骨类高汤的生产工艺以及在食品行业中的应用研究

Research on the Production Technology of Bone Soup and Its Application in Various Cuisines

骨类高汤不仅具有提鲜、增香、调味的作用,而且含有大量的胶原蛋白、蛋白质、脂肪和骨粘蛋白等营养物质,因此在中式美食烹饪中具有广泛的应用。基于此,本文在明确骨类高汤内涵的基础上,详细分析了骨类高汤生产工艺以及不同生产工艺之间的区别,并结合具体案例探讨骨类高汤在食品烹饪、食品工业中的应用,旨在推动中式餐饮业的快速健康发展。

Bone soup not only has the functions of freshness, fragrance and flavor, but also contains a lot of collagen, protein, fat, bone mucin and other nutrients, so it is widely used in various Chinese cuisine. Based on this,on the basis of defining the connotation of bone soup, this paper analyzes the production process of bone soup and the differences between different production processes in detail, and discusses the application of bone soup in food cooking and food industry with specific cases, aiming to promote the rapid and healthy development of Chinese catering industry.