食用昆虫的烹饪艺术:烹饪方法与食物创新

Guoqiang Zhang, Shaopu Liu, Feiyu An and Rina Wu
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引用次数: 0

摘要

食用昆虫被认为是一种有潜力和宝贵的食物来源,具有很高的潜在营养价值和环境效益。将食用昆虫更好地纳入日常饮食可以减轻环境负担并解决粮食不安全问题。然而,消费者往往对昆虫缺乏足够的知识和熟悉,导致对昆虫的接受度低,态度消极。因此,本文就食用昆虫的营养价值、烹饪方法以及食用昆虫食品的应用现状进行综述,旨在帮助消费者和食品行业了解和了解食用昆虫的利用知识,更好地将食用昆虫引入菜肴、饮食和食品中,从而提高美食体验和消费者接受度。综上所述,本综述为进一步创新食用昆虫的烹饪用途和开发食用昆虫提供了有益的信息,并为促进食用昆虫在日常饮食中的利用提供了途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The gastronomic art of edible insects: cooking methods and food innovation

The gastronomic art of edible insects: cooking methods and food innovation

Edible insects are considered a promising and valuable food source with high potential nutritional value and environmental benefits. Better inclusion of edible insects into the daily diet could reduce the environmental burden and address food insecurity. Nevertheless, consumers often lack adequate knowledge and familiarity with insects, leading to low acceptance and negative attitudes towards insects. Therefore, this review focuses on the nutritional value of edible insects, cooking methods, and current applications of edible insect-based foods, aiming to help consumers and the food industry learn and understand the utilisation knowledge of edible insects and better introduce them into dishes, diets, and food products, thereby improving the gastronomic experience and consumer acceptance. Overall, this review could provide useful information to support further innovation in the culinary use and gastronomic development of edible insects, as well as ways to promote the utilisation of edible insects in the daily diet.

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