你的位置:首页 > 新闻中心 > 公司新闻

大骨汤厂家对于调料使用有讲究

2015-7-9 11:01:03      点击:

各式调味料成就了如今各种美味的菜肴,但是调味料应该什么时候投入,才能做到美味与营养兼得呢?

All kinds of seasonings achievement now a variety of delicious dishes, but seasonings should when to put, in order to achieve the delicious and nutrition concurrently?

味精。味精能给动物性食品以美味,给肉食物以香味。当受热到120℃以上时,味精会酿成焦化谷氨酸钠,不但没有美味,另有毒性。味精在70℃—90℃时使用结果最佳,是以必定要在菜起锅以后放。大骨汤厂家 http://www.kdfood188.com/ 需要提醒的是,有些带美味的食品没有需要加味精,如鸡蛋、蘑菇、海鲜等。

Msg. MSG can give food to the animals in order to taste, to the meat to the flavor of food. When heated to 120 degrees above, MSG will lead to coke sodium glutamate, not only delicious, otherwise toxic. MSG at 70 C - 90 C, the use of the results of the best, is to be in the dish after the pot. Big bone soup manufacturers need to remind is that some of the delicious food without the need to add MSG, such as eggs, mushrooms, seafood, etc..

料酒。料酒重要用于去除鱼、肉类的腥膻味,增长菜肴的香气。料酒应当是在全部烧菜进程中锅内温度最高时参加,腥味物资能被乙醇消融并一块儿挥发掉;而奇怪度较差的鱼、肉,应在烹饪前先用料酒浸一下,让乙醇浸入到鱼、肉纤维构造中去,以撤除异味。

Cooking wine. Cooking wine for removing important fish, meat Xingshan taste, increase the aroma of food. Wine should be in process of whole cooking in the pot when the highest temperature in, the smell materials can be ethanol ablation and together evaporate; and strange bad fish, meat should be prior to cooking with cooking wine dip, so immersed in ethanol to fish, meat and fiber structure, to remove the odor.

食糖。在烹饪中增加食糖,可进步菜肴甜味,按捺酸味,和缓辣味。如果以糖着色,待油锅热后放糖炒至紫赤色时放入主料一块儿翻炒;如果只因此糖为调料,在炒菜进程中放入便可;而在烹饪糖醋鲤鱼、糖醋藕片等菜时,应先放糖,后放盐。

Sugar. Add sugar in cooking, dishes can improve the sweet, sour and spicy restrain. If sugar coloring, heat the pan until after the put sugar fry to purple red into the ingredients together and stir fry; if only the sugar for seasoning, in the cooking process into the can; and when cooking sweet and sour carp, sweet and sour lotus root vegetables should be the first sugar, salt.

醋。醋不但能祛膻、除腥、解腻、增香,硬化蔬菜纤维,还能防止低温对质料中维生素的粉碎。做菜放醋的最好时间在“两端”,有些菜肴,如炒芽菜,质料入锅后顿时加醋,既可庇护质料中的维生素,同时又能硬化蔬菜中的纤维;而有些菜肴,如糖醋排骨、葱爆羊肉,质料入锅后加一次醋,其感化是祛膻、除腥,菜肴临出锅前再加一次,以解腻、增香、调味。

Vinegar. Vinegar can not only remove the smell of mutton, deodorization, greasy, flavoring, hardening vegetable fiber, but also to prevent cryogenic grinding of materials in the vitamin. The best time to cook put vinegar in "two ends". Some dishes, such as fried bean sprouts, materials Ruguo immediately after adding vinegar can shelter materials in the vitamin, and hardening vegetable fiber; and some of the dishes, such as sweet and sour pork, lamb with scallion, after the material wok with a vinegar, its action is remove the smell of mutton, deodorization dishes, facing a pan before adding a, to the solution greasy, flavoring and seasoning.

酱油。酱油可增长食品的香味,并使其光彩加倍亮丽,从而促进食欲。烹饪时倡导后放酱油,如许酱油中的氨基酸和养分成份能够有用保存。

Soy sauce. Soy sauce can increase the flavor of food, and make its luster more beautiful, so as to promote the appetite. When cooking to promote after the release of soy sauce, so that the amino acids and nutrients in soy sauce can be useful to save.

