滑炒中勾芡影响因素探讨  

THE STUDY ON INFLUENCE FACTOR OF THICKEN-SOUP IN SAME-STIR

作　　者：纪有华[1] 耿光顺[1] 

机构地区：[1]扬州大学旅游烹饪学院,扬州225001

出　　处：《中国烹饪研究》1999年第4期43-46,共4页

摘　　要：勾芡是烹调中很难控制的一道操作工艺,它的量化是标准化菜肴研究不可缺少的步骤.根据淀粉糊化的原理,对勾芡技术操作进行多次实验,结果表明:滑炒菜肴时应使用粘度和透明度较好的淀粉,淀粉液与物料重量比例为1:7,物料与淀粉糊化的温度控制在60～80℃,注意水和油的用量、醋的投放程序.It is a difficult technology in operation to control thicken - soup in sante - stir. Its measurement is a necessary step in study of standard cooked food. According to the principle of pasted starch experiments, the result shows it is necessary to use starch with more powerful viscosity and better transparency, the best rate of starch liquor and food weight is 1: 7, the temperature of food and pasted starch must be accorded with in 60 - 80℃ . Moreover, it is necessary to consider the quantity of water and oil and the process of adding vinegar.

关 键 词：菜肴 滑炒 勾芡 烹饪工艺 淀粉液 

分 类 号：TS972[轻工技术与工程]