Nowadays, food safety has become particularly important, because food safety problems have emerged in various foods, so what should we pay attention to when cooking delicious food? The following are the precautions I have compiled for you in food cooking, hoping to help you. Matters needing attention in food cooking
1. Do you have to cook lentils thoroughly?
Lentils are rich in nutrition, fresh and delicious, cheap, easy to store and clean, and deeply loved by people. But improper cooking can cause poisoning.
The poisoning caused by lentils is caused by natural toxins such as hemagglutinin and saponin in lentils. Because these toxins are heat-resistant, they can only be destroyed if they are heated to 111℃ for a period of time. The natural toxins in lentils cannot be completely destroyed due to the short processing time and insufficient temperature by boiling water and frying lentils with quick fire. These toxins can strongly stimulate the gastrointestinal tract and cause poisoning.
A few minutes to 2-4 hours after eating lentils, the poisoned person will have nausea, vomiting, abdominal pain and watery stool, and a few people may have headache, dizziness, numbness of limbs, chest tightness and palpitation. If the above manifestations appear, vomiting should be induced immediately, and the tongue root and pharynx can be stimulated or oral emetic drugs can be taken. Those with severe symptoms should go to the hospital immediately for symptomatic treatment and prevention of complications. Generally, as long as the treatment is timely, most patients can recover in 1 ~ 3 days.
Actually, the prevention method is very simple. You can destroy the toxin by cooking lentils thoroughly. When blanching with water, it is necessary to make lentils lose their original green, stiff and beany smell. When frying lentils, the amount of each pot should not exceed half of the capacity. Stir-fry with oil, add appropriate amount of water, cover the lid, keep it at 111℃ and simmer for more than 11 minutes, and turn it over to heat it evenly. In addition, when buying, you should choose tender beans, and it is best not to buy or eat old lentils. Before processing, first remove the tips and pod filaments at both ends of lentils and soak them in water for about 15 minutes, so that they can be eaten more safely.
2. How to cook soybean milk?
The soybean milk must be fully cooked before drinking. Because raw soybean milk contains a substance called saponin, if saponin is not ripe enough to enter the gastrointestinal tract, it will stimulate the gastrointestinal mucosa of the human body, causing some toxic reactions, such as nausea, abdominal pain, vomiting, diarrhea, anorexia and fatigue.
so how should soybean milk be cooked?
When raw soybean milk is heated to 81℃ ~ 91℃, a lot of white foam will appear. Many people mistakenly think that soybean milk is cooked at this time, but it is actually a kind of? False boiling? Phenomenon, the temperature at this time can't destroy the saponin in soybean milk. The correct way to cook soybean milk should be, in the emergence? False boiling? After the phenomenon, continue to boil with low fire for about 5 minutes to make the foam disappear completely. Only in this way can its harmful substances be completely decomposed and destroyed.
In addition, raw soybean milk is rich in protein, fat and sugar, which is an ideal condition for microbial growth. Therefore, soybean milk must be cooked thoroughly to kill microorganisms.
3. Is drinking hot pot soup good for your health?
some people think that drinking some soup after eating hot pot can absorb more nutrients, but this is actually a misunderstanding.
Hot pot soup has been boiling for a long time, not only the nutrients in it have been destroyed, but also the purine substances contained in meat and seafood are mostly dissolved in the soup, so you should never drink hot pot soup. Because, after the soup in hot pot is repeatedly cooked with beef and mutton, seafood and mushrooms, there will be more and more purine substances in the soup, and the oil is also large. If you drink too much of this soup, it will make people fat, and in severe cases, it may cause diabetes and cardiovascular and cerebrovascular diseases. In addition, the purine substance in the soup will also cause uric acid to deposit in the blood, which will easily lead to gout, joint pain and other symptoms. If you want to drink soup in hot pot, you can drink a bowl of clear soup before rinsing meat, and don't drink the soup after rinsing meat.
4. Can't frying oil be reused?
frying oil cannot be used repeatedly. This is because the content of essential fatty acids in edible oil will be less and less when it is repeatedly used for frying food, while the content of saturated fatty acids, impurities and peroxides will be more and more, which will deteriorate the quality and easily deteriorate. Deteriorated edible oil not only has a bad taste and loses nutrition, but also has toxicity. Therefore, under normal circumstances, high-temperature frying time should not be too long, and edible oil should not be used repeatedly for more than two times.
5. Can't fried and grilled foods be eaten often?
After food is fried at high temperature, various nutrients in it are seriously destroyed. Because the high temperature deteriorates the fried coke in protein, the nutritional value will be reduced, and the fat-soluble vitamins in food, such as vitamin A, carotene and vitamin E, will be destroyed, which will hinder the absorption and utilization of them by the human body. At the same time, after repeated high-temperature heating of oil, the unsaturated fatty acids in it are heated at high temperature to produce polymers? Dimer and trimer are highly toxic.
