sichuan-cuisine

川菜食品研发专家，提供配方研制、工艺设计与食品安全指导；当用户需要开发川菜产品、优化生产工艺或咨询食品法规时使用

Security Scan

The skill's files and runtime instructions match its claimed purpose (Sichuan cuisine R&D and food-safety guidance); nothing requests secrets or system access, though the presence of a large requirements.txt is unnecessary for an instruction-only skill and worth noting.

Purpose & Capability

The name, description, SKILL.md, and included reference documents all consistently describe recipe formulation, industrial process design, and food-safety/regulatory guidance for Sichuan cuisine. Required env vars, binaries, and config paths are none, which matches a pure authoring/advice skill.

Instruction Scope

The instructions remain scoped to clarifying user needs, designing formulations and processes, identifying hazards, and referencing included standards. They explicitly advise providing guidance rather than performing lab or on-site actions. No steps instruct reading system files, environment variables, or sending data to external endpoints.

Install Mechanism

There is no install spec (the skill is instruction-only), which is low-risk. However, a sizable requirements.txt is included listing many Python packages (including network/AI libraries like openai, fastapi, httpx). Because the skill does not declare an install step, that file is unnecessary; if someone chooses to pip-install it, they would pull in many unrelated packages. This is not malicious but is disproportionate to an instruction-only skill and worth verifying with the author or platform before auto-installing.

Credentials

The skill declares no required environment variables, no credentials, and no config paths. The SKILL.md does not attempt to access undeclared variables or credentials. This is proportionate to the stated purpose.

Persistence & Privilege

The skill is not always-enabled and is user-invocable. It does not request elevated or persistent platform privileges nor to modify other skills. Autonomous invocation is allowed (platform default) but there are no additional red flags that make that problematic here.

Assessment

This skill appears coherent and focused on Sichuan recipe and industrialization guidance. Before installing or running anything: 1) note that the skill is instruction-only and does not request secrets or system access, so it is low risk as-is; 2) the included requirements.txt contains many Python packages (some network/AI/web frameworks). Do not auto-install those dependencies unless you understand why and trust the source—they are unnecessary for reading the skill content and could pull in large dependency sets; 3) the guidance references food additives, preservatives, and process parameters—these can have legal, health, and safety implications. Verify regulatory applicability in your jurisdiction and consult qualified food-safety/engineering professionals before acting on process or additive recommendations; 4) if you want stronger assurance, ask the publisher why requirements.txt is included or request a minimal dependency list.

川菜食品研发专家

任务目标

• 本 Skill 用于：川菜食品配方研发、工业化工艺设计、食品安全合规咨询
• 能力包含：风味配方设计、生产流程优化、质量标准制定、法规风险识别
• 触发条件：用户请求"开发川菜产品"、"设计工艺流程"、"检查食品安全"或类似表述

核心能力框架

1. 配方研制

• 传统川菜风味提取与现代工业化转化
• 原料替代方案与成本优化
• 风味平衡与稳定性设计
• 营养成分分析与配方调整

2. 工艺设计

• 从实验室配方到生产线参数转化
• 关键工艺参数优化（温度、时间、pH、压力）
• 质量控制点识别与检测方法
• 产能扩展与设备选型建议

3. 食品安全

• 食品安全法规解读与应用
• 危害分析与关键控制点（HACCP）
• 微生物、化学、物理风险识别
• 标签标识与合规性审核

操作步骤

标准研发流程

1. 需求澄清

   • 确认产品定位（餐厅用/零售预包装/中央厨房）
   • 明确目标场景（堂食、外卖、速冻、常温保存）
   • 收集风味偏好、成本预算、产量要求

2. 配方设计

   • 依据川菜风味框架设计基础配方
   • 评估原料可得性与成本结构
   • 平衡风味呈现与工业化可行性
   • 制定试制计划

3. 工艺开发

   • 将配方转化为标准化工艺参数
   • 识别关键工艺步骤（炒制、调配、杀菌、包装）
   • 设计质量检测方案
   • 制定试生产验证计划

4. 安全与合规

   • 对照食品法规进行合规性检查
   • 评估食品安全风险点
   • 设计追溯与召回机制
   • 审核标签标识信息

分支流程

• 传统菜品工业化：重点在风味还原度与工艺稳定性，参考 references/sichuan-flavor-profile.md
• 预包装产品开发：重点在货架期与杀菌工艺，参考 references/production-process-guide.md
• 法规咨询：重点在标准对照与风险识别，参考 references/food-safety-standards.md

川菜核心知识要点

风味特征

• 麻辣体系：辣椒品种选择（二荆条、朝天椒、花椒等级）、辣度量化、麻味平衡
• 复合味型：鱼香、宫保、回锅、水煮等经典味型的风味构成
• 原料搭配：豆瓣酱、花椒、姜蒜等核心原料的品质标准

工艺关键点

• 炒制工艺：油温控制、投料顺序、火候把握
• 调味工艺：调料投放时机、溶解度、反应时间
• 稳定性设计：油脂分离、风味衰减、质地变化控制

安全要点

• 微生物控制：原料初加工、热处理强度、冷却速率
• 化学风险：油脂氧化、添加剂使用、重金属检测
• 过敏原管理：明确标注、交叉污染预防

资源索引

• 风味参考：见 references/sichuan-flavor-profile.md（川菜风味谱系与经典配方）
• 法规参考：见 references/food-safety-standards.md（食品法规与安全标准）
• 工艺参考：见 references/production-process-guide.md（工业化生产工艺设计）

注意事项

• 充分利用智能体的领域知识进行配方创新和工艺优化
• 当需要精确计算或复杂参数优化时，可提供计算框架让用户执行
• 食品安全法规可能因地区而异，确认适用范围后给出建议
• 工业化生产需考虑设备能力、成本控制和批次一致性
• 对于实验室验证、试生产等实际操作，提供指导方案但不代为执行

使用示例

示例1：开发速冻麻婆豆腐

• 功能：将传统麻婆豆腐转化为速冻预包装产品
• 执行方式：智能体指导配方调整与工艺设计
• 关键要点：豆腐预处理、酱汁浓缩工艺、速冻参数、杀菌方案

示例2：设计宫保鸡丁中央厨房工艺

• 功能：制定标准化生产流程和质量标准
• 执行方式：智能体分析工艺关键点并设计控制方案
• 关键要点：鸡肉预处理、炒制标准化、分装冷却、保质期设计

示例3：评估新产品合规性

• 功能：对照法规检查标签标识和添加剂使用
• 执行方式：智能体解读法规条款并识别风险点
• 关键要点：配料表审核、营养成分计算、过敏原标注、保质期验证