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如今原料市场上肉类、禽类原料价格普遍上扬,餐饮企业为维护已有的市场份额和信誉度,菜品的价格和品质不能随意变动,使得餐饮企业尤其是中低档餐厅的利润空间缩小。废弃原料(边角余料)的利用,自古有之,在新形势下,既要充分利用资源,发挥原料应有的作用,又要依据原料性状、营养、功能不断的创新,来迎合现代人的口味和追求健康的心理,达到物尽其用的目的。陈绪荣先生依据多年的经验,不断地融入自己新的创意,将传统烹饪习惯上的废弃原料加以充分利用,制作出多款营养美味的特色菜肴。
Nowadays, the prices of meat and poultry raw materials generally rise in raw materials market. Catering enterprises can not maintain the market share and creditworthiness of existing products, and the prices and quality of their products can not be changed at will. As a result, the profit margins of catering enterprises, especially middle and low-end restaurants, have narrowed. Under the new situation, it is necessary to make full use of resources, give full play to the role of raw materials, and cater to the needs of modern people based on the continuous innovation of raw material characteristics, nutrition and functions The taste and the pursuit of healthy psychology, to achieve the best use of the purpose. Based on his years of experience, Mr. Chen Xurong continuously integrates his new ideas and makes full use of the waste materials in the traditional cooking habits to produce a variety of nutritious and delicious specialties.