CAJ | 학술논문

本文通过对我国中式面点创新现状分析角度入手,提出目前我国面点主要是基于从制作生产角度的创新,从原材料创新角度看——中西式兼容扩展新原料创新面点品种;从造型角度看——艺术创造与面点融为一体;从面点组合和装饰角度看——意趣、情趣和境趣与面点融为一体。最后,本文也进一步指出了可能的相关主要建议和措施。
본문통과대아국중식면점창신현상분석각도입수,제출목전아국면점주요시기우종제작생산각도적창신,종원재료창신각도간——중서식겸용확전신원료창신면점품충;종조형각도간——예술창조여면점융위일체;종면점조합화장식각도간——의취、정취화경취여면점융위일체。최후,본문야진일보지출료가능적상관주요건의화조시。
This paper from the analysis of Chinese noodles＇ innovative status,proposed that Chinese noodles is mainly based from the point of view of making the production of innovation,from the perspective of raw materials innovation-in Westernstyle compatible with the expansion of new raw materials,innovative pasta varieties;from the modeling point of view-Art to create a blend with the surface points;from the combination of pasta and decorative point of view-charm,taste and environment interesting blend with the pastry.Finally,the paper further pointed out that the possible proposals and measures.