我国的烹调技术驰名中外,若能保持其传统优点,从营养观点上,科学地、合理地改进烹调方法将有助于增加人们的食欲,增进人体的健康.食物经过加热烹调,能杀灭有害细菌和寄生虫卵.同时,产生一系列的理化过程,使食物改变性状.如蛋白质凝固,脂肪溶化,植物细胞间软化,淀粉膨胀,水溶性物质溢出.一部分营养经水解作用产 China’s cooking technology is famous at home and abroad, if the traditional advantages can be maintained, from a nutritional point of view, scientifically and reasonably improve cooking methods will help increase people’s appetite and enhance human health food after cooking can kill harmful Bacteria and parasite eggs.At the same time, produce a series of physical and chemical process, make the food change traits, such as protein coagulation, fat dissolving, plant cell softening, starch expansion, water-soluble material overflow.A part of nutrition by hydrolysis