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通过改善煎炸、烟熏、烧烤等烹调过程中的加工方法及材料,可以一定程度地减少其在加工过程中产生的对人体健康不利的物质。煎炸利用油脂作为热交换介质,赋予食物特殊的风味和色泽。食物在产生金黄的色泽以及松脆的口感时,炸制品和煎炸油正在较高温度之下长时间地加热,脂肪、蛋白质等有机物质经过一系列的分解、环化、聚合等反应,产生了有害物质,并增加能量。在油炸的过程中,可以适当改变一些方法,从而降低煎炸食物对身体的伤害。
By improving the processing methods and materials in the process of frying, smoking, roasting and other cooking processes, it is possible to reduce to a certain extent the substances which are harmful to human health during the processing. Frying use of fat as a heat exchange medium, giving the food a special flavor and color. When the food has a golden color and a crisp mouthfeel, the fried products and the frying oil are heated at a relatively high temperature for a long time. Organic substances such as fat and protein undergo a series of reactions such as decomposition, cyclization and polymerization to produce The harmful substances, and increase energy. In the process of frying, some methods may be appropriately changed so as to reduce the damage to the body caused by fried foods.