香橙煎鸭胸的改良与创新  

The Improvement and Innovation of Fried Duck Breast with Orange

作　　者：汪晓琳[1] 董秀芳[1] 乔蕊 Wang Xiaolin;Dong Xiufang;Qiao Rui(Jiangsu Food&Pharmaceutial Science College,Huai’an 223003,China)

机构地区：[1]江苏食品药品职业技术学院

出　　处：《现代食品》2019年第18期89-92,共4页Modern Food

摘　　要：本文通过对传统和新式香橙煎鸭胸制作方法的详细描述,仔细对比了两者之间的做法及创新之处,为了菜肴口味更佳,同时做出这两道菜肴让大众进行评分,并对两道菜肴的味道、口感、装盘罗列出了各自的特色。改良后的香橙煎鸭胸的最大的特点就是放弃了传统香橙煎鸭胸的传统做法,通过对腌制方式的不同、烹饪方法的改变、操作步骤的重新设计让新的香橙煎鸭胸口感上更胜人一步,让这道菜成为新的法餐宠儿。Mainly through the traditional and new orange fried duck breast production method of detailed description,carefully compared between the two practices and innovation,finally in order to dishes better taste,at the same time made these two dishes for the public rating and the two dishes of taste,taste,plate cited their own characteristics.The biggest characteristic of this dish is to abandon the traditional practice of pan-fried duck breast with orange,and make the new pan-fried duck breast with orange feel better through the different pickling methods,cooking methods and the redesign of operation steps,making this dish become a new favorite of French cuisine.

关 键 词：香橙 鸭胸肉 煎 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]