脆浆糊的形成原理及实例应用研究  

Study on the Formation Principle and Application of Crisp Paste

作　　者：许文广 钱长江 Xu Wenguang;Qian Changjiang(Yili Silu Vocational College Yili Technician Training College,Yili 835000,China)

机构地区：[1]伊犁丝路职业学院伊犁技师培训学院,新疆伊犁835000

出　　处：《现代食品》2020年第19期11-12,15,共3页Modern Food

基　　金：2020年扬州市社科重点立项课题“推进淮扬菜创新型传承人培养的实践研究”。

摘　　要：在菜肴制作的过程中,糊的应用比较广泛,脆浆糊更能体现一个专业厨师的技能。本文介绍了脆浆糊的概念,并对影响脆浆糊的各因素、调制脆皮糊的注意事项和操作要领进行深入剖析,最后通过脆浆糊的应用实例为做好炸制类菜肴提供参考与借鉴。In the process of cooking,paste is widely used,and crisp paste can better reflect the skills of a professional chef.In this paper,the concept of crisp paste is introduced,and the factors influencing the formation of crisp paste,the precautions and operation essentials of preparing crisp paste are deeply analyzed.Finally,through the application example of crisp paste,it provides reference and reference for making fried dishes.

关 键 词：脆皮糊 形成原理 注意事项 操作要领 

分 类 号：TS972.1[轻工技术与工程]