论文部分内容阅读
在我国,乳鸽在禽类中第一个获得国家绿色食品标志,乳鸽产品是目前肉类中最干净、无污染的肉类食品之一。现代医学、生命科学、营养学研究表明:乳鸽的营养指数非常高。乳鸽是指出壳20天左右的雏鸽,肉质细腻,尤其是胸肉较厚,味美。鸽子又名白凤,著名的中成药乌鸡白凤丸,就是用乌骨鸡和白鸽为原料制成的。深谙其价值的大厨用煎、炒、炸、烧烹制出一道道精美滋补的红烧乳鸽、药膳乳鸽,令人大饱口福。时下,乳鸽炖汤、红烧、药膳乳鸽更成为酒楼饭店的招牌菜。现将常见的中外食用烹调法介绍如下:
In our country, pigeon is the first one in the poultry to get the national green food symbol. The pigeon product is one of the cleanest and pollution-free meat products in meat. Modern medicine, life sciences, nutrition studies have shown that: pigeons nutrition index is very high. Pigeon pigeon is about 20 days out of shell young pigeons, delicate meat, especially chest thick, delicious. Pigeon, also known as Bai Feng, a famous Chinese medicine Wujibaifeng pill, is made of silky and white pigeons as raw materials. Familiar with the value of the chef with fried, fried, fried, roasted and cooked a beautiful and nutritious braised pigeon, medicated pigeons, it is full of delicious. Nowadays, pigeon soup, stewed, medicated pigeon pigeons has become the restaurant restaurant signature dishes. Now common Chinese and foreign cooking methods are described below: