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料酒的调味增香机理
引用本文:王妍. 料酒的调味增香机理[J]. 中国调味品, 2005, 0(7): 32-34
作者姓名:王妍
作者单位:哈尔滨铁路中等职业技术学校,黑龙江,哈尔滨,150001
摘    要:
料酒是烹饪调味不可缺少的原料之一。在菜肴制作中常用它去腥除异、和味增香、杀菌防腐。就产生料酒上述几种性能的机理进行阐述,也为强化料酒的这些性能奠定了科学依据,从而可以更好地发挥料酒的作用,制作出更多美味佳肴。

关 键 词:料酒 渗透 调味 烹饪
文章编号:1000-9973(2005)07-0032-03
修稿时间:2005-05-11

The mechanism of cooking wine enhance the flavor of food
WANG Yan. The mechanism of cooking wine enhance the flavor of food[J]. China Condiment, 2005, 0(7): 32-34
Authors:WANG Yan
Abstract:
The cooking wine is one of the absolutely necessary seasoning in preparing food. It is used usually for getting rid of the fishy smell and peculiar taste,enhancing the flavor of food,sterilizing the meat or the flesh. The mechanism of cooking wine being used as mentioned above is shown in this paper, the basis for the opinion is also listed. Upon that, we can make best use of the cooking wine, and make more delicious food .
Keywords:cooking wine  permeate  seasoning  cooking  
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