低温慢煮技术在中式烹饪中的应用

摘 要：低温慢煮技术由于其加热特点有利于提升菜肴品质而在烹饪领域中的应用越加广泛。然而，当前尚未有针对低温慢煮技术在中式烹饪中的应用研究。本文主要围绕低温慢煮技术在中式烹饪中的实际应用以及可行性进行分析，为中式菜肴加工工艺提供新思路。

关键词：低温慢煮技术；中式烹饪；中式菜肴

The Application of Sous-Vido in Chinese Cuisine

ZHOU Ruohan1， LIU Yangshan1， XU Zhicheng2*

（1.Nanjing Institute of Tourism and Hospitality， Nanjing 211100， China;

2.Yangzhou University Travel Culinary Institute， Yangzhou 225000， China）

Abstract： Low temperature slow cooking technology is more and more widely used in the field of cooking because of its heating characteristics to improve the quality of dishes. However， there is no research on the application of low temperature and slow cooking technology in Chinese cooking. This paper mainly focuses on the practical application and feasibility of low temperature slow cooking technology in Chinese cooking， and provides new ideas for Chinese cuisine processing technology.

Keywords： low temperature slow cooking technology; Chinese cooking; Chinese cuisine

低温慢煮技术在烹饪中的兴起可以追溯到近年来对食物质量和烹饪方式的不断追求和探索[1]。（剩余4482字）

网站仅支持在线阅读（不支持PDF下载），如需保存文章，可以选择【打印】保存。