为探究烹调加工方式对清蒸鲜鱼风味品质的影响，文章以“湖北第一名菜”清蒸武昌鱼为例，改变用食盐对鲜鱼进行腌制码味的传统制法，创新性地采用盐溶液喷涂的方法赋予武昌鱼以基味，并着重就热源火力、加热时间、盐液浓度以及盐液用量对鲜鱼风味品质变化的影响加以探究。实验表明：600 g新鲜武昌鱼，室温下烹涂36％的食盐溶液6 mL，选用金属蒸笼旺火蒸制8 min取出，佐以姜醋味碟，趁热食用，风味品质最佳。%In order to explore the effect of processing methods on flavor quality of steamed fish,take“the most famous dish of Hubei Province”—steamed Wuchang fish for example,change the traditional pickled method of preserving fish in salt,the innovative method of spraying saline solution is adopted to give Wuchang fish the basic taste,and focus on the effects of heating power,heating time, concentration of saline solution and dosage of saline solution on flavor quality change of fish.The experiments show that 600 g fresh Wuchang fish cooked with 6 mL 36% of saline solution at room temperature;choose metal food steamer to cook Wuchang fish for 8 min on high-temperature fire and take it out,the best flavor is obtained by serving it hot with ginger and vinegar.
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