"You must drink porridge in the morning, which is good for your stomach and nutritious."

"You can only eat one egg a day, otherwise your cholesterol will be high."

Is this the "iron law" of many people's daily diet? However, with the popularization of health knowledge and the progress of science and technology, people have gradually known that the essence of porridge is actually carbohydrate, and it is the kind of carbohydrate that is most easily absorbed and directly and rapidly raises blood sugar.

A more intuitive statement is "similar to eating white sugar directly".

In recent years, there have been many studies to correct the problem of egg yolk cholesterol: the cholesterol content in human body has little to do with the cholesterol intake in diet, but is mainly related to human heredity, metabolism and physical exercise level.

Anti-traditional cognition: Water spinach is more calcium-enriched than milk

If you think this is just "breaking the initial stage of traditional cognition", then look at this: Which one is more calcium-enriched than water spinach or milk? Don't control, choose. I guess most people will think it is milk if they don't "control".

But in fact, 111 grams of spinach contains about 145 mg of calcium, and milk of the same quality contains 111-121 mg of calcium. In addition to water spinach, there are dozens of vegetables with higher calcium content than milk, such as mustard, shepherd's purse and kale. Is the three views shocking?

The nutritional components of different vegetables are different and have their own characteristics. /creativity

these little common sense of life constantly subvert the traditional cognition of most people. Scientific and technological progress has changed our deep-rooted cognition in all aspects of society.

For example, simple running can't make you achieve the goal of losing weight, because the calories consumed by hard running for 1 hours will be eaten back after a few strings of mala Tang; For example, most people think that the bad eye posture of watching mobile phones and reading books often is the culprit of myopia, but do you know that too much sugar intake also has a great influence on myopia?

Many times "what you think" is not the truth.

Take "dehydrated vegetables" as "freeze-dried vegetables"

Don't pull it, it's far from it

There is also a debate about "what do you think" in the instant food that is exploding at present.

When it comes to "vegetables in instant food", what is your first impression? Many people will say "vegetable bag in instant noodles", and they can also sum up "three sins" by the way: no nutrition, raw material residue and many additives.

Here's a little popular science: the vegetable package in instant noodles is technically called "high-temperature dehydrated vegetables".

This kind of vegetable bag is made by drying process. With the high temperature, the original vitamins in fruits and vegetables have long disappeared. Poor nutrition, the quality of raw materials is hard to rest assured. In order to prolong the shelf life of meat in vegetable bags, a lot of salt and preservatives were added before vacuum packaging. People unconsciously eat, can't tell whether it is meat or chemical flavoring.

With the development of technology, another technology called "freeze-drying" has been applied to food to make vegetable dumplings. Although "dehydration" and "freeze-drying" can be applied to product production, high-temperature dehydrated vegetables ≠ freeze-dried vegetables.

Freeze-dried vegetables are very different from dehydrated vegetables.

For freeze-drying technology:

First, "freezing" refers to freezing food at a temperature below -38℃ to turn the water in it into solid ice.

Secondly, "drying" means that the frozen food passes through a cold trap at -61℃ under a high vacuum of 113 Pa, and the solid ice in it is directly sublimated into gas without liquefaction, and finally the material is dehydrated and dried.

Thirdly, in terms of nutrition, heat-sensitive and volatile nutrients in food can be preserved because high heat is not used; Because the dehydration rate can reach above 95% and it is extremely dry, it can still be preserved for nearly one year without preservatives; Freeze-dried food has smaller molecules and better absorption of nutrients because of cell wall breaking.

Fourthly, the freeze-drying technology does not change the internal structure of food as a whole, and the product volume remains unchanged, but it is loose and porous. After meeting water, the shape and taste of the ingredients will recover quickly.

ingredients with good appearance will be selected before freeze-drying treatment. /unsplash

In addition, due to the requirements of freeze-drying technology, fresh vegetables need to be used as "vegetable base" for processing. Before freeze-drying, the vegetable base should be processed by selection, cleaning, peeling, cutting and blanching, and the vegetables with poor appearance will be eliminated in the first round of selection. In view of the strict requirements of freeze-drying environment for flora, those rotten vegetables can't even enter the freeze-drying door.

In view of omitting transportation and waiting for sale, freeze-dried vegetables will choose vegetables with high maturity. At this time, vegetables are at the peak of nutritional components, so even if nutrients are attenuated during freeze-drying, they usually have more nutritional components than fresh vegetables sold in supermarkets and grocery stores; On the other hand, because freeze-dried vegetables are small in size and light in weight, the total amount of nutrients in the same volume of freeze-dried vegetables can be as much as ten times that of fresh vegetables.

