烹饪水瀑加热过程的定量分析

Quantitative Analysis of the Heating Process of Blanch in Cuisine

根据热量平衡原理 ,通过对水瀑加热过程中常用原料的比热容、最低熟化温度、极限热损失等诸多要素的测定和定量、半定量分析 ,得出水瀑菜肴的最佳工艺配伍。

According to heat balance principle, a best skill for ingredient arrangement for blanch dish can be acquired through the determination, quantitative and half quantitative analysis of many factors as specific heat, lowest cooked temperature, limit heat loss and so on of ordinary meterials in heating process of blanch.