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我国传统菜肴技艺精湛,品种繁多,风味各异,在世界上享有盛誉。但我国在烹饪理论方面的研究较少,烹饪科学范畴的研究更少。烹饪经营养研究则是烹饪技术科学化研究的一个重要方面,是营养学基础理论在烹饪实践中的具体应用。我国各种类型的菜谱很多,但一般注重于叙述菜肴的加工工艺过程,均没有注明菜肴的营养价值,个别营养菜谱中的营养成份是根据原料的营养含量计算而来。本课题在菜肴
China’s traditional dishes superb craftsmanship, variety, different flavors, renowned in the world. However, there are few researches on cooking theory in our country and less on the category of cooking science. Cooking nutrition management research is an important aspect of the scientific research of cooking technology, and is the specific application of the basic theory of nutrition in cooking practice. There are many kinds of recipes in our country, but the general emphasis is on the process of recounting the dishes. All of them do not indicate the nutritional value of the dishes. The nutritional contents of individual nutrition recipes are calculated according to the nutritional content of the raw materials. The subject in the dishes