食品烹飪效率的影響因素與提高措施

摘 要：本文從原料預(yù)處理、設(shè)備性能、工藝參數(shù)和人員技能4個方面分析影響食品烹飪效率的因素，并提出改進(jìn)原料預(yù)處理技術(shù)、提升加工設(shè)備性能、優(yōu)化工藝參數(shù)控制和加強人員技能培訓(xùn)等措施，以期提高食品烹飪效率，并保證食品質(zhì)量和安全，為食品工業(yè)可持續(xù)發(fā)展提供助力。

關(guān)鍵詞：食品烹飪；原料預(yù)處理；工藝參數(shù)

Influencing Factors and Improvement Measures of the Efficiency of Food Cooking

MA Yalong

（Pingdingshan Technician College， Pingdingshan 467000， China）

Abstract： This paper analyzes the factors affecting the efficiency of food cooking  from four aspects： raw material pretreatment， equipment performance， process parameters and personnel skills， and proposes measures such as improving raw material pretreatment technology， enhancing processing equipment performance， optimizing process parameter control and strengthening personnel skills training， so as to improve the efficiency of food cooking and ensure food quality and safety， and provide support for the sustainable development of the food industry.

Keywords： food cooking; raw material pretreatment; process parameters

隨著社會經(jīng)濟(jì)的發(fā)展和生活水平的提高，人們對食品品質(zhì)的要求越來越高。（剩余4496字）