传统饮食标准化路径的选择与实践

摘要：

本文从标准化理论逻辑入手，在识别标准化对象和分析标准化路径的基础上，提出将对象特性、选择动机、发展阶段等作为传统饮食标准化路径选择的考虑要素，以主体视角分析选择最优方案，并以福建省为例，对传统饮食标准化路径的演变过程进行回溯，旨在为我国传统饮食标准化路径选择提供参考，推动我国传统饮食的高质量发展。

Abstract:

Based on the theory and logic of standardization, the standardized objects are identified and the standardization paths are analyzed in the paper. It is suggested that the characteristics of objects, selection motivation, development stage, etc. should be considered as the selection factors of the traditional diet standardization path, and then the best solution should be selected according to the subjective perspective. At last, the evolution process of the traditional diet standardization path is traced by taking Fujian province as an example. It aims to provide reference for the selection of China’s traditional diet standardization path and promote the highquality development of China’s traditional diet.

基金项目：本文受福建省公益类科研院所专项项目（项目编号：2019R1017-4，2022R1017003）资助。

作者简介：梁静，高级工程师，硕士，研究方向为农业、食品及服务业标准化。曾绍校，通讯作者，博士，教授，研究方向为食品加工与安全。