红烧肉的传承、挖掘与提升  

The Inheritance,Exploration and Advance of Stewed Pork with Brown Sauce

作　　者：刘登勇[1] 谭阳[1] 董丽[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品研究与开发》2015年第13期134-138,共5页Food Research and Development

基　　金：辽宁省高等学校杰出青年学者成长计划(LJQ2013119);“十二五”国家科技支撑计划项目(2012BAD28B00)

摘　　要：红烧肉是中国传统特色菜肴的典型代表。从文化内涵、历史演变、烹饪技艺、研究进展等方面,对红烧肉进行了全面而系统地总结和分析,为进一步开展红烧肉风味和营养等方面的深入研究、工业化加工提供参考。Stewed Pork with Brown Sauce is a typical representative of traditional Chinese specialties. In this review, the culture connotation, historical development, cooking techniques and research advances of stewed pork with brown sauce were comprehensively and systematically summed up and analyzed , in order to provide a reference for further study on flavor and nutrition of stewed pork with brown sauce and its industrial processing.

关 键 词：红烧肉 菜肴 文化 烹饪 

分 类 号：TS971[轻工技术与工程]