【摘要】 蔬菜熟处理是烹调中重要工艺,其主要作用是使蔬菜半熟或者全熟,为后续烹饪加工做准备。论文从水处理、蒸汽处理、划油处理、烘烤处理、微波等熟处理工艺,以熟处理后蔬菜的色泽、风味、质地等感官性状以及营养成分的变化等指标综述其研究进展。更多还原

【Abstract】 Vegetable cooking process is an important technique in cookery. Its main function is to make the vegetables medium or well-done,ready for subsequent cooking. The paper makes a comprehensive review of the processing progress. Firstly it reviews its processing means: water boiling, steaming, oil frying, baking and microwaving. Secondly it reviews the sensory characteristics of the processed vegetables in the following aspects: their color, flavor, texture and change of nutrients.更多还原