扬州蛋炒饭工艺标准化研究

The Research on the Technological Standardization of Yangzhou Fried Rice with Scrambled Egg

扬州蛋炒饭是一道饭菜合一的佳肴。其制作工艺是否标准直接影响到成品的质量。通过对煮饭过程中投水量和配料数量的实验 ,得出扬州蛋炒饭的最佳投水比例和最佳配料比例 。

Yangzhou fried rice with scrambled egg is a kind of food combining the rice and other ingredients into one delicious dish. Whether the preparation technology is standardized will directly affect the quality of the final product. By making experiments on the quantity of waterputting and the quantity of other ingredients in the course of rice cooking we obtained the best proportion of waterputting and the excellent proportion of other supplementing ingredients, which provides a scientific quantitative reference basis for the standardized and industrialized production for the cuisine trade.