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●鲜味的学问从食药同源的角度来讲,鲜味其实就是五味淡化后的本味,即淡味中变化出来的海鲜本味。鲜味多通过煮汤获得。汤的鲜味既可以激发脾胃的补虚功能,又可将食物中的营养成分溶入饮食中,从而得到充分的吸收。鲜味的变化常需要盐来调剂,盐是维持鲜味、保持健康的重要成分,
● umami learning from the point of view of the same medicine, umami is actually the taste after desalination of five flavors, that is, the light taste of seafood changed out of this. More flavor by boiling soup. Soup flavor can not only stimulate the spleen and stomach tonic function, but also the nutritional content of food into the diet, so as to be fully absorbed. Changes in flavor often require salt to adjust, salt is to maintain the flavor, an important component of health,