基于高凉菜视角罗非鱼系列菜品开发  

The Development and Application of Tilapiain Gaoliang Cuisine

作　　者：林婷婷 李柳冰 陈楚健 LIN Tingting;LI Liubing;CHEN Chujian(Guangdong Maoming Agriculture&Forestry Technical College,Maoming 525024)

机构地区：[1]广东茂名农林科技职业学院,茂名525024

出　　处：《食品工业》2024年第12期283-285,共3页The Food Industry

基　　金：茂名市科技计划项目(2022068,20230236和20230242);广东茂名农林科技职业学院质量工程教改基本专项项目(2022GMNJXGG10);广东茂名农林科技职业学院产教融合实训基地项目(2022GMNXNJD02);广东茂名农林科技职业学院科研项目(2024GMNKY13);广东茂名农林科技职业学院质量工程项目(2024GMNJG11)。

摘　　要：茂名罗非鱼的肉质嫩滑,刺少味鲜,因其营养丰富、价格亲民,已成为老少皆宜的食材,尤其在中国罗非鱼之都的茂名地区,更是家喻户晓的家常食材,备受大众喜爱。然而,罗非鱼作为经济鱼类,在高凉菜系中的菜品开发不足,多以清蒸、红烧等烹调技法烹制,菜肴出品简单,采用高凉菜的烹调技法及调味特色,从煮、蒸、焗、焖等4个方面对罗非鱼进行系列菜品开发,评价菜品的感官效果,并且对菜品的推广前景进行分析,以期让罗非鱼在高凉菜系中得以更好地应用和推广。The meat of the tilapia from Maoming is tender and smooth,with few bones and delicious flavor.It is rich in nutrients and affordable,making it a popular ingredient for people of all ages.In particular,it is a well-known household ingredient in Maoming,the capital of tilapia in China,and is highly loved by the public.However,as an economical fish,the development of tilapia dishes in the Gaoliang cuisine is insufficient,and it is often cooked using techniques such as steaming and braising.The dishes produced are simple.Based on the cooking techniques and seasoning features of the Gaoliang cuisine,develop a series of tilapia dishes from the boiling,steaming,baking,and braising perspectives.The sensory effects of the dishes are evaluated,and the prospects of the dishes are analyzed in order to promote the better application and promotion of tilapia in the Gaoliang cuisine.

关 键 词：罗非鱼 高凉菜 菜肴创新 推广应用 

分 类 号：TS9[轻工技术与工程]