| 烹调过程中绿色蔬菜绿色的保护 |
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| 引用本文： | 鞠福明.烹调过程中绿色蔬菜绿色的保护[J].扬州大学烹饪学报,1999,16(2). |
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| 作者姓名： | 鞠福明 |
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| 作者单位： | 扬州大学旅游烹饪学院,扬州,225001 |
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| 摘 要： | 绿色蔬菜中的叶绿素在酸性条件下,或在加热过程中容易褪色.在烹饪加工过程中,缩短绿色蔬菜的放置时间,灵活运用烹调方法,控制加热的温度、时间,正确使用酸性调味品,这对绿色蔬菜类菜肴的绿色保护起着决定性作用.
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| 关 键 词： | 叶绿素 烹调加工 菜肴色泽 |
PROTECTION OF GREEN COLOUR IN GREEN VEGETABLES DURING PREPARATION |
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| Ju Fuming.PROTECTION OF GREEN COLOUR IN GREEN VEGETABLES DURING PREPARATION[J].Cuisine Journal of Yangzhou University,1999,16(2). |
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| Authors: | Ju Fuming |
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| Abstract: | The chlorophyll in green vegetables easily fades out in acid condition or when being heated. In the process of preparation, shortening the time of shelf life of green vegetables, flexible use of preparation method, control of heating temperature and time, correct use of acid seasonings, all of these play a decisive role in the protection of the green colour in dishes prepared with green vegetables. |
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| Keywords: | chlorophyll cuisine dish colour |
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