Lo que afecta a la eficacia del uso de los hornos de microondas? horno microondas se ha convertido en nuestra vida diaria en aparatos eléctricos, muchos consumidores reacción también se calienta por hornos de microondas, pero existe efecto de alimentos es buena y algo de comida y, a continuación, habrá pérdida de humedad, por lo tanto en uso real, afectar a la eficacia de la cocina de microondas, ¿cuáles son los principales factores? autor para discutir: temperatura inicial (1). Cuanto mayor sea la temperatura inicial de los alimentos, tiempo de cocción es más corta, congelados alimentos, cocina, usted debe no ser descongelados directamente antes de cocinar.
(2) el tamaño de los alimentos. Alimentos para los más grande, ya cocinar el tiempo, porque puede haber alimentos en la absorción de microondas, el microondas campo en la a la alimentación de penetración interna, con la distancia a la superficie interna de la desintegración exponencial, más cerca del centro de la comida, los más débiles microondas campo, que puede ser absorbido en el microondas. Cuando la comida es más que el grosor de 5 ~ 8cra, su centro se ser calentar alimentos calor en la superficie para terminar la cocción. Por lo tanto en la cocina de microondas, alimentos no deberían ser demasiado grande, demasiado pesada.
(3) las formas de alimentos. La comida en el microondas reglas de contenido fácil y uniforme calefacción de forma; si una forma irregular, delgada, estrechas partes fácilmente demasiado. Por lo tanto, cuando se utiliza un horno de microondas de cocina, alimentos, el tamaño y el grosor no deben ser excesivos.
(4) la cantidad de alimentos. Cuanto mayor sea la cantidad de alimentos y para cocinar. Pero cada uno tiene un horno de microondas, el mejor de la cocina. En la actual cocina, en la medida de lo posible, de conformidad con el volumen conjunto para organizar la cocción de alimentos, para ahorrar tiempo y energía.
(5) alimentos de propiedades dieléctricas. Alimentos de propiedades dieléctricas afecta a la absorción de los alimentos en el microondas, humedad mucho permitividad de alimentos, energía absorbida por el agua de microondas más fácilmente.
(6) la densidad de los alimentos. La densidad de los alimentos y el tiempo de cocción es larga.
(7) el calor específico de los alimentos. Calor específico del aumento de la temperatura de alimentos pequeños rápidamente, el tiempo de cocción es corto.
A fin de que el microondas el efecto de calefacción es bueno, es necesario prestar atención a la operación de los puntos anteriores!
Iron hot pick a look at the second hearing benefits using an iron, but is not suitable for cooking skillet acidic food cooking can iron from iron material, mainly divided into fine iron and cast iron pot. Cast iron pot it is raw iron. Skillet cooked food during stripping an inorganic iron, easily absorbed and utilized, and often use the skillet for cooking food, contribute to the prevention and treatment of iron deficiency anemia, so I've got a lot of people choose to use the traditional Pan pot.
Fine cast iron skillet possibilities how to distinguish between students and refined iron? is it legal to human health? said Miss Liao, iron is the selection of the ash iron melting model casting, heat transfer, heat evenly, but the pot ring engraving thick, rough and cracked; refined iron is made of black metal forging or hand-hammered into thin rings with a pot, heat quickly, great features. Journalists in a number of shopping malls, supermarkets, health iron price is cheaper, the container is only a raw iron 34CM, price $ 16. Press and telephone links to the King of cooking utensils co., Ltd. Zhejiang cooking, the company's Marketing Department to Miss told reporters that "raw iron also has a characteristic, when the temperature exceeds 200 ℃, disseminate students an iron will, through a thermal energy is delivered to the food temperature control in 230 ° c, while the fine iron is the temperature directly to food. For most families, it is recommended to use cast iron pot. "But she also stresses the advantages of pure iron, first, because it is made of pure iron, impurities, therefore, the comparison is not uniform heat transfer, prone to stick pot. Second, due to the use of materials, the pot can be very thin, hot temperatures can reach higher. Third, the scale is high, the surface is smooth, clean work well done.
