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烹调方法中,“保钙”的菜肴搭配技巧是荤素混食、豆谷混食,而且在烹饪时,要尽量去除影响钙吸收利用的因素,以保存更多的钙。 烹调荤菜时常用醋 糖醋鱼、糖醋排骨等是最利于钙吸收的菜肴。醋是 酸味食品,不仅可以去除异味,还能使鱼骨、排骨中的钙溶出。鱼、排骨中的蛋白质和钙的含量较高,在酸性环境中,钙与蛋白质在一起,最容易被吸收。烹饪时,可用小火长时间焐焖,使鱼、排骨中钙的溶出较完全。 把豆腐和鱼一起炖 鱼肉中含有维生素D,可促进豆腐
Cooking methods, “Paul calcium,” the dishes with the skills of meat and vegetables mixed food, bean mixed food, but also in cooking, we should try to remove the factors that affect the absorption of calcium in order to save more calcium. Cooking sweet and sour dishes often use vinegar, sweet and sour fish, sweet and sour pork ribs is the most conducive to the absorption of calcium dishes. Vinegar is sour food, not only can remove the odor, but also make the fish bone, ribs dissolved in calcium. Fish, ribs and protein in high levels of calcium in acidic environments, calcium and protein together, the most easily absorbed. When cooking, small fire can be used for a long time stew, so that fish, ribs dissolve calcium more completely. The tofu and fish together stewed fish contains vitamin D, can promote tofu