鱼在烹调前码味的机理探识

The Discussion of Mechanism of Marinating Fish Before Chinese Cooking

本文从生物化学角度探讨了盐、料酒、醋、姜和葱五种调味原料在中国式烹调前对鱼码味的作用机理,阐明它们在码味时对鱼共同发挥的作用。

Form biochemical angle, this article discusses the affected mechanism of marinating fish with salt, cooking wine,vinegar,ginger and scallions before Chinese cooking,thus expounding the effect on fish when marinated whith these five flavouring raw materials.