论文部分内容阅读
人们在生活中常用蒸法制成馔肴,而蒸这种烹调方法,是利用锅中的水受热达到沸点汽化产生的蒸汽、以蒸汽作为传热介质使原料加热至熟的方法。蒸汽传热主要靠它在蒸笼内的对流作用使原料逐步成熟。水蒸汽作为介质传热,实际上是以水为介质传热的发展,水受热的沸点100℃,在常温气压下,蒸汽的最高温度也只能达到100℃。但是当盖紧蒸笼盖,使蒸笼处于基本密封状态、用旺火燃烧升温、加强笼内气压时,则可使笼内的蒸汽温度上升到102℃,所以蒸法易使原料酥烂。同时,用蒸汽传热,由于原料不用翻动便受热均匀,所以成菜后具有形状不变、原料中的各种营养素和水份不流失并保持原汁原味的特点。
People often use steamed food made of food in their daily lives, and steamed this cooking method is to use the water in the pot to heat the boiling point vaporization of steam, steam as a heat transfer medium to heat the raw materials to cooked method. Steam heat transfer mainly rely on its role in the convection within the steamer to gradually mature raw materials. Water vapor as a medium for heat transfer, in fact, is the development of water as a medium of heat transfer, the boiling point of water heated 100 ℃, at room temperature pressure, the maximum temperature of steam can only reach 100 ℃. However, when the lid is tightly covered with a steamer and the steamer is in a substantially sealed state, the temperature of the steamer is increased and the pressure of the cage is increased. As a result, the temperature of the steam in the cage rises to 102 ° C. At the same time, heat transfer with steam, because the raw material without turning it will be heated evenly, so into a dish with the same shape, the raw materials in a variety of nutrients and water loss and maintain the authentic flavor.