闽菜标准体系构建研究

摘要：

本文以饮食体系四大结构为基础，结合闽菜的分类与特点，通过3个维度构建了闽菜标准体系，分析了闽菜与其他菜系标准体系的差异性，并提出若干条闽菜标准制修订建议，为未来闽菜标准化工作奠定了坚实基础，也为闽菜产业高质量发展、促进闽菜振兴和繁荣提供了技术支撑。

Abstract:

Based on the four major structures of the diet system, combined with the classification and characteristics of Fujian cuisine, this paper constructs the standards system of Fujian cuisine through three dimensions. It analyzes the differences between the standards system of Fujian cuisine and other cuisines, and puts forward several suggestions for developing and revising standards of Fujian cuisine, which lays a solid foundation for the standardization of Fujian cuisine in the future, and also provides technical support for the high-quality development of the Fujian cuisine industry and promoting the revitalization and prosperity of Fujian cuisine.

基金项目：本文受福建省公益类科研院所专项项目“闽菜产业融合发展与重点标准研究”（项目编号：2022R1017003）；“传统饮食标准化发展路径分析及实践——以福建省为例”（项目编号：2019R1017-4）资助。

作者简介：梁静，硕士，高级工程师，标准研究所副所长，研究方向为农业、食品及社会管理与公共服务标准化。郭泽镔，通信作者，博士，教授，研究方向为食品加工技术。