摘要
主要阐述酱牛肉风味的形成并分析中国、韩国、日本饮食文化及其酱牛肉风味的特点,为今后研究符合不同地区风味特点的酱牛肉提供基础材料。比较与分析结果表明:在中国北方人比较适合不带酱汁而酱香浓郁的酱牛肉,南方人比较适合酱汁较稀并多加糖的酱牛肉;韩国人比较适合酱香浓郁而带些辣味的酱牛肉;日本人比较适合口味清淡、圆润感较强而带有清香的酱牛肉。
Forming sauce beef flavor and Chinese, South Korean, Japanese food culture were investigated for studying on different district sauce beef further day. The result show Chinese northerners prefer enrich sauce fragrant and litte juice, but southerners like mild sauce and sweetened. South Korean choose enrich sauce fragrant and hot. Japanese select mellow and light sauce beef.
出处
《食品科技》
CAS
北大核心
2008年第5期78-80,共3页
Food Science and Technology
关键词
酱牛肉
风味
中国
韩国
日本
sause beef
flavor
China
Korea
Japan
