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红焖狮子头是一道典型淮扬名菜,历史悠久,颇负盛名。本文通过对红焖狮子头创新工艺的介绍,对选料、加工工艺、制作过程等方面的论述,并且运用科学的方法对该道菜肴的蛋白质、脂肪、碳水化合物、胆固醇以及微量元素等营养成分进行了测定,使人们对这道菜肴的创新工艺有一个全面的认识和了解,为合理膳食提供了依据。
Braised lion head is a typical Huai Yang dishes, has a long history, quite prestigious. Based on the introduction of the innovative technology of Braised Lion Head, this article discusses the choice of materials, processing technology and production process, and applies scientific methods to the nutrition of protein, fat, carbohydrate, cholesterol and trace elements of the dish Conducted a determination, so that people on the dishes of innovative technology have a comprehensive understanding and understanding of the rationale for a reasonable diet.