Is the cooking time, the better?Is the cooking time too long?

The longer the cooking time, the better, the better?

Many people feel that the longer the soup is stewed when stewed soup, the better. In fact, this is not like this. According to different ingredients, the best time for stewed soup is also different. Ingredients, stewed soup 1-1.5 hours is better. At this time, the protein, fat, and vitamins of the ingredients will reach the ideal nutritional peak. At this time, the proportion of nutritional value is better. If the stewed soup and the amount of water are controlled, the reasonable extended soup time will make it taste better. Stewed soup is not the longer the better. Long -term stewing soup does not increase the nutrition of the soup. Instead, the longer the food stew soup, the lower the protein content, and the long -term heating will lose the vitamins in the food, resulting in a decrease in the nutritional value of the food. Therefore, the soup is not as long as the more nutritious.

The more rotten the porridge is boiled?

According to our previous cognition, the porridge is boiled, and a layer of rice oil floats on it. This form of porridge is the most nutritious, and it is very easy to make people with weak spleen and stomach absorb nutrients. For these traditional understanding, experts said that these knowledge are correct. Because the vitamin B clan contained in porridge is water -soluble nutrients such as water -soluble nutrients, after boiling porridge, patients with poor digestion, poor spleen and stomach or after surgery can only eat liquid foods. Absorption. As for the saying "for a long time to make nutrition loss", experts say "as long as it is cooking, there will be nutritional losses." Cooking without nutritional losses does not exist, we need to treat it correctly. If you want to increase the nutritional value of porridge, we can cook porridge with different foods according to the different objects of the porridge to increase the nutritional value and utilization of porridge.

The longer the soup time, the more nutritious is a misunderstanding

Soup, the so -called "pot", bearded slowly and simmering slowly. The "pot" soup of the Cantonese is a small fire, so that the soup is soft, smooth, and not greasy. There are many types of soup style. If there is a hot air on the dining table in winter, the dining table can make people appetite greatly and heat and protect the cold.

Professor Li Shuguang conducted a comparative experiment on the saying that some people think that the more nutritious the soup is soup. The results showed that after a long time of heating hoof, grass chicken pot, and old duck pot, the protein and fat content in the meat will decrease; the protein in each 100 grams of soup is only 2.6 grams, 1.4 grams, and 1.0 gram. The cooking time of the hoof -cooked pot, grass chicken pot, and old duck pot is appropriate to get higher nutritional value for about 1 hour.

Li Shuguang pointed out that the economic cost paid for 5-6 hours of cooking dishes is compared with the nutritional value obtained from soup. Therefore, the longer the dishes have a long time, the more nutritious soup is, neither scientific nor real.

Count the economic account. Heat the gas from the fire for 1 minute to consume 0.001 words, and the amount of gas consumed in 5.5 hours is 0.33 words. Based on the current price of Shanghai residents with a market price of 1 2.5 yuan, it is about 0.82 yuan, and a egg can be purchased. The protein content in eggs is 3 times that of the protein in the soup in the soup for 5.5 hours, which seems a bit of sacrifice.

It must be pointed out that the consumption of the micro -end nutritional value obtained from the soup is actually not an additional nutrition, but it is only dissolved from the meat into the soup.

For hot pot soup base, it is possible to cause other problems. A food safety first -level laboratory in Beijing has done relevant experiments. The results show that after the hot pot soup is boiled for a long time, it is really prone to nitrite. Moreover, compared with the spicy pots of fish -shabu meat, the nitrite content is higher than the spicy pot, which appears at maximum cooked for 60 minutes.

Why does the hot pot soup base produce nitrite for a long time? Nutrition experts point out that nitrite may come from the decomposition product of nitrate, and it mainly comes from vegetable ingredients added during hot pot. Green vegetables, radish, etc. can easily convert the substances inside into nitrite during the boiling process. After buying vegetables in winter, the temperature is higher, the storage time is long, and the content of nitrite will become higher and higher. Meats and fish are also prone to nitrite during processing, but the content is low.

However, some news about "eating hot pot and eating nitrite poisoning" do not have to worry too much. Calculated with the highest value measured by experiments, at least it is necessary to drink more than two or three pounds of hot pot soup to reach the amount of poisoning. Generally speaking, people drink soup without acute poisoning.

Even so, it is recommended not to drink hot pot soup that has been cooked for a while for a while. At this time, the content of purine and nitrite in the soup base is relatively high, and the fat in the meat will also be integrated into the soup, resulting in high oil in the soup base and not suitable for consumption. If you want to drink hot pot soup, you can scoop the soup first at the beginning of the hot pot, and it is not recommended to drink after a period of time.

How can I eat hot pot healthily

1. Different soup base types, the nitrite content after shabu is very different. When the sauerkraut and seafood are made of nitrite, the nitrite content is particularly high. In contrast, Qing Decoction, Bone Decoction, and Soup are safer.

2. Different foods are different, and the risk of shabu -shabu is also different. After drinking soup foods with nitrite and seafood, you should be more careful when drinking soup.

3. If you want to drink soup, you should not drink at the end of the shabu -shabu. Drink the most at half an hour after the shabu -shabu.

4. When eating hot pot, it can be used with fresh vegetables, which can reduce the risk of nitrite into the risk of nitrosamine carcinogens.Too much protein can enhance the effect of carcinogens.Vegetables should not be cooked for a long time, it is best to put it in the soup earlier, instead of waiting for the content of decoction nitrite.

5. After eating meat in one meal, the next meal must be lighter. Eat more coarse grains, beans, and vegetables, and try to add dietary fiber, vitamin C and antioxidant health components that are beneficial to prevent cancer.

Source: Meimei Finding

- END -