摘要
在经济快速化发展的新市场经济常态下,为满足人们的营养摄取需求和多元化的口味需要,饮食烹调工艺层出不穷,在一定程度上显著提高了人们的食欲,但不同烹调手法对菜肴营养成分的影响是不一样的。鉴于此,本文主要剖析了食品初加工对菜肴内部营养成分的影响,就不同烹调工艺对营养成分的影响展开了深入探讨,以在全面提高饮食安全性的基础上,满足人们的多元化口感需求。
In the new market economy with rapid economic development,in order to meet people’s nutritional intake and diversified tastes,the endless stream of cooking techniques has significantly improved people’s appetite to a certain extent,but different cooking techniques have different effects on the nutritional components of dishes.In view of this,this paper mainly analyzes the influence of the primary processing of food on the internal nutritional components of dishes,and makes an in-depth discussion on the influence of different cooking techniques on the nutritional components,so as to meet people’s diversified taste needs on the basis of comprehensively improving the food safety.
作者
赵晨晨
ZHAO Chenchen(Department of Hotel Management,Taiyuan Tourism Vocational College,Taiyuan 030032,China)
出处
《现代食品》
2020年第23期150-152,共3页
Modern Food
关键词
烹调工艺
食品初加工营养成分
影响分析
cooking technology
nutritional components of food primary processing
impact analysis
