中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
1期
62-64,68
,共4页
北京风味%丙烯酰胺%统计分析%烹调方法
北京風味%丙烯酰胺%統計分析%烹調方法
북경풍미%병희선알%통계분석%팽조방법
Beijing cuisine%acrylamide%statistical analysis%cooking method
对北京风味菜肴可能形成丙烯酰胺进行统计分析,结果表明:合计有78道会产生丙烯酰胺,占34.2%。其中烹调方法以油炸、脆溜、煎、炒、烤居多,使用配料以淀粉、面粉、糖类为主。提示烹饪工作者在北京菜肴加工中多避免高碳水化合物在高温下操作,不断改革和创新出相对安全的烹调方法。
對北京風味菜餚可能形成丙烯酰胺進行統計分析,結果錶明:閤計有78道會產生丙烯酰胺,佔34.2%。其中烹調方法以油炸、脆霤、煎、炒、烤居多,使用配料以澱粉、麵粉、糖類為主。提示烹飪工作者在北京菜餚加工中多避免高碳水化閤物在高溫下操作,不斷改革和創新齣相對安全的烹調方法。
대북경풍미채효가능형성병희선알진행통계분석,결과표명:합계유78도회산생병희선알,점34.2%。기중팽조방법이유작、취류、전、초、고거다,사용배료이정분、면분、당류위주。제시팽임공작자재북경채효가공중다피면고탄수화합물재고온하조작,불단개혁화창신출상대안전적팽조방법。
The statistical analysis of Beijing cuisine may form acrylamide shows that a total of 78 dishes will form acrylamide,occupying 34.2%.The cooking methods mainly are deep-frying,crisp slipping, frying,stir-frying,grilling;the ingredients mainly are starch,flour,sugar,etc.It is pointed out that cooking workers should possibly avoid the high carbohydrate being produced at a high temperature when cooking Beijing cuisine, and to reform and innovate relatively safe cooking methods continuously.