健康饮食理念下的低脂低盐烹饪技术创新  

Innovations in Low-Fat and Low-Salt Cooking Techniques under the Concept of Healthy Diet

作　　者：余秀光 YU Xiuguang(XinChang Technician Institute,Shaoxing 312500,China)

机构地区：[1]新昌技师学院,浙江绍兴312500

出　　处：《现代食品》2025年第2期127-129,共3页Modern Food

摘　　要：随着人们健康意识的不断提升,大众对低脂低盐饮食的需求日益增长,传统高脂肪、高盐分的烹饪方式已无法满足当下健康饮食要求,因此,低脂低盐烹饪技术的创新成为当今饮食领域的重要课题。因能有效减少人体对脂肪与盐分的摄入以保护健康,低脂低盐烹饪而逐渐成为新的烹饪趋势。本文全面综述了其创新进展,深入分析了在现代烹饪中的应用现状,并展望了未来发展方向。With the continuous improvement of people's health awareness in modern society,the public's demand for low-fat and low-salt diet is increasing day by day.The traditional high-fat and high-salt cooking methods can no longer meet the current requirements of healthy diet.Therefore,the innovation of low-fat and low-salt cooking technology has become an important topic in the dietary field today.The technology,which effectively reduces the intake of fat and salt to protect your health,is becoming a new cooking trend.This paper gives a comprehensive overview of its innovative progress,deeply analyzes the current situation of its application in modern cooking,and prospects the future development directions.

关 键 词：健康饮食 低脂低盐 烹饪技术 创新方法 饮食调控 

分 类 号：TS972.11[轻工技术与工程]