摘要
对160道淞沪风味菜肴中可能形成丙烯酰胺的菜品进行统计分析,结果表明:形成丙烯酰胺的共有23道,占14.38%。烹调方法以油炸为主,使用的配料以淀粉为主。提示避免油炸等高温下烹调含高碳水化合物的食物,以免产生丙烯酰胺,同时在淞沪风味菜肴烹调中不断改革和创新出较安全的烹调方法。
1 60 Songhu flavor dishes may form acrylamide is analyzed,which shows that there are 23 dishes may form acrylamide,accounting for 14.38%.Take frying as the main cooking method, and take starch as the main ingredient.It is pointed that avoid cooking food with high carbohydrate under high temperature such as deep frying for fear that acrylamide may produce,while continuing reform and innovate much safer cooking methods for Songhu flavor dishes.
出处
《中国调味品》
CAS
北大核心
2014年第11期105-107,共3页
China Condiment
关键词
风味菜肴
丙烯酰胺
统计分析
烹调方法
flavor dishes
acrylamide
statistical analysis
cooking method
