| 动物性烹饪原料的上浆与加热处理 |
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| 引用本文： | 陈金标. 动物性烹饪原料的上浆与加热处理[J]. 扬州大学烹饪学报, 2004, 21(1): 33-35 |
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| 作者姓名： | 陈金标 |
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| 作者单位： | 无锡商业职业技术学院,江苏,无锡,214063 |
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| 摘 要： | 烹饪原料经过上浆加工,能保持水分,使烹制的菜肴质感滑嫩.不同的原料,上浆操作的要求不同,加热处理的方法亦多样.掌握烹饪原料的上浆、加热处理技术,有利于控制菜肴的质量.
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| 关 键 词： | 烹饪原料 上浆 加热 烹饪方法 |
Starching and Heating Treatment of Cooking Materials |
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| CHEN Jin-biao. Starching and Heating Treatment of Cooking Materials[J]. Cuisine Journal of Yangzhou University, 2004, 21(1): 33-35 |
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| Authors: | CHEN Jin-biao |
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| Abstract: | Starching treatment helps cooking materials keep their water content and make dishes taste tender and starchy. For different materials the requirements for starching operation vary greatly, and so do the methods of heating treatment. A good grasp of starching and heating treatment techniques will be advantageous to the control of dish quality. |
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| Keywords: | cooking materials starching heating cooking methods |
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