How to avoid high purine content in soup?

We can change the kitchen utensils to do it, like using a pressure cooker to make soup, the pressure cooker has a high temperature, the effect of killing microorganisms is good, and the food cooked in a pressure cooker is less likely to be contaminated by microorganisms. When making soup with low-purine foods, it is recommended that everyone eat more vegetables, and large slices of vegetables, eggs, mushrooms and animal blood have low purine content. Before making soup for meat, boil it in water, which can not only remove the blood water, but also remove a piece of flour fat to avoid being too fatty.

It can shorten the time of making soup, so that although it can reduce purines, it will affect Ganzhi, so it is not recommended to do so.

In fact, if you want to reduce the purine content, a very good skill is to use a pressure cooker to cook soup, if you use a pressure cooker to cook soup, you can not only ensure the rich taste of the soup, but also ensure the nutritional cost of the soup, so that people will not have any negative impact on the body after drinking such a soup, and it is very important that you can also reduce the intake of "high purines" at the same time, so that people can stay away from gout.

The use of a pressure cooker to make soup has a very big effect on the pressure cooker "soup", due to the increase in steam pressure, more nutrients of food can be released. In addition, the temperature of the pressure cooker rises quickly, and the pressure is also relatively high, so that food that is not easy to cook can be cooked in a very short time, which shortens the cooking time. It reduces the dissolution of purines.

In the past, people often said that "three pots and four stews" meant that it usually took 3 hours to make soup and 4 to 6 hours to stew soup, but more people believe that "the longer the soup is cooked, the better", and one pot is a whole day, thinking that the nutrients of the food can be fully dissolved into the soup. In fact, staying up for too long is actually very limited to the improvement of taste! However, the amount of purines will increase greatly, which increases the risk of ventilation, so you should control the time of cooking soup!

It is recommended to use a pressure cooker to boil the soup in a stew pot with water separation.

This not only ensures a rich taste, but also ensures nutritional value, and at the same time can also reduce the intake of "high purines".

The high temperature of the pressure cooker has a good effect on killing microorganisms, and the possibility of microbial contamination of food cooked in a pressure cooker is less. Of course, for greens, cucumbers, winter melons, potatoes and other easy to cook, it is not suitable to use a pressure cooker to make soup. The resulting soup is delicious, has high nutritional value, and does not exceed the purines.

Of course, even so, it is not recommended to drink too much, generally 3 or 4 times a week is enough; Drink both soup and eat soup residues.

There is no way to avoid this, it can only be said that less salt and less oil is better for the body.

A pressure cooker can be used to make soup. And reduce the time spent boiling the soup as much as possible.

Meat and bones are high in purines, so you can put less of these substances.

This is to turn and flip often when making soup.

It is better to make soup or use a casserole to make soup, and it can also avoid the purine becoming high.

I think it's hard to avoid this, so I can only control the time and seasoning.

This requires special measures to deal with it in advance, so that this can be avoided.

It depends on the skill of the chef, and you should also pay attention to the time of making the soup.

If you are cooking broth, the best time is half an hour to an hour, so as to ensure both taste and nutrition. Increasing the purine content in the soup for too long increases the risk of gout, and the nutrients in the food are slowly lost.

If it is a stewed bone broth or pig's trotter soup, the time can be appropriately extended, but not more than 3 hours. Vegetable broth is best served with slightly softened ingredients. Before boiling the soup, blanch the meat and vegetables with boiling water respectively, which can effectively reduce the purine and oxalic acid content.

A few common mistakes made when making soup.

1. Add less water. Water is the key to making soup, it is not only a medium for heat transfer, but also a solvent for food. In general, the amount of water added when cooking soup should be at least 3 times the weight of the ingredients.

If you do need to add water halfway through, it is better to use hot water rather than cold water, which will have the least impact on the flavor of the soup.

2. Add salt early. Putting salt too early will make the protein in the meat coagulate, which is not easy to dissolve, and will also make the soup dark and not concentrated enough. Leaving the salt late does not affect the taste of the soup, but it will keep the meat tender. So it's best to add salt when it's almost out of the pan.

