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从机械化（半机械化）生产角度考虑，选择适合机械化生产的传统中式菜品，特选粉蒸牛肉、软炸什锦素菜、虾皮柴菜汤和四两大米饭，做为一份快餐进行研制，并应用定量、定温、定时等方法，采用正交试验设计来确定一份中式快餐的最佳生产工艺和工艺条件，使研制后的一份中式快餐成品不仅保留了传统中式菜品的风味特点，而且使营养供给量基本符合中国营养学会推荐的标准，从而成为一份较为合理的中式快餐
From mechanization (semi-mechanization) production point of view, choose suitable for mechanized production of traditional Chinese dishes, selected steamed beef, soft fried assorted vegetable, shrimp Chai Cai soup and four two large rice, as a fast food to develop and apply Quantitative, constant temperature, timing and other methods, the use of orthogonal experimental design to determine the best Chinese-style fast food production process and process conditions, so that after the development of a Chinese fast-food products not only retains the traditional Chinese cuisine flavor characteristics, but also nutrition Supply basically in line with the Chinese Nutrition Society recommended standards to become a more reasonable Chinese fast food