摘要
本文创新性地提出了微烹饪原理及其特征,分析了微烹饪提出的背景,包括居民膳食营养不合理、食品安全问题频繁出现、绿色环保理念广泛普及等,同时结合传统烹饪中存在的各种健康危害隐患,分别从市场和技术两个层面提出了微烹饪的实施路径。
This paper shows the definition and characteristics of micro-cooking, and analyzes the background of the micro-cooking, including unreasonable dietary nutrition, frequent food safety problems, and the widespread green environmental protection idea with innovation. Combined with existing health hazard trouble in the traditional cuisine, implementation paths of micro-cooking from marketing and technology are discussed.
出处
《江苏商论》
2012年第7期31-34,共4页
Jiangsu Commercial Forum
关键词
微烹饪
本味
安全
路径
micro cooking
original taste
safety
path
