低温烹饪的特点及其技术要点

Analyses the Characteristics of Low Temperature Cooking and Its Main Technical Points

本文主要对高温烹饪以及低温烹饪的相关特点进行了对比,并对低温烹饪中的技术要求与食物安全性进行了分析,通过大量的研究,其结果表明,低温烹饪技术既可以将食物中的营养成分进行保留,提升菜肴的口感,该技术也符合食品安全烹调温度的相关指标,在实际的生产过程中,低温烹饪技术可以进行广泛的运用。

This article is mainly on the traditional cuisine and compares the related characteristics of low temperature cooking,and technical requirements of low-temperature cooking and food safety are analyzed,and through a lot of research,the results show that the low temperature cooking techniques can not only keep the nutrients in food,improve the taste of food,the technology is also in line with the food safety cooking temperature,in the actual production process,low temperature cooking technology can be widely used.