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为什么要在兑锅时添加香料?大骨汤厂家来叙说

2015-6-12 13:50:41      点击:

 首先,是增香的需要。我们知道在火锅底料炒制时施放香料,其香料中成份是起到抑臭、增香、防腐、药疗的作用,其中的增香作用是随着火锅烫涮过程中缓释出来,具有持久性。但食客是迫不及待的,他们在进食火锅之前对香味就有很高的要求,因此,我们根据食客的心理,研制出来瞬间挥发出香味的火锅调香料,即对火锅进行二次增香,以满足食客的要求。

First of all, is the need to increase incense. We know that in the pot bottom material frying cast spices, spice ingredients is to inhibition odor, increased the role of incense, anti-corrosion, medication, which increase incense role with hot pot rinse in the process of release, with persistence. But diners can't wait, they before eating hot pot of fragrant have very high requirements. Therefore, we according to the patrons of the psychology, developed transient volatile flavor chafing dish flavors, namely on the pot were secondary aroma, to meet customer requirements.

其次,是调味的需要。调味是火锅制作的精髓所在。前面谈到重庆老火锅使用的材料非常简单,主要靠厨师对材料的理解和火功的掌握来炒制火锅底料,追求的是“本味”、“真味”,包括原料自然之味和涮烫后出现的美味。它体现出来的是厚重与原汁原味,不足的是油腻、香气不足和品味单一。而近代的调味,特别是现代人在快节奏的生活中,在饮食方面追求的是“浓而不腻,淡而不薄”。

Secondly, is the need for seasoning. Seasoning is the essence of pot production. Speaking in front of old Chongqing hot pot use very simple materials, mainly by the chef on the understanding and the fire power of the master to speculation of hot pot bottom material, pursuit is "the flavor", "true taste", including the delicious taste of natural materials and the hot rinse. It is reflected in the thick and authentic, the shortage is greasy, lack of aroma and taste of a single. The modern seasoning, especially in the fast-paced life of the modern people, in the diet is the pursuit of thick and not greasy, light and not thin ".

“浓而不腻”指味要浓厚,不可油腻,即要突出本味,也要去掉原料的异味(如底料中牛油、涮烫菜品中牛羊肉、海鲜品等的异味)还能保持和增加原料的美味,从而收到除异味,树正味,添滋味,广口味的效果。所谓“淡而不薄”,即指味要清新,不可淡薄,追求味之清美。中餐讲究是 “百菜百味”,而火锅的精华在于“百菜一味”,除了火锅讲究的“本味”、“真味”,还追求其最高境界一至味,也就是对菜品的味进行恰如其分的调理。比如,豆蔻、孜然对牛羊肉的调理,丁香对猪肉的调理,三奈、良姜对鸡肉的调理等等。从而达到"百菜一味"不偏味,姹紫嫣红春满堂的美妙境界。

"Thick and not greasy" refers to the taste to be strong, not greasy, that is, to highlight the flavor, but also removed material smell (such as base material in butter, Shabu dishes in cattle and sheep meat, seafood and other odor) can maintain and increase the raw delicious, which received in addition to odor, tree is flavor, add flavor, taste effect. The so-called "light but not thin", refers to taste fresh, not weak, the pursuit of taste of beauty. Chinese pay attention to is "a hundred dishes taste", and the essence of hot pot is "100 food ingredient", in addition to the hot pot is fastidious "the flavor", "true taste", but also the pursuit of the highest realm to taste, is the flavor of the dishes properly conditioning. For example, cardamom, cumin beef and mutton conditioning, clove conditioning of pork, chicken, galangal on three nanoseconds conditioning etc.. In order to achieve the "hundred dishes taste" not partial taste, full of wonderful realm of spring brilliant purples and reds.

为什么要在兑锅时添加香料?大骨汤厂家来叙说

2015-6-12 13:50:41      点击:

 首先,是增香的需要。我们知道在火锅底料炒制时施放香料,其香料中成份是起到抑臭、增香、防腐、药疗的作用,其中的增香作用是随着火锅烫涮过程中缓释出来,具有持久性。但食客是迫不及待的,他们在进食火锅之前对香味就有很高的要求,因此,我们根据食客的心理,研制出来瞬间挥发出香味的火锅调香料,即对火锅进行二次增香,以满足食客的要求。

First of all, is the need to increase incense. We know that in the pot bottom material frying cast spices, spice ingredients is to inhibition odor, increased the role of incense, anti-corrosion, medication, which increase incense role with hot pot rinse in the process of release, with persistence. But diners can't wait, they before eating hot pot of fragrant have very high requirements. Therefore, we according to the patrons of the psychology, developed transient volatile flavor chafing dish flavors, namely on the pot were secondary aroma, to meet customer requirements.

其次,是调味的需要。调味是火锅制作的精髓所在。前面谈到重庆老火锅使用的材料非常简单,主要靠厨师对材料的理解和火功的掌握来炒制火锅底料,追求的是“本味”、“真味”,包括原料自然之味和涮烫后出现的美味。它体现出来的是厚重与原汁原味,不足的是油腻、香气不足和品味单一。而近代的调味,特别是现代人在快节奏的生活中,在饮食方面追求的是“浓而不腻,淡而不薄”。

Secondly, is the need for seasoning. Seasoning is the essence of pot production. Speaking in front of old Chongqing hot pot use very simple materials, mainly by the chef on the understanding and the fire power of the master to speculation of hot pot bottom material, pursuit is "the flavor", "true taste", including the delicious taste of natural materials and the hot rinse. It is reflected in the thick and authentic, the shortage is greasy, lack of aroma and taste of a single. The modern seasoning, especially in the fast-paced life of the modern people, in the diet is the pursuit of thick and not greasy, light and not thin ".

“浓而不腻”指味要浓厚,不可油腻,即要突出本味,也要去掉原料的异味(如底料中牛油、涮烫菜品中牛羊肉、海鲜品等的异味)还能保持和增加原料的美味,从而收到除异味,树正味,添滋味,广口味的效果。所谓“淡而不薄”,即指味要清新,不可淡薄,追求味之清美。中餐讲究是 “百菜百味”,而火锅的精华在于“百菜一味”,除了火锅讲究的“本味”、“真味”,还追求其最高境界一至味,也就是对菜品的味进行恰如其分的调理。比如,豆蔻、孜然对牛羊肉的调理,丁香对猪肉的调理,三奈、良姜对鸡肉的调理等等。从而达到"百菜一味"不偏味,姹紫嫣红春满堂的美妙境界。

"Thick and not greasy" refers to the taste to be strong, not greasy, that is, to highlight the flavor, but also removed material smell (such as base material in butter, Shabu dishes in cattle and sheep meat, seafood and other odor) can maintain and increase the raw delicious, which received in addition to odor, tree is flavor, add flavor, taste effect. The so-called "light but not thin", refers to taste fresh, not weak, the pursuit of taste of beauty. Chinese pay attention to is "a hundred dishes taste", and the essence of hot pot is "100 food ingredient", in addition to the hot pot is fastidious "the flavor", "true taste", but also the pursuit of the highest realm to taste, is the flavor of the dishes properly conditioning. For example, cardamom, cumin beef and mutton conditioning, clove conditioning of pork, chicken, galangal on three nanoseconds conditioning etc.. In order to achieve the "hundred dishes taste" not partial taste, full of wonderful realm of spring brilliant purples and reds.