摘要
本文简要介绍 3种中式菜肴即青椒肉丝、粉蒸肉和干扁四季豆的冷冻调理技术方面的研究。对冷冻调理青椒肉丝 ,是将肉丝和青椒分别处理 ,改传统的锅炒为油炸 ,并对油炸条件进行优化。对冷冻调理粉蒸肉 ,是将肉和芋头分别处理 ,并对可能影响粉蒸肉品质的因素 ,例如肉块大小 ,肉块与芋头的比例 ,糯米粒的大小等进行研究。对冷冻调理干扁四季豆 ,是将四季豆和调味佐料分别处理 ,并对四季豆的前处理的油炸的条件进行优化。对这些冷冻调理中式菜肴的冻藏稳定性还进行了评价。这些研究的目的是对中式菜肴的传统烹调方法进行改进 。
The researches on preparing techniques for 3 kinds of frozen dishes with Chinese style i.e. pork with green bean with pork are briefly introduced in this paper.For prepared froien pork with green pepper, steamed pork with rice, and fried green pepper, the pork and green pepper were treated respectively, and traditional sauteing in pan was changed to frying got in hot oil, then the frying conditions were optimized. For prepared frozen steamed pork with rice, the pork and taro were treated respectively, and factors which might affect the quality of steamed pork with rice such as the size of meat particle, the ratio of meat to taro, and the size of glutinous rice particles were studied. For prepared frozen fried green bean with pork, the green beans and flavoring materials were treated respectively, and pre-treating and frying conditions for green beans were optimized. The frozen storage stability of these prepared frozen dishes with Chinese style was evaluated. The purpose of these researches is to improve the traditional cooking methods of Chinese style dishes in order to meet the need of industrialized production for these Chinese dishes.
出处
《制冷学报》
CAS
CSCD
北大核心
2000年第2期55-59,共5页
Journal of Refrigeration
关键词
冷冻调理
中式菜肴
冻藏稳定性
食品冷冻
Prepared frozen dishes with Chinese style, Pork with green pepper, Steamed pork with rice, Fried green bean with pork, Frozen storage stability
