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Sous vide法式真空低温烹调法具有温度精确、操作简便、营养保存完整的特点,被全世界广泛应用,但是Sous vide在我国运用并不普遍。本文对Sous vide法式真空低温烹调法在我国餐饮相关行业运用现状及其运用扩展的可能性进行分析,提出几点发展策略。
Sous vide French vacuum cooking method with accurate temperature, easy operation, nutrition preservation complete features, is widely used around the world, but Sous vide is not common in our country. In this paper, Sous vide French vacuum cooking method in China’s restaurant-related industries, the status quo and the possibility of the use of expansion analysis, put forward some development strategies.