分子料理在肉类烹饪中的应用研究——以低温慢煮技术为例  

Study on application of Molecular Gastronomy in meat cuisine——in case of low-temperature slow- cooking technology

作　　者：余松筠[1] 

机构地区：[1]武汉商学院,湖北武汉430056

出　　处：《肉类工业》2016年第8期31-32,37,共3页Meat Industry

摘　　要：分子料理是烹饪界兴起的一种新式烹调理念,着重探讨低温慢煮烹调方法的特点,并结合实例阐述低温慢煮在肉类烹饪中的不同应用。Molecular Gastronomy was a new cooking concept in cuisine. The characteristics of the low- temperature slow- cooking method were mainly discussed and the different application of the low- temperature slow- cooking in meat cuisine was introduced by combining with practical examples.

关 键 词：分子料理 低温慢煮 应用 

分 类 号：TS972.125[轻工技术与工程]