ニューセラミックス鍋の湿式加熱における調理効果

概要

論文の詳細を見る
The cooking effects were investigated by comparing the advanced ceramics test pan and an aluminum pan. Also, thermal histories, changes in the physical properties and seasoning evaluations after heating foods cooked by boiling and simmering were investigated using foods having different main ingredients (radishes, potatoes, fish and eggs). As a result, it was recognized that, with simmering fully to their core and shortening their heating time, starchy foods like potatoes and fibrous radishes could hold their shapes without collapsing due to the heat retaining effect of the advanced Ceramics pan. However, in the case of heating fish in a seasoned solution, it was recognized that the fish became hard due to shrinking with the desired physical properties not being obtained due to the bubbling disturbance and a rapid convection by intense boiling of the advanced ceramics pan.
社団法人日本家政学会の論文
1991-01-15