鮰鱼狮子头的工艺设计

On the Design Process of Catfish Meatball

菜肴设计形式无定论,适口者珍,但设计过程需遵循主料色、香、味、形、质、营养等方面扬长避短的基本规律。以"鮰鱼狮子头"的工艺设计为例,在对鮰鱼风味进行分析的基础上,围绕鮰鱼的特点从烹调方法、食材配伍设计、调味设计三个方面探讨菜肴设计的思路,最后设计出两款不同形式的"鮰鱼狮子头"。

The design form of dish is not fixed and depends on the favor of the person who eat it,but cooking process should follow the basic rules of color,aroma,taste,shape,quality,nutrition from the main material to highlight its＇ strengths. In this paper,taking the cooking design of Large Meatball by Long snout Catfish as an example,we analyzed the flavor of long snout catfish at first,discussed the design of thinking from cooking method,food ingredient selection and the flavor setup,finally we designed two different forms of Large Meatball by Long snout Catfish.