If we look at the role and influence of a single industry on social life, Chinese cooking, which has run through 5,000 years of Chinese civilization, has undoubtedly played such a role. Chinese cooking has always been characterized by the embodiment of a humanistic spirit and a type of cultural form. Therefore, in the market economy to the depth of today, how to make it more harmonious to accept the "market transformation", from the specific cooking techniques and methods of inheritance of change to the culinary business to the modern catering industry to carry out a horizontal transformation, the need for a kind of innovative thinking to grasp the direction of the development of the Chinese culinary industry in the new era. After studying the characteristics and development law of this industry, it is easy to find that a single direction is not in line with the development trend of Chinese cooking. Multi-level, multi-angle development thinking is the scientific move. The development of culinary industrialization is in this situation by the market requirements, is in the efficiency and effectiveness of the creation of the dual role of the formation of an innovation and change, but also on the nature of the culinary transformation and expansion.
1 Culinary industrialization characteristics and development opportunities
The premise of industrialization is the formation of a more complete industrial organization, this organization is the same commodity market for the object of the structure of enterprise relations, to maintain the industry within the enterprise has enough to improve the operation, improve the technology, reduce the cost of competitive pressure, the use of "economies of scale" to make the industry unit cost at the same time, "so that the industry unit cost at the same time. The use of "economies of scale" to make the industry unit cost at an optimized level. Culinary business belongs to the category of service economy, reflecting the economic phenomenon of the service labor process, specifically can be expressed as cooking (catering) workers around the production of food and beverage products, sales, distribution and consumption activities. This economic activity, from the producer of self-service into a social service today, culinary activities will appear to be unprecedentedly active, to promote the industrialization of the development of its industrial upgrading, industrial maturity trends and signs.
Currently is the opportunity for the development of culinary industrialization, China's "Tenth Five-Year Plan" in a clear proposal to, "further development of commercial retail and catering industry," this macro decision for the culinary industrialization to create a particularly broad space for development. Undoubtedly, the rapid growth of the national economy, and further expand the domestic demand market development strategy for the continued prosperity of the catering market continue to inject new vitality, and the catering industry is to stimulate consumption to stimulate the domestic demand for a powerful initiative, a virtuous cycle of operation to the traditional Chinese culinary given a new connotation. This situation has contributed to the double enhancement of the quality and character of Chinese cooking, and a perfect industrial chain can be formed under the mutual promotion with related industries. The time is ripe for industrialization and the conditions are in place, but when analyzing the process from a comparative point of view, it is not difficult to find out that Chinese cooking has its own characteristics, and its industrialization is different from that of other industries and Western-style catering, and the trend of industrialization should pay more attention to its own principles and characteristics.
2 standardization under the trend of technological innovation
In the 21st century, the global economy in the high growth trend, knowledge and its essence of science and technology contribution rate has risen from about 5% in the early 20th century to 70% - 80%, knowledge and scientific and technological progress has become a source of a country's wealth and strength, and become the main driving force of human civilization. knowledge and scientific and technological progress have become the source of a country's wealth and strength and the main driving force of human civilization. However, at present, the contribution rate of technological progress in China is only 30%, and only 20% of enterprises' technological equipment level reaches the international level of the 80s, while the rest is mostly at the level of the 60s and 70s. Enterprise science and technology investment is insufficient, the shortage of R & D institutions and related personnel has become a major factor hindering the development and progress of the industry, coupled with the catering industry in most of the smaller enterprises, small and medium-sized enterprises are the main body of the catering in the development of new products and new processes on the ability to be more limited. Therefore, in the current industrial restructuring, knowledge and technological innovation will dominate. Chinese cooking in a long period of time is a combination of skills and experience in production operations, especially experience-based cooking has always been dominant, some books and recipes appear more "appropriate amount", "a little", "x% oil temperature" and so on. Although the diversification of flavor genres and characteristics of dishes is the strength of the competitiveness of Chinese cuisine, some insiders have also put forward the "fuzzy advantage" of Chinese cooking, but it is difficult to accurately characterize the characteristics and tastes of a certain fixed variety of products, which obviously affects the promotion and dissemination of the product, and the industrialization of the industry can only be in a state of low-level repetition. Chinese cuisine in the cultural and artistic aspects of the deposits need to be further developed, but focusing on the market-oriented development of products need to abandon some traditional thinking, especially when the traditional skills in the impact of modern science and technology, how to better integrate the two, each other to make up for each other and promote industrial upgrading, which is the development of China's culinary industrialization of the new topics to be faced. Break some existing concepts is imperative, technological innovation is based on the concept of innovation, reflected in the conception of new technologies, new products, design and subsequent manufacturing until sales, application of all aspects. Industrial development is also a kind of innovation, therefore, in line with the industrial characteristics of the attempts and practices to be gradually promoted in the industry, product production and production process changes, especially so, the quantitative operation, the standardization of food production, both culinary research and industry practice need to be selected step by step. For some traditional famous dishes to maintain their characteristics and individuality in the market, it is necessary to ensure the stability and constancy of the quality of the same product in different regions. The key link in realizing this possibility is to identify the many unstable factors in the process of making dishes and desserts. Enterprises seeking to operate chain operations need to strengthen the construction of distribution centers for raw material processing and semi-finished products on the one hand, and strengthen the unified human resource cultivation specifications and mobility mechanism in the market and business entities on the other hand. As a knowledge-based economy in the human capital carrier optimization and adjustment - headhunting (human resources intermediary agency) in the catering industry has not been fully recognized and widely emerged, which will undoubtedly bolster the trend of standardization of Orange cooking in the development of industrialization and industrial upgrading process.
The material carrier of technological innovation is mainly embodied in the cooking utensils and equipment, China's culinary technology content and knowledge of the thin capacity is a well-known fact, manual-based operation has been difficult to improve significantly. The development and promotion of new cooking instruments and equipment is undoubtedly a bottleneck affecting the process of culinary industrialization, although the current industry has appeared such as temperature measuring spoon, cutting machine and other equipment to improve the efficiency of the kitchen, but how to further accelerate the technological transformation on this basis to meet the WTO after the wider range of market competition, the need to pinpoint the characteristics of the industry to carry out targeted technological research and development. At the same time, the characteristics of China's service economy determines the role of man will occupy a greater proportion of the quantification of dishes will involve a number of indicators, in the case of a small number of indicators are harmonized, it is likely to become more cumbersome, "efficiency first" principle is difficult to show. Western-style catering has made a successful example in this regard, advanced equipment to ensure the consistency of the quality of food and beverage products and production of high efficiency. Chinese food production should gradually develop and use a series of tools and means that can improve the efficiency of dish production and production, in order to reduce the production cost per unit of product, so that the cost of the industry is at the optimal level.