[1]陈健.烹调加工中调味技术的研究进展[J].中国调味品,2019,(09):191-195.
　Research Progress of Flavoring Technology in Cooking Process[J].CHINA CONDIMENT,2019,(09):191-195.
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烹调加工中调味技术的研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
191-195
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Research Progress of Flavoring Technology in Cooking Process
作者:
陈健
文献标志码:
A
摘要:
调味技术是烹调工艺的关键技术。文章在概述调味技术基本特征即调味三阶段、调味原理以及调味原则的基础上，对调味方法的在烹调加工中的应用、五味调配技术的研究进展进行阐述，并对调味技术的发展前景做出展望。
Abstract:
Seasoning technology was the key technology of cooking technology. On the basis of summarizing the basic characteristics of seasoning technology, namely three stages of seasoning, seasoning principle and seasoning principle, this paper expound ed the application of seasoning method in cooking processing and the research progress of five-flavor mixing technology, and make d an outlook on the development prospect of seasoning technology.
更新日期/Last Update: 2020-06-23