Low-temperature cooking is a new cooking technology, which inherits a brand-new cooking concept. Mainly use vacuum technology and low-temperature cooking machine to cook dishes without losing moisture and nutrition of raw materials. The following \x0d\ and \x0d\ will elaborate on the characteristics of low-temperature cooking and all kinds of principle knowledge it should master. \ \x0d\ \x0d\ I \x0d\x0d\ \ x0d \ special equipment for low-temperature cooking \x0d\ x0d \ vacuum compressor \ x0d \ vacuum machine is mainly used to extract air from a fixed space, so that objects exist in a vacuum state. The main function of vacuum compression packaging machine in daily life and common kitchen is that it can exist as a medium between raw materials and water bath or oil bath. (Therefore, in some foreign professional books and materials, the English explanation of low-temperature cooking is usually \x0d\ sousvide \x0d\ or \x0d\ under pure cooking. Usually, low-temperature cooking dishes are expressed as \x0d\ slow cooking \ x0d \). In the process of low-temperature cooking, the reason why we use vacuum compressor is to make any surface of raw material \x0d\ soak evenly at a very constant temperature, and it is important not to lose the moisture and nutrients of raw material. \x0d\x0d\ In the simple step of vacuum packaging before low-temperature cooking, there are mainly three vacuumizing degrees, namely, low, medium and high. By adjusting the vacuumizing time and pressure of the vacuum compressor, three different vacuumizing states can be realized. Ordinary low vacuum state is not suitable for low-temperature cooking. \x0d\ such as carrots, onions and various fruits. \x0d\ \x0d\ low temperature cooking machine \x0d\\x0d\ The main principle of low temperature cooking machine is that it can control the temperature for a long time, so as to achieve the effect, and its main constant temperature is \x0d\ from \ x0d \ to \x0d\99\x0d\. Moreover, the adjustable temperature range is accurate to one or two decimal places, with reliable quality and stable operation and control, which is an essential prerequisite for long-term cooking. \x0d\x0d\ II \ x0d \ x0d \ Principles and precautions of low-temperature cooking \ x0d \ The main principle of low-temperature cooking is to keep the nutrients of ingredients and the moisture of raw materials, so that the taste of raw materials \ x0d \ is better than that of ordinary cooking at low temperature for a long time. Moreover, the raw materials after cooking are more delicious than ordinary cooking, so there is no need for a long pickling process before cooking. Even when cooking some raw materials, you only need to add salt to taste, and you don't even need any seasoning and pickling. \x0d\ x0d \ When cooking at low temperature, it is necessary to pay attention to avoid using flavoring agents containing high concentration of alcohol in the curing process, and season before cooking, because flavoring agents containing high concentration of alcohol will seriously destroy the protein component of meat raw materials at constant temperature. Even if the meat loses its original taste \x0d\ and taste \ x0d \ x0d in low-temperature cooking, the lowest temperature we use should be above \x0d\50\x0d\℃ or \x0d\50\x0d\℃. Especially when making low-temperature eggs, the temperature should be strictly controlled at \x0d\ 64-65 \ x0d \℃, and the eggs cooked at this \ x0d \ x0d \ temperature have reached excellent taste from the beginning, which also meets the disinfection requirements of regular cooking. \x0d\x0d\ Applicable fields and demonstration dishes of low-temperature cooking \ x0d \ x0d \ In seafood cooking, the performance of low-temperature cooking is particularly remarkable. In the cooking process, the high protein content of seafood raw materials can be maintained, the taste of cooked seafood can reach a very fresh and tender effect, and the color of cooked raw materials can be kept the same as before cooking. For example, when cooking vegetables at low temperature, proper addition of butter can keep the color of vegetables more vivid after cooking, and the taste \x0d\ will also achieve satisfactory results. \ x0d \ .............................................................. \ x0d \ Low-temperature slow cooking is popular \x0d\ x0d \ When the fire starts, the oil at the bottom of the pot emits fine foam, and a pile of vegetables and meat falls down, followed by crackling sound and flying smoke, and a dish can be prepared soon! However, such a rapid cooking technology, although it has won time, is not necessarily beneficial to health. \x0d\ x0d \ Humans return to the primitive and advocate the most natural Lohas lifestyle. Low-temperature diet conditioning has become popular in European countries, because slow fire and low temperature can better represent our pursuit of authenticity, and it is a new fashion leading to good health and anti-aging. \x0d\ \x0d\ Medical research has proved that vegetable oil commonly used by Chinese people is beneficial to health, but it is prone to peroxidation after heating, which is simply \ x0d \ "\ x0d \" \ x0d \ ". The higher the temperature, the more harmful substances are produced. \x0d\ x0d \ The so-called low-temperature cooking generally means that the cooking temperature is kept within \x0d\ 100\x0d\℃. Generally, as long as the temperature of vegetable oil exceeds \x0d\ 107\x0d\℃, it begins to smoke, so in Europe and America, the so-called low-temperature cooking means keeping the temperature. In fact, most bacteria attached to meat are cooked at \x0d\68\x0d\℃\ x0d \ x0d \ How to cook at low temperature? Steaming, boiling and stewing are all good choices. The only thing to pay attention to is to keep the fire as low as possible, or try to keep the original flavor and nutritional essence of the food with the help of special low-temperature cooking cookers. \x0d\ x0d \ Modern people eat the same food every day, such as bread, sandwiches and milk. And the body is easily allergic to