| 煲汤时间的长短与营养价值的探究 |
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| 引用本文： | 陆嵘辉.煲汤时间的长短与营养价值的探究[J].农产品加工．学刊,2012(9):77-78. |
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| 作者姓名： | 陆嵘辉 |
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| 作者单位： | 上海食品科技学校 |
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| 摘 要： | 通过分析排骨、老母鸡、猪蹄3种食材的煲汤中总蛋白质、粗脂肪、总固形物在不同时间段的含量,以了解煲汤类菜肴烹饪过程中营养素随加热时间延长而变化的规律,为煲汤类菜肴的科学烹饪方法和获取最佳营养价值提供依据。
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| 关 键 词： | 煲汤 营养成分 时间 |
Primary Nutrient Content of Traditional Soup |
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| LU Rong-hui.Primary Nutrient Content of Traditional Soup[J].Nongchanpin Jlagong.Xuekan,2012(9):77-78. |
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| Authors: | LU Rong-hui |
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| Institution: | LU Rong-hui(Shanghai Food Science and Technology School,Shanghai 201500,China) |
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| Abstract: | This paper analyzes the content of protein,crude fat and total solids in the ribs soup,old hen soup and pig feet soup in different time,and learn the changing regularities of nutrients while making soup to provide basis for making soups and gaining the best nutritive value. |
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| Keywords: | traditional soup nutrient composition time |
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