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当前位置: 首页 > 文章 > 中国、韩国、日本酱牛肉风味的比较与分析 肉类研究 2008 (11) 61-66
Position: Home > Articles > The Flavor Analysis of Sauce Beef Made in China,South Korean and Japan MEAT RESEARCH 2008 (11) 61-66

中国、韩国、日本酱牛肉风味的比较与分析

作  者：
魏文平;梁成云;金春香
单  位：
延边大学农学院
关键词：
酱牛肉;风味
摘  要：
本文主要综述了酱牛肉的历史发展过程和中国、韩国、日本酱牛肉的风味特点,并比较分析了中国、韩国、日本酱牛肉的风味,为今后研究不同地区风味特点的酱牛肉提供基础性材料。比较与分析结果表明:中国北方人比较适合不带酱汁而酱香浓郁的酱牛肉;南方人比较适合酱汁较稀并多加糖的酱牛肉;韩国人比较适合酱香浓郁并带些辣味的酱牛肉;日本人比较适合口味清淡、圆润感较强并带有清香风味的酱牛肉。
译  名：
The Flavor Analysis of Sauce Beef Made in China,South Korean and Japan
作  者：
WEI Wenping, LIANG Chengyun, LIN Chunxiang (Yanbiao University, Jilin Longjing, 133400)
关键词：
sauce beef; flavor
摘  要：
This article mainly elaborated the historical development-process of sauce beef and the flavorcharac-teristic of Sauce beef of China,south Korea and Japan, and comparative and analysis sauce beef flavor of China, South Korean and Japan, it has conformed to the different local flavor characteristic sauce beef for the next research to provide the foundation material. The compared and analysis results show: It is quite suitable of the Chinese northerners which does not bring the meat juices cooked in soy bean sauce but the sauce fragrant rich sauce beef. It is quite suitable of the Chinese southerners which the meat juices cooked in soy bean sauce with thinner and sweetness;it is quite suitable of the South Korean which the sauce fragrant is rich and brings the hot sauces beef. It is quite suitable of the Japanese which the taste is light, the clear feeling is stronger and with the delicate fragrance of the sauce beef.

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