| 酱调料与烹饪应用研究 |
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| 引用本文： | 吴正格.酱调料与烹饪应用研究[J].扬州大学烹饪学报,2008,25(3):37-41. |
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| 作者姓名： | 吴正格 |
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| 作者单位： | 沈阳满汉全席餐饮有限公司,辽宁,沈阳,110044 |
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| 摘 要： | 以味为核心应是厨师在烹肴制馔中的首要职掌。厨师对味的审鉴主要是对鲜、活原料的质味（本味）的熟谙和把握以及对调味料的应用。作为调味料主干的酱调料，对菜肴的食效将起到至关重要的影响。以酱调料为主要调料可以制作出品种繁多的美味佳肴。
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| 关 键 词： | 调味品 烹饪工艺 酱调料 |
Research into the Culinary Application of Sauce Condiments |
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| WU Zheng-ge.Research into the Culinary Application of Sauce Condiments[J].Cuisine Journal of Yangzhou University,2008,25(3):37-41. |
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| Authors: | WU Zheng-ge |
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| Affiliation: | WU Zheng-ge (Shenyang Man Han Banquet Catering Co. Ltd, Shangyang 110044, Liaoning, China) |
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| Abstract: | A good chef is supposed to have a complete awareness of the importance of flavor, which may be roughly divided into the mastery of the flavor of fresh and live materials and the application of the flavor of condiments. Sauce condiment is most commonly used and is of great impact on the flavor of dishes. Sauce and other condiments are available for making delicacies of various kinds. |
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| Keywords: | condiment cooking technology sauce condiments |
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