摘要
为探究天然纯鸡肉粉用于菜肴制作的可行性,以鸡汤白菜的制作为例,采用传统烹饪技法,以感官标度评价法研究葱姜水配比、复原鸡汤配方对复原鸡汤风味的影响。结果表明:使用28g天然纯鸡粉、2kg姜葱水(1kg水添加6g生姜、17g大葱)、30g鸡油烹饪而成的复原鸡汤最接近传统熬制鸡汤。
In order to explore the feasibility of natural pure chicken powder used in the cuisines using traditional cooking techniques to make cabbage with chicken soup, the sensory evaluation method is used to research the impact of ginger, alliurn fistulosum, water and soup recipe on the flavor of soup. The experimental results indicate that restoration of chicken soup using 28 g natural pure chicken powder, 2 kg ginger, allium fistulosum and water (6 g ginger per 1 kg water, 17 gallium fistulosum per 1 kg water), 30 g chicken fat is the closest to the traditional chicken soup.
出处
《中国调味品》
CAS
北大核心
2016年第1期82-85,共4页
China Condiment
基金
烹饪科学四川省高等学校重点实验室科研项目(13LB03)
四川旅游学院大学生科研项目(2014xkz05)
关键词
天然纯鸡肉粉
鸡汤白菜
复原鸡汤
natural pure chicken powder
cabbage with chicken soup~ restoration of chicken soup