肉类为何要大火烧开小火慢煮
来源:http://www.zuixianya666.com/  2014-11-28 14:38:40
利用小火慢煮肉类原料时,肉内可溶于水的肌溶蛋白、肌肽肌酸等会被溶解出来。这些含氮物浸出得越多,肉的味道越浓,菜肴也越香美。另外,小火慢煮还能保持原料的纤维组织不受损失,菜肴形体完整。同时,还能使汤色澄清,醇正鲜美。
Using small slow fire boil the meat raw material, water soluble muscle soluble proteins in the meat, carnosine creatine etc. Will be dissolved out. The nitrogen content in leaching, the more the taste of meat grows, the dishes are more sweet beauty. In addition, small fire slowly cooking also can keep the fibrous tissue from the loss of raw material, dishes full form. At the same time, still can make broth clarification, pure taste. 
如果采取大火猛煮的方法,肉类表面会急剧凝固,变性,并不溶于水,含氮物质溶解过少,鲜香味降低,肉中脂肪也会溶化成油,使皮、肉散开,挥发性香味物质及养分也会随着高温而蒸发掉,还会造成汤水耗的快,原料外烂内生,而延长烹制时间,降低菜品质量。
If the fire fierce cooking method, the surface of the meat will be rapid solidification, degeneration, does not dissolve in water, too little nitrogenous substances dissolved, fresh fragrance, meat fat will melt in oil, make skin, flesh scattered, volatile flavoring substances and nutrient will evaporate with high temperature, also can cause soup consumption of fast, raw materials outside the lousy endogenous, and extend the cooking time, reduce the food quality. 
在烧煮大块鱼、肉时,用大火烧开,小火慢煮,原料才能熟透入味,并达到杀菌消毒的目的。此外,肉类还含有多种酶,酶的催化能力很强,它的更佳活动温度为30-65℃,过高或过低其催化作用就会变得非常缓慢或完全丧失。因此,要用小火慢煮,以利于酶在其中分化活动,使原料变得软烂。
In cook large pieces of fish, meat, and use the fire to boil and simmer over low heat, raw materials can be done flavor, and achieve the purpose of sterilization. Meat also contains a variety of enzyme, enzyme catalytic ability is very strong, it's the best temperature for 30-65 ℃, too high or too low to its catalytic role will become very slow or completely lost. Will slow cooked with small fire, therefore, for the enzyme activity in which differentiation, make material soft rot. 
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