摘要
随着科学技术的不断发展,人们生活水平的日益提升,人们对于食品的追求更多以健康为主,营养卫生成为烹饪工艺的主题。本文以当前烹饪工艺在营养层面的缺陷为切入点,针对优化营养烹饪工艺在营养卫生层面的具体发展做出初步的分析与探讨,为相关从业人员提供参考。
With the continuous development of science and technology and the improvement of people’s living standards,people’s pursuit of food is more based on health,nutrition and health has become the theme of constant innovation of cooking technology.In this paper,the defects of current cooking technology in the nutritional level as the starting direction,for the optimization of nutritional cooking technology in the specific development of nutrition and health to make a preliminary analysis and discussion,to provide reference for relevant practitioners.
作者
邓宁宁
Deng Ningning(Hangzhou Xiaoshan Technician College,Hangzhou 311200,China)
出处
《现代食品》
2020年第15期129-130,133,共3页
Modern Food
关键词
烹饪工艺
健康饮食
营养卫生
Cooking technology
Healthy diet
Nutrition and hygiene
