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千百年以来,中华民族习惯用黑褐色、散发出浓郁香味的菜籽油做菜,形成了色、香、味俱佳的中华饮食文化。80年代,清澈透明、食用方便、清洁卫生的色拉油、调和油开始进入千家万户。但很快人们就发现,用这种油做出来的菜品没有原来的香了。原来,菜籽油在
For thousands of years, the Chinese nation has been accustomed to cooking with dark brown and richly scented rapeseed oil to form a Chinese food culture of excellent color, smell and taste. 80s, crystal clear, easy to eat, clean salad oil, blending oil began to enter millions of households. But soon people found that dishes made with this oil did not have the original fragrance. It turned out that rapeseed oil in