大骨汤厂家对于调料使用有讲究

2015-7-9 11:01:03      点击:

各式调味料成就了如今各种美味的菜肴,但是调味料应该什么时候投入,才能做到美味与营养兼得呢?

All kinds of seasonings achievement now a variety of delicious dishes, but seasonings should when to put, in order to achieve the delicious and nutrition concurrently?

味精。味精能给动物性食品以美味,给肉食物以香味。当受热到120℃以上时,味精会酿成焦化谷氨酸钠,不但没有美味,另有毒性。味精在70℃—90℃时使用结果最佳,是以必定要在菜起锅以后放。大骨汤厂家 http://www.kdfood188.com/ 需要提醒的是,有些带美味的食品没有需要加味精,如鸡蛋、蘑菇、海鲜等。

Msg. MSG can give food to the animals in order to taste, to the meat to the flavor of food. When heated to 120 degrees above, MSG will lead to coke sodium glutamate, not only delicious, otherwise toxic. MSG at 70 C - 90 C, the use of the results of the best, is to be in the dish after the pot. Big bone soup manufacturers need to remind is that some of the delicious food without the need to add MSG, such as eggs, mushrooms, seafood, etc..

料酒。料酒重要用于去除鱼、肉类的腥膻味,增长菜肴的香气。料酒应当是在全部烧菜进程中锅内温度最高时参加,腥味物资能被乙醇消融并一块儿挥发掉;而奇怪度较差的鱼、肉,应在烹饪前先用料酒浸一下,让乙醇浸入到鱼、肉纤维构造中去,以撤除异味。

Cooking wine. Cooking wine for removing important fish, meat Xingshan taste, increase the aroma of food. Wine should be in process of whole cooking in the pot when the highest temperature in, the smell materials can be ethanol ablation and together evaporate; and strange bad fish, meat should be prior to cooking with cooking wine dip, so immersed in ethanol to fish, meat and fiber structure, to remove the odor.

食糖。在烹饪中增加食糖,可进步菜肴甜味,按捺酸味,和缓辣味。如果以糖着色,待油锅热后放糖炒至紫赤色时放入主料一块儿翻炒;如果只因此糖为调料,在炒菜进程中放入便可;而在烹饪糖醋鲤鱼、糖醋藕片等菜时,应先放糖,后放盐。

Sugar. Add sugar in cooking, dishes can improve the sweet, sour and spicy restrain. If sugar coloring, heat the pan until after the put sugar fry to purple red into the ingredients together and stir fry; if only the sugar for seasoning, in the cooking process into the can; and when cooking sweet and sour carp, sweet and sour lotus root vegetables should be the first sugar, salt.

醋。醋不但能祛膻、除腥、解腻、增香,硬化蔬菜纤维,还能防止低温对质料中维生素的粉碎。做菜放醋的最好时间在“两端”,有些菜肴,如炒芽菜,质料入锅后顿时加醋,既可庇护质料中的维生素,同时又能硬化蔬菜中的纤维;而有些菜肴,如糖醋排骨、葱爆羊肉,质料入锅后加一次醋,其感化是祛膻、除腥,菜肴临出锅前再加一次,以解腻、增香、调味。

Vinegar. Vinegar can not only remove the smell of mutton, deodorization, greasy, flavoring, hardening vegetable fiber, but also to prevent cryogenic grinding of materials in the vitamin. The best time to cook put vinegar in "two ends". Some dishes, such as fried bean sprouts, materials Ruguo immediately after adding vinegar can shelter materials in the vitamin, and hardening vegetable fiber; and some of the dishes, such as sweet and sour pork, lamb with scallion, after the material wok with a vinegar, its action is remove the smell of mutton, deodorization dishes, facing a pan before adding a, to the solution greasy, flavoring and seasoning.

酱油。酱油可增长食品的香味,并使其光彩加倍亮丽,从而促进食欲。烹饪时倡导后放酱油,如许酱油中的氨基酸和养分成份能够有用保存。

Soy sauce. Soy sauce can increase the flavor of food, and make its luster more beautiful, so as to promote the appetite. When cooking to promote after the release of soy sauce, so that the amino acids and nutrients in soy sauce can be useful to save.