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整鸡、鸭出骨是将宰杀褪毛后的整只鸡鸭,剔出主要骨骼,保持其形体完整的刀工技法。经过这样处理的鸡鸭食用方便,便于烹调,菜肴形态美观,故一直受到各地烹饪界的重视。据《随园食单·蒸鸭》载,整鸡脱骨技术最早源于河北正定,距今已有200多年的历史。现今在河北等地已将这项技术列为厨师晋级考核的项目之一。 一、出骨步骤 鸡鸭的体形构造基本相同,出骨方法也大同小异,一般步骤是:
Whole chicken, duck out of bone is to slaughter faded hair after the whole chickens and ducks, removed from the main skeleton, to maintain its physical form of knife skills. After treatment of chickens and ducks edible convenience, easy cooking, beautiful dishes, it has always been around the cooking industry’s attention. According to “with the garden steamed steamed duck” contains, whole chicken deboning technology originated in Hebei Zhengding, dating back more than 200 years of history. Today in Hebei and other places this technology has been classified as chef qualification examination of the project. First, the steps out of the bone Duck’s body shape is basically the same, the bone is also similar methods, the general steps are: