食品工程
食品工程
식품공정
FOOD ENGINEERING
2013年
1期
62-64
,共3页
烹调方法%营养素%合理营养
烹調方法%營養素%閤理營養
팽조방법%영양소%합리영양
cooking method%nutrient%rational nutrition
食品在烹饪时要发生物理和化学变化,通过这些变化,可以增加色、香、味,刺激食欲,利于食品的消化吸收,但同时也会使一些营养素受到破坏.不同的烹调方法对食品营养素的破坏程度也不同.
食品在烹飪時要髮生物理和化學變化,通過這些變化,可以增加色、香、味,刺激食欲,利于食品的消化吸收,但同時也會使一些營養素受到破壞.不同的烹調方法對食品營養素的破壞程度也不同.
식품재팽임시요발생물리화화학변화,통과저사변화,가이증가색、향、미,자격식욕,리우식품적소화흡수,단동시야회사일사영양소수도파배.불동적팽조방법대식품영양소적파배정도야불동.
Physical and chemical changes were taken place in the food cuisine. They provided the food with color, flavor, and taste and form to stimulate the appetite and made the food absorbed more easily. But at the same time, some nutrients could be damaged, which is different depending different cooking method.
