连云港名菜爆乌花的工艺与营养分析

Analysis of Cooking Technology and Nutrition of Lianyungang Hautcuisine Quick-fried Cuttlefish

爆乌花是连云港著名的地方名菜,依据热量平衡原理,通过对乌片剞刀深度、角度和乌花生坯焯水时间、水温、水量的测定与分析,以及爆乌花时调味方法与烹调火候运用的分析,爆乌花菜的营养成分分析,从而得出制作爆乌花的最佳工艺方案。

Quick - fried cuttlefish is a local hautcuisine in Lianyuangang city. The best cooking technology project is achieved on the basis of the combination of calorie balance theory and the analysis of carving depth and angles, measuration of raw cuttlefish scalding time, water temperature and water amount, application of seasonings and cooking duration and analysis of the nutrients.