我国的食物烹调技术历史悠久,丰富多彩,享誉全世界。一般而言,对食物烹调的要求一是要使食物有好的感观性状(色、香、味、形),二是要使食物富有营养价值,这些就是科学烹调的目的。 食物烹调的意义 1.去除食物中的生、腥和其他怪味,食物经过拌、炒、烧、煮、炸、爆、煎、熬、烩、溜等加热和调味各环节,便具有良好的风味可促进食欲。 China’s food cooking technology has a long history, colorful, world-renowned. In general, one of the requirements of food cooking is to make the food have good sensory characteristics (color, smell, taste and shape), and the other is to make the food nutritious. These are the purposes of scientific cooking. The significance of food cooking 1. Remove food raw, fishy and other smell, the food after mixing, frying, burning, boiling, fried, fried, boil, braised, slipped and other heating and seasoning links, they have a good Flavor can promote appetite.