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炖肉用热水,味道更鲜。因为肉味鲜美,是由于肉中含有谷氨酸、酸酐等鲜香物质。用热水炖肉,可使肉块表面的蛋白质迅速
Stew with hot water, taste more fresh. Because of delicious meat, is due to the meat contains glutamic acid, anhydride and other fragrant substances. With hot water stew, meat can make the surface of the rapid protein