When using meat, is the most suitable cooking method to minimise nutrient loss?

Foods to beat colds . Chicken broth: Chicken broth is rich in protein, which can boost the body's immunity. It is recommended to drink a hot and spicy chicken broth with a lot of garlic. Chicken broth: Chicken broth is rich in protein, which can boost the body's immunity. It is recommended to drink hot and spicy.

Common microbial food poisoning includes Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, fungi, etc

Meat is an extremely nutritious food, but some nutrients are destroyed during cooking. Experiments have shown that the degree of nutrient loss varies depending on the cooking method.

chemical and toxic animals and plants; Bacterial and fungal food poisoning is collectively referred to as microbial food poisoning.

Chicken broth: Chicken broth is rich in protein, which can boost the body's immunity. It is recommended to drink hot and spicy.

Remember! Occasional diarrhea, sneezing, coughing, fever, etc.

According to the types of pathogens, food poisoning is mainly divided into bacterial, fungal, chemical and toxic animals and plants; Among them, bacterial and fungal food poisoning are collectively known as microbial food poisoning, which ranks first among other types of food poisoning. Common microbial food poisoning includes Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, fungi, aflatoxins and other pathogenic microorganisms can cause human infection or toxic diseases.

It is recommended to drink a hot and spicy chicken broth with a lot of garlic.

In the process of food processing and cooking, the nutrients that are most likely to be lost are ()aSusheng Sanwang Lusu (correct Chong Qing answer Lingbu).

b.Protein.

c.Fat. d.Minerals.

<> because the raw materials are stir-fried over an open flame, the ripening time of the dish can be shortened, thereby reducing the loss rate of nutrients. According to statistics, the loss rate of vitamin B1 in pork shredded and stir-fried over a high fire is only 13%, while the loss rate of vitamin B1 when cut into pieces and simmered over slow fire is 65%. It can not only stabilize the pH value in the blood, but also the nutrients that children need for growth**.

The fiber in vegetables can increase chewing, increase satiety, reduce food intake, and fiber paper can also promote the peristalsis of the intestines and stomach, reducing the time that food stays in the intestines.

When stir-frying, the nutrients in vegetables are most afraid of high temperatures, and the longer they are fried, the more serious the loss of nutrients, so it is recommended that everyone should use the way of stir-frying vegetables, and the soup from the stir-fry should also be drunk together, so as to maximize the absorption of nutrients in the dish. Add the vegetables before removing from the pan last. No matter how you cook or what kind of vegetables, the most important thing is to shorten the cooking time as much as possible while ensuring that the dish is ripe.

No matter how long you want to process vegetables, otherwise the nutritional value of the vegetables themselves will not be much.

Do not soak vegetables in water for too long, otherwise some water-soluble vitamins will be taken away by water, and it is best to wash the vegetables first, and then cut them, because after the knife cut vegetables, a lot of internal nutrients will be exposed to the outside, and then rinsing with water will cause the loss of most of the nutrients; People can't do without vegetables, stir-fried vegetables do not need to be fried for too long, the basic vegetables are cooked, less salt, some vegetables are blanched with boiling water on the pot, in the seasoning so that the nutrition will not be lost, the vegetables are light and better, the nutrition is more complete, and the fried vegetables can not be fried too old to control the heat.

But on the other hand, this kind of heating does not affect minerals, dietary fiber, not to mention vitamins is not entirely a bad thing, if the test will find that the content of some antioxidants after heating will be more, because the plant cell wall is more likely to break, and it is easier to absorb.

Then try to minimize the chance of food stir-frying, and try to use steaming or boiling, so that the loss of nutrients is relatively small, and the soup can be drunk, and there is no waste of nutrition.

When cooking, if you don't want to reduce the loss of nutrients, you should slowly boil it over low heat to release the nutrients of the food slowly.

You should pay attention to the cooking time when cooking, whether it is stir-frying, boiling or steaming, the most important thing is to grasp the time, otherwise it will definitely lead to the loss of nutrients in this dish.

It should be cooked for less time. The less time it takes to cook, the less nutrients it will lose.

The nutritional value of food is not only because of the nutrients of the raw materials themselves, but also happens during processing and cooking, unreasonable processing will destroy and reduce the original nutrients of the food, so usually the right cooking method is chosen to maximize the nutrients in the food in the salting, glycogen method to make the food, change the internal osmotic pressure of the food, so that the moisture in the food, some nutrients such as vitamins, inorganic salts, etc. Nutrients are affected to varying degrees by food in the hot process due to incorrect methods, or long cooking time, it is easy to make proteins, fats, vitamins, inorganic salts in water.

In the food under high temperature heating conditions, unstable nutrients are easy to destroy, to various nutrients, the maximum loss is usually vitamins, such as the loss of 10 fried foods, as well as the loss of riboflavin 40, the loss of calcium deficiency is 50, vitamin C are destroyed by food is not correct, such as cooking with large acid, herbal foods with high protein, high calcium foods, organic compounds that are easy to produce, can not be absorbed by the body, such as tannic acid protein, calcium oxalate, etc., reduce the nutritional value of food, even throwing human striking diseases; Water-soluble vitamins such as B vitamins, vitamin C is unstable in alkaline environments, and the use of akatine in cooking, allows this vitamin to accelerate its decomposition.

In the process of food cooking, scientific and correct processing methods are used to maximize nutrients to ensure nutrition** and meet the physiological needs of the human body. Food: such as taro, pancakes, rape, fried pies, noodles, bread, etc.

steam, brand, boiling, etc., less damage to vitamins; Pasta fried with alkali or high heat will wreak havoc on the vitamins; When cooking noodles, 2 5 of the protein and part of the B vitamins are lost in the soup MI product: rice in the production process, due to water, heating, the addition of alkali, some water-soluble verinin, protein and inorganic salts, if the number of times is greater, the soaking time is long, the water temperature is high, then the loss will be greater.

Refuse to fry and do not cook for too long. This is a great way to reduce nutrient loss.

Food is easy to get damage when cooking, which is completely unavoidable, but you can do some protective measures to keep the food more nutritious, you can hang the paste on the ingredients, choose to use starch or egg paste on the raw materials, in order to preserve the water and nutrients in the raw materials from a large loss, reduce losses, at high temperatures will not denature the protein, vitamins will not be decomposed and destroyed in large quantities, you can also put some vinegar when cooking, It can make the calcium in the raw material be dissolved a little more.

When we cook, we try to choose to steam in a pot, which can reduce the loss of nutrients.

It should be simmered, because the high heat tends to burn the food, so the nutrients will be lost, so use a simmer.