何の電子レンジ使用の有効性に影響を与えますか？ 電子レンジで電化製品、日常生活となっている、電子レンジでは、多くの消費者の反応も加熱しますが、食品効果が良いといくつかの食品しある損失の水分、これで実際に使用する、電子レンジ オーブン料理の有効性を主な要因は何適用ですか？ 議論する著者: (1) の初期温度。食品、調理時間の初期温度が高いほど短くは冷凍食品、料理、直接調理する前に解凍する必要がありますされません。
2）、食品のサイズ。食品の拡大、もはや調理時間は、電子レンジの吸収には、食べ物が存在するので、マイクロ波フィールドでは、指数関数的減衰の内部の表面までの距離を内部の侵入から食品に近い、食品の中央より多くの弱いフィールド マイクロ波、電子レンジにそれを吸収することができます。食べ物が 5 の厚みより ~ 8cra、そのセンターされますが加熱食品表面熱調理を終了します。だから電子レンジ オーブン料理で、食品ならない重すぎて、大きすぎます。
3） 食品図形。電子レンジのルール コンテンツ簡単かつ均一加熱で食品の形状、不規則な形の場合、シン、あまりにも簡単に部品を絞り込みます。したがって、料理、電子レンジを使用すると、食品、サイズ、太さ過剰いけません。
4） 食品の量。食品、料理の大きい量それぞれ、電子レンジ、最高の料理があります。実際、食品の時間とエネルギーを保存するには、料理を手配するには、セットのボリュームで、可能な限り料理で。
5） 誘電特性の食品。誘電特性の食品食品の吸収、電子レンジ、水分を多く食品誘電率に影響を与える、マイクロ波による水吸収エネルギーをより簡単にします。
6）、食品の密度です。食糧および調理時間の密度は長いです。
(7) の比熱食品。急速に、小さな食品の温度上昇の比熱調理時間が短いです。
ためには、マイクロ波加熱効果は、上記のポイントの動作に注目する必要が良いです ！
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
Stoviglie rischia di essere pericolosi per la salute da stealth "killer" ceramica interno muro dipinto
Stoviglie rischia di essere pericolosi per la salute da stealth "killer" ceramica interno muro dipinto: rifiuto di molti minaccia la salute-appena comprato posate sosta per gli aceti: ceramica pittura murale mentre il colorato, ma smalto colorato che contengono piombo, mercurio, cadmio e altri elementi pesanti. Tra questi, cadmio e piombo facilmente portare ad altri viscerale avvelenamento o del fegato, mercurio può causare sclerosi fegato e reni. Ceramica, più il colore è brillante, piombo, cadmio e composti.
Consigli sanitari: selezionato ceramica troppo sul serio, soprattutto non a parete con piatti verniciati. Le posate appena acquistato può essere posizionato l'aceto in 2 ~ 3 ore a sciogliere le sostanze nocive in vetro. Inoltre, la famille rosa mai collocati nel riscaldamento a microonde.
Acciaio inox: lontano dall'acido forte e alcaline alimenti devono tempestiva sostituzione delle minacce per la salute danneggiato: in acciaio inox da ferro-cromo lega e quindi aderire altri metalli. Suo metallici molto bene e meglio di altre corrosione del metallica. Ma se utilizzato in modo improprio, elementi metallici in acciaio inossidabile del corpo umano lentamente crescendo, raggiunge una certa quantità di tempo, che esso sarà pericolo per la salute umana.
Avvertenza: l'uso delle posate in acciaio inossidabile non è un lungo tempo in piena fioritura, acidi forti o alcaline alimentare. Utensili in acciaio inox, né utilizzate tormento. Dopo aver trovato la deformazione posate in acciaio inox o rottura della superficie, deve essere sostituita in modo tempestivo.
