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研究不同食材在不同的烹调方式下对食材中矿物质元素含量的影响。将食材分别进行浸泡、不同切洗顺序、不同煮制时间、不同炒制温度下的处理,分别记录烹调前后质量,测定烹调前后食材中矿物质元素的含量,并计算相应的保留因子。结果表明:经过不同的处理以及不同的烹调方式,食材中的矿物质元素均有不同程度的损失。浸泡、煮会使食材中矿物质元素损失较多,炒的烹调方式矿物质元素损失相对较少。
To study the different ingredients in different cooking methods on the impact of mineral elements in food ingredients. The ingredients were soaked, washed in different order, different cooking time, different frying temperature treatment, respectively, before and after cooking quality records, before and after cooking ingredients in the determination of mineral elements, and calculate the corresponding retention factor. The results showed that: after different treatments and different cooking methods, the mineral elements in the food have different degrees of loss. Soaking, cooking will make the loss of mineral elements in the food more, fried cooking methods, the loss of mineral elements is relatively small.