低溫慢煮技術(shù)在中式烹飪中的應用

摘 要：低溫慢煮技術(shù)由于其加熱特點有利于提升菜肴品質(zhì)而在烹飪領(lǐng)域中的應用越加廣泛。然而，當前尚未有針對低溫慢煮技術(shù)在中式烹飪中的應用研究。本文主要圍繞低溫慢煮技術(shù)在中式烹飪中的實際應用以及可行性進行分析，為中式菜肴加工工藝提供新思路。

關(guān)鍵詞：低溫慢煮技術(shù)；中式烹飪；中式菜肴

The Application of Sous-Vido in Chinese Cuisine

ZHOU Ruohan1， LIU Yangshan1， XU Zhicheng2*

（1.Nanjing Institute of Tourism and Hospitality， Nanjing 211100， China;

2.Yangzhou University Travel Culinary Institute， Yangzhou 225000， China）

Abstract： Low temperature slow cooking technology is more and more widely used in the field of cooking because of its heating characteristics to improve the quality of dishes. However， there is no research on the application of low temperature and slow cooking technology in Chinese cooking. This paper mainly focuses on the practical application and feasibility of low temperature slow cooking technology in Chinese cooking， and provides new ideas for Chinese cuisine processing technology.

Keywords： low temperature slow cooking technology; Chinese cooking; Chinese cuisine

低溫慢煮技術(shù)在烹飪中的興起可以追溯到近年來對食物質(zhì)量和烹飪方式的不斷追求和探索[1]。（剩余4482字）