The Influence of Modern Cooking Techniques on the Nutritional Value of Traditional Food
This paper systematically analyzes the influence of modern cooking technology on the nutritional value of traditional foods.Studies have found that different cooking techniques have a significant impact on the nutritional content of food,such as proteins,vitamins and minerals.High-temperature cooking can lead to excessive protein denaturation and a large loss of vitamins and minerals,while gentle treatments such as low-temperature slow cooking and sous-vide cooking can better retain nutrients.Based on this,this paper proposes measures such as the selection of low-temperature cooking and non-thermal processing technologies,strict control of process parameters,and the use of safe cooking utensils.The implementation of these measures is of great significance for inheriting the traditional food culture and ensuring the nutritional value of food.
modern cooking techniquestraditional foodnutritive value
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