Abstract: Steaming is a cooking method that utilizes high-temperature water vapor to heat ingredients. The changes of sensory qualities of ingredients, such as the color and texture, are the most significant characteristics before and after cooking, and also one of the most concerned qualities of researchers and developers of kitchen appliances. In order to figure out the influence of steaming on the sensory quality of ingredients and to promote the understanding of kitchen appliances technicians on the application of steam oven products, the factors, principles and characters of the changes of color and texture of different kinds of ingredients in the process of steaming were studied by summarizing domestic and foreign literatures. The review showed that the effects of steaming on the color and texture of vegetables, livestock and poultry meat and aquatic products showed characteristic differences among species, which provided a reference for the setting of steaming temperature and time in the steam oven.

Key words: Steaming, Ingredients, Color, Texture