Due to the common disadvantages of traditional food production enterprises such as primitive and complicated production processes, low production efficiency, and low standardization, it is difficult to adapt to the product requirements of the modern market environment. For example, the preserved fruit industry, etc. Therefore, the development of traditional food must first be modernized. The so-called modernization means introducing the concept of modern food processing and endowment with modern food processing technology. Only on this basis can the development of traditional food be scaled up and industrialized.
Traditional food is generally defined in two ways compared to modern food. The first is to define handmade food, that is, food made by hand in the catering industry or home cooking, as traditional food, which is called traditional food in a narrow sense; the second is to define industrial food that has transitioned from handmade food to factory production, but with a very low level of mechanization. Industry is included and called traditional food in a broad sense.
Modernization generally refers to the society since the rise of modern industrial economy, which is used to distinguish traditional agricultural society. Therefore, modernization has become a transformation from traditional agricultural society to modern industrial society. According to the development level of productive forces and from a historical perspective, people are divided into three development forms: primitive, traditional and modern.
The modernization of traditional food refers to the process of transformation of traditional food from the original backward traditional form to the advanced modern form. It is the realization of quantification, standardization, mechanization and industrialization of the processing process. It can be summarized into five aspects: First, use modern industry to equip traditional food to break the situation of traditional processing with low manual and mechanical levels; second, use modern science and technology to arm traditional food and gradually replace or improve traditional production technology and processing. experience; third, workers with knowledge of modern science and technology are engaged in the traditional food industry, which greatly improves labor skills and creativity; fourth, on the basis of fully understanding and mastering the connotation of traditional food, rational use of natural resources and continuous exploration of traditional food The additional potential of food; fifth, adopt a modern business system to manage the traditional food industry, implement professional, commercial, socialized, and industrialized production, and give full play to the active role of human wisdom and the role of material conditions.