【摘要】 水溶性维生素是一类重要的食品营养成分,其含量少、稳定性差、在高温下易被破坏。因此,在烹饪过程中,要注重对水溶性维生素的保护。本文从饮食烹饪角度出发,分析日常烹饪方法对食物中水溶性维生素的破坏,并提出科学合理的烹饪方法。更多还原

【Abstract】 Water-soluble vitamins are important food nutrients with low content, poor stability and easy to be destroyed at high temperature.Therefore, in the cooking process, to pay attention to the protection of water-soluble vitamins.From the perspective of food cooking, this paper analyzes the destruction of water-soluble vitamins in food by daily cooking methods, and puts forward scientific and reasonable cooking methods.更多还原