Buy iron trick either raw or refined iron skillet, how to choose an iron? love Homestead kitchen salesmen revealed to reporters a few tips: a look at the "look", the pots are surface is smooth, but does not require the "smooth as glass", because of the casting, iron has an irregular superficial veins. There is a defect, the general part of the small hill is iron, on the quality of the pot, but pits on the pot of quality against larger, pay attention to the time of purchase. Second, "listening to" uneven pot is not good, can be purchased at the bottom of the sky, fingers resist pot concave Centre, with a hard object percussion. Pot of sound louder, more people feel vibrations, the better. In addition, the sales staff pointed out that the pot has a rust-not necessarily the quality is not good, there is a deposited rust pot description of a long time, but the longer the deposit to the pot, the better, so that the internal organization of the pot can be more stable, not easy to crack at the beginning of time.
2010年9月22日 星期三
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss
Tableware is likely to be hazardous to health by stealth "killers" ceramic inner wall painting: refusal of many newly-bought cutlery soak health threat to the Vinegars: ceramic tableware wall painting while the colorful, but colored glaze containing lead, mercury, cadmium and other heavy elements. Among them, cadmium and lead easily lead to liver or other visceral poisoning, mercury can cause liver and kidney sclerosis. Ceramic, the more color is bright, lead, cadmium and compounds.
Health advice: selected ceramic tableware too seriously, especially not to wall with painted dishes. The newly bought cutlery can be placed in the vinegar in 2 ~ 3 hours to dissolve harmful substances in glazed. In addition, famille rose never placed in the microwave heating.
Stainless steel: away from the strong acid and alkaline foods need timely replacement of damaged health threats: stainless steel from iron-chromium alloy and then join the other metals. Its metallic very well, and better than other metal corrosion. But if used improperly, stainless steel metal elements of the human body slowly growing, reaches a certain amount of time it will endanger human health.
Health warning: the use of stainless steel cutlery is not a long time in full bloom, strong acids or alkaline food. Stainless steel utensils nor used to torment. Once you have found the stainless steel cutlery deformation or breakage of the surface, it should be replaced in a timely manner.
Aluminium cookware: excessive intake of aluminum can be caused by memory health threats: Aluminum is intellectual aging elements can lead to memory loss, responsiveness and slow thinking. Excessive aluminum causes Alzheimer's is not only an important reason, on children's brain development is unfavourable. While most of the aluminium in food from cooking utensils (pots and scoop) pollution, particularly iron, aluminum mixed use (such as iron or aluminium aluminum scoop shovel), electrolysis and replacement function, which could lead to an increase in dissolved aluminum, aluminum body.
Health advice: do not use aluminium, aluminium, iron and steel cookware and tableware mix.
Non-stick Cookware: prevent ganshao not fried release toxic health threats: non-stick Cookware made many housewives free cream difficult to wash, but non-stick coating at high temperatures is cracking and releasing two poisonous substances, fluorocarbon, another three CFCs. The former animal organism harmful, and in vivo gathering; the latter are toxic, will damage the body.
Health advice: use nonstick cooking, cook soup usually will not cause harm to the human body, but if used for frying foods, there are certain hazards. Because some people prefer the cooking pot boiled, roasted red after refueling, so that the temperature inside the cooker must longer than 260 ℃. Therefore the use of non-stick pan, be sure to stop this habit.
Plastic: plastic bottles do not when the oil bottle use health threats: oil in plastic container the factoring out harmful substances that harm human health.
Health advice: pick plastic cutlery, you should try to choose colorless tasteless, and merchandise on the PE (polyethylene) and PP (polypropylene). Usually you should avoid putting oil in ordinary plastic bottle.
Chopsticks: do not favor the more natural paint chopsticks to choose better health threats: the paint chopsticks exterior appearance, durability, good wash, but paint containing lead, cadmium and other harmful substances, including benzene is a carcinogen, recognized color too deep or too heavy a paint coating after long use chopsticks, paint coating metals as well as harmful organic solvents will cause chronic injuries.
Health advice: try not to selected chopsticks xuantu paint, on the other hand, the chopsticks to buy a home to many washing, disinfection, cleaning service in a timely manner after airing at least once a year of chopsticks. Even among family members, chopsticks mix so as to avoid spreading bacteria.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
Health advice: selected ceramic tableware too seriously, especially not to wall with painted dishes. The newly bought cutlery can be placed in the vinegar in 2 ~ 3 hours to dissolve harmful substances in glazed. In addition, famille rose never placed in the microwave heating.
