摘要
红烧肉的风味物质是在烹调过程中通过氨基酸、硫胺素、脂类的热分解、糖和氨基酸的美拉德反应等形成的复杂混合体。这些风味物质的产生受原料、火候等诸多因素的影响。因此,良好的红烧肉风味是在烹调过程中对诸多因素适当控制,使其中多种组分在数量上微妙平衡的结果。
The flavouring substances in stewed pork with brown sauce are, in fact, the complicated mixtures formed through such chemical reactions in cooking process as heat decomposition of amino acid, thiamine and esters, Millard reaction of sugar with amino acid and etc. The development of these flavoring substances is affected by many factors, for example, used materials, fire control and so on. So we say that the delicious flavor of stewed pork with brown sauce may be achieved only when we are able to control these factors properly and make the different compositions delicately balanced in quantity.
出处
《扬州大学烹饪学报》
2006年第2期19-23,共5页
Cuisine Journal of Yangzhou University
关键词
红烧肉
风味物质
烹饪原料
烹饪工艺
stewed pork with brown sauce
flavouring substances
cooking materials
cooking technology
