摘要
本文通过分析低温烹饪的特点,明确了低温烹饪相对于高温烹饪的安全性以及营养特性,并通过中西比较,阐述了中国传统膳食的营养以及安全特性。同时,通过对个案馒头的具体研究表明,低温烹饪以及传统膳食更有益于保持健康的身体状况。
This paper expounds the safety and nutritional features of low-temperature cooking compared with high-temperature cooking.A comparative study of the Chinese and western cuisine is also conducted to make clear the safety and nutritional value of the traditional Chinese diet.The analysis shows that low-temperature cooking and traditional Chinese diet are beneficial to health.
关键词
低温烹饪
传统膳食
营养
安全特性
low-temperature cooking
traditional diet
nutrition
safety features
