摘要
烹调中的"汤"在菜肴风味形成中占有重要地位。文章在制汤的基本原理与基本工艺基础上,从原料预处理、熬煮工艺、酶解工艺、汤类产品杀菌及贮藏工艺、汤类产品挥发性成分等五个维度综述了烹调传统制汤工艺的研究进展。
Stocks play an important role in the flavor of dishes.Based on the basic principles and technologies of stock preparation,this paper analyzes the progress in research on traditional stock preparation in terms of ingredient pre-processing,boiling,enzymolysis,stock product sterilization and storage,and volatile contents analysis,etc.
作者
李越
杨铭铎
LI Yue;YANG Mingduo(Post-doctoral Research Base, Center for Chinese Fast Food Research and Development, Harbin University of Commerce, Harbin 150076, Heilongjiang, China;School of Tourism and Cuisine, Harbin University of Commerce,Harbin 150076, Heilongjiang, China;Sichuan Tourism University, Chengdu 610010, Sichuan, China)
出处
《四川旅游学院学报》
2019年第2期18-22,共5页
Journal of Sichuan Tourism University
基金
国家人事部留学回国人员择优资助项目
项目编号:RSB0306AD
黑龙江省青年科学基金项目
项目编号:QC201l C093
关键词
汤
加工工艺
标准化研究
stock
processing technology
standardization research
