cooking science
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Cooking ScienceTRANSCRIPT
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由食材來談餐飲烹飪
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1. 食材2. 火候 / 時間3. 氧化 / 老化4. 口感5. 創新6. 安全7. 材料學8. 自由討論
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1. 食材- 液態
- 水- 油
- 固態- 澱粉
- 麵團 , 東 / 西方揉麵法 - 糖 - 鹽
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組織
- 豆漿 , 豆花 , 豆腐 , 豆乾- 沙拉油 , 反式脂肪酸- 麵包 , 饅頭 , 蛋糕- 1-D, 2-D, 3-D
- 新竹貢丸
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油脂種類- 飽和脂肪酸- 單 / 多元不飽和脂肪酸
油脂 單元不飽和 多元不飽和 飽和======== ============= ============== =======
沙拉油 24 61 15
橄欖油 77 9 14
棕櫚油 36 7 57
椰子油 6 2 92
豬油 47 12 41
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固態油脂- 反式脂肪酸- 豬油- 牛油- 棕櫚油
- 椰子油氫化油
- 順式 , 天然 - 反式 , 人造
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酵素 ( 破壞 )
- 冷凍豌豆需先殺青- 屬於蛋白質- 影響食物 Q 度- 胰臟癌
酵母 ( 養大 )
- 應用於饅頭 , 麵包 , 甜酒釀- 可復製
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澱粉
- 麵粉 / 麵筋- 無麵筋澱粉 - 修飾澱粉
- 預糊化- 低黏度- 高安定
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糖之探討- 單糖 ( 老婆餅 , 金門貢糖 )
- 雙糖- 結晶 ( 冰糖 )
- 聚合- 爆米花糖- 拔絲香蕉- 蔥糖- 膨糖
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加熱方式
- 微波爐 ( 由內至外 )
- 炒菜鍋 ( 由外至內 )
- 透明冰塊 ( 由下至上 )
- 蒸包子 ( 由下至上 )
( 包子顛倒放 )
( 由上至下 )
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使肉較 嫩
- 時間法 :
- 加熱時間較短- 加熱時間較長
- 物理法 : 打鬆
- 生物法 : 酵素
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膨漲食品
- 饅頭 二氧化碳- 麵包 二氧化碳- 蛋糕 空氣- 蝦片 水氣- 爆米花 水氣- 爆玉米 水氣- 爆南瓜子 水氣- 油條 阿摩尼亞
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硬度之討論- 冰棒- 凍豆腐- 凍魚 / 肉- 年糕- 老婆餅- 沙拉油- 巧克力- 饅頭 / 麵包 / 蛋糕
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顏色
- 紅茶 black tea
- 紅糖 brown sugar
- 無奶咖啡 black coffee
- 黑鮪魚 blue fin tuna
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麵麵俱到
- 麵條- 蕎麥麵條- 米粉- 粉絲- 米苔目
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蘿蔔糕 vs. 年糕
年糕 - 熱塑性- 煎炸前須沾蛋 / 麵糊
蘿蔔糕- 熱固性- 煎炸前不須沾蛋 / 麵糊
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2. 火候 / 時間- 應力維持
- 麵條- 刀削麵 - 貓耳朵麵食
- 應力鬆弛- 肉類
- 麪糰- 醉蝦
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火候 / 時間
- 油條- 蒸魚- 烤鴨- 膨糖- 水餃 ( 蒸 / 煮 / 煎 )
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火候 / 時間
- 炒米粉- 炒飯- 微波爐炸花生米- 油炸花生米- 油鍋爆玉米
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3. 氧化 / 老化
- 澱粉易油氧化- 油氧化- 麵包冰箱冷藏加速老化- 氧化 / 還原- 老化 / 還原
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氧化
- 花生
- 紙張
- 油炸豬皮
- 茶葉- 甜酒釀- 削皮蘋果變色- ( 殺青 )
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發酵程度
綠茶 低
烏龍茶 中
紅茶 高
普爾茶 過度
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4. 口感
- 摃丸- 麵條- 水餃- 饅頭- 蔥油餅
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- 甜酒釀- 水果- 生菜- 泡菜- 納豆
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5. 創新
- 豆漿 (黃豆 ,泡水 , 蒸熟 , 冷藏 , 現打汁 )
- 麵條 (一整條 )
- 加料法 ( 水餃 / 甜酒釀 )
- 油球 - 油炸冰淇淋
- 微波爐 ( 花生 / 豆花) - 炒冰
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創新
- 無油蛋餅- 摃丸- 酥肉排- 披薩捲餅- 修飾澱粉
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6. 安全
- 沙拉油 / 反式脂肪酸 - 氧氣 - 微波爐 - 魚 (肝 ) 油 - 米麩 / 米漿 - 鋁金屬 / 酸性食物
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安全
- 筷子 /牙籤 /陶瓷 /玻璃 - 保鮮膜 - 半熟蛋 - 一氧化碳 / 二氧化碳 - 酒精
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微波爐- 牛奶加熱之安全- 做豆花
- 油炸花生- 油炸預熱
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內聚力與接著力
- 口香糖- 麥芽糖- 花生糖- 湯圓- 春捲皮- ( 水銀 )
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7. 材料學
- 塑膠袋- 低密度聚乙烯 ,適用冷豆漿- 高密度聚乙烯 ,適用熱豆漿
- 保鮮膜- 妙潔保鮮膜 , 低密度聚乙烯- 南亞保鮮膜 , 聚氯乙烯- 楓康保鮮膜 , 聚偏二氯乙烯
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流變學 A. 黏性 B. 黏彈性C. 彈性 D. 其它
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黏性體分類
* 牛頓流体 - 應力 / 應變為固定比例
* 非牛頓流体 - 應力 / 應變非固定比例
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黏性體分類
A1. 擬塑性 A2. 膨脹性 A3. 搖變性 A4. 反搖變性
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黏度
shear Rate
黏度
黏度
shear rate
切變率
擬塑性
膨脹性
黏度
time
時間
黏度
搖變性
黏度
time
牛頓流体
非牛頓流体
非牛頓流体
反搖變性
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A1. 擬塑性
- 油墨 - 油漆
- 牙膏 - 蕃茄醬
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A2. 膨脹性
- 太白粉 / 水 70/30
- 鑽井泥漿
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B. 黏彈性
- 麵條 - 饅頭
- 熱狗 - 肉丸
- 塑膠 - 橡膠 - 黏巴達 - 口香糖
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食品加值
- 無塵室養豬 (瑞士 )
- 腰果 /小蘇打- 紅豆 (日本 )
- 可樂斯樂冰- 冷凍香蕉片
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趨勢
- 輕食- 感食- 慢食- 知食- 鮮食- 纖食- 混食
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If you can not stand the heat,
get out of the kitchen.
Passing the buck!!!
The Buck Stops Here !
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謝謝您
敬請指教