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烹调方法不同,食物口味就会不同,更重要的是食物中各种营养素损失程度也不同。下面分别介绍一下、副食在烹调过程中营养素的损失及防止的方法。 主食 大米中水溶性维生素和无机盐易溶于水而遭受损失,应昼减少米的浸泡时间、搓洗次数,一般不超过3次。淘米时不要用流水冲或开水烫洗,更不要用力搓。
Different cooking methods, food tastes will be different, more importantly, the loss of various nutrients in food is also different. Here are the introduction, non-staple food nutrients in the cooking process of loss and prevention. Staple rice soluble in water soluble vitamins and inorganic salts soluble in water suffered losses should be reduced rice soaking time, scrub times, usually not more than 3 times. Do not wash the rice when running water or hot water wash, not to rub hard.