调味品的调质工艺研究

The investigation on improving texture technology of condiments

质感是评定菜点质量好坏的重要标志之一。在烹调中通过添加合适的调味品,运用独特的调质工艺手段,可以改善原料的质地,对提高菜点的美的质感,满足人们的口腔触觉需求,有着重要的意义。

Food texture is an important indicator to evaluate the quality of dishes. In cooking by adding the appropriate condiments and by using the unique way, we can improve the texture of dishes to meet the needs of the people of the oral sense. It＇s of great significance.