现代食品加工技术对传统烹饪方法的影响分析  

Analysis of the Influence of Modern Food Processing Technology on Traditional Cooking Methods

作　　者：王南南 WANG Nannan(Jiangsu Binhai Secondary Professional School,Yancheng 224500,China)

机构地区：[1]江苏省滨海中等专业学校,江苏盐城224500

出　　处：《现代食品》2024年第16期45-47,共3页Modern Food

摘　　要：现代食品加工技术的不断发展,给传统烹饪方法带来了强大的冲击。现代技术在增加食品营养价值、延长保质期、简化烹饪过程和提高效率的同时,也使菜品口感、质地发生了变化。此外,这些工艺也不同程度地削弱了传统烹饪技艺的传承。然而,传统烹饪方法和现代技术并不是对立的,只有将二者的优势进行融合,才能在保留传统特色的前提下不断创新烹饪方法,满足现代生活的需要,实现传统与现代的和谐发展。The continuous development of modern food processing technology has brought profound impact on traditional cooking methods.Modern technology increases the nutritional value of food,shelf life,simplifies the cooking process and improves efficiency,but also changes the taste and texture of dishes.In addition,these techniques have also weakened the inheritance of traditional cooking skills to varying degrees.However,traditional cooking methods and modern technology are not opposites,only by combining the advantages of the two,can we continuously innovate cooking methods under the premise of retaining traditional characteristics,meet the needs of modern life,and realize the harmonious development of traditional and modern.

关 键 词：现代食品加工技术 传统烹饪方法 营养价值 保质期 

分 类 号：TS205[轻工技术与工程—食品科学]