摘要
文章从鲜味成分的特性、来源、与其它物质之间的作用,在烹饪中的特点等方面进行探讨,充分利用鲜味物质间的相互作用,为在烹饪中充分利用天然食物的鲜味提供食物参考,为提倡自然环保的绿色餐饮提供借鉴。
This paper explores the features of umami taste, its sources, its interaction with other substances, and its culinary characteristics in order to provide reference for using natural food ingredients to create the taste of umami and for promoting environment-friendly cuisine.
关键词
鲜味物质
特点
来源
相互作用
烹饪
umami substance
features
source
interaction
cuisine
