烹调工艺对鱼类食材营养价值的影响  

Effect of Cooking Technology on Nutritional Value of Fish Ingredients

作　　者：蔡振林[1] CAI Zhenlin(Changsha Commerce&Tourism College,Changsha 410116,China)

机构地区：[1]长沙商贸旅游职业技术学院,湖南长沙410116

出　　处：《食品安全导刊》2024年第29期102-105,共4页China Food Safety Magazine

摘　　要：本文深入探讨鱼类食材的不同烹调工艺对其营养价值的影响。通过对清蒸、红烧、油炸及炖煮等常见烹调方法进行详细剖析,研究不同烹调工艺对鱼类蛋白质、脂肪、维生素及矿物质等营养成分的具体影响,旨在为人们烹饪鱼类食材提供科学依据,在享受美味的同时最大限度地促进人类健康。The effects of different cooking techniques on the nutritional value of fish ingredients were discussed in this paper.Through the detailed analysis of the common cooking methods such as steaming,braising,frying and stewing,the specific effects of different cooking processes on the nutritional components of fish are studied,such as protein,fat,vitamins and minerals,aiming to provide scientific basis for people to cook fish ingredients,so as to maximize human health while enjoying delicious food.

关 键 词：鱼类食材 烹调工艺 营养价值 人类健康 

分 类 号：TS972.113[轻工技术与工程] TS201.4