[1]于连富,毕蕾.标准化骨汤料与中国餐饮新食代[J].中国调味品,2018,(7):193-194.[doi:10.3969/j.issn.1000-9973.2018.07.042]
 YU Lian-fu,BI Lei.Standardized Bone Soup and New Food Generation in China[J].CHINA CONDIMENT,2018,(7):193-194.[doi:10.3969/j.issn.1000-9973.2018.07.042]
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标准化骨汤料与中国餐饮新食代()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
193-194
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Standardized Bone Soup and New Food Generation in China
文章编号:
1000-9973(2018)07-0193-02
作者:
于连富 毕蕾
(抚顺独凤轩骨神生物技术股份有限公司, 辽宁 抚顺113122)
Author(s):
YU Lian-fu BI Lei
(, 113122) 21() Standardized Bone Soup and New Food Generation in China YU Lian-fu, BI Lei (Fushun Dufengxuan Gushen Biotechnology Co.,Ltd., Fushun 113122China)
关键词:
标准化骨汤料餐饮业民间美食新食代
Keywords:
standardizationbone soupcatering industryfolk foodnew food generation
分类号:
TS264.9
DOI:
10.3969/j.issn.1000-9973.2018.07.042
文献标志码:
A
摘要:
21世纪以来,中国餐饮业发展迅速,传统餐饮业面临巨大挑战,而以汤食为主的小吃快餐,因为标准化骨汤料的出现,连锁规模化发展迅猛。标准化骨汤料是以鲜(冻)畜禽骨为主要原料,将现代生物萃取技术及传统煲汤技术相融合,研发生产而成,可广泛应用于各类以汤食为主的餐饮连锁企业,能够彻底解决传统厨房汤类制作的隐患问题,并助力中国民间美食逐步进入标准化、产业化、连锁化、集团化和现代化的新食代。
Abstract:
Since the 21st century, the catering industry in China has developed rapidly, and the traditional catering industry has faced huge challenges. Standard bone soup is the main raw material of fresh(frozen) livestock and poultry bone, using modern biological extraction technology and traditional soup making technology, developed and produced, can be widely used in all kinds of soup food chain enterprises, can completely solve the hidden trouble of traditional kitchen soup production, and help Chinese folk food gradually into standardization, industrialization, chain, collectivization and modernization of new generations

参考文献/References:

[1]程小敏新常态视角下对中国餐饮业增长性的思考[J]美食研究,20153):19-26.
[2]冯秀敏.浅析我国餐饮管理现状及对策[J]. 中国市场,2014:27-28[3]王成福.中国餐饮业的发展现状及趋势分析[J].江苏商论,2007(6):35-36[4]彭娟我国餐饮零售快餐业态连锁企业发展战略模式研究——基于十家快餐连锁餐饮企业分析[J]重庆工商大学学报,201327-35.
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备注/Memo

备注/Memo:
作者简介:于连富(1974-),男,高级工程师,硕士,
更新日期/Last Update: 2018-08-08