Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There ar...Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There are technical new methods and raw materials coming to Hungary but it is a very important task to fmd the suitable balance in using them to colour nation cuisine. The appearance of new trends and new guidelines is more and more characteristic of the world＇s wine-making today. A very importmat role is played by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures. Over the last two years, skin-contact fermented white wines, the so-called orange wines, have attracted international attention in wine sector and in gastronomy. Orange wines owning high alcohol content and spicy taste are being able to find good pairs for them in menu. By the way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often have neofobia, they are afraid of eating or drinking new type of foods and that is why renewed conceptions of traditions have important role in the national cuisine展开更多
Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker...Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.展开更多
The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were...The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were investigated.The results show that all cooking treatments,except steaming,caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars.Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming.In general,the steaming led to the lowest loss of total glucosinolates,while stir-frying and stir-frying/boiling presented the highest loss.Stir-frying and stir-frying/boiling,the two most popular methods for most homemade dishes in China,cause great losses of chlorophyll,soluble protein,soluble sugar,vitamin C,and glucosinolates,but the steaming method appears the best in retention of the nutrients in cooking broccoli.展开更多
文摘Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There are technical new methods and raw materials coming to Hungary but it is a very important task to fmd the suitable balance in using them to colour nation cuisine. The appearance of new trends and new guidelines is more and more characteristic of the world＇s wine-making today. A very importmat role is played by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures. Over the last two years, skin-contact fermented white wines, the so-called orange wines, have attracted international attention in wine sector and in gastronomy. Orange wines owning high alcohol content and spicy taste are being able to find good pairs for them in menu. By the way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often have neofobia, they are afraid of eating or drinking new type of foods and that is why renewed conceptions of traditions have important role in the national cuisine
文摘Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.
基金supported by the High-Tech R&D Program (863) of China (No.2008AA10Z111)the National Natural Science Foundation of China (No.30320974)+1 种基金the Fok Ying Tong Education Foundation of China (No.104034)the Program for New Century Excellent Talents in the University of China (No.NCET-05-0516)
文摘The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were investigated.The results show that all cooking treatments,except steaming,caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars.Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming.In general,the steaming led to the lowest loss of total glucosinolates,while stir-frying and stir-frying/boiling presented the highest loss.Stir-frying and stir-frying/boiling,the two most popular methods for most homemade dishes in China,cause great losses of chlorophyll,soluble protein,soluble sugar,vitamin C,and glucosinolates,but the steaming method appears the best in retention of the nutrients in cooking broccoli.
