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自古以来,酒一直是人类生活中不可缺少的一部分。随着科学的进步,酒的品种越来越多,已从远古时代以谷物为原料酿成的白酒发展成为黄酒、葡萄酒、啤酒、配制酒,饮料酒、药酒等众多品种。酒的功能仍未有多大改变,大致为:1.饮用;2.药用、保健;3.作为调料、除膻去腥;4.烹饪。这里向大家介绍酒的解腥去膻和调味烹调作用。 家庭主妇都知道,烧鱼、虾的时候,放点料酒可以增香去腥。这是什么缘故呢?什么时候加料酒最合适呢?说起来还真有点科学道理。一般来说,含有酒精的白酒、黄酒、啤酒等都可以作为料酒解腥去膻。由于黄酒除乙醇以外还含有17种氨基酸,其中人体必需的7种氨基酸含量最高,另外还含有脂,酸,醇,糖类,维生素等。营养丰富,风味纯和,
Since ancient times, wine has always been an integral part of human life. With the progress of science, more and more varieties of wines have been developed from ancient cereals as raw materials into many varieties of rice wine, wine, beer, preparation wine, beverage wine, wine and other varieties. The function of wine is still not much changed, roughly as follows: 1. Drinking; 2. Medicinal, health care; 3. As a seasoning, except 膻 fishy; 4. Cooking. Here to introduce the solution of fishy to goblet and seasoning cooking. Housewives know, when you cook fish, shrimp, put some wine can be fragrant to fishy. What is the reason for this? When is it most appropriate to add wine? It really sounds a bit scientific. In general, alcohol-containing liquor, rice wine, beer, etc. can be used as cooking wine Jieyou goblet. As wine contains 17 kinds of amino acids in addition to ethanol, of which the human body has the highest content of seven kinds of amino acids, in addition also contains fat, acid, alcohol, sugar, vitamins and so on. Nutritious, pure flavor and,