摘要
文章依据传统烹饪技艺,详细论述了3种肉类菜肴的工艺流程和关键点,重点研究添加迷迭香前后3种肉类菜肴的品质差异。实验结果表明,迷迭香的抗氧化性可以改善肉质的颜色和质感,所含挥发性物质可以改善肉类食品的风味。
On the basis of traditional cooking techniques, elaborate the production technique and key points of three kinds of meat dishes. Focus on the quality differences of three kinds of meat dishes be- fore and after adding rosemary. The results show that the antioxidant effect of rosemary can improve the color and texture of meat~ the volatile substances of rosemary can improve the flavor of meat.
出处
《中国调味品》
CAS
北大核心
2013年第8期117-120,共4页
China Condiment
基金
四川省哲学社会科学重点研究基地--川菜发展研究中心重点项目阶段性成果(CC12Z02)
关键词
迷迭香
肉类食物
风味影响
rosemary
meat dishes
the influence on flavor