Mestoli di alluminio: assunzione eccessiva di alluminio può essere causata da memoria minacce per la salute: alluminio è intellettuale invecchiamento elementi può portare alla perdita di memoria, velocità di risposta e rallentare il pensiero. Eccessivo alluminio cause Alzheimer non è solo un motivo importante, sul cervello dei bambini è sfavorevole allo sviluppo. Mentre la maggior parte dell'alluminio in cibo da cucinare utensili (pentole e paletta) l'inquinamento, in particolare di ferro, uso di alluminio miscelato (come la pala di scoop di alluminio ferro o alluminio), funzione elettrolisi e sostituzione, che potrebbe portare a un aumento in alluminio disciolto, corpo in alluminio.
Consigli sanitari: non utilizzare in alluminio, alluminio, ferro e acciaio pentole e stoviglie mix.
Non-bastone Mestoli: prevenire ganshao fritto non rilascio tossici salute minacce: Mestoli antiaderente fatto molte casalinghe gratis crema difficile da lavare, ma rivestimento antiaderente ad alte temperature è incrinamento e il rilascio di due sostanze velenose, fluorocarburi, un altro tre CFC. Ex organismo animale nocivo, vivo e in vitro raccolta; questi ultimi sono tossici, danneggerà il corpo.
Consigli sanitari: uso cucina antiaderante, cuoco zuppa di solito non causerà danno al corpo umano, ma se usato per friggere cibi, ci sono alcuni rischi. Perché alcune persone preferiscono la cottura pentola bollito, arrosto rosso dopo il rifornimento di carburante, in modo che la temperatura interna fornello deve più di 260 ° c. Pertanto l'uso di una padella antiaderente, accertarsi di interrompere questa abitudine.
Plastica: fare di bottiglie di plastica non quando la bottiglia dell'olio utilizzare minacce per la salute: olio nel contenitore di plastica il factoring fuori le sostanze nocive che danneggiano la salute umana.
Consigli sanitari: scegliete posate in plastica, si dovrebbe cercare di scegliere incolore insapore e merce sulla PE (polietilene) e PP (polipropilene). In genere è consigliabile evitare di mettere l'olio in bottiglia di plastica ordinaria.
Le bacchette: non favorisce le bacchette di vernice più naturale per scegliere la migliore salute minacce: l'aspetto esteriore di vernice le bacchette, durabilità, lavare bene, ma la vernici contenenti piombo, cadmio e altre sostanze nocive, compreso il benzene è una sostanza cancerogena, riconosciuto colore troppo profondi o troppo pesante una vernice rivestimento dopo lungo utilizzo bacchette, vernice rivestimento metalli, nonché di solventi organici nocivi provocherà lesioni croniche.
Consigli sanitari: cercare di non selezionato le bacchette xuantu vernice, d'altro canto, le bacchette di acquistare una casa per molti lavaggio, disinfezione, pulizia di servizio in modo tempestivo dopo almeno una volta all'anno di bacchette di aerazione. Anche tra i membri della famiglia, le bacchette mescolano in modo da evitare la diffusione di batteri
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.
Consigli sanitari: selezionato ceramica troppo sul serio, soprattutto non a parete con piatti verniciati. Le posate appena acquistato può essere posizionato l'aceto in 2 ~ 3 ore a sciogliere le sostanze nocive in vetro. Inoltre, la famille rosa mai collocati nel riscaldamento a microonde.
Acciaio inox: lontano dall'acido forte e alcaline alimenti devono tempestiva sostituzione delle minacce per la salute danneggiato: in acciaio inox da ferro-cromo lega e quindi aderire altri metalli. Suo metallici molto bene e meglio di altre corrosione del metallica. Ma se utilizzato in modo improprio, elementi metallici in acciaio inossidabile del corpo umano lentamente crescendo, raggiunge una certa quantità di tempo, che esso sarà pericolo per la salute umana.
Avvertenza: l'uso delle posate in acciaio inossidabile non è un lungo tempo in piena fioritura, acidi forti o alcaline alimentare. Utensili in acciaio inox, né utilizzate tormento. Dopo aver trovato la deformazione posate in acciaio inox o rottura della superficie, deve essere sostituita in modo tempestivo.
