浅谈油炸成熟方式对烹饪原料品质的影响

A Brief Talk on the Influence of Frying Maturity on the Quality of Cooking Materials

油炸作为一种常见的烹饪加工方式,具有加热均匀和加热速度快的特点。油炸烹饪过程所发生的焦糖反应、蛋白质变性、淀粉糊化等一系列化学物理反应,对于食物的外观、内部结构和质地具有显著的改善,形成了众多独特的油炸风味美食,深受广大消费者的喜爱。因此,本文在分析油炸烹饪工艺概况的基础上,针对油炸肉制品、油炸谷物制品和油炸蔬果制品,探索油炸成熟方式对烹饪原料品质的影响。

As a common way of cooking and processing,frying has the characteristics of uniform heating and fast heating speed,and a series of chemical and physical reactions,such as caramel reaction,protein denaturation,starch gelatinization,have significantly improved the appearance,internal structure and texture of food,forming many unique fried flavor food,which is deeply loved by consumers.Therefore,on the basis of analyzing the general situation of frying cooking technology,this paper explores the influence of frying mature methods on the quality of cooking materials for fried meat products,fried cereal products and fried fruit and vegetable products.