烹调加工中调味技术的研究进展  

Research Progress of Seasoning Technology in Cooking Processing

作　　者：陈健[1] CHEN Jian(School of Hotel and Tourism Management,Shunde Polytechnic,Foshan 528333,China)

机构地区：[1]顺德职业技术学院酒店与旅游管理学院

出　　处：《中国调味品》2019年第9期191-195,共5页China Condiment

基　　金：国家人事部留学回国人员择优资助项目(RSB0306AD)

摘　　要：调味技术是烹调工艺的关键技术。文章在概述调味技术基本特征即调味三阶段、调味原理以及调味原则的基础上,对调味方法在烹调加工中的应用、五味调配技术的研究进展进行了阐述,并对调味技术的发展前景做出展望。Seasoning technology is the key technology of cooking technology.On the basis of summarizing the basic characteristics of condiment technology,namely three stages of condiment,principles of condiment and principles of condiment,this paper expounds the application of condiment methods in cooking and the research progress of five-flavor condiment technology,and makes a prospect for the development of condiment technology.

关 键 词：烹调工艺 调味技术 研究进展 

分 类 号：TS201.1[轻工技术与工程—食品科学]