| 餐饮食品的营养研究 |
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| 引用本文： | 马栋,李理. 餐饮食品的营养研究[J]. 现代食品科技, 2009, 25(8): 973-976,981 |
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| 作者姓名： | 马栋 李理 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510641;华南理工大学轻工与食品学院,广东,广州,510641 |
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| 摘 要： | 本文检测了粤菜和湘菜中几道典型菜肴的蛋白质、脂肪、碳水化合物以及食盐的含量,着重分析了脂肪及食盐含量的影响因素,通过实验结果可以看出中式菜肴的热量和食盐含量受烹饪方法、原料、辅料以及人为因素的影响较为明显,而且湘菜的食盐含量明显高于粤菜.
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| 关 键 词： | 粤菜 湘菜 食盐 能量 |
A Study of Chinese Restaurant Food |
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| MA Dong,LI Li. A Study of Chinese Restaurant Food[J]. Modern Food Science & Technology, 2009, 25(8): 973-976,981 |
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| Authors: | MA Dong LI Li |
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| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | The contents of protein, fat, carbohydrate and salt of Cantonese and Hunan restaurant foods were determined and the influences of fat and salt contents on the nutrition of restaurant foods were discussed in this study. The results indicated that the fat content and the salt content of restaurant food were changed obviously with cooking method, material, seasoning and the chef. And the salt content of Hunan restaurant food was higher than that of Cantonese restaurant food. |
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| Keywords: | cantonese cuisine hunan cuisine salt energy |
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