不可食无汤

就因为如此简单的一句话，哪怕外面的风景再美，我的心也不再留恋了。真的，出门吃到千滋百味，外乡的食物纵然再丰盛，也抵不过家里人为你弄好的那一煲老火汤。要知道，我们广东人的汤已经成了一种情感的连线。     

食羹话古

按现代《辞海》解释,羹是指用五味调和的浓汤,亦泛指煮成浓液的食品。古代,羹又称汪和汁,刘熙《释名》说:“羹,汪也,汁,汪郎也。”这里说的汪和汁也就是汤液。     

长治汤食素荤汆汤

正"汆汤"是长治地区汤食中的佼佼者,分有素、荤两种。素者多蔬,油炸豆腐、粉皮、素丸子、油炸土豆块、海带及绿色蔬菜,清香而不淡。荤者多肉—在素蔬原料的基础上,再加上酥肉、烧肉、夹馅、肉丸,醇香而不腻,实属长治汤食中的"姐妹篇"。何谓"汆汤"?出自谁手,来自何方,在长治古代无文字记载。但作者翻阅了王仁兴教授选注的《中国古代名菜》书中"隋唐五代时期的名羹‘青头鸭羹’菜"和童岳荐编撰的清代菜谱大观《调羹集》书中的"芋艿汤"制作,相似"汆汤"的做法,认为二者是"汆汤"的前奏,"汆汤"是二者的后续。     

汤文化食话食说

高汤美又补 在传统的烹饪中,做汤、用汤既是衡量厨艺的一个重要标志,也是判断食物美味的心得与本事。 过去烧菜,是没有味精、鸡精之类的,吊鲜全靠汤。好的高汤,除了好的原料外,还要一定的火候、时间、滤清等一整套环节,缺一不可。如今做高档菜,厨师也一定要用高汤的。平庸的厨师不会做汤,只会用赚精调味,真正的名厨料理,是很少使用味精的,而是懂得用高汤来调理食物。     

食粽子补身

据史载,我国约从晋代开始改用菰叶(即茭白)包粽子,并始称粽子为“角黍”.如晋代周处《风土记》说:“仲夏端五,烹骛角黍.端,始也,谓五月五日也,又以     

吴中米食习俗

江南是稻米之乡,而太湖流域又是稻谷的原产地。吴中米食食俗,不胜枚举,今择录数种。 元宝汤 农历正月初五(以下均以农历计时),五路财神诞辰日。据说“路头神”本是行神,而俗误为“财神”。此日早晨,各家金锣爆竹,牲醴毕陈,争先迎之,称“接路头”。并食自制之元宝糕汤,谓之“元宝汤”,以讨好彩。也有人在供桌上放算盘、银锭、天平诸物,旁置小刀,上撮食盐,称为“现到手”(吴语谐音),即现钱到     

王凯蜂产品系列讲座(二十二) 秋燥食蜜不食姜

秋季的主要气候特点是干燥,空气中缺少水分,人体同样缺少水分。但是,光喝白开水,并不能完全抵御秋燥带来的负面效应。我国古代就有对付秋燥的饮食良方:"朝朝盐水,晚晚蜜汤。"也就是说,白天喝点盐水,晚上喝蜜水,这既是补充人体水分的好方法,又是秋季养生的饮食良方,还可防止因秋燥引起的便秘。而且蜂蜜润肺止咳,特别适合在秋季肺燥咳嗽之时食用。     

