扬州大学烹饪学报
颺州大學烹飪學報
양주대학팽임학보
CULINARY SCIENCE JOURNAL OF YANGZHOU UNIVERSITY
2011年
4期
42-44
,共3页
蟹油%调味品%质量控制%烹饪原料
蟹油%調味品%質量控製%烹飪原料
해유%조미품%질량공제%팽임원료
crab oil%relish%quality control%cooking material
蟹油作为一种鲜味调味品，具有色泽金黄、滋味香鲜的特点。蟹油制作在选料时需注重其季节性、鲜活性和品种差异，并能熟练掌握蟹肉、蟹黄的取料加工，在蟹油熬制及保藏过程中进行必要的质量控制，才能使熬成的蟹油保持良好的风味品质。
蟹油作為一種鮮味調味品，具有色澤金黃、滋味香鮮的特點。蟹油製作在選料時需註重其季節性、鮮活性和品種差異，併能熟練掌握蟹肉、蟹黃的取料加工，在蟹油熬製及保藏過程中進行必要的質量控製，纔能使熬成的蟹油保持良好的風味品質。
해유작위일충선미조미품，구유색택금황、자미향선적특점。해유제작재선료시수주중기계절성、선활성화품충차이，병능숙련장악해육、해황적취료가공，재해유오제급보장과정중진행필요적질량공제，재능사오성적해유보지량호적풍미품질。
Crab oil, as a kind of flavor relish, is fragrant, fresh and colored yellow. The production of crab oil should consider the differences in the crabs in different seasons, freshness and species. Skillful extraction and processing of crab meat, crab cream and proper quality control in crab cream production and preserve will guarantee the fine flavor quality the final product.
