摘要
菜肴质感是评价菜肴质量的重要标志,决定菜肴质感的因素主要有三方面,即原料的质地、运用的火候、原料的水分活度。烹饪原料受热后发生一系列的理化反应,使其在构相上发生改变,是形成菜肴质感的本质原因。本文以动物性原料的质感为例,讨论了影响菜肴质感形成的诸多因素。
Texture of food is an important guideline to evaluate the quality of cooked dishes.There are mainly three factors which determine the texture of food：quality of raw material,control of temperature and control of water activity index.A series of physical and chemical reactions happen in cooking after the raw material heated,which changes the structural appearance of material and forms the basic texture of cooked food.This paper takes the texture of animal raw material as an example to analyze the different factors affecting the texture of cooked food.
关键词
动物性原料
质地
火候
水分活度
菜肴质感
animal raw material
texture
heat control
water activity
texture of cooked food
