烹飪條件對(duì)牛肉品質(zhì)及營(yíng)養(yǎng)成分的影響

The Impact of Cooking Conditions on the Quality and Nutritional Components of Beef

ZHANG Jianeng （Changzhou Technical Institute of Tourism& Commerce， Changzhou 213ooo， China）

Abstract： Cooking is an important part of traditional Chinese food culture， which can improve the taste，textureandappearanceoffood，and promote nutrientabsorption，whichcan meet people's diverse taste preferences and nutrient needs. With the rapid development of social economy， food cooking methods are diversified，and different cooking methods and cooking times willhave a greater impact on the eating quality and nutritionalcontent of food.This paper focuses on the analysis of the influence of cooking conditions on the eating quality and nutritional composition of beef， in order to provide consumers with more scientific and reasonable cooking suggestions.

Keywords： cooking conditions; edible quality; nutrients; beef

牛肉營(yíng)養(yǎng)成分豐富，對(duì)人體增強(qiáng)免疫力、促進(jìn)生長(zhǎng)發(fā)育、補(bǔ)氣益血、強(qiáng)筋健骨以及健脾養(yǎng)胃都極為有利。（剩余4078字）