Stainless steel: away from the strong acid and alkaline foods need timely replacement of damaged health threats: stainless steel from iron-chromium alloy and then join the other metals. Its metallic very well, and better than other metal corrosion. But if used improperly, stainless steel metal elements of the human body slowly growing, reaches a certain amount of time it will endanger human health.
Health warning: the use of stainless steel cutlery is not a long time in full bloom, strong acids or alkaline food. Stainless steel utensils nor used to torment. Once you have found the stainless steel cutlery deformation or breakage of the surface, it should be replaced in a timely manner.
Aluminium cookware: excessive intake of aluminum can be caused by memory health threats: Aluminum is intellectual aging elements can lead to memory loss, responsiveness and slow thinking. Excessive aluminum causes Alzheimer's is not only an important reason, on children's brain development is unfavourable. While most of the aluminium in food from cooking utensils (pots and scoop) pollution, particularly iron, aluminum mixed use (such as iron or aluminium aluminum scoop shovel), electrolysis and replacement function, which could lead to an increase in dissolved aluminum, aluminum body.
Health advice: do not use aluminium, aluminium, iron and steel cookware and tableware mix.
Non-stick Cookware: prevent ganshao not fried release toxic health threats: non-stick Cookware made many housewives free cream difficult to wash, but non-stick coating at high temperatures is cracking and releasing two poisonous substances, fluorocarbon, another three CFCs. The former animal organism harmful, and in vivo gathering; the latter are toxic, will damage the body.
Health advice: use nonstick cooking, cook soup usually will not cause harm to the human body, but if used for frying foods, there are certain hazards. Because some people prefer the cooking pot boiled, roasted red after refueling, so that the temperature inside the cooker must longer than 260 ℃. Therefore the use of non-stick pan, be sure to stop this habit.
Plastic: plastic bottles do not when the oil bottle use health threats: oil in plastic container the factoring out harmful substances that harm human health.
Health advice: pick plastic cutlery, you should try to choose colorless tasteless, and merchandise on the PE (polyethylene) and PP (polypropylene). Usually you should avoid putting oil in ordinary plastic bottle.
Chopsticks: do not favor the more natural paint chopsticks to choose better health threats: the paint chopsticks exterior appearance, durability, good wash, but paint containing lead, cadmium and other harmful substances, including benzene is a carcinogen, recognized color too deep or too heavy a paint coating after long use chopsticks, paint coating metals as well as harmful organic solvents will cause chronic injuries.
Health advice: try not to selected chopsticks xuantu paint, on the other hand, the chopsticks to buy a home to many washing, disinfection, cleaning service in a timely manner after airing at least once a year of chopsticks. Even among family members, chopsticks mix so as to avoid spreading bacteria.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
Food in and out of the refrigerator has a very cooked food into the refrigerator
Food in and out of the refrigerator has a very cooked food into the refrigerator, be frozen. Frozen food is not sufficient, suddenly enter the low-temperature environment, the food centre prone to change. Food into the heat caused by water vapor condensation, mold growth, can cause the entire moldy food in the fridge.
2. remove the refrigerator cooked food must be hot again. The temperature in the fridge only inhibits the reproduction of microbes, not killing them thoroughly. As before, the cannot complete heating is possible after.
III. food shouldn't be thawed and then into the refrigerator. Repeated freezing can make food and nutrient loss.
Fourth, it slowly thaw frozen food. Take out foods should be thawed at room temperature, in nature and is not suitable for use with tap water shower, hot water, etc. If, due to the rapid thaw quickly melting ice crystals, timely nutritional juices are fibers and cells absorb spill out, would result in reduced quality of food.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
2. remove the refrigerator cooked food must be hot again. The temperature in the fridge only inhibits the reproduction of microbes, not killing them thoroughly. As before, the cannot complete heating is possible after.
III. food shouldn't be thawed and then into the refrigerator. Repeated freezing can make food and nutrient loss.
Fourth, it slowly thaw frozen food. Take out foods should be thawed at room temperature, in nature and is not suitable for use with tap water shower, hot water, etc. If, due to the rapid thaw quickly melting ice crystals, timely nutritional juices are fibers and cells absorb spill out, would result in reduced quality of food.
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
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