| 真空恒温烹饪技术原理及应用 |
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| 引用本文： | 陈龙,乔兴.真空恒温烹饪技术原理及应用[J].扬州大学烹饪学报,2012,29(2):43-46. |
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| 作者姓名： | 陈龙 乔兴 |
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| 作者单位： | 四川烹饪高等专科学校,四川成都,610100 |
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| 摘 要： | 真空恒温烹饪技术是从烹饪原料的分子层面入手，通过使用相对低气压、蛋白质变性温度点控制等理化及生化手段，运用现代烹饪仪器和设备制作出新式菜肴的烹饪方法。掌握真空恒温烹饪的技术原理，对应用于意境菜肴创作以及传统菜肴技术改良具有现实意义。
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| 关 键 词： | 真空恒温 烹饪技术 菜肴制作 |
Principles and Application of Sous-vide |
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| CHEN Long,QIAO Xing.Principles and Application of Sous-vide[J].Cuisine Journal of Yangzhou University,2012,29(2):43-46. |
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| Authors: | CHEN Long QIAO Xing |
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| Affiliation: | (Sichuan Higher Institute of Cuisine,Chengdu 610100,Sichuan,China) |
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| Abstract: | Sous-vide is a method of cooking which can be used to create new dishes with the help of modern cooking apparatuses and equipments as it applies such techniques as relatively low pressure and protein denaturation control to preserve intact molecules in cooking materials.This technique is of practical significance in creating artistic cuisine and improving traditional dishes as well. |
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| Keywords: | sous-vide cooking techniques dishes cooking |
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