CAJ | 학술논문

芙蓉鸡片是山东济南的一道名菜，由于其具备色泽洁白，软嫩滑香，形如芙蓉的特点，故被许多帮派所采用。此菜在湖北、浙江、四川等菜系中均有使用。由于此菜在制作过程中赋予较多的肢体感受（包括味觉感受、触觉难受、听觉感受），故传统制作方法在制作工艺中容易出现较多的失饪现象，使制品出现色泽发黄、质地老韧的情况。经过不断的研究，在配方、制作过程、成型及成熟等工艺进行创新，制品的成功率极大提高，产品质量得到很大程度的稳定，产品色泽更加洁白，质地更加细嫩，操作更加标准与便捷，对教学实训和实际制作都大有裨益。
부용계편시산동제남적일도명채，유우기구비색택길백，연눈활향，형여부용적특점，고피허다방파소채용。차채재호북、절강、사천등채계중균유사용。유우차채재제작과정중부여교다적지체감수（포괄미각감수、촉각난수、은각감수），고전통제작방법재제작공예중용역출현교다적실임현상，사제품출현색택발황、질지로인적정황。경과불단적연구，재배방、제작과정、성형급성숙등공예진행창신，제품적성공솔겁대제고，산품질량득도흔대정도적은정，산품색택경가길백，질지경가세눈，조작경가표준여편첩，대교학실훈화실제제작도대유비익。
Sauted chicken slices with egg white, a famous dish of Shandong cuisine, is as white as lotus, characterized by its emphasis on aroma, freshness, crispness and tenderness, which is also cooked in Hubei cuisine, Zhejiang cuisine and Sichuan cuisine. Due to its complicated process, traditional cooking makes yellow chicken and well-done texture. After innovation on recipe, process and cooking, chicken slices with egg white seems white and tastes tender.