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高压锅亦称“压力锅”,是一种新型炊具,它具有省燃料、省时间之特点.用高压锅蒸出来的米饭松软爽口,做出的鱼、肉菜肴肉烂骨酥。然而有些人因不了解高压锅的特性,故而对其存有“戒心”,特别是怕高压锅破坏食物中的营养素。其实这种顾忌是不必要的,高压锅非但不会破坏食物中的营养部分,而且还能极大限度地保留营养索,并具有其它一些优越性。高压锅能减少做饭过程中热量的流失,使锅内的大气压达到每平方厘米2公斤左右,温度可升高到120℃,比普通锅做饭温度高1/(?)。实验证明,一般的食物在这种压力和
Pressure cooker, also known as “pressure cooker”, is a new type of cooking utensils, it has the characteristics of fuel saving, time saving. However, some people do not understand the characteristics of the pressure cooker, so they have “wary”, especially for fear of pressure cooker to destroy the nutrients in food. In fact, this scruples are unnecessary, not only does not undermine pressure cooker will destroy the nutritional part of food, but also to maximize the maintenance of nutrition cable, and has some other advantages. Pressure cooker can reduce the loss of heat during the cooking process, so that the atmospheric pressure inside the pot to 2 kg per square centimeter, the temperature can be increased to 120 ℃, higher than the average cooking temperature 1 / (?). Experiments show that the general food in this pressure and