these foods, leading to diseases. Therefore, the significance of low-temperature slow cooking in food is actually to choose different fresh natural ingredients, present the original delicious taste of \x0d\ food through low temperature, retain the nutrition in it, and delay the oxidative aging of cells in the body. In \ x0d \100 \ x0d \℃ \ x0d \ \ x0d \ Although low-temperature cooking may make the time for preparing food for the table longer, it can enhance the family affection. Change to \x0d\ mode with low temperature and little oil, the kitchen is no longer smoky, and you can invite your family and partners to cook together. The kitchen is clean and tidy, and your mood is gradually melting. \ x0d \ contact \ x0d \ x0d \ In Japan, being a chef makes \ x0d \ "\ x0d \ taste very slow. The word \x0d\ "\ x0d \ slow \ x0d \ "has a new meaning: slow cooking makes the taste of food come from the accumulation of time. \x0d\ \x0d\ Anti-aging trend, starting from low temperature! \ x0d \ x0d \ ........................................... \ x0d \ Low-temperature cooking rules \ x0d \ x0d \ ◎ Food should be properly washed \ x0d \ \ x0d \ to avoid high-temperature frying, frying and roasting, so as to reduce the formation of toxins. \ x0d \ x0d \ ◎ Cooking should be based on raw food, boiled, stewed and steamed, and heated \ x0d \ 65-80 \ x0d \℃ to keep the nutrition in the food. \x0d\\x0d\◎ Choose olive oil with stable structure and rich nutrition. \ x0d \ x0d \ ◎ Grease should not be added during cooking, but should be stirred after cooking. \x0d\ \x0d\◎ Avoid adding artificial flavoring agents such as monosodium glutamate. \x0d\ x0d \ from Du Nan Life Weekly \ x0d \ x0d \ ................................................................ \ x0d \ Low-temperature cooking is more conducive to health \ x0d \ x0d \ frying is delicious, while \ x0d \ cooking is nutritious \x0d\ \x0d\, Cooking at low temperature is more conducive to health \x0d\x0d\ "Baozhai Chinese Network \x0d\x0d\ In daily life, when cooking food, people are more accustomed to frying, frying, frying and baking at high temperature for a long time, thinking that this can \ x0d \ make food better in color and fragrance, but \ x0d \ x0d \ diabetics need to cook at low temperature. The research team led by Dr. Valle Sala, a diabetes expert at Mount Sinai Medical College in new york, found that long-term high-temperature cooking may \ x0d \ accelerate the reaction between sugar, fat and protein in food and generate more terminal glycosylation products. \x0d\ x0d \ terminal glycosylation products naturally exist in human body. Because of high blood sugar, the terminal glycosylation products formed in various tissues of diabetic patients are significantly higher than those of ordinary people. This substance will stimulate human cells to produce specific protein, which will make the immune system in an inflammatory state for a long time \x0d\ will damage blood vessels. Many common complications of diabetic patients are considered to be related to excessive terminal glycosylation products. Studies by \x0d\ x0d and Valesala et al. show that cooking at low temperature for a short time under high humidity, such as steaming or boiling, may \ x0d \ effectively reduce the content of terminal glycosylation products in food. \x0d\ In the experiment, they divided \x0d\24\x0d\ diabetic patients into two groups \x0d\ and \x0d\ let them eat \x0d\ chicken and fish processed by different methods, and found that low-temperature cooking can reduce the content of diet-related terminal glycosylation products in human body \ x0d \ 33 \ \ x0d. This result may explain why low-sugar and low-fat foods may still cause heart disease and diabetes. Some experts hold a more cautious view on this. Barrett, chairman of the American Diabetes Association and a professor at the University of Virginia, pointed out that the exact role of advanced glycation end products in heart disease and whether the risk of heart disease can be reduced by controlling this substance need further research to answer these questions. \x0d\ x0d \ Effect of cooking on food nutrition \ x0d \ x0d \ During cooking, a series of physical and chemical changes will occur in the internal components of food due to the influence of water, air, heat and other factors. For example, some nutrients in food undergo different degrees of hydrolysis, protein coagulation, water-soluble substances leaching, aromatic substances volatilization, and \x0d\ pigment formation or reduction. These changes can remove the original fishy smell of food, increase the pleasant color, aroma and taste, and make the nutrients in the food easier to be digested and absorbed by the human body. \x0d\\x0d\ Suitable low-temperature cooking temperature for food \x0d\\x0d\ Every food has its own suitable cooking temperature. If the temperature is not enough, bacteria will remain, which is harmful to human health. But if the temperature is too high, some nutrients will be lost and destroyed, and even some harmful substances will be produced. Water-soluble protein \x0d\ in food will form lumps if it is heated excessively, and the fat in meat will be oxidized and decomposed, losing its vitamins \x0d\A\x0d\ and \x0d\D\x0d\ and vitamins \x0d\C\x0d\ in vegetables. Therefore, when cooking \x0d\, the smaller the raw materials, the better, so as to shorten the heating time. The raw materials should be cut into pieces and fried as much as possible, cooked and eaten now, avoiding long-term high temperature or repeated heating, and reducing the loss and change of nutrients. \ x0d \ x0d \ Regarding the cooking temperature of food, \x0d\FDA\x0d\ (US Food and Drug Administration) once suggested to people: whole poultry meat: \ x0d \ 82 \ x0d \℃; \x0d\ Turkey and native chicken: \ x0d \ 74 \ x0d \℃; Cattle, sheep and pork: \ x0d \ 7 1 \ x0d \℃; Eggs: \x0d\7 1\x0d\℃ (or egg yolk and protein should be cooked to a solidified state); Barbecue: \ x0d \ 63 \ x0d \℃; Vegetables: \ x0d \ 55 \ x0d \℃; Leftovers: \x0d\74\x0d\℃