食物原料在烹飪過程中營(yíng)養(yǎng)素的損失及控制

摘 要：為進(jìn)一步減少食物原料烹飪過程中的營(yíng)養(yǎng)素?fù)p失，提高食物營(yíng)養(yǎng)價(jià)值，本文研究了食物烹飪過程中營(yíng)養(yǎng)素?fù)p失類型，并從烹飪方法、食物初步處理、烹飪過程3個(gè)方面研究了食物原料烹飪過程中營(yíng)養(yǎng)素的控制措施，進(jìn)一步減少了烹飪過程中食物營(yíng)養(yǎng)素的損失，以期為相關(guān)人員提供參考。

關(guān)鍵詞：食物原料；烹飪；營(yíng)養(yǎng)素

Nutrient Loss and Control of Food Raw Materials in the Cooking Process

ZHU Yingxiang

（Linyi Technician Institute， Linyi 276000， China）

Abstract： In order to further reduce the loss of nutrients in the process of cooking food materials and improve the nutritional value of food， this paper studies the loss types of nutrients in the process of cooking， and studies the control measures of nutrients in the cooking process of food raw materials from the cooking method， preliminary food treatment， and cooking process， which further reduces the loss of food nutrients in the cooking process， in order to provide reference for relevant personnel.

Keywords： food raw materials; cooking; nutrients

食物烹飪過程是將食物原料經(jīng)過烹制加工后制作成色香味俱全的食物，在滿足人們對(duì)飲食方面享受的同時(shí)，通過食物補(bǔ)充人體內(nèi)營(yíng)養(yǎng)，以促進(jìn)人體健康成長(zhǎng)。（剩余4435字）