摘要
中国菜肴制作技术的指导思想是以味为核心,以养为目的。对中国菜肴味型与味别、味型与味觉、味 型与调味料的关系及味型的分类、发展和开发的研究具有重要的意义。
It is known that in Chinese cuisine the guiding idea for its cooking skills is 'taking the taste as its core and taking healthcare as its aim'. The guiding idea is of great significance for the study of the relationship between taste types and flavour kinds, taste types and condiments, taste types and senses of taste and the classification of taste types as well.
出处
《扬州大学烹饪学报》
2004年第4期35-37,共3页
Cuisine Journal of Yangzhou University
关键词
风味物质
调味料
烹饪工艺
flavour substances
taste type,condiments
cooking technology