中国古代的粉食

在我国古代,人们为了索取丰富的食物资源,经常从许多植物中提炼出含糖量较高的淀粉,俗称“粉食”。谷物杂粮都能提取淀粉,这是人们熟知的事情,然而在谷物供应有限的古代,先民们似乎更热衷于从各类植物中索取淀粉,借以弥补谷食的不足,并增加饮食的品种。 能够提取淀粉的天然植物品类甚多,诸如藕、葛、蕨、芋头、山药、菱角、荸荠、芡实、括蒌、黄精、棕榈等植物,都含有丰富的淀粉,通过一定的加工程序即可提取。清人李渔在所著《闲情偶寄》饮馔部中记载说:“粉之名目甚多,其常有而适于用者,则惟藕、葛、蕨、绿豆四种。藕、葛二物,不用下锅,调以滚水,即能变生成熟。……粉食之耐咀嚼者,蕨为上,绿豆次之,……斯为妙品。吾遍索饮食中,惟得此二物。绿豆粉为汤,蕨粉为下汤之饭,可称二耐。”的确,李渔汇总古代的粉食,指出藕粉、葛粉、蕨粉和绿豆粉是常见常用的食用淀粉,反映出历代饮食的状况。     

麻辣食话

北京餐饮志披露行业“暗语”;韩国难民麦当劳过夜;小沈阳“苏格兰打卤面”美味成真;香港人喝“爸爸汤”消啤酒肚;味觉也有男女之分     

食鱼头保健康

“鱼我所欲也．熊掌亦我所欲也。”自古以来．鱼和熊掌都被列为中华餐桌上的美味．鱼的味道鲜美．食肉和做汤都鲜嫩可口．引人食欲．鱼与熊掌相提并论，其营养价值之高由此可见一斑。     

Trace metal contents of fish meal and of the lipid phase extracted from fish meal

In fish meal produced industrially and in the laboratory from mackerel (Scomber scomber), herring (Clupea harengus), Norway pout (Boreogadus esmarkii) and capelin (Mallotus villosus), the following trace elements have been determined: cadmium, zinc, lead, copper, iron and cobalt, and, in the lipid phase extracted from the meals: selenium, arsenic, bromine, zinc, iron and copper. In addition phosphorus was determined. The results show that the level of zinc, lead and iron is higher in the industrially produced meals compared to those produced in the laboratory. Assuming that the zinc to cadmium ratio occurring naturally in seawater is about 100 to one, then the results indicate that zinc seems to be enriched relative to cadmium in the fish meal. Besides the elements arsenic, bromine, selenium and phosphorus which are present in the lipid phase as organic compounds, zinc, iron and cobalt are also present. These are probably complexed bound by the phospholipids. The selenium detected in the lipid phase (0.3 to 3 parts/million) shows that the organic lipid-soluble selenium compounds do not decompose during the production of the fish meal.     

Production effects of extruded soybean meal replacing canola meal in the diet of lactating dairy cows

This study investigated the effects of extruded soybean meal (ESBM) in comparison with canola meal (CM) fed on an equivalent crude protein (CP) basis on lactational performance and ruminal fermentation of dairy cows. Following a 2-wk covariate period, 48 Holstein cows averaging (±SD): 146 ± 46 d in milk (DIM) and 43 ± 7 kg/d milk yield (MY) were assigned 1 of 2 treatment diets in a randomized complete block design experiment, which included a 2-wk period for dietary treatment adaptation before experimental data were collected. Following the adaptation period, samples and experimental data were collected for a total of 7 wk. Cows were blocked based on parity, DIM, and MY. Treatment diets contained 15.8% CM (containing 41.2% CP) or 13.2% ESBM (with 48.7% CP) of total mixed ration dry matter (DM), with similar inclusion of other feed ingredients. The CM diet was supplemented with canola oil, whereas the ESBM diet was supplemented with soybean hulls to achieve similar ether extract and neutral detergent fiber contents between the diets. Urea and rumen-protected Met and Lys were added to both diets to meet or exceed cow recommendations. Whole-ruminal digesta samples were collected from 10 (5 per treatment) ruminally cannulated cows. Eight cannulated cows were removed during the last week of the experiment to participate in another study. Treatment did not affect DM intake and MY or energy-corrected MY of the cows. Energy-corrected MY, apart from experimental wk 5, was similar between treatments. Apart from experimental wk 3 and 7, milk fat concentration and yield were greater for cows fed ESBM compared with CM. In multiparous cows only, milk true protein yield was greater for cows fed CM compared with ESBM. Ruminal concentration of total volatile fatty acids and the molar proportion of acetate were greater for ESBM, and propionate and valerate were greater in cows fed CM. Acetate to propionate ratio was greater for cows fed ESBM versus CM diet. Compared with the CM diet, the ESBM diet increased plasma concentrations of Ile, Leu, and Phe but not the sum of essential AA. Apparent total-tract digestibility of acid detergent fiber was greater in cows fed ESBM relative to CM. In this experiment, CM and ESBM included on an equal CP basis in the diet of dairy cows, resulted in similar DM intake, MY, and feed efficiency.     

