中式烹调师高级技师论文（Chinese chef; senior technician; thesis）

中式烹调师高级技师论文（Chinese chef; senior technician; thesis） 中式烹调师高级技师论文(Chinese chef; senior technician; thesis) - 1 - National vocational skills appraisal paper -- Chinese cuisine senior technician "The seasoning vinegar" - The name of exergy, Mr Zukin The ticket number included The date of June 2011 included www.docin.com - 2 - Catalog The preface, "the", "", "", "", "", "", "", "", "", "" "" "3" 1. "Vinegar", "" "", "", "", "", "", "", "", "", "", "" "" "" "" "" "" "" "" "3" Two kinds of vinegar: "", "", "", "", "", "", "", "", "", "", "" "" "" "3" Three. The nutrition of the vinegar are the "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" 3 "" Because of the nutritional value of vinegar a la "" "" "" "" "" "" "" "" "" "" "" "" "" "" 4 Two in the vinegar health function of La "" "" "" "" "" "" "" "" "" "" "" "" "" "" 4 Four. The application of vinegar in cooking, the "" "", "", "", "", "", "" "" "" "" "" "" "7" Five the role of vinegar in condiments, the "" "", "", "", "", "", "" "" "7" Six, the "forbidden", "", "", "", "", "", "", "", "", "" "8" of the vinegar Summarize the share "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" "" 8 Www.docin.com - 3 - [Abstract] the condiment - vinegar vinegar and vinegar is a vinegar containing F F acidic seasoning is one of our people's favorite condiment. Vinegar as a health food R has gradually taken f is people's daily life as an important and indispensable Role. Keywords occlusion in the application in the types of vinegar in nutritional role Preface I. vinegar Vinegar vinegar also called f the ancient "amide" and "vinegar" F is food R fruit wine containing starch, sugar R An acidic alcohol brewed condiment material f the fermentation of microorganism. The main component of vinegar is acetic acid in ethanol (k also contains amino acids, sugar, salt, ester, volatile Acid, etc.. Two. Kinds of vinegar Vinegar can be divided into brewing vinegar, vinegar and synthetic vinegar three categories. Vinegar share with starch, sugar or alcohol as raw materials R by microbial fermentation and filtering. Such as rice, wheat share, Sorghum, corn, beans, potato, dried potato or lees, liquor and maltose are good raw materials for brewing. Foreign countries such as Europe and the United States brewing vinegar, but more alcohol, malt, grapes and apples and other raw materials. The preparation of vinegar is vinegar share after further processing or R and synthetic vinegar and other materials to match against a. Synthetic vinegar can not share using natural raw materials R without vinegar fermentation by means of industrial R but made of vinegar. But because f pure acetic acid aqueous solution is not as pure vinegar shell thick fragrance r r so to add a variety of transfer Edible pigment and material r vinegar mix manufacture all kinds of vinegar. Three. Nutrition of vinegar www.docin.com - 4 - (1) nutritional value of vinegar Vinegar contains k rich nutrients has unique pharmacological effects. Based on the analysis of the vinegar contains 2.5 grams- F 20/100 ml pH 1.5 - 2 K with acid pH 1.3 - 1.8. Brewing vinegar contains F acetic acid succinic acid, citric acid and malic acid, oxalic acid and lactic acid and other organic acids r also contain protein, ammonia Amino acids, fats, carbohydrates, calcium, phosphorus, magnesium, iron, vitamin B2, niacin and three carboxyl methyl ethyl ketone, two cm Basic acetone, aromatic ester, higher alcohols and other substances. (two) the healthy function of vinegar 1, vinegar has the effect of eliminating fatigue People have the feeling of fatigue in sports, r work this is due to the movement of the student body (or labor) A special or F lactic acid due to excessive intake of animal protein and produce excess lactic acid caused. Vinegar can make lactic acid production of reverse reaction after glucose and K pyrobitumen citric acid R after a series of changes in R Finally decomposed into water and carbon dioxide to produce energy and r. In return to the biochemical changes of citric acid when k is Begin to recover from fatigue. Contains rich organic acids can promote glucose metabolism in the human body f f and muscle in vinegar Fatigue acid and acetone was decomposed to eliminate fatigue F. 2, vinegar can reduce the incidence of liver disease Recent studies have found that f vinegar has the good function of protecting liver and K can promote the secretion of digestive juice f Increase appetite in people with liver disease. Vinegar