中式菜品科学营养化烹饪方法探讨  

Exploration of Scientific and Nutritional Cooking Methods for Chinese Cuisine

作　　者：余健 YU Jian(Western Anhui Economic&Technical Secondary School,Huoqiu 237400,China)

机构地区：[1]皖西经济技术学校,安徽霍邱237400

出　　处：《现代食品》2024年第12期119-121,共3页Modern Food

摘　　要：中式菜品在追求美味的同时,也需要兼顾营养均衡和健康。本文探讨了中式菜品科学营养化烹饪的方法,包括选择天然健康食材、改变大众评价标准、培养厨师烹饪能力、利用现代科技提升烹饪手段等方面。通过这些方法的实施,旨在推动中式菜品朝着更加科学、健康的方向发展,满足不同消费者的营养需求。同时,本文强调了教育培训和宣传在推广科学营养化烹饪理念中的重要性,以便让更多的人受益于科学的烹饪方法。While pursuing deliciousness,Chinese cuisine also needs to balance nutrition and health.This article explores the methods of scientific and nutritious cooking of Chinese cuisine,including selecting natural and healthy ingredients,changing public evaluation standards,training chefs'cooking ability,and utilizing modern technology to enhance cooking techniques.The implementation of these methods aims to promote the development of Chinese cuisine towards a more scientific and healthy direction,and meet the nutritional needs of different consumers.Meanwhile,this article emphasizes the importance of education,training,and promotion in promoting the concept of scientific and nutritious cooking,in order to enable more people to benefit from scientific cooking methods.

关 键 词：中式菜品 科学营养烹饪 食材选择 

分 类 号：TS972.11[轻工技术与工程]