真空恒温烹饪技术对肉类风味口感改善的研究  

Research on Sous-vide Cooking Technique for Improving the Taste and Flavor of Meat

作　　者：乔兴[1] 陈龙[1] 

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2015年第12期18-22,共5页China Condiment

基　　金：烹饪科学四川省高校重点实验室研究项目(13LB02)

摘　　要：通过对真空恒温烹饪技术理论依据的阐述,结合实验评鉴,选择具有代表性的四川传统菜肴蒜泥白肉和西式蜜汁烤翅为研究对象,考察真空恒温烹饪技术对肉类风味口感改善,研究结果将为四川传统菜肴和西式腌制烧烤类菜品的制作加工及技术革新提供支持。Describe the Sous-vide cooking technique,select Sichuan traditional dishes such as pork with garlic sauce and western roasted wings with honeydew as the research objects,combined with experimental evaluation,research the effect of Sous-vide cooking technique on improving the taste and flavor of meat,the results will provide support for the processing and technical innovation of Sichuan traditional dishes and western-style pickled and roasted dishes.

关 键 词：真空恒温烹饪 肉类风味口感 改善研究 

分 类 号：TS201.1[轻工技术与工程—食品科学]