3. The soup is boiling. When making soup, you should first boil the soup over high heat and then switch to a simmer. This is because high heat can cause the meat to lose moisture too quickly, resulting in a poor taste. It is better to control the heat so that the soup boils slightly.

The above content refers to People's Daily Online--Have you been tricked by these misunderstandings about making soup?

People's Health Network - High purines, high salt content, don't drink too much soup for the elderly.

How long the soup is boiled has nothing to do with purines.

Purine organic compounds, molecular formula C5H4N4, colorless crystals, purine oxidation in the human body and become uric acid, human uric acid is too high will cause gout. The purine content of seafood and animal meat is relatively high, so in addition to using drugs for patients with gout (drugs for treating gout are generally damaging to the kidneys), it is more important to pay attention to avoid eating at ordinary times.

Purines undergo a series of metabolic changes, and the final product (2,6,8-trioxopurine) is also called uric acid. The ** of purines is divided into endogenous purines, 80% of which comes from the oxidative decomposition of nucleic acids, exogenous purines mainly come from food intake, accounting for 20% of the total purines, under normal circumstances, the uric acid produced in the body, 2 3 is excreted by the kidneys, and the remaining 1 3 is excreted from the intestines.

Boiling for too long will lead to an increase in purine content, so it is recommended that the soup should be boiled for 1 hour.

Studies have found that the length of cooking time has an effect on the amount of nitrite (carcinogen) in the soup. After more than 4 hours, the nitrite content in the soup will gradually increase with the extension of the cooking time, and the soup cooked for more than 6 hours has a potential safety hazard.

At the same time, the purine content in the soup will also increase. The metabolite of purine is uric acid, which will increase when consumed for a long time, which is undoubtedly worse for gout patients.

I would like to remind friends that no matter how you cook it and how long you boil it, the soup residue has more nutrients than the soup, and the water has a certain solubility, but it does not mean that the ingredients can be completely dissolved.

There are experiments that show that

After a few hours, although the soup looks white and thick, the protein dissolution rate is only 6% to 15%. In other words, more than 85% of the protein remains in the stew material.

So, in layman's terms: as long as there is slag, the nutrients are not completely dissolved.

Many friends like to boil bone broth and fish soup into a milky white color, and this soup also tastes more delicious, smoother, and seems to be nutritious.

In fact, the most added in it is only fat, if you don't believe it, you might as well condense it, the surface of the soup must be a layer of fat.

How to make soup and drink soup healthier?

1. The soup should not be boiled for too long.

The cooking time should not exceed 2 hours, and the fish soup should be controlled within 1 hour. Experiments have proved that no matter how long the soup is cooked, it can only dissolve 6% to 15% of the protein in the ingredients, but the salt and fat content will be greatly increased.

2. Not only drink soup, but also eat dregs.

The nutrients in the ingredients are much higher than in the soup, and even in the richest soup, the proportion of protein content is still not high.

For some friends who can't eat solid food, soup is a good choice.

3. You don't have to pursue exotic beasts.

The nutrients in ordinary meat and fish are sufficient to meet the daily needs of the body, and wild animals are more likely to carry unknown germs and parasites.

Cooking food for ten minutes reduced purines by 30%, and purine reduction levels stabilized from ten minutes to 80 minutes. After 80 minutes, the purine in the food no longer decreases. The opposite is true in soup.

The body needs a nutrient rubber element called polypeptide chain, and there are two ways to get the polypeptide chain, one is obtained from the ingredients, the other is generated by the body's somatic cells, and the latter one is the key envy, so the polypeptide chain is not a necessary nutrient component. The key component of the polypeptide chain is bleach, the polypeptide chain is absorbed and metabolized into blood uric acid in the body, and the blood uric acid components in the blood are maintained at a certain level under the effect of liver, colon and kidney function, when the body dissolves a lot of nucleotides or ingests foods with high purines, the blood uric acid level rises beyond 480umol l, urate will be oversaturated and crystallized to accumulate in the joints, soft tissues, cartilage and kidneys.

Arthritis, urethral stones, and kidney disease, these conditions are called gout.

