摘要
德州扒鸡2015年被列为国家非物质文化遗产名录,具有悠久的历史。德州扒鸡运用先炸后炖的制作方法,使之具有独特的五香味型、醇厚的香气和细嫩脱骨的口感。近年来随着德州扒鸡产业链的发展,对德州扒鸡的各类研究逐渐增多,其中以德州扒鸡的风味研究、德州扒鸡的工艺研究、德州扒鸡的外包装研究、德州扒鸡的品质分析研究居多。本文从德州扒鸡的历史发展、风味特色、研究现状三个方面,对近年来有关德州扒鸡的研究进行了整理和论述。
Dezhou braised chicken,with a long history,was listed as a national intangible cultural heritage in2015.Dezhou braised chicken uses the cooking method of first frying and stewing to make it have a unique five-scented and full-bodied flavour,and delicate and tender taste.In recent years,with the development of Dezhou braised chicken industrial chain,various researches on Dezhou braised chicken have been gradually increased,including flavor study,cooking process,packaging,and quality analysis.In this paper,from the three aspects of the historical development,flavour characteristics and research status of Dezhou braised chicken,the research on Dezhou pheasant in recent years is summarized and discussed.
作者
田憬若
王强
TIAN Jing-ruo;WANG Qiang(Department of Nutrition and Culinary,Shandong College of Tourism and Hospitality,Jinan Shandong 250200,China;College of Culinary and Catering Management,Xingjiang Vocational University,Wulumuqi Xinjiang 830013,China)
出处
《科技视界》
2019年第34期203-204,221,共3页
Science & Technology Vision
关键词
德州扒鸡
历史发展
风味特色
研究现状
Dezhou braised chicken
Historical development
Flavor characteristics
Research status
