广东名菜“大良炒牛奶”的制作工艺优化研究

Optimizing the Preparation of Daliang Stir-fried Milk

"大良炒牛奶"是一道家喻户晓的广东名菜,其用料及技法具有非常明显的特色,在广东地区职业技能鉴定中仍经常作为规定的考核品种。文章对"大良炒牛奶"的制作工艺进行研究,通过实验找出其最佳制作方法,运用正交实验得出其最佳工艺配方,并对"大良炒牛奶"提出了改良措施。结果表明:牛奶浓度在30%,火候用中火,使用无色(或浅色)植物油,牛奶与鸡蛋白、鹰粟粉、用油量为500g、200g、20g、20g时,制作出来的"大良炒牛奶"品质最佳。

Stir-fried Milk of Daliang,a famous Cantonese dish,features peculiar ingredients and cooking tech-nique,and is usually a required course in professional qualification examinations in Guangdong.This paper aims to analyze and optimize its cooking process and portions of ingredients through experiments.The findings suggest that milk of 30%concentration cooked in colorless （or of light color） oil over medium heat will help to achieve the best quality when the amounts of milk,egg white,and oil are respectively 500g,200g,20g and 20g.