酱卤老汤品质影响因素研究

The Research about the Effect Element of Soy Sauce Stewed Marinades Quality

老汤配料复杂,在熬制、使用和保存中,涉及多种物理、化学反应。分别从原料选择、熬制、卤制次数、存放等方面对保持老汤的最佳品质提出建议和解决方案。

The recipe of marinades is complicated,in the process of the marinades infusion,application and store,included a variety of physical chemistry reaction.This article respectively to offer the suggest and solution about the raw material choice,marinades infusion,cooking number of times and storing.