各种营养素在烹调加工过程中会发生一系列的变化,其中,最容易损失且具有代表性的是维生素C。研究减少烹饪过程中营养素损失的技巧,对于提高烹饪原料的利用率,降低饮食成本,营养膳食有着积极的作用。本文通过对烹饪中的各种科学技巧的探究为减少营养素的损失,保持菜肴的质量提供了积极的思索。 A variety of nutrients in the cooking process will be a series of changes, of which the most vulnerable and is the most representative of vitamin C. Research on reducing the loss of nutrients in the cooking process skills, for improving the utilization of cooking ingredients, reduce diet costs, nutrition diet has a positive effect. This article provides a positive reflection on how to reduce the loss of nutrients and maintain the quality of the dishes by exploring various scientific techniques in cooking.