摘要
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.
出处
《扬州大学烹饪学报》
2001年第3期49-52,共4页
Cuisine Journal of Yangzhou University
关键词
水瀑菜
烹饪原料
比热容
熟化温度
烹饪工艺
blanch dish
cooking ingredient
specific heat
cooked temperature
cuisine technology