摘要
在传统烹饪加工过程中,存在着许多认识上的误区,如认为:拔丝过程中砂糖的起丝与搅拌“上劲”有关;拔丝方法分为3种;挂霜的温度是蔗糖刚起丝状态下的温度,且温度范围较大等.事实上,拔丝是利用蔗糖在融熔状态下,温度达130℃以上时,蔗糖液起丝的重要特征来制作的,它与搅拌“上劲”无关.挂霜是指蔗糖在高浓度状态下,经冷却后重新结晶,包裹在物料的表面.它的操作温度低于蔗糖起丝状态的温度,且温度范围小.
In the process of cooking there are still many misunderstandings. For example, it used to be believed that there is a certain relation between the character of sugar to thread and 'strengthening' by way of churning; and that the method of sugar to thread may be regarded as three; and that the range of temperature of sugar to frost is wide, just when the sugar begins to thread. In fact, the melted sugar will thread when the temperature is above 130℃ . And when it is cooled down the sugar of high density will frost on the condition that recrystallization is dpne. For the reasons above, we can say the two transformations of sugar have nothing to do with 'strengthening' by way of churning at all.
