蒸汽低温烹饪对牛排食用品质的影响分析

Effect of Steam Cooking at Low Temperature on the Edible Quality of Steak

在古代,由于烹饪工具有限,所以生吃以及简单的料理是他们对食物的处理方式。随着科技的发展,食物的料理方式也有了很大改变,除把食物变成熟的状态以外,越来越追求食物的味道以及烹饪的技巧,甚至开始考虑烹饪对于周围环境影响的方式,笔者以蒸汽低温烹饪牛排为例,探索汽低温烹饪方法所烹饪出来的牛排的品质。

In ancient times, because the limited cooking tools, raw food and simple cooking became the way of handling food in their lives. With the development of science and technology, people’s cooking methods for food have also been greatly improved. From the traditional sense of cooking, food has only matured. More and more, the taste of food and the skill of cooking are being pursued. Taking steak cooked by steam at low temperature as an example, the author explored the quality of steak cooked by steam at low temperature.