摘要
水和鱼的质量比、宰杀放置的时间、油脂的种类以及火候对鲫鱼浓汤的制作有一定的影响。结果表明:鱼水比为1:4,宰杀后放置的时间为6小时,用中火、大火加热时,鲫鱼浓汤的效果为最佳。而蛋白质、脂肪的含量在不同工艺条件下影响不大。
The proportion of water to fish in quality, the length of time of fish laying up after its being butchered, the kinds of used oil and the duration and degree of heating have a certain effect on the quality of cooked crucian carp soup. The research shows that the excellent cooking effect of thick crucian carp soup can be achieved when the proportion of fish to water is 1：4, the appropriate length of time of laying up is six hours and the temperature should be controlled within the range from medium to big fire. Besides, the protein and fat contents are less influenced under different technological conditions.
出处
《扬州大学烹饪学报》
2005年第3期24-26,共3页
Cuisine Journal of Yangzhou University
关键词
鲫鱼
汤
烹饪工艺
营养成分
crucian carp
soup
cooking technology
nutritional components
