论文部分内容阅读
有人认为肉汤、鸡汤、鱼汤是肉类的精华,而煮过汤的肉和鸡犹如中药被煎过后变成药渣一样,其营养成分所剩无几。其实,这是误解。肉类的汤味鲜可口,但鲜并非是营养的标志,汤所以鲜是因为水煮后肉类中一些氨基酸溶于汤内,氨基酸是鲜味的来源。煮的时间越长,被溶解的氨基酸相对越多,但是充其量不过占该肉总含量的5%左右,还有95%的营养成分留在“肉渣”中,只喝汤不吃肉,岂不是捡了芝麻丢了西瓜?对于生长发育中的儿童,足量
Some people think that broth, chicken broth and fish broth are the essences of meat, while the meat and chicken cooked in the soup are just like the dregs after the traditional Chinese medicine has been fried. In fact, this is a misunderstanding. Meat soup flavor delicious, but fresh is not a sign of nutrition, soup is so fresh because after boiling some of the meat dissolved in the soup amino acids are the source of flavor. The longer cooking time, dissolved amino acids relatively more, but at best, but accounting for about 5% of the total content of the meat, there are 95% of the nutrients left in the “meat residue”, only the soup does not eat meat, how much? Did not pick up the sesame lost watermelon? For growth and development of children, enough