摘要
上浆是中国烹调工艺的重要技术手段,是确保动物性原料嫩度、质感的技术工序,原料上浆后的保存条件是影响菜肴质量的重要因素。本实验通过对淡水虾仁上浆后存放条件变化的研究,探讨上浆原料存放的温度和时间。结果表明:原料上浆后在0℃^-4℃之间冷藏,取用时间不宜超出24小时;在-12℃环境下冷冻保藏,烹调后其品质基本符合食用时的嫩度和口味要求。
Starching,an important technique in Chinese cooking technology,can ensure the tenderness and texture of animal-derived materials.After the starching of materials,preservation conditions play an important role in the dish quality.This experiment describes the temperature and time limit of starched materials through the variation of preservation conditions for starched freshwater shrimp meat.The result shows that the starched materials should be used within 24 hours when they are refrigerated between 0℃ and-4℃,and that if they are refrigerated below12℃,the quality can still basically meet the tenderness and taste after cooking.
关键词
烹饪原料
上浆虾仁
保存条件
cooking materials
starched shrimp meat
preservation condition
