高级清汤提清工艺的研究  

Research on Clear Craft for the High-quality Consomme

作　　者：崔震昆[1] 朱琳[1] 宋亚辉[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《农产品加工（下）》2008年第9期22-24,36,共4页Farm Products Processing

基　　金：河南科技学院大学生科技创新基金项目(2007)

摘　　要：高级清汤主要应用于对菜肴的提鲜,增加一些平淡无味菜肴的鲜味。现在人们常用味精、鸡精等进行调味,但在没有出现味精之前,中国的厨师们都是使用高汤调味,使用高汤调味也是最健康的。通过试验,探讨高汤的提清工艺,将熬制好的原汤利用鸡茸进行提清。论述了相关设备和操作要点,主要研究了高级清汤提清过程中的鸡茸量、下鸡茸的原汤温度、吊汤时间的不同对提清品质的影响。通过正交试验确定了最佳提清方法:500g原汤,升温至40℃,鸡茸40g,吊制30min的效果最佳。The high-quality consomme mainly applies in raising fresh to the cooked food, increases the fresh taste of some insipid cooked foods. Before the monosodium glutamate has not presented, some chefs use the soup stock to blend flavors, and the method of soup stock blends flavors is also healthy. This project has proposed the clear craft through soup stock, and use the chicken deer. This study described the equipments and the operation methods, the experiment mainly studied the differently influence of the high-quality consomme to propose in the clear process under the chicken deer quantity, temperature of the consomme, ete.

关 键 词：高级清汤 提清丁艺 鸡茸 

分 类 号：TS201.1[轻工技术与工程—食品科学]