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“五味”之说由来已久。夏商时的自然食物尚不能说“五味俱全”,但西周以后的文献中,“五味”一词已较为常见。在烹调菜肴时,“五味”的正确理解与运用是必不可少的重要一环。 一酸味:食品中的酸味主要是由于食物含有的呈酸物质在溶液中电离出的H~+刺激味蕾而引起的。一般在食品的PH值<5时可感觉,且PH值相同的有机酸的酸味要比无机酸强数倍。这是由于舌粘模对有机酸的阴离子更容易吸附,使得H_+更易与其结合之故。人类最早使用的天然酸性调料是“梅”,后随着酿酒的发明,我国又有了传统的酸味调料——食醋（含3～6％的CH_2COOH）。在烹制某些菜肴时,加入适量的醋可去腥解腻及分解蛋白质,使菜肴增香,也可软化食物中的纤维素,刺激唾液的分泌,调节胃液的PH值,增进人的食欲和肝脏功能,有助于食物的消化;对菜肴中的许多营养素如无机盐Ca、Fe、P、水溶性维生素等还有保护和促进吸收的作用,具有杀菌消毒、预防疾病的功效。但若食酸过多,则会导致肝气盛、脾气衰,故胃酸过多、肾功能差者不宜多吃酸性食物。
“Five flavors,” said a long time. Xia Shang’s natural food can not yet say “all-inclusive”, but the literature after the Western Zhou Dynasty, “five flavors” has become more common. When cooking dishes, “five flavors” the correct understanding and use is an essential part. A sour: Sour taste in food is mainly due to food containing acid in the solution ionized H ~ + caused by taste buds. Generally in the food PH value <5 can feel, and the same PH value of organic acid sour than inorganic acid several times. This is due to the sticking of the tongue to the anion of the organic acid to adsorb more easily, making H_ + easier to combine with it. The earliest natural acid seasoning used by mankind is “plum”. Later, with the invention of wine making, our country also had the traditional sour seasoning - vinegar (containing 3 ~ 6% CH 2 COOH). In the cooking of some dishes, adding the right amount of vinegar can go fishy solution and decomposition of protein, so that food dishes fragrant, but also soften the food in the cellulose, stimulate the secretion of saliva, regulating the pH value of gastric juice, improve human appetite And liver function, contribute to the digestion of food; on the many nutrients in the dishes such as inorganic salts Ca, Fe, P, water-soluble vitamins also have the role of protection and promote absorption, with sterilization, prevention of disease effect. However, if too much acid, it will lead to liver qi Sheng, temper failure, so the stomach acid too much, poor kidney function should not eat more acidic foods.