Because meat food is directly barbecued at high temperature, the decomposed fat drips on the charcoal fire, and then combines with protein in the meat, a carcinogen called benzopyrene will be produced. If people often eat barbecue food contaminated with benzopyrene, carcinogens will accumulate in the body, which may induce gastric cancer and intestinal cancer. At the same time, there is another carcinogen in barbecue food? Nitrosamine. Nitrosamines are produced from the pickling process before kebabs are roasted. If the pickling time is too long, nitrosamines are easily produced.
In addition, fried food contains a lot of fat, which is difficult to digest. Eating fried food often will cause indigestion, as well as fullness in the chest, even nausea, vomiting, diarrhea, loss of appetite and so on. People who often eat fried food are prone to get angry and constipation due to lack of vitamins and water.
6. How to put salt in dishes reasonably?
If you don't master the time of putting salt in cooking, it will affect the color, taste and taste of dishes. If iodized salt is used, it will also cause iodine volatilization, which will affect your health for a long time. So, how to put salt reasonably in cooking?
it is best to put salt in most dishes when they are fried until they are almost cooked. For example, when frying meat slices and vegetarian dishes, put the dishes in the pot when the fire is strong and the oil is hot, and put some salt when all the dishes are stir-fried, so that the fried dishes are tender, the green vegetables can keep bright color, and the loss of various nutrients is less. There are fried peanuts, dry fried shrimp slices, etc., and salt should be put after cooking, so that it will be crispy and delicious!
Generally, salt should be put in cold salad before eating. Because putting salt in advance will make the juice of the dish ooze and lose its due crispness.
when cooking soup, you should generally put salt in the soup when it is about to go out. If the salt is put in advance, the protein of the meat will be denatured rapidly, and it is not easy to fully seep out, so the soup will not be so delicious. However, when stewing ribs, salt should be put first, so that the salt flavor can be fully immersed in the meat.
In cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should be put after frying.
When cooking with peanut oil, peanut oil is easily contaminated by Aspergillus flavus and may contain a certain amount of Aspergillus flavus toxin, so the salt frying pan should be put first, which can reduce the aflatoxin.
7、? Never eat leftovers, leftovers? Is that right?
it is best to finish the dishes on the same day, and the leftovers will produce toxic substances if they are left for a long time or stored improperly. Because many germs reproduce at low temperature. Eating leftovers can easily lead to gastrointestinal diseases, ranging from dizziness and palpitation to vomiting and diarrhea, and some will cause other diseases.
Among them, the leftover vegetables can't stay overnight, because after overnight salting, the nitrite content will increase and the toxicity will increase after heating. In addition, it is best to eat starchy foods at one time. Foods such as rice cakes can be kept for up to 4 hours, and eating them without spoilage may also cause adverse reactions.
if you must preserve leftovers, you should also pay attention to the preservation method. The rest of the soup, stew and stir-fry must be boiled first, put in a covered container, cooled and then put in the refrigerator for refrigeration; When eating, you should boil it thoroughly. The remaining mixed vegetables, sauces and braised pork should be immediately put into the refrigerator for refrigeration or freezing, and must be heated back to the pot next time, or reformed, such as soup and stew.
when disposing of leftovers, you should loosen them and put them in a ventilated, cool and clean place to avoid pollution. When the leftovers are cooled to room temperature, put them in the refrigerator for refrigeration. Leftover rice must be thoroughly heated before eating. The preservation time of leftovers should be kept without meals, with early lunch and late lunch, and the interval should be shortened within 5 ~ 6 hours as far as possible. Don't eat leftovers soaked in hot water or vegetable soup, and don't pour leftovers into new rice to avoid incomplete heating.
8. what is monosodium glutamate? Delicious trap? Really?
monosodium glutamate is an important umami additive in cooking, and its scientific name is sodium glutamate, which is one of the amino acids needed by human body. Sodium glutamate can make the brain feel delicious. It is widely found in protein-containing foods such as meat, seafood and cheese, which is the main reason why these foods taste delicious. However, the dosage of monosodium glutamate in cooking should not be too much, and only a little can achieve the purpose of adding freshness. Attention should be paid when using monosodium glutamate to flavor:
It is not suitable for use in foods with strong alkalinity. The sodium in sodium glutamine has a high activity, which easily reacts with alkali to produce a kind of disodium glutamine with bad smell, which loses its seasoning function, so it is not suitable to add monosodium glutamate to kelp, squid and other dishes with strong alkalinity.
monosodium glutamate should not be used in sour dishes. Because monosodium glutamate is not easy to dissolve in acid, the greater the acidity, the lower the solubility, and it is not easy to dissolve when monosodium glutamate is added.
it is not advisable to put it in too early when cooking. Stir-fried dishes should generally be added when the dishes are almost cooked or just out of the pot, because at this time, the temperature of the dishes is 71-91℃, which is the best temperature for monosodium glutamate solubility and the strongest umami flavor; On the contrary, when it is added at high temperature, when the temperature exceeds 1.21℃, the sodium glutamine in monosodium glutamate will become coked sodium glutamine, which has neither umami nor certain toxicity. Therefore, the temperature of fried food is generally higher than 1.21℃.
it is not suitable for filling. When monosodium glutamate is put into stuffing, whether it is steamed or boiled, it will be subjected to continuous high temperature, which will denature monosodium glutamate and lose its seasoning function.
monosodium glutamate should not be added directly to cold salad, but should be melted with boiling water first. Monosodium glutamate can be fully dissolved above 71℃. Cold dishes have a low temperature, and it is not easy to dissolve by adding monosodium glutamate directly. If you melt them with a small amount of warm water in advance, then pour them on the cold dishes and stir them a little, the effect is very good. Moreover, it is easier to melt and mix them with powdered monosodium glutamate than crystal monosodium glutamate, and the fresh-keeping effect is better.
monosodium glutamate should not be used for particularly delicious raw materials, such as mushrooms, shiitake mushrooms, chickens, cattle, fish and shrimps, and particularly fresh vegetables, because they have a certain flavor, but adding monosodium glutamate will not taste good.
