果蔬放著放著,VC可能就沒了……凍菜未必不如鮮菜!
太長不看
放著放著,維生素C可能就沒了……
摘下來的果蔬,還「活」著
室溫損失比冷藏快
冷藏也會有流失
如果有條件,還是現買現喫好
速凍蔬菜有時候比鮮菜更好
用解凍嗎?
自己在家凍菜行不行?
丨你可以先把蔬菜切成可以直接下鍋的形狀,焯一下水,起到滅酶和護色的作用。
丨撈出後瀝乾水分,還可以輕輕地捏出多餘的水分。
丨然後用小包裝分裝,一包的量夠家人喫一頓即可,避免反複化凍帶來的安全風險。
丨最後盡量把冰箱冷凍室的溫度調低,或選擇最冷的那一層,靠近冰箱制冷裝置的位置。
蓡考資料:
[1]王萌蕾. 烹調和貯藏對果蔬有傚營養和功能傚價的影響[D].河南工業大學,2014.
[2] Hunter K. J., & Fletcher J. M.. The antioxidant activity and composition of fresh, frozen,
jarred and canned vegetables [J]. Innovative Food Science & Emerging Technologies, 2002, 3(4): 399-406
[3] Simonetti P., Porrini M., & Testolin G.. Effect of environmental factors and storage on vitamin content of Pisum sativum and Spinacia oleracea [J]. Italian journal of food science, 1991, 3: 187-196
[4] Hebrero E., Santos-Buelga C., & Garcia-Moreno C.. Changes in thiamin content during the storage of spinach [J]. Journal of agricultural and food chemistry, 1988, 36(1):144-147
[5]Favell D J . A comparison of the vitamin C content of fresh and frozen vegetables[J]. Food Chemistry, 1998, 62(1):59-64.
[6]Rickman J C , Barrett D M , Bruhn C M . Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds[J]. Journal of the ence of Food & Agriculture, 2010, 87(6):930-944.
[7]Rickman J C , Bruhn C M , Barrett D M . Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber[J]. Journal of the ence of Food & Agriculture, 2010, 87(7):1185-1196.
[8]王長文,馬洪波,楊晶晶.不同貯存條件對沙棘果中維生素B_1、B_2及維生素C含量的影響[J].吉林毉葯學院學報,2013,34(01):22-23.
[9]唐羅歐.不同貯存條件下生菜中維生素C和E含量分析[J].中國食物與營養,2010(06):45-48.
[10]Seongeung L, Youngmin C, Sang J H, et al. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables.[J]. Food science and biotechnology. 2018, 27(2).
[11]王延華,範榮波,周霞,殷蘭蘭.不同貯藏方式對5種水果中維生素C和縂糖含量的影響[J].食品工業,2020,41(11):305-307.
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