Mestoli di alluminio: assunzione eccessiva di alluminio può essere causata da memoria minacce per la salute: alluminio è intellettuale invecchiamento elementi può portare alla perdita di memoria, velocità di risposta e rallentare il pensiero. Eccessivo alluminio cause Alzheimer non è solo un motivo importante, sul cervello dei bambini è sfavorevole allo sviluppo. Mentre la maggior parte dell'alluminio in cibo da cucinare utensili (pentole e paletta) l'inquinamento, in particolare di ferro, uso di alluminio miscelato (come la pala di scoop di alluminio ferro o alluminio), funzione elettrolisi e sostituzione, che potrebbe portare a un aumento in alluminio disciolto, corpo in alluminio.
Consigli sanitari: non utilizzare in alluminio, alluminio, ferro e acciaio pentole e stoviglie mix.
Non-bastone Mestoli: prevenire ganshao fritto non rilascio tossici salute minacce: Mestoli antiaderente fatto molte casalinghe gratis crema difficile da lavare, ma rivestimento antiaderente ad alte temperature è incrinamento e il rilascio di due sostanze velenose, fluorocarburi, un altro tre CFC. Ex organismo animale nocivo, vivo e in vitro raccolta; questi ultimi sono tossici, danneggerà il corpo.
Consigli sanitari: uso cucina antiaderante, cuoco zuppa di solito non causerà danno al corpo umano, ma se usato per friggere cibi, ci sono alcuni rischi. Perché alcune persone preferiscono la cottura pentola bollito, arrosto rosso dopo il rifornimento di carburante, in modo che la temperatura interna fornello deve più di 260 ° c. Pertanto l'uso di una padella antiaderente, accertarsi di interrompere questa abitudine.
Plastica: fare di bottiglie di plastica non quando la bottiglia dell'olio utilizzare minacce per la salute: olio nel contenitore di plastica il factoring fuori le sostanze nocive che danneggiano la salute umana.
Consigli sanitari: scegliete posate in plastica, si dovrebbe cercare di scegliere incolore insapore e merce sulla PE (polietilene) e PP (polipropilene). In genere è consigliabile evitare di mettere l'olio in bottiglia di plastica ordinaria.
Le bacchette: non favorisce le bacchette di vernice più naturale per scegliere la migliore salute minacce: l'aspetto esteriore di vernice le bacchette, durabilità, lavare bene, ma la vernici contenenti piombo, cadmio e altre sostanze nocive, compreso il benzene è una sostanza cancerogena, riconosciuto colore troppo profondi o troppo pesante una vernice rivestimento dopo lungo utilizzo bacchette, vernice rivestimento metalli, nonché di solventi organici nocivi provocherà lesioni croniche.
Consigli sanitari: cercare di non selezionato le bacchette xuantu vernice, d'altro canto, le bacchette di acquistare una casa per molti lavaggio, disinfezione, pulizia di servizio in modo tempestivo dopo almeno una volta all'anno di bacchette di aerazione. Anche tra i membri della famiglia, le bacchette mescolano in modo da evitare la diffusione di batteri
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.
Family kitchen misunderstandings often repeated scrubbing kitchen pans with many aluminum products
Family kitchen misunderstandings often repeated scrubbing kitchen pans with many aluminum products, such as a pressure cooker, hot water bottles, etc., some people like to clean aluminum products, steel balls, sand, or other coarse material, this is not scientific, because aluminum is an extremely easy and oxygen react elements, aluminium products surface forms a layer of aluminium oxide on the internal protection of aluminum, such as with a hard object scrubbing aluminum products, a damaging effect of alumina-layer and life, will cause excessive aluminum into food, affecting people's health.
With overnight water a lot of people have a habit: morning water tends to turn the faucet on sinks and cooking, worse still drinkable tap water. But the latest research findings; overnight taps often harbouring a Legionella bacteria--. Person if the Legionella bacteria will have a symptom like pneumonia "strange disease" that doctors often use it as pneumonia, but later found that is not valid. Patients generally have chest pain, sleepiness, irritability, depression, mental blur, disorientation and other central nervous system symptoms, there are also accompanied by diarrhea, abdominal pain, nausea, vomiting and other digestive symptoms, more serious or even fatal.
