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常见的果蔬清洗方式有很多种,它们各有特点,本文为大家一一分析。【焯水】焯水是比较健康的烹饪方式。在热水中,农药的溶解性增强,因此,去除农残的效率比冷水高。焯水时,蔬菜中水溶性的营养成分会流失一部分,比如维生素C,所以,焯水时间不能太长。考虑到营养流失的因素,建议焯水1~2分钟为宜。【去皮】对表层有蜡质的果蔬来说,农
There are many common ways of cleaning fruits and vegetables, they have their own characteristics, this article for everyone one by one analysis. Boiling water】 【boiled water is a more healthy way of cooking. In hot water, the solubility of pesticides is enhanced, so removing pesticide residues is more efficient than cold water. Boiled water, vegetables, water-soluble nutrients will be lost part, such as vitamin C, so blanched water time can not be too long. Taking into account the factors of nutritional loss, it is recommended boiling water 1 to 2 minutes is appropriate. Peeled】 【surface waxy fruits and vegetables, agriculture