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烹调的温度和时间对食物营养影响较大,特别是维生素C等水溶性维生素,一经加热,损失无法避免,且温度越高,时间越长,损失越大。但熟着吃除了让食物口感更好,最重要的是可以清除微生物污染对健康的威胁。在做熟的情况下,尽可能地控制烹调温度和时间,最大限度地保留食物营养。避免温度过高导致致癌物的产生的方法,主要有以下三种。
Cooking temperature and time have a great impact on food nutrition, especially water-soluble vitamins such as vitamin C. Once heated, the loss can not be avoided, and the higher the temperature, the longer the time, the greater the loss. But cooked to eat In addition to make food taste better, the most important thing is to eliminate the threat of microbial contamination of health. In cooked cases, as far as possible to control the cooking temperature and time, to maximize the retention of food nutrition. There are three main ways to avoid the carcinogenesis caused by over-temperature.