浅谈熟猪肥肉在缔子中的运用  

Discussion on the Use of Cooked Pig Fat in Minced Meat

作　　者：倪松 史万震 NI Song;SHI Wanzhen(Logistics Support Department,Changshu Institute of Technology,Suzhou 215500,China;Business college,Changshu Institute of Technology,Suzhou 215500,China)

机构地区：[1]常熟理工学院后勤保障部,江苏苏州215500 [2]常熟理工学院商学院,江苏苏州215500

出　　处：《现代食品》2023年第16期115-117,191,共4页Modern Food

摘　　要：猪肥肉是缔子中重要的润化剂,在餐饮生产中通常采用生猪肥膘,忽视了熟猪肥肉的运用。本文通过从缔子对原料的选择、油脂在缔子中的作用、熟肥肉特性、熟肥肉运用4个方面进行理论性分析,并通过菜例实证,得出结论:熟肥肉泥一般适合细软缔、细嫩缔运用;熟肥肉颗粒一般适合粗软缔、粗嫩缔运用。Pig fat is an important moisturizing agent in the diet,and it is usually used in food production,neglecting the use of cooked pig fat.This article conducts theoretical analysis from four aspects:the selection of raw materials,the role of oil in the production of glutinous rice,the characteristics of cooked fat,and the use of cooked fat.Through practical examples,it is concluded that cooked fat paste is generally suitable for the use of soft and tender glutinous rice;Cooked fat granules are generally suitable for use in coarse,soft,and tender joints.

关 键 词：熟肥肉 缔子 运用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]