论文部分内容阅读
采用漂烫、油炒和微波3种烹饪方法对白簕进行烹调处理,探讨不同烹饪方法对白簕感官品质及营养成分的影响。结果表明:3种烹调方法均使白簕的叶片变软,颜色变暗;漂烫白簕味道清淡,而油炒和微波的香气较浓。3种烹调方法均使白簕的Vc、叶绿素、蛋白质、有机酸含量下降,但微波处理的下降幅度较漂烫和油炒的小;油炒和微波使白簕可溶性固形物含量增加,而漂烫则相反。从保存菜品营养成分考虑,微波更适宜烹调白簕。
The use of blanching, frying and microwave cooking methods to deal with white pomfret processing, to explore the different cooking methods on the sensory quality and nutritional components of pomfret. The results showed that: All the three cooking methods softened the leaves of the whitefowl and the color became darker. The blanching whitefowl tasted light, while the frying and microwaves had a thicker aroma. The contents of Vc, chlorophyll, protein and organic acid of white catfish decreased with the three kinds of cooking methods, but the decrease of microwave treatment was less than that of blanching and frying. The content of soluble solids of white catfish increased with oil scouring and microwave treatment, Hot is the opposite. From the preservation of dishes nutrients, microwave is more suitable for cooking white rice.