论文部分内容阅读
烹饪工艺对食材的风味体现和营养成分的保护有着至关重要的作用，如何通过科学选择烹饪工艺，从而提高食物营养价值一直受到食品科学的关注，本文通过查阅近五年有关烹饪工艺的文献资料，从食物选材与搭配、食物初加工、原料切配、合理烹调四个方面展开阐述，以期为大众的平衡膳食提供借鉴，真正做到改善民众健康状况。“,”Cooking Technology plays a vital role in the embodiment of flavor and the protection of nutritionalrncomponents of food materials. How to select cooking technology scientifically so as to improve the nutritional value of foodhas been concerned by food science, this paper reviewed the literature on cooking technology in the past five years fromfour aspects: The selection and collocation of food, the initial processing of food, the cutting and mixing of raw materials,and the rational cooking, in order to provide references for the public's balanced diet, to actually improve the health of thernpopulation.