中式烹飪食品的營養(yǎng)化與科學(xué)化研究

摘 要：在漫長(zhǎng)的歷史發(fā)展過程中，我國的烹飪方式受到傳統(tǒng)飲食文化的影響，能夠呈現(xiàn)出明顯的中式特點(diǎn)，并逐漸形成了一套較為完整、成熟的文化體系。食品營養(yǎng)學(xué)推動(dòng)中式烹飪朝著營養(yǎng)化和科學(xué)化的方向發(fā)展，能夠有效促進(jìn)人們健康飲食。本文以中式烹飪?yōu)橹饕芯繉?duì)象，著重對(duì)中式烹飪食品的營養(yǎng)化和科學(xué)化進(jìn)行研究和分析。

關(guān)鍵詞：食品烹飪；中式烹飪；營養(yǎng)化

Research on the Nutrition and Science of Chinese Cooking Food

MEI Guangwei

（Jiangsu Guannan Secondary Professional School， Lianyungang 222500， China）

Abstract： In the long historical development process， the cooking way of our country is affected by the traditional food culture， can show obvious Chinese characteristics， and gradually formed a set of more complete， mature cultural system. Food  nutrition promotes the development of Chinese cuisine in the direction of nutrition and science which can effectively promote the health of people. Taking Chinese cuisine as the main research object， this paper focuses on the research and analysis of the nutrition and scientization of Chinese cuisine food.

Keywords： food cooking; Chinese cooking; nutrition

在現(xiàn)代社會(huì)的發(fā)展過程中，社會(huì)整體生活質(zhì)量水平和文化素養(yǎng)水平的提高，使得人們的身體健康問題受到了越來越多的關(guān)注。（剩余5585字）