不當(dāng)烹飪加工對食品營養(yǎng)物質(zhì)的影響及控制策略

The Impact of Improper Cooking Processing on the Nutritional Quality of Food and Control Strategies

SUN Jiangshan （Yantai Vocational College of Culture and Tourism， Yantai 264oo3， China）

Abstract： This paper focuses on the influence mechanism of improper cooking and processing behavior on core nutrients suchas protein，vitamins，and minerals in food，systematicallyanalyzes the potential risksof keylinks such as oil temperature control，food ingredienthandling，andseasoning，and proposes targetedcontrol strategies， aiming to provide scientific guidance for families and the catering industry by standardizing the cooking process and optimizing processing technology to reduce nutrient los， and promote the popularization ofhealthy eating concepts.

Keywords： cooking and processing; nutritional loss; oil temperature control; food material handling; hygiene management

隨著健康飲食理念日益深人人心，人們不再僅僅滿足于食物的口感，更期望從日常飲食中獲取充足的營養(yǎng)。（剩余4470字）