摘要
对北京风味菜肴可能形成丙烯酰胺进行统计分析,结果表明:合计有78道会产生丙烯酰胺,占34.2%。其中烹调方法以油炸、脆溜、煎、炒、烤居多,使用配料以淀粉、面粉、糖类为主。提示烹饪工作者在北京菜肴加工中多避免高碳水化合物在高温下操作,不断改革和创新出相对安全的烹调方法。
The statistical analysis of Beijing cuisine may form acrylamide shows that a total of 78 dishes will form acrylamide,occupying 34.2%.The cooking methods mainly are deep-frying,crisp slipping, frying,stir-frying,grilling;the ingredients mainly are starch,flour,sugar,etc.It is pointed out that cooking workers should possibly avoid the high carbohydrate being produced at a high temperature when cooking Beijing cuisine, and to reform and innovate relatively safe cooking methods continuously.
出处
《中国调味品》
CAS
北大核心
2015年第1期62-64,68,共4页
China Condiment
关键词
北京风味
丙烯酰胺
统计分析
烹调方法
Beijing cuisine
acrylamide
statistical analysis
cooking method
