However, due to the accelerated pace of urban life, many families no longer have such conditions, especially in developed cities.
Therefore, having lunch at school is a realistic choice.
But school canteens especially like to use frozen food, frozen meat, frozen steamed stuffed buns, frozen jiaozi and even frozen vegetables.
Parents are worried that such food has no nutrition.
In fact, this is a very simple question. Look at the imported steak, tuna, arctic shellfish and silver cod, which one is not frozen?
How can there be no nutrition?
In fact, the nutritional value of frozen things will not change much, but the taste will be affected.
More importantly, freezing is one of the most effective preservation methods to ensure food safety.
Freezing not only completely solved the risk of microbial corruption, but also slowed down the problems such as fat oxidation.
There is another reason why the canteen uses a lot of frozen ingredients, many of which are semi-finished products, such as frozen buns and frozen fried dough sticks (the same is true for takeaway fast food bags).
Think about it, how can thousands of students concentrate on eating without semi-finished products?
If we do it now, aren't we afraid that our children will starve to death?
In addition, the most risky part in the canteen is the process of preparing food. If you directly buy frozen semi-finished products produced by standardized enterprises, the safety will definitely be better.
This model is also widely used in chain fast food with high food safety level, whether western or Chinese.
In addition to frozen food, parents are also worried about the indiscriminate use of "additives" in the canteen, especially the "compound seasoning" with complicated ingredient list.
In fact, compound seasoning is also an important means to ensure safety.
In the canteen, it is impossible to use no seasoning. How can we make the canteen use all kinds of spices and additives as little as possible or scientifically?
The solution is to mix them all together, because all kinds of spices and additives are mixed in proportion and they restrict each other.
If you just want to improve the appearance of one aspect, other aspects will be adversely affected.
What many people don't know is that compound seasoning often uses several functional categories, such as several flavor enhancers and several thickeners.
Although the ingredients list looks like "a lot of additives", in fact, the total amount used to achieve the same effect is less.
In addition, all kinds of lazy spices sold in supermarkets are compound spices, and no one is afraid.
Wouldn't it be nice to buy a packet of seasoning for fish-flavored shredded pork, and even if you didn't go to chef school, you can fry it up to the taste of a restaurant?