分子料理烹饪技术解析  

Analysis of Molecular Cuisine Cooking Technology

作　　者：王德君 WANG Dejun(Beijing Hospitality Institute,Beijing 102601,China)

机构地区：[1]北京第二外国语学院中瑞酒店管理学院,北京102601

出　　处：《现代食品》2022年第2期124-126,共3页Modern Food

摘　　要：本文以分子料理烹饪技术作为研究对象,全方位介绍分子料理的概念、历史起源、种类、特征以及出现的意义,总结了分子料理烹饪技术的优缺点,得出自己的结论和建议,并对行业发展的前景进行展望。This article takes molecular cuisine cooking technology as the research object, introduces the concept,historical origin, types, characteristics and significance of molecular cuisine in an all-round way, summarizes the advantages and disadvantages of molecular cuisine cooking technology, and draws its own conclusions and suggestions for the development of the industry outlook.

关 键 词：分子料理 烹饪技术 低温慢煮 球化烹饪技术 

分 类 号：TS972.1[轻工技术与工程]