4种烹饪工艺对食品加工安全特性影响的研究进展
食品安全是生命安全的前提和基础, 关乎着人们的生活质量和生命健康。中国的饮食博大精深, 烹饪工艺技法受到各个国家的青睐, 但烹饪食品的安全健康特性仍存在一些问题。饮食是人们生活中必不可少的一部分, 近年来人们对食品安全与健康生活的关系逐渐重视, 烹饪加工的产品是饮食的终端食品, 科学烹饪则成为了人们的关注焦点。本文从水传热、油传热、热空气对流传热和腌制等烹饪工艺几个维度阐述对食品加工安全特性的影响, 旨在为烹饪工作者和普通家庭日常饮食提供参考。
Food safety is the premise and foundation of life safety, and it is related to people’s quality of life and life and health. Chinese diet is extensive and profound, and cooking techniques are favored by various countries. However, there are still some problems with the safety and health characteristics of cooking food. Diet is an indispensable part of people’s life. In recent years, people pay more and more attention to the relationship between food safety and healthy life. Cooking processing products are terminal food in diet, while scientific cooking has become the focus of people’'s attention. This paper described the impact on the safety characteristics of food processing from the aspects of water heat transfer, oil heat transfer, hot air convection heat transfer and pickling, aiming to provide reference for cooking workers and ordinary families.
标题：4种烹饪工艺对食品加工安全特性影响的研究进展
英文标题：Research progress on the influence of 4 kinds of cooking techniques on food processing safety characteristics
作者：
张宇晴 哈尔滨商业大学中式快餐研究发展中心博士后科研基地；哈尔滨商业大学旅游烹饪学院
杨铭铎 哈尔滨商业大学中式快餐研究发展中心博士后科研基地；哈尔滨商业大学旅游烹饪学院
中文关键词:烹饪工艺,食品安全特性,研究进展,
英文关键词:cooking technique,food processing characteristics,research progress,
发表日期：2019-07-14
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