基于潮州菜视角的白簕系列菜品开发  

The Development and Application of Acanthopanax Trifoliatus in Teochew Cuisine

作　　者：陈楚健 林婷婷 陈蔚辉[2] CHEN Chujian;LIN Tingting;CHEN Weihui(Guangdong Maoming Agriculture&Forestry Technical College,Maoming 525024,China;College of Chaozhou Food,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]广东茂名农林科技职业学院,广东茂名525024 [2]韩山师范学院潮菜学院,广东潮州521041

出　　处：《现代食品》2023年第3期111-113,共3页Modern Food

基　　金：广东省农村科技特派员专项(粤科函农字〔2020〕409号)。

摘　　要：白簕营养丰富,保健功效突出,已成为现代人餐桌上的野菜新宠,尤其在潮汕地区更是家喻户晓的家常菜。然而,白簕作为野菜开发深度不足,菜肴出品简单。笔者采用潮州菜的烹调技法及调味特色,从凉菜、热菜、汤菜、点心等4个方面对白簕进行系列菜品开发,评价了菜品的感官效果,并对菜品的营养价值、推广前景进行分析,以期让白簕在潮州菜系中得以更好的应用。Acanthopanax trifoliatus has become the new wild herbs darling on the table of modern people for its rich nutrition and outstanding effect of health care,which is well-know in people’s homes,especially in the Chaoshan area.However,the development of Acanthopanax trifoliatus as a wild vegetable is not deep enough,and the dishes are simple to produce.So the writer used the cooking techniques of Teochew cuisine and the flavor characteristics to develop Acanthopanax trifoliatus in the 4 aspects of cold cuisine,hot cuisine,soup and pastry,and evaluate the sensory effect of the cuisine,and analysed the nutrition value,cost accounting and promotion prospect,hoping it can do better use in the Teochew cuisine.

关 键 词：白簕 潮州菜 菜肴创新 推广应用 

分 类 号：TS971[轻工技术与工程]