Your bowl to eat the leftovers have family finally receiving bowl of people like to do too many residue "a-one" policy, regardless of whether they have been eaten. But long term, it will cause the accumulation of surplus and nutrition, body weight gain weight easily, if you try to taste dishes of the "prelude", this habit is not fat.
Anything into the CB currently most ambiguous family e for disinfection and Bowl are increasingly focusing on the health of people, this is a good thing. To some people as the disinfector for treasures, everything into it, this is not right. Such as porcelain enamel products in iron surface coated with a layer of enamel, and enamel contains harmful enamel lead and copper compounds, particularly colourful paint usually also contain cadmium, at high temperatures, they will decompose, attached to other appliances, food eating will endanger human health. Some plastics are also at a high temperature decomposition of toxic substances, and should not be placed in the sterilization and disinfection in the cupboard.
Washing powder removal laundry detergent is the main ingredient of alkyl benzene sodium, invasion of the body back to human pancreatic enzyme amylase, in, pepsin activity greatly cut inhibitory effect, easily lead to a slight poisoning the body, washing powder also contains a variety of elements such as phosphorus, etc., on the human body there are varying degrees of damage. If you often use detergent to wash bowls of pollution, will adversely affect human health, therefore, unavailable to washing dishes.
Raw and cooked, big family kitchen knife chopping board generally more narrow, plus the chance to eat cooked food is not a lot of raw and cooked food family use the same knife and same block cutting board, most are in use before scalding at "disinfection" but it is not possible because the bacteria are often boiled water in a short time of heating and destroy the clean, very easily lead to food contamination, human illness after eating. Therefore the chopper when the cooked food should be cooked on a chopping block there should be dedicated to 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.
With overnight water a lot of people have a habit: morning water tends to turn the faucet on sinks and cooking, worse still drinkable tap water. But the latest research findings; overnight taps often harbouring a Legionella bacteria--. Person if the Legionella bacteria will have a symptom like pneumonia "strange disease" that doctors often use it as pneumonia, but later found that is not valid. Patients generally have chest pain, sleepiness, irritability, depression, mental blur, disorientation and other central nervous system symptoms, there are also accompanied by diarrhea, abdominal pain, nausea, vomiting and other digestive symptoms, more serious or even fatal.
Your bowl to eat the leftovers have family finally receiving bowl of people like to do too many residue "a-one" policy, regardless of whether they have been eaten. But long term, it will cause the accumulation of surplus and nutrition, body weight gain weight easily, if you try to taste dishes of the "prelude", this habit is not fat.
Anything into the CB currently most ambiguous family e for disinfection and Bowl are increasingly focusing on the health of people, this is a good thing. To some people as the disinfector for treasures, everything into it, this is not right. Such as porcelain enamel products in iron surface coated with a layer of enamel, and enamel contains harmful enamel lead and copper compounds, particularly colourful paint usually also contain cadmium, at high temperatures, they will decompose, attached to other appliances, food eating will endanger human health. Some plastics are also at a high temperature decomposition of toxic substances, and should not be placed in the sterilization and disinfection in the cupboard.
Washing powder removal laundry detergent is the main ingredient of alkyl benzene sodium, invasion of the body back to human pancreatic enzyme amylase, in, pepsin activity greatly cut inhibitory effect, easily lead to a slight poisoning the body, washing powder also contains a variety of elements such as phosphorus, etc., on the human body there are varying degrees of damage. If you often use detergent to wash bowls of pollution, will adversely affect human health, therefore, unavailable to washing dishes.
Raw and cooked, big family kitchen knife chopping board generally more narrow, plus the chance to eat cooked food is not a lot of raw and cooked food family use the same knife and same block cutting board, most are in use before scalding at "disinfection" but it is not possible because the bacteria are often boiled water in a short time of heating and destroy the clean, very easily lead to food contamination, human illness after eating. Therefore the chopper when the cooked food should be cooked on a chopping block there should be dedicated to 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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