奶汤鱼肚风味形成与烹制

Flavor Formation and Cooking of Fish Maw with Milk Soup

奶汤鱼肚是河南传统名菜。运用实证法分析了菜肴风味形成的原因。研究表明:鱼肚、火腿、冬笋、香菇所含的氨基酸及其他营养素是菜肴风味形成的基础,其中香菇中5'-磷酸肌甘酸(5'-IMP和5'-磷酸鸟苷酸5'-GMP)与鱼肚中的氨基酸类鲜味物质协同,使菜肴风味倍增。奶汤当中的氨基酸、核苷酸、鸟甘酸和琥珀酸是呈现鲜味物质的主要来源。

Fish maw with milk soup is a traditional dish in Henan Province.Use empirical method to analyze the reason for the formation of flavors.Studies have shown that amino acids and other nutrients in fish maw,ham,bamboo shoots,mushroom are the basis for the formation of flavors of cuisine.Inosine 5＇-monophosphate （5＇-IMP and 5＇-guanosine monophosphate 5＇-GMP）in mushroom and umami substances of amino acids in fish maw make the flavors of cuisine multiplied.The amino acids, nucleotides,guanylic acid and succinic acid in milk soup are the main source of umami substances.