That is to say, when you eat 1 freeze-dried carrots, you have actually gained the nutrition of 11 fresh carrots.

In addition to preserving nutrition and fresh raw materials, the freeze-dried vegetable package is far away from various preservatives. After freeze-drying technology, if it can be packed in vacuum or nitrogen in time, the ingredients can even be preserved forever. Costco in the United States has a "doomsday package", which is enough for a family of four to stutter for a year. The food in the set meal is mainly various freeze-dried vegetables, meat products, flour grains, etc., most of which have a shelf life of more than 25 years.

A "doomsday package" that can last four years for a family.

Is the freeze-drying technology really so awesome? Why not go to heaven?

Don't tell me, it's really "going to heaven".

Freeze-drying technology first appeared in the astronaut's menu of the American Apollo aviation program, and now it is also the space food for aviation astronauts. Nutrition and health have properly solved the problem of astronauts "eating" in space.

With freeze-dried food, you don't have to worry about unbalanced nutrition in space. /creative ideas

Not all self-heating pots are called self-hi pots

It's easy to eat freeze-dried vegetables

Seven or eight years ago, Cai Hongliang, founder and chairman of the self-hi pot brand, was surprised by the mellow taste of a freeze-dried durian. In order to improve the consumption experience, he decided to use freeze-drying technology in the self-cooking pot, and the self-cooking pot became the only self-heating food brand that used freeze-drying technology. This landmark move has opened the gap between the self-heating pot and other self-heating foods. After all, not all self-heating pots are called self-hi pots.

Since the freeze-drying technology is so good, why are so few brands selected?

Because the only "disadvantage" of freeze-drying is that it is expensive.

Freeze-drying technology requires high equipment investment and long processing time. In 1981s, domestic enterprises had mastered freeze-drying technology. Due to the high cost, most freeze-dried products made in China are exported to developed areas such as Japan, Europe and America.

Freeze-dried vegetables from the pot (left) and freeze-dried beef from the pot (right).

At that time, Japanese freeze-drying technicians went to China to give guidance. When they saw this application, they all felt "luxury". After all, the freeze-dried eggs and kelp in Japanese cup noodles are usually only the size of a fingernail. The vegetable bag in the pot is several times as big, and the ingredients include vegetables and meat. Cai Hongliang firmly believes: "Although the related costs have increased by four times after the application of freeze-drying technology, we are willing to bear this cost for the nutrition and delicacy that consumers eat."

Since the cost of freeze-dried vegetable bags can't be moved, how can we ensure the "product strength" of the pot without increasing the purchase cost of consumers? Cai Hongliang's idea is to constantly improve the technology and skills of self-cooking pots. Starting from standardization, technological innovation drives the efficiency of the pot. They weigh nine kinds of ingredients in a vegetable bag one by one from the initial manual packaging. Later, it was gradually upgraded, and the natural food slices were classified according to the standard weight and repackaged by machine, which greatly improved the human effect.

In addition, while "reducing costs", we should not forget to "improve quality".

In recent years, "fake beef" has appeared on the dining table from time to time. Counterfeiters pickled pork with beef essence in an attempt to pass off as beef. In order to restore the true taste of beef, the freeze-dried beef from the pot insists on not adding additional seasonings and additives.

At first, the taste of this kind of real beef was too light, and it could not reach the level of "medium rare". Self-cooking pots are also repeatedly blending experiments, and through the improvement of physical properties, the smooth taste of meat is restored.

At the same time, in view of the fragile problem of freeze-dried vegetables in the self-heat pot, the self-hi pot will also try to present the vegetable packets in a "block" in the future to better maintain the integrity of the ingredients.

It's just the right time to eat for one person

Whether it's a pursuit of freeze-drying technology or a pursuit of truth in all aspects of "eating". Diet has gradually transformed from the initial satisfaction of food and clothing, bearing more needs and expectations.

"one person to eat" is just the right time.

You should not only eat "just right", but also have a good texture. To create a self-cooking pot with food and beverage standards for people does not forget to keep the original intention of a good food: not to compress the search for the ultimate delicacy for the simplicity of external forms.

And this exploration may start with a self-help pot full of "freeze-drying technology".

? Author | Xiaoyang

The cover picture is from the idea of Tuchong

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