播,揭示偏辣口味菜品越来越受欢迎的原因.分析中国除港澳台外的31个省级行政区的餐饮服务POI数据,运用辛普森(Simpson)多样性指数和传播力指数分析每个省本地菜和外来菜的数量关系,研究中国15类地方菜餐厅的空间分布及其影响因素.结果表明:传统口味越辣的省份菜品多样性越低,口味越甜的省份菜品多样性越高;偏辣口味的菜品传播力度更大,偏甜口味的菜品传播力度相对较小.该研究结果说明:辣味偏好会让一个地区对其他口味菜品的接受度降低;而偏辣口味的菜品更容易在传统上口味不辣的省份传播,特别是传统口味偏甜的地方更容易接受辣味菜.因此,可以认为,将来人们对辛辣食物的偏好将会持续存在,随着流动性加强,这种变化甚至会加快,更多的中国人的口味偏好将会越来越辣.本研究结果,对于餐馆菜品选择甚至辣椒产业的未来发展趋势分析都具有借鉴意义.