扬州狮子头风味形成的探析

The research of the flavor formation of the Lion's head-a typical local dish in yangzhou

扬州狮子头主要以鲜美、香嫩为主要风味特色。它的风味形成是一个复杂的物理和化学的过程,并且各种因素之间进一步互相影响,相辅相成,从而最终形成淮扬名菜—扬州狮子头独特的风味。扬州狮子头风味的形成,与该菜的选料、加工、调味、熟制等过程中有着密切的关系。以"清炖蟹粉狮子头"为对象从以上几个方面进行探析。

The lion's head(referring to the meatball,whose shape looks like a lion's head),one of the delicacies in Yangzhou style,is characterized by its savory and tenderness.The formation of its flavor is a complicated chemical and physical process,and all kinds of its factors interact,thus creating a special flavor of the lion's head (the meatball)in Yangzhou style.The reason why the delicacy is so popular is that it is closely connected with its selection,seasoning and cooking.This article mainly discusses the following aspects related to the stewing of the lion's head with crab flour.