Too much monosodium glutamate should not be added to the dishes eaten by mothers and infants within three months of delivery, because sodium glutamine in monosodium glutamate enters the infant through milk or food, which will specifically combine with zinc in the infant's blood, generate zinc glutamine that is not absorbed and utilized by the body and excreted with urine, resulting in zinc deficiency in infants.
9. Why eat less pickled food?
Pickled vegetables, bacon and other pickled foods are traditional foods, but eating too much or eating too much is harmful to human health. This is because, after vegetables are pickled, they lose more vitamins and almost all vitamin C; Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easy to be absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones. Pickled food is often contaminated by microorganisms during the pickling process. If the salt content is less than 1.5%, nitrate in vegetables can be reduced to nitrite by microorganisms, and people will be poisoned if they eat pickled products containing nitrite. Nitrite can generate nitrosamines when it meets amines in human body. Nitrosamine is a carcinogen, so eating pickled products often is easy to cause cancer. Therefore, the nutrition of pickled products is damaged and harmful, and it is not an ideal food for people. It is advisable to eat less.
11. What are the methods for cleaning pesticide residues on fruits and vegetables?
clear water soaking and washing method: mainly used for leafy vegetables, such as spinach, lettuce and Chinese cabbage. Generally, rinse off the surface dirt with clear water first, remove the visible stained parts, then cover the fruits and vegetables with clear water for about 5 cm, and soak in running water for not less than 31 minutes. If necessary, cleaning agents such as fruit and vegetable lotion can be added to increase the dissolution of pesticides. This washing and soaking for 2 ~ 3 times can basically remove most of the residual pesticide components.
alkaline water immersion cleaning method: most organophosphorus pesticides can be rapidly decomposed in alkaline environment. Generally, 5-11g of edible alkali is added into 511ml of clean water to prepare alkaline water, and the fruits and vegetables after preliminary washing are put into alkaline water, and the alkaline water is added according to the amount of vegetables. After soaking for 5-15min, the fruits and vegetables are washed with clean water, and repeated washing for about 3 times is more effective.
heating cooking method: commonly used for celery, cabbage, green pepper, beans, etc. Because carbamate insecticides will decompose quickly with the increase of temperature, generally, the washed fruits and vegetables are put in boiling water for 2-5 minutes, then taken out immediately, and then washed with clear water for 1-2 times, and then placed in a pot to cook into dishes.
cleaning and peeling method: for fruits and vegetables with skins, the appearance of residual pesticides can be peeled off with sharp instruments and the fleshy parts can be eaten, which is delicious and safe.
storage and preservation method: some pesticides will slowly decompose into harmless substances over time during storage. Therefore, when conditions permit, some fruits suitable for storage should be bought back and stored for a period of time (11 ~ 15 days). It will be better to wash and peel before eating.
11, how to ensure the hygiene and safety of the kitchen?
In order to keep the kitchen tidy and beautiful, many people like to put dishes, knives, chopping boards and other kitchen utensils in the cupboard. Some families stack these utensils in the corner because of the small kitchen space. In fact, these kitchen utensils placement habits are not conducive to the cleaning and drying of kitchen utensils, and it is easy to cause health and safety hazards. Because, in closed cabinets and dark corners, there are a lot of bacteria. If you don't pay attention to taking protective measures, it is easy to pollute food and cause gastrointestinal diseases. Therefore, in addition to cleaning all kinds of kitchen utensils regularly disinfected, the storage environment is also very important, and its basic requirement is drying.
In addition, two sets of utensils for raw and cooked food, including kitchen knives, chopping boards, pots, baskets and utensils, must be equipped and used separately according to raw and cooked food. Because there are many pathogenic bacteria or parasite eggs on raw food pollution. When processing these foods, bacteria or parasitic eggs will inevitably pollute the utensils. If these utensils are used to process and contain cooked foods, then bacteria and eggs will pollute the cooked foods, and people may suffer from food poisoning or parasitic diseases after eating them. Some families have not prepared two sets of food utensils, but after processing and bagging raw food, they should wash the utensils clean or scald them with boiling water for disinfection, and then pack cooked food.
The disinfection method of tableware is as follows: firstly, put the washed tableware into a pot, completely immerse it in water for heating, and keep it for 5-11 minutes when the water temperature reaches 81 degrees, which can kill general bacteria; The water temperature reaches 111 degrees