划油操作研究

A Study on the Operation of Preliminary Oil-frying

划油是中式烹饪加热技法中十分重要的一种加热预处理技法。划油质量的好坏 ,会直接影响成品菜肴的质感。通过应用现代测温技术 ,对 6种有代表性原料在不同条件下划油实验 ,总结得出划油操作的规律和不同原料的划油特点 ,为烹饪划油操作的规范化和中式烹饪工业化 。

Preliminary oil\|frying is one of the most important preliminary heating treatments among the Chinese culinary heating techniques. Whether the quality of preliminary oil\|frying is good or not will give a direct effect on the taste of the final products\|dishes. By using modern temperature measuring equipments we conducted oil\|frying experiments with six kinds of representative cooking materials in different cases and summed up the patterns of preliminary oil\|frying operation and the peculiarities of preliminary oil\|frying for different cooking materials, thus providing a scientifically quantitative reference basis for the standardization of preliminary oil\|frying in culinary operation and the industrialization of Chinese cuisine.