mkdocs.yml

site_name: 肉类科学百科
site_description: 从肌肉结构、调料机制到可复现实验的肉类科学与烹饪百科
site_url: https://stevengga.github.io/meat-science/
repo_url: https://github.com/StevenGGA/meat-science
repo_name: StevenGGA/meat-science
edit_uri: edit/main/docs/
copyright: 文档采用 CC BY 4.0；代码采用 MIT

theme:
  name: material
  language: zh
  features:
    - navigation.top
    - navigation.tracking
    - search.suggest
    - search.highlight
    - content.action.edit
  palette:
    - media: "(prefers-color-scheme: light)"
      scheme: default
      primary: custom
      accent: custom
      toggle:
        icon: material/weather-night
        name: 切换到深色模式
    - media: "(prefers-color-scheme: dark)"
      scheme: slate
      primary: custom
      accent: custom
      toggle:
        icon: material/weather-sunny
        name: 切换到浅色模式

markdown_extensions:
  - admonition
  - attr_list
  - footnotes
  - md_in_html
  - tables
  - toc:
      permalink: true
  - pymdownx.details
  - pymdownx.superfences
  - pymdownx.tabbed:
      alternate_style: true

extra_css:
  - assets/stylesheets/extra.css
  - assets/stylesheets/encyclopedia.css
  - assets/stylesheets/atlas.css
  - assets/stylesheets/mastery.css

extra_javascript:
  - assets/javascripts/site.js
  - assets/javascripts/atlas-core.js
  - assets/javascripts/atlas.js
  - assets/javascripts/mastery.js

nav:
  - 首页: index.md
  - 开始:
      - 阅读方法: getting-started/how-to-read.md
      - 七站学习路线: getting-started/bbq-mastery-path.md
      - 从动作到理论: getting-started/action-reasoning.md
      - 测量工具: getting-started/measurement-toolkit.md
      - 数值事实索引: getting-started/numeric-facts.md
      - 百科覆盖与建设进度: getting-started/encyclopedia-coverage.md
  - 部位:
      - 切块索引: cuts/index.md
      - 牛:
          - 完整部位地图: cuts/beef-map.md
          - 牛胸: cuts/brisket.md
          - 牛肩与牛肋: cuts/chuck-and-ribs.md
          - 牛腰脊、里脊、西冷与后腿: cuts/beef-loin-sirloin-round.md
          - 牛腹板、腹肉、裙边与牛腱: cuts/beef-plate-flank-skirt-shank.md
      - 猪:
          - 完整部位地图: cuts/pork-map.md
          - 猪肩与猪肋: cuts/pork-shoulder-and-ribs.md
          - 猪腰脊、猪排与里脊: cuts/pork-loin-tenderloin.md
          - 猪腹、鲜火腿与蹄膀: cuts/pork-belly-ham-hock.md
          - 猪头、颊、耳、尾与蹄: cuts/pork-head-jowl-feet.md
      - 羊:
          - 羊肉总览: cuts/lamb-shoulder-leg-rack-shank.md
          - 完整部位地图: cuts/lamb-map.md
          - 羊肩、羊颈与羊腱: cuts/lamb-shoulder-neck-shank.md
          - 羊架、羊腰与羊胸: cuts/lamb-rack-loin-breast.md
          - 羊腿与内部肌群: cuts/lamb-leg.md
      - 鸡:
          - 鸡肉总览: cuts/chicken-breast-and-thigh.md
          - 完整部位地图: cuts/chicken-map.md
          - 鸡胸、鸡里脊与鸡翅: cuts/chicken-breast-wing.md
          - 鸡腿、腿排与整鸡: cuts/chicken-thigh-leg-whole.md
  - 方法:
      - 方法矩阵: methods/index.md
      - 煎、烤、烧烤与空气炸: methods/dry-heat.md
      - 带盖烤、炖、煮与压力锅: methods/moist-heat.md
      - 烟熏: methods/smoking.md
      - 低温慢煮: methods/sous-vide.md
      - 复合烹饪策略: methods/compound-strategies.md
  - 调料:
      - 成分作用矩阵: ingredients/index.md
      - 盐、盐水与注射: ingredients/salt-brines-injection.md
      - 酸、乳制品与酒: ingredients/acids-dairy-alcohol.md
      - 碱与上浆: ingredients/alkaline-velveting.md
      - 植物蛋白酶: ingredients/enzymes.md
      - 糖与褐变: ingredients/sugar-browning.md
      - 鲜味与发酵酱料: ingredients/umami-fermented-sauces.md
      - 香辛料与芳香物: ingredients/spices-aromatics.md
      - 油、淀粉与磷酸盐: ingredients/fats-starches-phosphates.md
      - 腌制盐与烟: ingredients/curing-salts-and-smoke.md
  - 原理:
      - 总览: science/index.md
      - 肌肉结构与嫩度: science/muscle-and-tenderness.md
      - 结缔组织、胶原与明胶: science/connective-tissue.md
      - 水、盐与 pH: science/water-salt-ph.md
      - 加热与蛋白质: science/heat-and-proteins.md
      - 脂肪、风味与多汁感: science/fat-flavor-juiciness.md
      - 褐变与静置: science/browning-resting.md
      - 火、燃料、烟与烤炉控制: science/fire-smoke-pit-control.md
      - 宰后僵直、冷缩与熟成: science/postmortem-aging.md
      - 肌红蛋白、肉色与熟度误判: science/myoglobin-color-doneness.md
      - 冷冻、解冻与滴水损失: science/freezing-thawing.md
      - 香肠科学: science/sausage-science.md
  - 实践与安全:
      - 问题与案例:
          - 问题索引: examples/index.md
          - 六类失败机制诊断: examples/failure-diagnosis.md
          - 可复现实验: examples/common-experiments.md
      - 测量与实验:
          - 质量、尺寸与温度: protocols/measurement.md
          - 温度计校准与烤炉热区图: protocols/calibration-heat-map.md
          - 感官评分: protocols/sensory-scoring.md
          - 对照实验设计: protocols/controlled-experiments.md
          - 实验索引: experiments/index.md
          - EXP-001 带盖与不带盖牛胸: experiments/EXP-001-covered-vs-uncovered-brisket/README.md
      - 安全边界:
          - 即食安全温度: safety/safe-temperatures.md
          - 完整整肌、绞肉、注射与机械嫩化: safety/intact-ground-injected.md
          - 交叉污染与温度计卫生: safety/cross-contamination-thermometer-hygiene.md
          - 保温、冷却、储存与再加热: safety/cooling-holding-reheating.md
          - 高风险处理: safety/high-risk-processes.md
  - 互动探索:
      - BBQ 知识图: explore/knowledge-map.md
  - 参考文献: references.md

strict: true