西餐基础汤的制作工艺探讨  

Discussion on the Production Process of Western Food Basic Soup

作　　者：周素文 ZHOU Suwen(Jiangsu Vocational College of Tourism,Yangzhou 225000,China;Southwest Forestry University,Kunming 650000,China)

机构地区：[1]江苏旅游职业学院,江苏扬州225000 [2]西南林业大学,云南昆明650000

出　　处：《食品安全导刊》2024年第10期129-131,共3页China Food Safety Magazine

摘　　要：本文介绍了西餐基础汤的定义、分类及营养价值,从原料选择、初步处理、烹饪工艺以及注意事项等方面详细阐述了西餐基础汤的制作工艺,并探讨了基础汤在前菜、主菜中的应用及在菜品衍生方面的思路和创新。本文旨在为制作出口味鲜美、色泽亮丽的基础汤提供参考和借鉴。This paper introduces the definition,classification and nutritional value of western food basic soup,elaborates the production process of western food basic soup from the aspects of raw material selection,preliminary processing,cooking process and precautions,and discusses the application of basic soup in appetizers,main dishes,as well as the ideas and innovations in the derivation of dishes.This paper aims to provide reference and reference for the production of basic soup with fresh taste and bright color.

关 键 词：西餐基础汤 制作工艺 烹饪应用 

分 类 号：TS972.118[轻工技术与工程]