中式烹饪中常用的勾芡技术研究  

Study on Thickening Soup Techniques Commonly Used in Chinese Cooking

作　　者：巫炳顺 WU Bingshun(Department of Irrigation Canal Management,Jiangsu Province,Huaian 223200,China)

机构地区：[1]江苏省灌溉总渠管理处,江苏淮安223200

出　　处：《食品安全导刊》2024年第20期151-153,共3页China Food Safety Magazine

摘　　要：中式烹饪博大精深,凭借其独具特色的烹饪技艺与丰富多元的菜品享誉世界。尤其是在我国国际地位日渐提升的时代背景下,中式烹饪的影响力愈发凸显。勾芡技术作为中式烹饪中举足轻重的一环,在提升菜肴的整体品质与口感等方面起到不可或缺的作用。基于此,本文主要从勾芡的基本类型、具体作用、技术要领、注意事项着手,就中式烹饪中常用的勾芡技术展开研究,以期为相关厨师与烹饪爱好者提供一定的实践建议与技术参考,为中式烹饪技术理论的研究添砖加瓦。Chinese cooking is profound and is renowned around the world for its unique cooking techniques and rich and diverse dishes.Especially in the context of China’s growing international status,the influence of Chinese cooking has become increasingly prominent.As an important part of Chinese cooking,thickening soup techniques play an indispensable role in improving the overall quality and taste of dishes.Based on this,this article mainly studies the common thickening soup techniques in Chinese cooking from the perspective of the basic types,specific functions,technical essentials,and precautions of thickening soup,in order to provide certain practical suggestions and technical references for relevant chefs and cooking enthusiasts,and to contribute to the research of Chinese cooking technology theory.

关 键 词：中式烹饪 勾芡技术 基本类型 技术要领 

分 类 号：TS972.113[轻工技术与工程]