Briefly describe how to effectively preserve nutrients during vegetable processing

All kinds of food raw materials should be washed before cooking, washing can reduce microorganisms, remove parasite eggs and sediment and other debris, which is conducive to food hygiene. Vegetables should be washed before cooking. There is a big difference in nutrient loss between washing before cutting and cutting and washing, and if the leafy vegetables are cut and soaked in water for a long time, the loss will inevitably increase.

If the tissue and integrity are not destroyed during cleaning, the loss of vitamins is minimal.

However, in summer and autumn, some insect eggs can not be washed off, can be cleaned with salt water, and the vegetables can be soaked in salt water with a concentration of 2% for 5 minutes, which can make the suction cups of vegetable insects shrink and fall off, so as to achieve the purpose of cleaning. Therefore, cleaning first and then finishing and scraping can reduce the loss of water-soluble vitamins, but care should be taken not to waste too much raw materials when scraping.

Many of the ingredients need to be treated with a certain amount of knife work to make the block shape smaller, which is convenient for cooking and eating. Raw materials should be washed before cutting to reduce the loss of water-soluble vitamins. Because some nutrients contained in vegetables, such as vitamin C, are very sensitive to oxygen, the cells of vegetable tissues are damaged and ruptured to varying degrees after cutting, and the nutrients contained in them are exposed to the air, and at the same time increase the contact surface between water and air, thereby accelerating the oxidation of vitamins.

The longer you are exposed to air, the more you lose.

In addition, the raw materials should also be cut and cooked, cooked and eaten to protect the vitamins from oxidation and loss. If there are too many cuts at one time, if they are not cooked or eaten in time, it will increase the oxidative loss of vitamins during the shelf life.

Picking and Stocking Vegetables Leafy vegetables: Vegetables such as spinach or chrysanthemum, with no yellow spots on the leaves, fresh and bright, and plump and straight roots. Wrap it in newspaper before refrigeration to keep it moisturized and avoid it from getting too moist and rotting.

1. Wash first and then cut. The direct contact area between vegetables and water increases after chopping, the rotten and difficult loss of polluted hunger will increase, and the water-soluble vitamins and minerals in vegetables are easy to lose from the incision, and if they are cut without washing, the impurities on the surface of the vegetables will also contaminate the knives and cutting boards.

2. Water should be appropriate. When boiling vegetables, you can put as little water as possible to ensure that the vegetables can be evenly heated when turning, which can not only speed up the speed of water boiling, but also speed up the speed of cooking, and effectively reduce the loss of nutrients.

3. Cook quickly. The longer the vegetables are cooked, the more nutrients are lost, so to shorten the heating time of vegetables as much as possible, you can choose to stir-fry quickly, quickly steam, etc.

Method 1: Wash first and then cut as much as possible to rinse the vegetables with running water, do not soak them in water for a long time. Cutting and then washing can cause too much loss of water-soluble vitamins and minerals from the vegetables from the incision.

After washing, it is processed and eaten as soon as possible to ensure the intake of nutrients to the greatest extent. Method 2: Dissolving abrasive vitamins (such as vitamin C and B group) in the soup and vegetables are sensitive to heat.

Boiling water can destroy the oxidase enzymes in vegetables, thereby reducing the oxidation of vitamin C; On the other hand, water-soluble vitamins are sensitive to heat, and heating increases their losses. Therefore, it is better to grasp the appropriate temperature, and the vegetables can be put into the pot after the water is boiled. Boiled root vegetables can soften dietary fiber and improve the taste of vegetables.

Method 3: Stir-fry quickly to shorten the heating time of vegetables and reduce the loss of nutrients. However, some legumes and vegetables, such as green beans, need to be heated well.

Method 4: Stir-fried ready-to-eat vegetables that have been cooked should be eaten as soon as possible, and eaten freshly to avoid repeated heating, not only because nutrients will be lost with the extension of storage time, but also because the nitrite content may be increased due to the reducing effect of bacteria on nitrate. In addition, it is worth noting that heating and cooking can reduce the nutritional value of non-root vegetables to a certain extent, such as the degradation of vitamins and the loss of minerals.

Cucumbers, lettuce, and other vegetables that can be eaten raw should be eaten directly after washing. Choosing the appropriate processing and cooking method according to the characteristics of vegetables can better retain nutrients.