烹饪工艺和营养之间的关系研究

Study on the Relationship between Cooking Technology and Nutrition

烹调是烹饪工艺的核心环节,也是贯彻营养膳食的重点和难点,需要加强烹调过程中的科学化建设,优化烹饪工艺中食材的合理搭配,烹饪技师要利用信息技术优化烹饪工艺,在加强烹饪过程中加强营养元素的有效保留,实现医食同源的营养理念。

Cooking is the core part of the cooking process, but also is the key and difficult to implement nutrition diet, so it needs strengthen the cooking process in the construction of the science, optimize the reasonable mix of ingredients in the cooking process, cooking technicians need to use information technology to optimize the cooking process, to strengthen nutrient elements effectively preserve in the cooking process, and realize the medicine food homology nutrition concept.