Fox medical painting | All things can be barbecue!Let's say why humans love barbecue?

Produced | Sohu Health

Author | 冰 郜 郜

Edit | Yuan Yue

In the hot summer, whenever the cool breeze in the evening is mixed with the food aroma from the alleys not far away, it is inevitable to make people want to grill the whole point of the stalls. Or an impulse, take the barbecue rack and mosquito repellent fluid into the mountain forest, and lamented that humans are the stomach and intestines under the starry sky. But then, why do humans love barbecue? When we love barbecue, what are you in love?

Let's talk about: Where does the barbecue flavor come from?

Unlike other cooking methods, the barbecue is cooked directly on the bright fire, which is also the secret of the barbecue flavor:

The range of heating is wide: On the stove, most thermal conductors exist in places where food and pot are directly contacted, and on the barbecue rack, food can receive a lot of calories from all directions.

High temperature: The surface temperature of the food during barbecue is between 260-371 degrees Celsius, while indirect cooking such as cooking and frying, the temperature of the food is often between 93-149 degrees Celsius.

Marada response: In the state of high temperature and dryness, the protein and sugars on the surface will occur in the Marada response, producing tan substances and aroma substances, thereby giving the food unique flavor and color. (It's not confused!)

If you are delicious, you eat more? Barbecue is just a moment cool

Jiaoxiang? Cancer! When the food is exposed to high temperature for a long time, the non -carbon atoms in the food will be broken down, leaving crispy black carbon. This is the process of burning or burning. (This is confused!) Although crispy and crispy fragrance is another major feature of barbecue food, unfortunately, some chemicals in the burnt meat have been defined as carcinogens.

Smoke? Still cancer! The last typical barbecue flavor is smoky. When the wood is burned, a large amount of smoke and oil are dripping on the heat source. The smoke will produce the smoke when these small molecules are attached to the food.然而，这些烟雾中却包含了数百种可能的致癌物（这取决于你所燃烧的东西），虽然食物上附着的烧烤烟雾对人体危害有多大，学界尚未有定论，但可以肯定的是， The air containing such smoke is closely related to cancer.

When we love barbecue, what are you in love?

When we love barbecue, we may not love the instant satisfaction of the taste, but the moment of leisure in the busy life, and the life of these baked skewers to help us find.

References: Popular ScienceThese are the Chemical Reactions that Make Barbecue So Delicioushtps: //Www.popsci.com/sclence/barbecue- Chemistry/

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