CAJ | 학술논문

新鲜鹅肝以油煎、真空低温烹煮、先油煎后真空低温煮和先真空低温煮后油煎四种方法烹调后，分别对其水分、蛋白质、脂肪和灰分进行测定，并记录烹调前后鹅肝的重量，计算各种营养素的保留因子。结果表明：蛋白质在真空低温烹饪时保留因子最高；脂肪在油煎时含量最高；水分含量在真空低温烹饪时损失最少；经四种方法烹调后灰分含量均有所增加，其中真空低温烹饪增加幅度最大；从鹅肝营养成分的保留上看，真空低温烹饪是一种较好的烹调方法。
신선아간이유전、진공저온팽자、선유전후진공저온자화선진공저온자후유전사충방법팽조후，분별대기수분、단백질、지방화회분진행측정，병기록팽조전후아간적중량，계산각충영양소적보류인자。결과표명：단백질재진공저온팽임시보류인자최고；지방재유전시함량최고；수분함량재진공저온팽임시손실최소；경사충방법팽조후회분함량균유소증가，기중진공저온팽임증가폭도최대；종아간영양성분적보류상간，진공저온팽임시일충교호적팽조방법。
Fresh goose livers were processed respectively with frying, vacuum -cooking at low temperature, frying before vacuum - cooking at low temperature and vacuum - cooking at low temperature followed by frying, and then water content, protein, fat and ash content of the finished products were tested. Simultaneously, goose livers were weighed before and after cooking and retention factors of nutrients of all kinds were calculated. The results show that： Protein in vacuum cooking at low temperature remains highest; Fat remains highest within fried food; Water loss remains lowest in vacuum cooking at low temperature; Ash contents increase with all of the four cooking methods, among which the incremental range with vacuum cooking at low temperature is biggest; In respect of nutrients preserve, vacuum cooking at low temperature is the best choice.