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通过正交试验对咸鲜菜肴、糖醋菜肴进行感官检验，利用模糊关系法对检验结果进行处理，结果表明：对于咸鲜菜肴，最佳配比为盐∶味素＝３．２５∶１，食用温度为１０℃（凉拌），糖醋味菜肴的最佳配比为盐∶醋∶糖＝１∶５∶１５，食用温度为４０℃。
Through the orthogonal test, the sensory test of salty fresh dishes, sweet and sour dishes was carried out, and the test results were processed by the fuzzy relation method. The results showed that the optimum ratio of salty dishes was astringent = 3.25:1, Food temperature is 10 ℃ (cold), sweet and sour dishes the best ratio of salt: vinegar: sugar = 1:5:15, food temperature is 40 ℃.