Reasonable cooking methods for all kinds of foods
The quantity of nutrients contained in all kinds of foods generally refers to the content of cooking. Most foods are processed, stored, and cooking will lose a part of the nutrients. Therefore, not only do food, but also scientifically reasonably preserve, processing and Cooking food to minimize nutrients in food. Foods can be cooked, can sterilize and enhance the color, fragrance, taste of food, make it beautiful and easy to digest, improve the nutrients contained in the human body; but in processing cooking process, a series of physics Chemical changes make some nutrients destroyed, so try to use their favorable factors during cooking, promote digestion and absorption, and on the other hand, the unfavorable factors should be controlled to minimize nutrient loss. 1. The processing of pasta and cooking flour have a steamed, boiled, fried, branded, baked, etc., different methods, and nutrient loss. Generally, the nutrient loss is less, the nutrient loss is small; the noodle, the dumpling, etc., such as Vitb1 (49%), Vitb2 (loss of 57%) and Nick (22%) can be discarded. So boil the noodles, the soup of the dumplings is drank; the fried pasta such as oil cake can make some vitamins are almost destroyed, so they have to eat less. 2. Rice cooking rice before processing can lose more nutrients, depending on the experiment, rice passes through the lot of Vitb1 is 40% -60%, Vitb2 and Nick Acid can be lost 23% -25 %, The more the number of wash, the higher the water temperature, the longer the soaking time, the more the loss of nutrients. Therefore, it is necessary to wash according to the degree of cleanliness of rice, do not flush with flow water, do not use hot water, do not use force. Mikato is better, and the nutrient loss of rice soup is mostly, and some minerals can be lost in addition to Vitb1, Vitb2 and Nick acid loss of 50% -67% -76%. 3. Cooking red burning or clear vitamins of meat and fish can be dissolved in the soup of water-soluble vitamins and minerals can be dissolved in the soup; steamed or cooking is partially hydrolyzed in the sugar and proteins, and water soluble vitamins can also make water soluble vitamins and The mineral is dissolved in the water, so it is necessary to eat the soup with soup when eating the meat or fish food cooked by the above method. Small loss of fried meat and other animal foods. The frying can seriously lose vitamins, but if the surface paste is swatched on the surface, avoiding the loss of vitamins can be reduced. 4. Cooking steaming, boiled and fried nutrient loss, and there are more damage to fried eggs. 5. Cooking vegetables of vegetables are the main source of vitamin C, carotene and minerals in the diet of our people. Soak can make the Vitb VITC loss and can also lose some of the VITC during the cutting. So when you wash your vegetables, you should flush it with flow water. You can not be soaked in it. Don't cut it, don't cut it too broken. When you eat, you should eat the soup together; In addition, don't excessively squeeze water; vegetables should be now eaten, don't heating it. 6. Burning food should eat less and delicious foods and delicious tastes, but the food will be damaged by the barbecue vitamin, fat, protein will also be lost. The meat can produce some kind of genetic mutation in the barbecue process, which can induce certain cancers, which also produce some 3,4-benzopyrene having strong carcinogenic effects. In addition, there is also harmful gases and dust such as carbon dioxide, sulfur dioxide during barbecue, so that no matter what person or a barbecue food is suitable. The vegetables are best to wash and cut, and the fire is fried. Don't first stir it. When the cooking soup should be opened after the food, the cooking time is not too long.
