摘要
火候是烹饪的基本技术要素之一 ,它在烹饪中的作用是有目共睹的 ,但多少年来 ,人们对火候的认识只停留在现象的解释上 ,没有较深的理论作依托 ,运用传热学公式对火候及食物的传热过程进行分析 ,进一步揭示食物加热中的各种现象 。
Duration and degree of heating is one of the basic technical elements in cuisine. Its importance is well known.But for many years, people's recognition of it only remains on the explanation of its phenomenon without more detail theory.By using the formula of transmit heat to analyse the transmit heat process of duration and degree of heating and food, kinds of transmit heat to analyse the transmit heat process of duration and degree of heating and food, kinds of phenomena in heating will be shown furtherly. The usage of duration and degree of heating will be more rational and convenient.
出处
《扬州大学烹饪学报》
2000年第3期32-38,共7页
Cuisine Journal of Yangzhou University
关键词
火候
热传递
热容量
烹饪
传热学
食物加热
duration and degree of heating
heat transmition
heat capacity
