食物原料在烹饪过程中营养素的损失及策略分析  

Nutrient Loss and Strategy Analysis of Food Raw Materials in Cooking Process

作　　者：丁连翠[1] Ding Liancui(Qingdao Vocational and Technical College of Hotel Management, Qingdao 266100, China)

机构地区：[1]青岛酒店管理职业技术学院

出　　处：《现代食品》2019年第10期97-99,共3页Modern Food

摘　　要：为了在食物烹饪的过程中最大限度地保留食物中的营养素,采取科学合理的烹饪策略是极为重要的。对此,本文针对食物原料在烹饪过程中营养素的损失及策略展开了分析。In order to keep the nutrients in food to the greatest extent in the process of cooking, it is very important to adopt scientific and reasonable cooking strategies. In this regard, the article analyzed the loss of nutrients and Strategies of food raw materials in the cooking process.

关 键 词：食物烹饪 营养素 损失 策略 

分 类 号：TS201.4[轻工技术与工程—食品科学]