摘要
本文聚焦不当烹饪加工行为对食品中蛋白质、维生素、矿物质等核心营养素的影响机制,系统分析油温控制、食材处理、调味等关键环节的潜在风险,并提出针对性控制策略,旨在通过规范烹饪流程、优化加工技术,减少营养损失,为家庭及餐饮行业提供科学指导,促进健康饮食理念的普及。
This paper focuses on the influence mechanism of improper cooking and processing behavior on core nutrients such as protein,vitamins,and minerals in food,systematically analyzes the potential risks of key links such as oil temperature control,food ingredient handling,and seasoning,and proposes targeted control strategies,aiming to provide scientific guidance for families and the catering industry by standardizing the cooking process and optimizing processing technology to reduce nutrient loss,and promote the popularization of healthy eating concepts.
作者
孙江山
SUN Jiangshan(Yantai Vocational College of Culture and Tourism,Yantai 264003,China)
出处
《食品安全导刊》
2025年第17期151-153,共3页
China Food Safety Magazine
关键词
烹饪加工
营养流失
油温控制
食材处理
卫生管理
cooking and processing
nutritional loss
oil temperature control
food material handling
hygiene management
作者简介
孙江山(1974-),男,山东招远人,本科,讲师。研究方向:烹饪工艺与营养。
