蔬菜在60℃~80℃时,易引起部分维生素破坏,而煲汤时温度长时间维持在85℃~100℃,故在汤中加蔬菜时,不宜煮得太久。炖肉时,应将水烧开后再放入生肉,若用冷水炖肉,会使肉中的维生素B受到破坏而降低其营养价值。在加热的情况下,牛奶中的蛋白质会发生较大的变化。因此,牛奶不宜高温久煮,一般加热至60℃~70℃即可。 Vegetables at 60 ℃ ~ 80 ℃, easy to cause some vitamin damage, while the soup temperature for a long time to maintain at 85 ℃ ~ 100 ℃, so when adding vegetables in the soup, should not be cooked too long. When stew, should boil water and then into the raw meat, if the cold water stew, will make the meat in the destruction of vitamin B and reduce their nutritional value. In the case of heating, the protein in milk will change greatly. Therefore, the milk should not be boiled at high temperature, generally heated to 60 ℃ ~ 70 ℃ can be.