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目的:比较三类不一样的烹调方法对十种不一样的蔬菜中所含维生素C质量的影响。方法:挑选十类经常看见的蔬菜,分成三类不一样的烹调方法,不锈钢炒锅盖锅盖封闭式烹调方法,不锈钢炒锅不盖锅盖烹调方法和铁锅发货烹调方法。在炒菜中,为了避免别的变量的介入,不要加入食用盐和其他的调味料,只能放入等量的植物油。在检测结果的过程里,要用化学的方式检测。结果:在一样的外部环境中,不一样的烹调方式对蔬菜里所含的维C的质量会有不小的影响,但是不锈钢炒锅盖锅盖封闭式的烹调方法对所含维生素C的质量破坏最小。
Objectives: To compare the effects of three different cooking methods on the quality of vitamin C in ten different vegetables. Methods: Ten types of vegetables are often selected, divided into three categories of cooking methods, stainless steel wok lid closed cooking methods, stainless steel wok cooking methods do not cover the lid and the wok delivery cooking methods. In the cooking, in order to avoid the intervention of other variables, do not add salt and other seasonings, can only be placed in the same amount of vegetable oil. In the process of testing the results, the way to use chemical testing. Results: In the same external environment, different cooking methods have a significant impact on the quality of the vitamin C contained in the vegetables, but the quality of the vitamin C contained in the stainless steel wok lid cooking method Destruction of the smallest.