摘要
糊的配比及分散介质的变化对炸制菜肴的成品质量影响很大.实验表明,在相同条件下,当淀粉与分散介质的比值不同时,成品的硬度、脆度有显著差异;当分散介质不同时,成品的硬度、脆度也有显著差异.这种差异在烹任实际中普遍存在.应找出不同分散介质的糊的最佳配比,以调整具体的烹饪操作.
Paste Proportion and the changes of scattered mediums have a strong influence on fried dishes. Experiments show that when starch and scattered mediums are different, under the same condition, the hardness and crispness of products are different. This difference is popular in practical cuisine. So the best proportion of the paste of different scattered mediums should be found out to readjust concrete cuisine operations.
