火锅底料在熬煮过程中浑汤的测定方法研究-《中国调味品》

文章信息/Info

Title:: Research on the determination method of the soup of hot pot base material in the boiling process

摘要:: 根据对火锅浑汤现象的常见解释，火锅浑汤一般是指在烫食火锅的过程中产生的油水发生混溶，致使油层和水层之间形成明显乳化层直至全部乳化的现象，并且用浑汤指数来判定浑汤程度，提出了各浑汤等级分界点的浑汤指数分别为10%、20%、45%、70%和90%，将浑汤度划分为“无”、“极轻微”、“轻度”、“中度”、“重度”、“完全”六个程度，很好的对火锅底料的浑汤程度进行了科学化的描述和量化的测定。

Abstract:: According to the common explanation for the turbidity of the hot pot soup, the turbidity of the hot pot soup is generally defined as the miscibility of the oil and water produced during the hot pot cooking, resulting in the formation of a distinct emulsion layer between the oil layer and the water layer until the whole emulsification phenomenon.and the turbidity index is used to determine the degree of turbidity. The turbidity index of each turbidity level boundary point is proposed. The turbidity is divided into 10%, 20%, 45%, 70% and 90%, respectively. The turbidity is divided into six categories: “none”, “very slight”, “mild”, “moderate”, “heavy” and “complete”. and it is a good scientific description and quantitative determination of the turbidity of the hot pot bottom material.?