From the root cause of gout, it can be seen that although endogenous factors such as genetic inheritance and kidney function hindrance are the key causes, dietary combination is also a very important aspect that deserves our full attention. After ingesting a lot of ingredients with bleach, the ingestion of bleachin outside the body can basically not be used by tissues, and it is converted into a lot of blood uric acid after air oxidation and metabolism, which exceeds the metabolic capacity of kidney function.

Elevated serum uric acid levels, especially in patients with pre-existing deficiencies in renal function and metabolic capacity, are less tolerant to exogenous bleach.

Basically, bone broth has a certain amount of purine, and the minimum standard is also the amount of mild to moderate bleach, and the most shunned ingredient for gout patients is purine food, so bone broth is not suitable for gout patients.

Bone broth, obviously, its raw material is meat food-oriented, in addition to large bone broth also belongs to bone broth ingredients, in addition to some such as ginger slices, chives, salt, chicken essence and other raw materials with each other, it can be seen that from this raw material, gout patients have bones in it, meat is not allowed to eat, so bone broth is not suitable for gout patients to eat.

In any case, the purine component in the bone broth is not easy to become from beginning to end, so gout patients do not need to think that the purine Liang pie in the soup will volatilize with time, ** sex learning meals.

The soup method pays attention to the ingredients to fly water to soak, and then with the corresponding Chinese herbal medicines, boil over high heat to remove blood bubbles, purines, oil accumulation, etc.! Then use low heat for 1 to 2 hours, depending on the ingredients. High.

If it is boiling soup, there are relatively many fewer purines. The soup in the stew has relatively few purines because its soup does not boil and tumble all the time, and the purines produced are relatively small. However, all broths (old fire soups) are high-purine.

<> foods or soups high in purines should not be eaten more by people with high uric acid. High uric acid is not terrible: drink water in moderation, strengthen exercise, and eat properly.

Everything can be eaten, but only in moderation. Take Liuwei Dihuang pills. If you do the above four points, you should not have gout.

The soup is generally made of meat, seafood, and offal, and after a long time of boiling, it will be boiled for more than two hours or more, and the purine will dissolve into the soup from the feast, so that it contains high purine substances.

We can change the kitchen utensils to do it, such as using a pressure cooker to cook soup, the pressure cooker has a high temperature, the effect of killing microorganisms is good, and the possibility of microbial contamination is less when the food is burned in a pressure cooker. In order to shorten the time of making soup, although it can reduce purines, but affect the deliciousness, whether it is chicken, oxtail or fish, pigeon, all contain purines, so if you want to make soup with low purine content, you must choose low-purine ingredients to make soup! Unfortunately, most of the delicious ingredients have a high purine content, and even the purine content of mushrooms that belong to vegetarian food is also because the materials used in the soup are high-purine foods, chicken, pork bones, pork ribs, etc., and purines are soluble in water, and the longer the simmering time, the higher the purine content in the soup.

If you want to avoid purines that are too high, then you can't choose ingredients that are high in purines.

After the water boils, put the ingredients on low heat and boil for an hour, do not boil for 2 to 3 hours, so that the purine content in the soup will be high. When boiling chicken soup, sell the limbs for a maximum of an hour, and use a spoon to remove the oil on it after cooking, which not only makes the soup more refreshing, but also eliminates some of the old soup that may be mixed with animal offal or seafood products. Therefore, the purine content in Lao Liang soup is very high, and it is best not to eat it for a long time.

It's okay to eat a little once in a while. In the absence of gout.

The purines in the soup are high. Cantonese people like to make soup the most, drinking soup is very beneficial to the human body, generally drink soup first and then eat, so it is good for the stomach.

The purines of the stew are higher, because the stew time is longer, and the purines produced in it will be relatively more, so the ticket rate of the stew is very high.

Make soup, so try not to make soup and choose stewed soup. In this way, the purines can be lowered, and it will be healthier to eat.

The purine content of the stew is higher, because the amount of seasonings and fat added is very high, so it is not suitable for the elderly to drink.

Of course, the purines in the stew are higher, because the stew can stew out all the purines in the bones, so don't drink such soup.

Generally, the stewed soup is higher, and in the process of stewing the soup, it is necessary to stew these ingredients for a longer time, and it is also necessary to add special seasonings.