Fortification of maize flour based diets with blends of cashewnut meal,African locust bean meal and sesame oil meal

The relative efficacy of protein blends (Blends I , 2:1:1; II , 1:2:1; III , 1:1:2, IV , 3:1:0; V , 1:3:0; VI , 3:0:1; VII , 1:0:3; VIII , 0:3:1 and IX , 0:1:3 of cashewnut, African locust bean and Beninseed flours) as compared to some commercially available baby foods ( “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food) in meeting the protein needs of weanling albino rats have been studied. Growth promoting ability of the different blends ranged between 0.75 and 4.73 g/day while those for the commercial foods were 2.64–4.59 g/day. The values of 4.73 and 4.61 g/day for blends I and II were the best, being comparable to those of 4.59 g/day for “Cow and Gate” Cereal food but superior to those of 3.41 and 2.64 g/day for “Farlene” and “Cerelac”. The protein efficiency ratio (PER), net protein retention (NPR), net protein utilisation (NPU) and biological value (BV) for blends I and II were respectively 3.6, 4.4, 72.4 and 75.9 and 3.11, 3.8, 69.1 and 72.4, compared with the values of 2.5, 3.3, 65.8 and 69.5; 4.80, 0.41, 85.8 and 90.1; 3.2, 4.0, 73.5 and 76.1 and 4.0, 4.8, 76.5 and 79.8 for “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food respectively. The blends and commercial baby foods showed high true digestibility values between 94.9 and 98.1 %. The results are discussed in the light of balance and limitation of amino acids in the component oil seed meals.     

Corn gluten meal and blood meal mixture for dairy cows in midlactation

Twelve midlactation Holstein cows were assigned to a switchback design with 4-wk periods to compare a corn gluten meal and blood meal mixture with soybean meal as supplemental protein sources. All experimental diets contained 60% ammoniated corn silage, on a dry basis, and a corn and oats (2:1) basal concentrate mixture. Diets were: urea control (12.5% CP); soybean meal (16.1% CP); low protein (14.3% CP) corn gluten and blood meal mixture; and high protein (16.8% CP) corn gluten and blood meal mixture. Cows fed the control diet consumed less DM, and produced less milk containing a lower percentage of protein than cows fed other diets. Protein efficiency and milk fat percentage were higher for cows fed the control diet than for cows fed the natural protein diets. Fat-corrected milk and fat yields did not differ among diets. The high protein diets (16.1 and 16.8% CP) decreased protein efficiency and increased SNF percentage. Milk yield per unit of DM intake was higher when cows fed the lower degradable protein source (corn gluten-blood meal) than when they were fed soybean meal. The low degradable protein mixture produced a similar lactation response to soybean meal at both the high and low concentrations of total dietary protein. This study indicates that the dietary protein and undegradable protein concentration needed by midlactation Holstein fed complete mixed diets may be lower than generally recommended.     

