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锅小福 · 公司新闻

三汁焖锅迎合现代饮食习惯
发布时间:2019-07-01   点击次数: 来源:http://www.guoxiaofu.com

在理想生活中,越来越多的人也正在应用这种方式停止自我调理。因而,人们的饮食观念由吃饱向吃好转变,从而促使人们对食品的质量请求不时进步。民以食为天,“吃”是被赋予了共同的文化内涵,“吃”也是一种生活态度,吃更是一种生活艺术。所以,突出时髦、个性、特征的餐饮文化,以餐饮与文化的圆满分离,是餐饮业安康快速开展的动力,也是我国将来餐饮业开展的必然趋向。

In the ideal life, more and more people are also using this way to stop self-regulation. As a result, people's dietary concepts have changed from full to better, thus promoting people's requests for food quality to improve from time to time. People take food as their heaven, and "eating" is endowed with a common cultural connotation, and "eating" is also an attitude towards life, and eating is also an art of life. Therefore, the catering culture highlighting fashion, personality and characteristics, and the complete separation of catering and culture, is the driving force for the healthy and rapid development of catering industry, and also the inevitable trend for the future development of catering industry in China.
中国人说:药补不如食补。外国人说:食物是的药物。假如有一种办法只需经过饮食调理,就能颐养身体,祛除疾病,想必人人都想尝试。其实,这个办法早就有了,这就是我国传统的食疗养生法。通常以为,食物主要的是营养作用,其实不然,中医很早就认识到食物不只能营养,而且还能疗疾祛病。如近代医家张锡纯在《医学衷中参西录》中曾指出:食物“病人服之,不但疗病,并可充饥;不但充饥,更可适口,用之对症,病自渐愈,即不对症,亦无他患”。
Chinese people say: medicine is better than food. Foreigners say: Food is the best medicine. If there is a way that can take care of the body and dispel the disease after only dietary conditioning, everyone must want to try. As a matter of fact, this method has existed for a long time. This is our traditional method of diet and recuperation. It is generally believed that the most important role of food is nutrition. In fact, Chinese medicine has long recognized that food is not only nutritious, but also can cure diseases. As Zhang Xichun, a modern physician, once pointed out in the book "Medical Intension in Shenxi Lu", food "not only cures the disease, but also fills the hunger; not only fills the hunger, but also palatable, with the symptoms, the disease gradually recovers, that is, no symptoms, no other diseases".
三汁焖锅,是时下安康的养生吃法。古人云:炒菜不如煮菜,煮菜不如蒸菜,蒸菜不如焖菜,焖者高营养低脂肪。焖,是一种共同的做法,安康的吃法。软烂不腻的食材营养流失率十分之低,食物中蛋白质在油炸的过程中损失达百分之八至百分之十五,用焖和煮的方式则损耗相对较少。其次,中国传统文化考究依时进补,不同的时令吃不同食物到达各自的养生成效。俗话说“春养、夏调、秋贴、冬补”。三汁焖锅便是根据时节的特性推出了针对性的调理菜品,在养生、调理方面具备一定的作用。
Three-juice braised pot is the most healthy way to eat at present. Ancient cloud: fried vegetables are not as good as boiled vegetables, boiled vegetables are not as good as steamed vegetables, steamed vegetables are not as good as stewed vegetables, stewed vegetables are high nutrition and low fat. Baked, is a common practice, healthy eating. The nutrient loss rate of soft and greasy food is very low. Protein in food is lost by 8% to 15% in frying process, while it is relatively less by stewing and boiling. Secondly, the traditional Chinese culture pays attention to making up according to the time, eating different foods at different times to achieve their own health effects. As the saying goes, "spring, summer, autumn paste, winter tonic". Three-juice stew pot is based on seasonal characteristics of the launch of targeted conditioning dishes, in health, conditioning has a certain role.
小焖锅加盟
三汁焖锅相传源于清代御膳名肴香辣汁鱼。同治年间,御膳房总管黄钰玖随驾南巡,同治皇帝品遍各地佳肴,尤喜“香辣汁鱼”,赞其“鲜香绵嫩,回味悠长”。黄钰玖遂从民间索来秘方。回宫后,黄按其秘方熬制汤汁,选用上乘活鱼用砂锅焖制,其味芳香,回味隽永,成为当时皇帝宴会百官的一道名菜。
Three-juice braised pot is traditionally originated from the famous dish of Imperial Diet in Qing Dynasty, spicy sauced fish. During the reign of Tongzhi, Huang Yujiu, the chief executive of the imperial dining room, accompanied him on a tour to the south. The emperor of Tongzhi tasted delicacies all over the country, especially "spicy sauce fish" and praised its "delicious, tender and long aftertaste". Huang Yujie sought secret recipes from the people. After returning to the palace, Huang boiled soup according to his secret recipe and stewed it in a casserole with excellent live fish. Its fragrance and lasting aftertaste made Huang a famous dish for all officials at the emperor's banquet at that time.
三汁焖锅首推锅小福,锅小福三汁焖锅乃安康养生焖锅,秘制酱汁。汤料采用纯植物油提炼不含动物脂肪,不油腻,不上火,口感醇和,幽香四溢。古老技法,全新风气,不加水,一焖到底,自然鲜美味!其次,在传承了焖锅的特征以外,酱汁在原先的根底上进一步优化,又首创推出多项菜品,还可依据中央特征量身定制酱汁,将焖锅的美味推向更高一层,口味应有尽有,以合适广博的中国大地各地不同口味的偏好。
Three-juice steaming pot first pushes Xiaofu pot, three-juice steaming pot Xiaofu pot is Ankang health-preserving steaming pot, secret sauce. The soup is extracted with pure vegetable oil without animal fat, greasy, fire, mellow taste and delicate fragrance. Old techniques, new atmosphere, no water, stew to the end, natural delicious! Secondly, in addition to inheriting the characteristics of the stew pot, the sauce was further optimized on the original basis, and it was the first to launch a number of dishes. It could also customize the sauce according to the central characteristics to push the delicacy of the stew pot to a higher level, with all tastes, in order to suit the preferences of different tastes in various parts of China.
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Above is what Xiaobao joined in http://www.guoxiaofu.com to introduce to you. Thank you for checking our company's information during your busy schedule. If you want to know more, you are welcome to call for consultation!


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