What nutrients in the soup are destroyed by a pressure cooker?

The pressure cooker is very unideal for cooking soup, a lot of nutrients will be lost, mainly because of high temperature and high pressure, used to cook rice is OK, just like copying green vegetables, don't make it too ripe, use a soup pot to cook soup is the most ideal, it is recommended that you do not use a pressure cooker to cook soup, the pressure cooker is only suitable for quickly making a variety of meat food, use it to make soup Its pressure and high temperature will make most of the nutrients lost, so you still have to use the traditional soup cooker. It's a little more troublesome, but it doesn't lose the meaning of making soup. Cook the soup slowly, and use a casserole or pot.

In this way, the water will slowly evaporate, and the ointment from the bones will enter the soup. Remember to add enough water at one time during the whole process, and the bones should be scalded first, and the snow and attachment should be removed. Do not add water to the boiling process.

When the pressure cooker processes food, the temperature can reach more than 120 degrees Celsius, and the vitamin B1, vitamin B2 and niacin in the food will lose more than 50 degrees due to the lack of high temperature resistance. The loss of protein, fat and starch in food is minimal. On the contrary, after processing, it is more convenient for the human body to digest and absorb.

Therefore, when processing meat products such as chicken, duck, fish, etc. with a pressure cooker, the loss of nutrients will not be too large, and if it can be processed with rapid fire and hot water, the loss will be smaller.

The experts in "The Road to Health" said that you can't use a pressure cooker to make soup, and many people have a lot of complaints: how can office workers have two or three hours to make soup! Besides, if the soup dumpling is boiled for two or three hours, it won't destroy the nutrients inside?

It only takes half an hour for the soup to be cooked in a pressure cooker, which is very suitable for today's fast-paced life. What kind of nutrients are destroyed by using a pressure cooker?

Question 1: Difference 1. The time it takes to make the soup varies.

The pressure cooker increases the boiling point of the liquid at a higher air pressure and exerts pressure on the water so that the water can reach a higher temperature without boiling, so as to speed up the efficiency of stewing food; The electric cooker uses the method of simmering and slow cooking, which takes a long time.

Difference two. The flavor of the soup is different.

Using a pressure cooker to cook soup will make the soup greasy due to the material; The electric cooker uses a simmer to simmer slowly, which can make the taste and nutrition of ingredients and seasonings well dissipated into the soup, and the fragrance is very strong.

Problem 2: Nutrients in soup cooked in a pressure cooker will not be lost.

The pressure cooker can quickly cook the soup in the shortest possible time, but the nutrition is not destroyed, that is, it saves fire and electricity, and is suitable for cooking raw materials with tough texture and not easy to cook soft. However, the food in the pressure cooker should not exceed the highest water mark in the pot, so as not to have insufficient internal pressure to cook the food quickly.

Pressure cooker soup is nutritious, but some of it is lost.

A pressure cooker, also known as a pressure cooker, is a kind of kitchen cooker. The pressure cooker elevates this physical phenomenon by the boiling point of the liquid at higher air pressure, exerting pressure on the water so that the water can reach a higher temperature without boiling, thus speeding up the efficiency of cooking food.

The pressure cooker is composed of a pot body, a pot lid, a fusible sheet, a vent, a safety valve and a sealing ring, as well as other new forms of venting. The installation of the easy-to-match punch disc is to prevent the failure of the safety valve and to play the role of backup insurance, which is made of aluminum alloy material with a low melting point. Once the safety valve fails, the pressure in the pot is too large, and the temperature will also rise, when the temperature reaches the melting point of the fusible sheet, continue to heat the soluble sheet and begin to melt, and the gas in the pot will be sprayed out from the fusible sheet, so that the pressure in the pot will be reduced, so as to prevent the occurrence of accidents.

The soup in the pressure cooker is less nutritious and more nutritious than the average cooker, but it is also easier to cook. But now there are a lot of casseroles, stews, and soups, and they're all delicious. In the case of the lead macro pair, the pressure pressure excitation pot soup has the least nutrient loss.

It's not about nutrition. The pressure rises, and the boiling point rises, so the boiled dust is perishable.

Pressure cooker The principle of making a pressure cooker is very simple, because the boiling point of water is affected by air pressure, and the higher the air pressure, the higher the boiling point. In high mountains and plateaus, the air pressure is less than 1 atmosphere, and water can boil in less than 100 atmospheres.

At present, there are four main types: ordinary aluminum alloy pressure cooker, stainless steel composite bottom aluminum alloy sock pressure cooker, stainless steel pressure cooker, and electric pressure cooker.

。Actually it's not anything, stewed, boiled. Boiling == is OK, but you say that there is no nutrition will not, there are many problems with the same loss, temperature, cooking == are possible, but there are two kinds of that can maintain the nutritional value the most,。。

11, steamed, intact preservation of the original taste, 22

It's a stew,,, it not only preserves but also improves its nutritional value. But you have to know how to eat it.

The main area of pressure cooker soup and electric cooker soup is that the temperature of the soup is different.

Due to the high pressure in the pressure cooker, the temperature can reach more than 120 degrees, and the higher temperature has a destructive effect on some ingredients of the ingredients. Such as vitamin B1, vitamin B2 and niacin, etc., in addition, the reason why meat is delicious is mainly because it contains natural glutamate, which is in contact with salt to produce monosodium glutamate (that is, the main component of monosodium glutamate), and the higher temperature will make monosodium glutamate become sodium pyroglutamate (non-toxic but no umami), so many people feel that noisy pressure cooker soup does not taste as good as electric cooker soup. Moreover, the temperature is high, and more of the fat in the meat ingredients will dissolve into the soup, and the lean meat cooked in the pressure cooker often feels dry and tastes poor.

As for the other ingredients, the loss of pressure cooker cooking is not very large.

If you have spare time and are foodies, making soup in an electric saucepan is a better choice. But many young people are very busy now, so it is also good to use a pressure cooker to make soup. In addition, for the more difficult to cook gluten ingredients, the pressure cooker may taste better than other methods.

Hello dear, using a pressure cooker to make soup will not destroy the nutrients. Because the pressure cooker cooking has formed a vacuum-like environment, the contact between meat and oxygen is reduced, which reduces the fat oxidation, and also reduces the production of some harmful substances such as polymeric bonds during fat oxidation, which is of great significance to health.