摘 要
传统中式烹饪技法作为中华饮食文化的重要组成部分，承载着深厚的历史底蕴与技艺传承，但在现代社会中面临着适应现代生活方式、健康需求及工业化生产的挑战。本研究旨在通过系统分析传统中式烹饪技法的核心要素及其局限性，探索其现代化改良路径，并评估改良后技法在实际应用中的效果。研究采用文献分析法梳理传统技法的理论基础，结合实验研究法对代表性技法进行优化设计，同时运用感官评价与数据分析方法验证改良技法的可行性和优越性。结果表明，通过对火候控制、食材处理及调味工艺的科学化调整，能够显著提升菜品的口感一致性与营养保留率，同时降低操作复杂度以满足工业化生产需求。此外，研究创新性地引入数字化工具辅助传统技法的标准化表达，为中式烹饪的跨文化传播提供了技术支持。本研究的主要贡献在于构建了一套兼具传统特色与现代需求的中式烹饪技法改良体系，不仅为餐饮行业转型升级提供了实践指导，也为中华饮食文化的传承与发展开辟了新路径。
关键词：中式烹饪技法；现代化改良；火候控制；数字化工具；营养保留率
Traditional Chinese cooking techniques, as an essential component of Chinese culinary culture, embody profound historical heritage and skill transmission but face challenges in adapting to modern lifestyles, health requirements, and industrialized production. This study aims to systematically analyze the core elements and limitations of traditional Chinese cooking techniques to explore pathways for their modernization and evaluate the practical application effects of the improved techniques. By employing literature analysis to clarify the theoretical foundations of traditional techniques, experimental research to optimize representative techniques, and sensory evaluation combined with data analysis to validate the feasibility and superiority of the improved methods, the study demonstrates that scientifically adjusting heat control, ingredient processing, and seasoning procedures can significantly enhance the consistency of dish texture and the retention of nutrients while reducing operational complexity to meet industrial production demands. Additionally, this research innovatively incorporates digital tools to assist in the standardized ex pression of traditional techniques, providing technical support for the cross-cultural dissemination of Chinese cuisine. The primary contribution of this study is the establishment of a system for improving Chinese cooking techniques that integrates traditional characteristics with modern needs, offering practical guidance for the transformation and upgrading of the catering industry and opening new avenues for the inheritance and development of Chinese culinary culture.
Keywords: Chinese Cooking Techniques; Modernization Improvement; Heat Control; Digital Tools; Nutrient Retention Rate
目 录
一、绪论 1
（一）传统中式烹饪技法现代化的背景与意义 1
（二）现代化改良研究现状分析 1
（三）研究方法与技术路径设计 2
二、传统中式烹饪技法的核心要素分析 2
（一）中式烹饪技法的历史演变 2
（二）核心技法的分类与特点 3
（三）技法传承中的问题与挑战 3
（四）现代化改良的技术基础 4
三、现代化改良的技术路径与实践 4
（一）科技在烹饪技法中的应用 4
（二）食材处理的现代化改进 5
（三）烹饪设备对技法的影响 5
（四）新技法开发与传统融合 6
四、现代化改良的应用场景与案例研究 6
（一）餐饮行业的应用需求分析 6
（二）具体改良案例解析 7
（三）消费者反馈与市场适应性 7
（四）改良成果的社会经济效益 8
结论 8
参考文献 10
致 谢 11