is rich in amino acids, acetic acid, lactic acid, malic acid, succinic acid And vitamins and other nutrients needed for the liver. Vinegar after the K nutrients are fully absorbed into the R The conversion of protein synthesis of liver tissue loss r repair F and can improve liver detoxification function and promoting Progressive metabolism. Vinegar can kill the virus which can prevent and cure liver disease R. Www.docin.com - 5 - 3, vinegar has the function of lowering blood pressure, lowering blood fat, reducing cholesterol and reducing weight The vinegar has the effect of F reduce high blood pressure, blood lipid and blood cholesterol is because the vinegar contains Vitamin C and niacin f can dilate blood vessels to promote cholesterol excretion of K and K can enhance the elasticity of blood vessels and infiltration Penetration f they are the bane of cholesterol. 4, vinegar stomach and prevent diarrhea, diarrhea effect Since ancient times that f vinegar has enhanced appetite promoting digestion r r which in the history of medical literature in China There are many records of the offerings. Such as "herbal supplements", "with interest in the diet spectrum" etc. are called "f vinegar appetizer, Xiaoshi" F It is good to have stomach acid agent K increased appetite help digestion. 5, vinegar pickled Chinese medicine side effect, can enhance the efficacy of the drug cuts Can cook by F medicinal vinegar vinegar is easily dissolved in water and alcohol have r good permeability K and alkaloid Chemical reaction of K generated alkaloid salts but increase the solubility of drugs to improve the curative effect of F F through science, The side effects and reasonable preparation but by drugs. 6 vinegar has strong antibacterial and bacteriostatic effect As the saying goes, "a lot of infectious pathogens Disease enters by the mouth." F is passed through the mouth into the body of F and vinegar is indeed The faithful guard who gave the first pass. Scientific experiments prove that f of alpha Streptococcus, catarrhal coccus, lung Inflammation diplococcus, Staphylococcus aureus and influenza virus and other respiratory pathogenic microorganisms in indoor fumigation with vinegar f After 30 minutes in a f r there are individual colonies outside the Streptococcus are destroyed. 7, vinegar has beauty, skin care and anti-aging role In vinegar acetic acid, lactic acid, amino acid, glycerol and formaldehyde and other chemical compounds on the human body skin soft f The stimulating effect of R can increase the blood circulation of the skin F kill some bacteria on the skin and make the skin Guangrun r r www.docin.com - 6 - During the period of taking vinegar can not only reduce the pigmentation of the skin and has the effect of anti-aging R. 8, vinegar in the treatment of diabetes Vinegar treatment of diabetes mellitus is a new discovery of domestic and foreign scholars in recent years. Long term edible vinegar can reduce blood sugar f f And strengthen the physique. In the folklore of vinegar steamed egg method treatment of diabetes have obvious effect of K K is. The way the sick are fed. F reason to treat diabetes is due to nutrition it almost completely food R to be dissolved in vinegar The eggshell (formation of calcium acetate) and protein, egg yolk with edible R can add vinegar and calcium intake r itself All sorts of factors to set up r r utility will play a few times effect. 9, vinegar has hangover role With vinegar hangover r r is common people familiar with this have been documented in the medical literature such as Wang Shixiong in "with the f Interest in the diet spectrum "said K" vinegar can be hangover, digestion". Also has information that f if the alcohol and drink Reduce blood alcohol concentration r so as to reduce or delay the drunk state with vinegar can f. We know Tao r vinegar contains a variety of ingredients of these components cooperate with each other to make f r vinegar into a natural sober agent". Vinegar has inhibitory effect against alcohol to alleviate R and increase the secretion of gastric juice f f blood to dilate blood vessels To improve the liver metabolism cycle f f f to enhance the function of the kidney and diuresis rapid discharge of alcohol from the body. 10. Other functions of vinegar In addition to the effect of vinegar can treat constipation r r treatment of stone, bone hyperplasia, sciatica, Lumbar and foot sprain, hematoma, fracture, intestinal parasites and general inflammation of the surgery. F soft vinegar topical administration