| 滑炒滑溜最佳工艺的初步研究 |
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| 引用本文： | 王圣果,李新元,季广辉,从昊.滑炒滑溜最佳工艺的初步研究[J].哈尔滨商业大学学报(自然科学版),1991(6). |
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| 作者姓名： | 王圣果 李新元 季广辉 从昊 |
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| 作者单位： | 黑龙江商学院旅游烹饪系，黑龙江商学院旅游烹饪系88级师资班，黑龙江商学院旅游烹饪系88级师资班，黑龙江商学院旅游烹饪系88级师资班 |
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| 摘 要： | 分析了菜肴制作的整个工艺流程,对其上浆、醒浆、油温、划油时间四个关键步骤作了进一步分析。通过正交试验法得到最佳工艺条件,研制后的成品无论从体积、形状、色泽、质感和营养成分上均有明显的提高。这些数据为菜肴最佳工艺的研究提供了依据。
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| 关 键 词： | 上浆 醒浆 油温 划油 |
The Tentative Research on the Optimum Technology of sauting |
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| Wang Shengguo.The Tentative Research on the Optimum Technology of sauting[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1991(6). |
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| Authors: | Wang Shengguo |
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| Institution: | Wang Shengguo(Department of Tour and Culinary Arts) Li XinYuan Ji Guanghui Cong Hao(Students of Grade 88 of Teahing Class) |
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| Abstract: | This paper analyses the whole technological process of making dishes, and especially the four key steps of pasting, lbusing of paste temperature and time of frying. The optimum technological condition has been obtained through testing. The cooked dish has obvious improvement in volume, shape, colour, texture and nutrient. These data provide the basis for studying the optimum technology of dish. |
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| Keywords: | pasting lousing of paste temperature frying |
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