中式菜品科学营养化烹饪方法探究

Discussion on the Methods of Realizing the Scientific Nutritional Cooking of Chinese Dishes

我国有着悠久的历史,在历史发展过程中不同区域形成了各具特色的中式菜品,可满足人们的食用需求。但在传统模式下开展菜品评价,仅将色、香、味、形作为评价重点,没有考虑到菜品烹饪是否科学营养。部分厨师虽然对营养学进行了学习,但较为片面,且在进行实际烹饪时,未对所学知识进行应用,这就导致中式菜品的科学营养化烹饪得不到保障。本文简要介绍了中式菜品科学营养化烹饪问题,并提出了改善措施,希望能够为中式菜品烹饪的开展提供参考,推动中式菜品行业的发展。

China has a long history,in the process of historical development,different regions have formed their own distinctive Chinese dishes,which can meet people’s edible needs.However,in the traditional mode of food evaluation,only the color,aroma,taste,shape as the focus of the evaluation,and did not consider whether the cooking of dishes is scientific and nutritious.Although a small number of chefs learn about nutrition,they are relatively onesided,and they do not apply the knowledge they have learned in real cooking,which leads to the scientific and nutritious cooking of Chinese dishes not being guaranteed.This article briefly introduces the scientific and nutritious cooking problems of Chinese dishes,and puts forward the improvement measures,hoping to provide a reference for the development of Chinese dishes cooking,and promote the development of Chinese dishes industry.