低温真空烹饪在潮州卤水中的运用探究——以潮州卤鹅为例

Application of Low Temperature and Vacuum Cooking in Chaozhou Brine——A Case Study of Chaozhou Brine Goose

本文以地方传统美食潮州卤鹅为例,运用传统卤制工艺与低温真空烹调工艺两种不同的方法制作卤鹅,并对成品进行感官评价。最后得出:真空包装后低温卤制的鹅肉鲜嫩多汁、肉纹明显,不过味道偏淡,香气欠佳,但可通过提高卤水的咸度和采用真空包装机进行多次抽真空达到最佳效果。

This article takes Chaozhou brine goose as an example,uses two different methods of traditional brine processing and low temperature vacuum cooking to make brine geese,and evaluates the sensory quality of the finished products.Finally,it comes to the conclusion that after vacuum packaging,the low temperature brine goose meat is tender,juicy and has obvious meat grain,but its taste is weak and its aroma is not good,but it can improve the saltiness and use of brine.Vacuum packer vacuum several times to achieve the best results.