AUTUMN is the best season for eating duck.In Nanjing,the ancient capital of six dynasties in Chinese history,there are numerous cuisines and delicacies involving duck waiting to be discovered,such as roast duck,preser...AUTUMN is the best season for eating duck.In Nanjing,the ancient capital of six dynasties in Chinese history,there are numerous cuisines and delicacies involving duck waiting to be discovered,such as roast duck,preserved duck,and osmanthus duck.Among all these delicacies,Nanjing preserved duck is a traditional dish.As early as the Ming(1368-1644)and Qing(1644-1911)dynasties,“the imperial academy,colored glaze tower,black satin fabrics,and preserved duck”were all written into the lyrics of the folk songs of Nanjing,testifying to the long history of the preserved duck with a good reputation.展开更多
Duck-cuisine in Nanjing has been well -knowninthe history.It has not only numerous ways of preparation,the annual consumptionis also huge in quantity.The present paper firstly gives a brief de-scription of the origina...Duck-cuisine in Nanjing has been well -knowninthe history.It has not only numerous ways of preparation,the annual consumptionis also huge in quantity.The present paper firstly gives a brief de-scription of the originationof Nanjingas”the capital of duck-cuisine”,then makes anin-depthanaly-sis of the natural ,technological , economic and social factors related to the development . Nowadays ,Nanjingis pacingtoward an international metropolitan city. And as a symbolic code of the metropolitan culture ,”the capital of duck-cuisine”is giving an exhibition of its peculiar attractionto all the people fromthe world.展开更多
本文采用高效液相色谱和氨基酸自动分析仪测定了工业化加工过程中盐水鸭中核苷酸及其降解产物以及游离氨基酸含量的变化,并采用滋味活性值和等鲜浓度来评价上述滋味物质的呈味作用和鲜味强度。结果表明,复卤和煮制工艺对风味核苷酸和游...本文采用高效液相色谱和氨基酸自动分析仪测定了工业化加工过程中盐水鸭中核苷酸及其降解产物以及游离氨基酸含量的变化,并采用滋味活性值和等鲜浓度来评价上述滋味物质的呈味作用和鲜味强度。结果表明,复卤和煮制工艺对风味核苷酸和游离氨基酸的形成过程影响最为显著。盐水鸭中的核苷酸类物质以5'-肌苷酸(5'-IMP)和肌苷(I)为主,占总量的47.33%;主要的游离氨基酸为Tau(212.37mg·100g-1)、Glu(96.66mg·100g-1)和Ala(95.52mg·100g-1)。5'-IMP和Glu的滋味活性值大于1,对盐水鸭的滋味有重要的贡献。盐水鸭的等鲜浓度为3.89 g MSG·100g-1,说明盐水鸭有强烈的鲜味强度。展开更多
文摘AUTUMN is the best season for eating duck.In Nanjing,the ancient capital of six dynasties in Chinese history,there are numerous cuisines and delicacies involving duck waiting to be discovered,such as roast duck,preserved duck,and osmanthus duck.Among all these delicacies,Nanjing preserved duck is a traditional dish.As early as the Ming(1368-1644)and Qing(1644-1911)dynasties,“the imperial academy,colored glaze tower,black satin fabrics,and preserved duck”were all written into the lyrics of the folk songs of Nanjing,testifying to the long history of the preserved duck with a good reputation.
文摘Duck-cuisine in Nanjing has been well -knowninthe history.It has not only numerous ways of preparation,the annual consumptionis also huge in quantity.The present paper firstly gives a brief de-scription of the originationof Nanjingas”the capital of duck-cuisine”,then makes anin-depthanaly-sis of the natural ,technological , economic and social factors related to the development . Nowadays ,Nanjingis pacingtoward an international metropolitan city. And as a symbolic code of the metropolitan culture ,”the capital of duck-cuisine”is giving an exhibition of its peculiar attractionto all the people fromthe world.
文摘本文采用高效液相色谱和氨基酸自动分析仪测定了工业化加工过程中盐水鸭中核苷酸及其降解产物以及游离氨基酸含量的变化,并采用滋味活性值和等鲜浓度来评价上述滋味物质的呈味作用和鲜味强度。结果表明,复卤和煮制工艺对风味核苷酸和游离氨基酸的形成过程影响最为显著。盐水鸭中的核苷酸类物质以5'-肌苷酸(5'-IMP)和肌苷(I)为主,占总量的47.33%;主要的游离氨基酸为Tau(212.37mg·100g-1)、Glu(96.66mg·100g-1)和Ala(95.52mg·100g-1)。5'-IMP和Glu的滋味活性值大于1,对盐水鸭的滋味有重要的贡献。盐水鸭的等鲜浓度为3.89 g MSG·100g-1,说明盐水鸭有强烈的鲜味强度。
