真空恒温烹饪技术对肉类风味口感改善的研究  

Study on Improvement of Meat Flavor by Vacuum Constant Temperature Cooking Technology

作　　者：郭德云 张红岩 GUO Deyun;ZHANG Hongyan(Linyi Institute of Technology,Linyi 276000,China;Shandong Runyan Catering Management Co.,Ltd.,Linyi 276000,China)

机构地区：[1]临沂市技师学院,山东临沂276000 [2]山东润岩餐饮管理有限公司,山东临沂276000

出　　处：《食品安全导刊》2022年第34期182-185,共4页China Food Safety Magazine

摘　　要：随着国内食品行业的蓬勃发展,人们对食材的烹煮要求也愈加重视,为了满足人们对肉质食品风味口感的需要,本文从烹饪原料的分子层面入手,通过使用相对低气压、蛋白质变性温度点控制等化学手段,运用现代烹饪仪器和设备制作出新式菜肴的烹饪方法,以期掌握真空恒温烹饪的技术原理,对后续意境菜肴创作以及传统菜肴技术改良提供参考。With the vigorous development of domestic food industry,people pay more attention to the cooking requirements of food.In order to meet the needs of people for the flavor and taste of meat food,this paper starts from the molecular level of cooking materials,through the use of relatively low atmospheric pressure,protein denaturation temperature control and other chemical means,using modern cooking instruments and equipment to produce new dishes,in order to master the technical principle of vacuum constant temperature cooking,and provide reference for the creation of artistic conception dishes and the improvement of traditional dishes.

关 键 词：真空恒温 烹饪技术 肉类风味 口感改善 

分 类 号：TS972.11[轻工技术与工程] TS251.5