烹饪炒制技法分析-毕业论文（设计）.docVIP

图书分类号： 密 级： 毕业设计(论文) 炒制技法分析 THE ANALYSIS FOR THE FRYING TEACHNIGUE 学生姓名 学院名称 食品工程学院 专业名称 烹饪工艺与营养 指导教师 2008年 6月 15日 徐州工程学院毕业设计(论文) PAGE I 摘要 炒法是中国烹饪的特征技法，也是最广泛使用的一种烹调方法。炒是将经过刀工处理过的丁、丝、条、球等小型原料。以少量油作传热介质，油量多少视原料而定。操作时，先将锅烧热，再下油，一般用旺火热油，但火力的大小和油温的高低要根据原料而定。操作时，依次下料，用手勺和铲翻拌，动作要敏捷，原则是断生即好。成菜特点紧油包芡，光润饱满，清鲜软嫩。炒的分类方法很多,不同的类型有不同的标准。按原料性质可分为：生炒和熟炒; 从技法上可分为：煸炒、滑炒、软炒; 从地方菜系可分为：清炒、抓炒、爆炒、水炒; 从色泽上可分为：红炒与白炒等。 炒制菜肴的卫生与营养是不可忽视的:炒制菜肴一般是旺火速成,所以原料必需是干净的,无污染的,新鲜的,炒锅也是干净的,烹制菜肴时锅要滑油,这样有利于菜肴的卫生和人体的健康。 关键词 热锅；凉油；急炒 Abstract Frying is the featured technique of Chinese Cooking, it is also the most widely used cooking way. When we are frying, we should regard cubes of meat, bars of meat, pieces of meat as the materials and add a little oil as the media of heat transportation, but the quantity of the oil depends. When we are cooking, we should add the oil into the pan before the pan is heated. We usually heat the oil with high-temperature fire, but the firepower and the temperature of the oil should depend on the material. When we are cooking, we should add the raw materials in turn, we should turn and mix the material with hand scoop and spade nimbly. As long as the materials are not raw, that’s OK. The characteristics of the cooked dish are that the dish should be oil-coated, smooth and plump on surface and fresh. There are many ways of frying, different ways have different standards. We should divide the ways of frying according to the character of the materials, they are fry when the materials are raw and fry when the materials are boiled. We can divide the ways frying according to the ways of cooking, they are speculation seditious, smooth frying and gentle frying. We also can divide the ways of frying according to the local snacks, they are stir-fry, selective fry, quick-fry and frying in water. The ways of frying can also be divided according to the color of the materials, they are sautéing with red pepper and sautéing with white chili. The hygiene and nutrition ca