摘要
随着烹饪方式的逐渐多样化,食物加工过程中营养物质的流失引起了越来越多的关注,而如何在烹饪中减少营养物质的流失成为关注的焦点。本文以烹饪为切入点,分析了食物营养严重损失的影响因素,重点探讨了烹饪中减少营养物质流失的对策,以期最大程度地保留烹饪原料的营养价值,为科学烹饪提供参考。
With the diversification of cooking methods,the loss of food nutrients in food processing has attracted more and more attention,and how to reduce the loss of nutrients in cooking has become the focus of attention.Taking cooking as the starting point,this article analyzes the influencing factors of serious loss of food nutrition,and focuses on the countermeasures to reduce the loss of nutrients in cooking,in order to preserve the nutritional value of cooking ingredients to the greatest extent and provide a reference for scientific cooking.
作者
张萌君
侯芳
李一厚
ZHANG Mengjun;HOU Fang;LI Yihou(Unit 95979,People’s Liberation Army,Xintai 271200,China)
出处
《现代食品》
2021年第4期90-92,共3页
Modern Food
关键词
烹饪
营养物质流失
影响因素
对策
cooking
loss of nutrients
influencing factors
countermeasures
