為了除去經初加工原料中含的部分血水、油污、腥膻氣，使原料變軟一些，保持其色澤、脆嫩特點，往往須對原料進行熱處理.其方法有水鍋、蒸鍋、紅鍋、油鍋四種.原料和水一起下鍋加熱叫冷水鍋，蘿蔔、毛筍去水分；羊牛肉、腸肚等去腥膻；蛋類防爆裂均用冷水鍋熱處理.等水沸騰後才投入原料叫熱水鍋，芹菜、菠菜、鮮豆等用熱水鍋處理可保持色艷質脆.蒸鍋須掌握時間和火候，整雞、鴨、肉若以酥爛為主，一般蒸2小時左右，蒸魚時間以20分鐘為宜.紅鍋可將原料上色、染紅.先用水、醬油、糖、酒、蔥姜等煉成紅色滷汁，然後投入肉類、禽類原料熬煮上色.油鍋是對半成品的加工過程.分走油、過油、炸氽等.經油鍋處理後，原料將肥而不膩、松泡、脆嫩，更加鮮香.
基本介紹
- 中文名：烹飪原料熱處理
- 屬性：熱處理
- 目的：除去部分血水、油污、腥膻氣
- 特點：色澤、脆嫩
處理方法
In order to remove the primary processing of raw materials through the containing part of the bloody, oil, Xingshan gas, so that raw materials soften some, to maintain its color, crisp characteristics, tendto beheat-treated raw materials. The method of water pans,pots, red pots, oil with 4 kinds. raw materials and water heating is called thepotwith cold water pot,radish, Mao bamboo shoots to the water; sheep,beef, intestines, etc. to go belly Xingshan; eggs are anti-burst pot with cold water heat treatment. water is boiling before putting material called hot water pot,celery,spinach, fresh beans, and other pan with hot water treatment can maintain Seyan crisp. steamer would need to have the time and the furnace, the whole chicken, duck, meat, mainly in terms Sulan generally steamed 2 hours or so, steamed fish time to 20 minutes is appropriate. red pot can be raw materials for color, dyed. the first water, soy sauce, sugar, wine, marinated red oniongingerand other Tempered, then put meat, poultry, raw and boiled for coloring . the pan is a semi-finished products processing. points to go oil, the oil, deep-fried boil so. The oil with processed raw materials will be fat but not greasy, loose bubbles, crisp, and more delicious.