The role of bone and decalcification. Clinical treatment of hyperosteogeny r used vinegar with vinegar fried hot compress treatment such as bran calcaneus Thorn f or join the decoction of Chinese medicine iontophoresis were taken f r treatment of each part of the bone hyperplasia. Medicinal vinegar The value of K is very wide and is an ideal health food. Www.docin.com - 7 - Four, vinegar in cooking The 1 table. Table vinegar is the essential seasoning of cooking all kinds of juice but directly or dipped in various food f And mix powder, surface, dumplings and other snacks. Can also be diluted with water or diluted with other drinks before meals Goods. Such as banana vinegar r r r Sweet and Sour Pork Apple Cider Vinegar sweet and sour lemon fried soft orange duck bone F. The 2 salad sauce The salad was a wide variety of K K is often cool and refreshing meal snack banquet, the first dish for F People drink when they eat. Many kinds of salad sauce f each with unique taste R "mix what dish what Juice". Cold dish juice can highlight the unique flavor. Such as cold cucumber salad chicken leg skin F F. The 3 pickled food There are many varieties which can be used to pickle acid. Such as onion garlic pepper f f f f f f mustard cucumber papaya Radish ginger F. Five, vinegar in condiment role 1 in the share of organic matter added fragrance when cooking by adding vinegar and vinegar dishes f neutralization happens to R A r flavour amino acid r r appetite and reduce the greasy appetizer shengjin. 2 in the share increased by adding a little vinegar flavor f in the cooking process can increase the flavor. Because vinegar is a dish The soup becomes weak solubility in this state r r of umami amino acids or nucleotides to achieve the best Status. Fried potato shreds, please. 3 in the lift share in cooking odor with vinegar can relieve the other bad smell of F. Such as fishy K in cooking The stink of fish and shrimp in fish and shrimp dishes containing f material amide f its chemical property is weak but In order to reduce the fishy smell. As to the smell of burning sheep, beef in r r r can add a little vinegar smell is - 8 - The material with acid binding f will send out the odor of mutton and beef. 4 in the fast mature vinegar as share has dissolved calcium f cooking when adding vinegar can be the original f Material r accelerate maturity reduce cooking time share as in stewed beef and mutton. 5 in the reduction of share with the dishes of vinegar spicy piquancy reaction f reduce spicy. If the dishes are cooked Too hot R can add vinegar to help alleviate the such as hot r r r when Hot pot add a little vinegar flavor in the dish It can reduce the spicy flavor F. 6 in the prevention of decay share vinegar has a strong anti-corrosion effect f some raw dishes such as pickled with vinegar processing f Stains, etc. mix can highlight the flavor of global r r prolongs the storage time. 7 in keeping tender share in Chinese cabbage, potatoes, sauteed bean sprouts, lettuce, zucchini and other vegetable dish with vinegar when f f Can keep the tender and delicious taste of F. In the 8 configuration flavor share family system has a variety of dishes taste type K to use vinegar to taste the most. Direct use Vinegar has share sweet and sour food, fish flavor, litchi flavor, hot and sour taste, homemade taste, Jiang Zhiwei, mustard flavor, Orange peel flavor, smell, taste Chili oil etc.. Must use vinegar have share sweet and sour food, hot and sour taste, Jiang Zhiwei, Li Branch flavor. They have the same fragrant vinegar appetizer fishy solution f r lead a person to endless aftertastes feeling. Six, vinegar taboo Vinegar preservation or cooking should contain not to use f from corrosion using vessel or container glass. Such as iron wok or pan. By vinegar long time will generate harmful compounds due to corrosion of F iron pan and aluminum oxide film, F material is harmful to human health. Through the summary of exergy of vinegar vinegar is so simple to understand r r to make good use of broad and profound. Effect of K vinegar in the cooking process must understand the nature of F vinegar taboo. We use vinegar before f To have a good grasp of the role of r r function vinegar with the other flavors f reaction in order to make better use of vinegar. Www.docin.com - 9 - Reference [1] Cantonese dressing, Zhang Shuihua, editor in chief, South China University of Technology [2] do you know anything about seasoning? Li Junjie, Guo Xiaowen, Guangdong science and Technology Press Www.docin.com