Application of Baking,Boiling,Microwaving Heating Techniques in Animal-derived Food Processing
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摘要: 烘烤、蒸煮和微波加热技术作为食品工业及家庭烹饪中的主要加热手段越来越受到人们重视。而动物源性食品营养丰富,食用价值高,又是人们日常膳食的必需。因此,本文综述了这三种加热技术的原理和特点,及其在动物源性食品干燥、杀菌和烹饪中的应用,同时重点阐述了烘烤、蒸煮和微波烹饪处理对动物源性食品营养组分、食用品质及安全性的影响,为加热技术在食品工业及家庭烹饪中的进一步发展和应用提供新的思路。Abstract: Baking,boiling and microwaving heating techniques as the main heating methods in the food industry and home cooking are gaining more and more attention. Furthermore,animal-derived foods have become a necessity for people's daily diets because of their rich nutrition and high food value. Therefore,the principles and characteristics of these heating techniques,as well as their applications in the drying,sterilization and cooking of animal-derived foods were reviewed in this paper,also the influences caused by these techniques on the nutritional components,edible qualities and safety of animal-derived foods were emphatically elaborated,aiming to provide new ideas for the further development and utilizations of heating techniques in the food industry and home cooking.
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Keywords:
- baking /
- boiling /
- microwaving /
- animal-derived food /
- principle /
- application
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