低温烹饪的特点及绿色烹饪与食品安全问题研究

Characteristics of Low Temperature Cooking and Research on Green Cooking and Food Safety

在社会快速发展过程中,低温烹饪技术被广泛应用到餐饮行业中,深受消费者喜爱。低温烹饪具有一定的特点和优势,其成本廉价而且低温烹饪技术对于烹饪者的要求并不高,符合当前现代人的生活理念和食品需求。绿色烹饪与食品安全之间具有一定的联系,两者的目标、生产标准相符合,通过绿色烹饪,可以实现生态与经济的协调发展,也可有效推动餐饮行业的可持续发展。食品安全问题是现代群众所关注的热点问题,不断推行绿色烹饪理念,合理识别、解决安全问题是有必要的,可以为推动绿色烹饪与食品安全的共同发展奠定良好基础。

In the rapid development of society,low-temperature cooking technology has been widely used in the catering industry and is deeply loved by consumers.Low temperature cooking has certain characteristics and advantages.Its cost is cheap and the low temperature cooking technology does not require a high degree of cooking,which in line with modern people’s life concepts and food needs.Green cooking and food safety have a certain relationship,their goals are consistent and production standards are consistent.Through green cooking,it can not only achieve the coordinated development of ecology and economy,but also effectively promote the sustainable development of the catering industry.Food safety is a hot issue of concern to the modern people.It is necessary to continuously promote the concept of green cooking and rationally solve the problem of identifying safety.It can lay a good foundation for promoting the joint development of green cooking and food safety.