低温慢煮技术在中式烹饪中的应用  

The Application of Sous-Vido in Chinese Cuisine

作　　者：周若涵 刘泱杉 许志诚 ZHOU Ruohan;LIU Yangshan;XU Zhicheng(Nanjing Institute of Tourism and Hospitality,Nanjing 211100,China;Yangzhou University Travel Culinary Institute,Yangzhou 225000,China)

机构地区：[1]南京旅游职业学院,江苏南京211100 [2]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《食品安全导刊》2023年第34期139-141,共3页China Food Safety Magazine

基　　金：2022年四川省哲学社会科学重点研究基地川菜发展研究中心科研项目“口水蛙调理预制品的研发”(CC22Z17)。

摘　　要：低温慢煮技术由于其加热特点有利于提升菜肴品质而在烹饪领域中的应用越加广泛。然而,当前尚未有针对低温慢煮技术在中式烹饪中的应用研究。本文主要围绕低温慢煮技术在中式烹饪中的实际应用以及可行性进行分析,为中式菜肴加工工艺提供新思路。Low temperature slow cooking technology is more and more widely used in the field of cooking because of its heating characteristics to improve the quality of dishes.However,there is no research on the application of low temperature and slow cooking technology in Chinese cooking.This paper mainly focuses on the practical application and feasibility of low temperature slow cooking technology in Chinese cooking,and provides new ideas for Chinese cuisine processing technology.

关 键 词：低温慢煮技术 中式烹饪 中式菜肴 

分 类 号：TS972.117[轻工技术与工程]