多菌种固态发酵对豆粕、棉籽粕和花生粕组成的混合蛋白原料的影响

以枯草芽孢杆菌和保加利亚乳杆菌为试验菌株,对豆粕、棉籽粕和花生粕组成的混合蛋白原料样品进行多菌种发酵处理,检测发酵过程中的活菌数和营养物质的变化。结果表明:发酵结束后混合蛋白原料样品中枯草芽孢杆菌活菌数为3.1×108cfu/g,保加利亚乳杆菌活菌数为4.45×108cfu/g,乳酸含量为1.98%,大分子蛋白几乎完全分解成小分子蛋白,粗蛋白质含量比发酵前提高了7.89%,寡肽含量比发酵前提高了129.36%,抗营养因子(水苏糖和棉籽糖)几乎完全降解,同时产生了一定量的还原糖。     

Cassava leaf meal as a replacement for coconut oil meal in pig diet

Two feeding trials were conducted to evaluate cassava leaf meal (CLM) as a replacement for coconut oil meal (COM) in tropical pig diets. In each trial, 36 pigs (initial weight, 14.5 kg) were limit fed diets containing 0, 133, 267 and 400 g kg^?1 CLM substituted for equal amounts (w/w) of COM in a 179 g kg^?1 protein basal diet. An extra-period Latin-square changeover design with 2-week periods was used. Average daily gain and feed efficiency were improved when diets containing 133 g kg^?1 CLM were fed, which may be attributed to the higher lysine content of CLM. Daily gain and feed efficiency of pigs fed diets containing 267 g kg^?1 CLM were similar to those on the basal diet. Poor performance of pigs fed the 400 g kg^?1 CLM diets may be explained by the low energy content and the presence of anti-nutritional factors, such as cyanide and tannin, in CLM. Two balance trials were conducted using 16 barrows (castrated male pigs, initial weight, 37.2 kg). Apparent digestibility coefficients for dry matter, energy, protein, cell contents, cell wall and hemicellulose were depressed, whereas those for ash and lignin were improved as CLM was substituted for COM. The data indicate that cassava leaf protein is utilised efficiently, although other nutrients in CLM are not as digestible as those in COM.     

"智能烹饪"携手医院膳食——记医院膳食标准化演示和讨论会

住院病人的膳食是为疾病的治疗需要而设计的特殊膳食,各类膳食是根据不同疾病、病人不同的疾病状态,通过增加或减少某种营养素,或者改变食物的性状或改变供食的途径以达到改善病人营养状态,帮助病人康复的目的.     

花生粕曲奇饼的加工工艺研究

以花生粕、低筋面粉为基料,研究了花生粕与面粉的比例、黄油、白砂糖、泡打粉对花生粕曲奇饼干品质的影响。在单因素试验的基础上,通过正交试验得出产品的最佳配方为:低筋面粉与花生粕(1∶1)41.6%、黄油40%、白砂糖18%、泡打粉0.4%、鸡蛋60 g。最佳烘烤工艺为:面火温度180℃、底火温度100℃、时间为7 min。     

Rapeseed meal and egg taint: Effects of low glucosinolate Brassica napus meal,dehulled meal and hulls,and of neomycin

Whole meals prepared from four cultivars (Tower, ‘French’ (unknown cultivar from France), Duo and Tandem) contained sufficient progoitrin and soluble tannins to impair trimethylamine (TMA) oxidation, and thereby allow the TMA content of eggs to rise above the tainting threshold, when they were fed as protein supplements (100 g kg^?1) to hens which had been bred for low TMA oxidase activity. Hulls from Tower and ‘French’ seed produced small, but detectable, effects and since the potencies of dehulled and whole meals were similar, it was established that the hulls make only a very minor contribution to the tainting potential. Although the addition of neomycin to the drinking water when the Tandem whole meal was fed appeared to diminish its effects to a certain extent, it had little value as a prophylactic measure. It was concluded that these meals could produce widespread tainting if used commercially in the UK, and that the removal from the laying hens of the genetic defect which restricts the synthesis of TMA oxidase and thereby confers susceptibility is the only effective way of eliminating the problem.     

浅谈低变性棉籽粕的制备

生产棉籽蛋白的原料棉籽粕在预处理、浸出、脱溶工段与普通的工艺相比有着特殊的要求,从而保证制得的棉籽粕在含杂、蛋白质变性程度、色泽、纤维素含量等方面符合要求。通过生产试验研究了低变性棉籽粕的制备工艺。