摘要
水的使用在肉糜制作中起到了举足轻重的作用,肉糜的持水性与烹饪原料的选择、肉糜加热前和加热后的变化密切相关,肉糜的持水性是形成肉糜类菜肴色白、细嫩、味鲜、入口软柔、化渣的主要因素。
The use of water plays a decisively important role in the preparation of minced meat. The water-holding character of minced meat is closely related with the choice of cooking materials and. the change of minced meat before and after being heated. The water-holding character of minced meat is the main factor affecting the color, tenderness, deliciousness, soft taste and residual change for the dishes made of minced meat.
出处
《扬州大学烹饪学报》
2005年第3期50-53,共4页
Cuisine Journal of Yangzhou University
关键词
烹饪原料
烹饪工艺
持水机理
cooking material
cooking technology
water-holding mechanism
