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潮州卤鹅 被引量:1

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摘要 广府人嗜爱烧鹅,潮汕人嗜爱卤鹅。当烧鹅烧得皮色赤红油光可鉴地登场,师傅会叮嘱客人:"一定要趁热吃!"热吃最美味的是烧鹅皮,香脆香脆。不过这个脆极有时限,稍纵即逝,讲究的餐厅,上烧鹅要浇汁时,汁水都要绕开烧鹅皮,淋在周边,避免淋到皮上消去它的脆度。稍一摊凉,皮就不脆了,带回家里怎么加热都挽不回脆皮那种口感。相反,吃潮州卤水鹅时,行家会一再叮嘱:"千万不要加热,一加热质地就变了。"
作者 钟洁玲
出处 《天下美食》 2012年第5期130-131,共2页 Zest
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  • 1曹靖.名师说卤水 卤水该怎么运用[J].四川烹饪,2007(1):79-79. 被引量:1
  • 2张李阳,陆利霞,熊强,王进.盐水鸭生产中老卤成分及风味物质初步分析[J].中国调味品,2007,32(7):62-64. 被引量:14
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  • 7Roberto B, Daniel F, Javier C, et al. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J]. Food Research International,2014,56:226-235.
  • 8Solms J. Taste of amino acids, peptides, and proteins[J]. Journal of Agricultural and Food Chemistry, 1969,17(4):686- 688.
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  • 10Chen D W, Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)[J]. Food chemistry,2007,104(3): 1200-1205.

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