The golden crispy skin, with constant meat fragrance, can always stimulate the inner appetite instantly. The moment the fried chicken enters, the juice passes through the tip of the tongue and hits the taste buds directly. The crispy skin wraps the tender chicken in your mouth and chews it carefully to make a crisp sound, which makes people feel that nothing can't be solved by a piece of fried chicken.
Hearing the word "fried chicken" will make your mouth water, crispy chicken skin, fresh and juicy chicken, and eat fried food when you are in a bad mood to make yourself happy! But if we eat too much, it is not good for our health, and it may even bring these hazards!
Lead to obesity
Fried foods such as hamburgers and fried chicken can cause hormonal changes in the body, making it difficult to control food intake. Relevant research in the United States also shows that eating fast food often leads to high protein, high calories and high fat in the body, which will make people fat.
Lead to "rich disease"
Adolescent obesity leads to abnormal lipid and glucose metabolism, which increases blood lipid, blood sugar and blood pressure, and makes adolescents susceptible to metabolic syndrome commonly known as "rich disease" such as hypertension and diabetes. Although some people did not get sick when they were young, they buried hidden dangers of hypertension, atherosclerosis, cardiovascular and cerebrovascular diseases, diabetes and other diseases in the future.
Induce cancer
The World Health Organization found that hamburgers, French fries, barbecues, fried chicken and biscuits contain a lot of acrylamide (products cooked at high temperature), and the acrylamide content of French fries exceeds the standard by about 100 times. Acrylamide can cause gene mutation, damage the central and peripheral nervous system, and induce tumors. So avoid eating these unhealthy fried foods for a long time.
Knowing the dangers of fried chicken,
There are still so many people who like to eat,
Do you know why?
Let's explore together!
In oil, when oil encounters high temperature, complex oxidation products such as fatty acids, small molecular alcohols, aldehydes, ketones, acids, glycerides, cyclic compounds and polymers are formed, and aldehydes produce attractive fragrance.
In food, many reactions also occur at the same time, resulting in attractive fragrance and delicious appearance. Caramelization and Maillard reaction make the surface color of food darker, resulting in crisp taste.
Maillard reaction
Maillard reaction has always been a common process in cooking. Every time you cook toast, bake cookies, fry fish or roast steak, the temperature reaches140-160 C, which may happen soon.
Also known as "browning reaction", because in the process of chemical change, the color of food will change and appear brown. Think about the brown skin of bread, the brown part of barbecue noodles, and the brown crispy skin on the edge of fried eggs. ...
The real charm of Maillard reaction lies not only in the change of color, but also in flavor and aroma, so it is also called "flavor reaction". At high temperature, amino acids (from protein) and reducing sugars (glucose, fructose, lactose, etc. ) violent collision and recombination produce hundreds of compounds, which make these foods emit different flavors.
Caramel reaction
The caramelization reaction is that sugar, especially monosaccharide, is heated to a high temperature above the melting point (generally above 140- 170℃) without amino compounds, and the sugar will be dehydrated and degraded, and browning reaction will also occur.
The surface of chicken is covered with starch, which caramelization occurs at high temperature, producing two substances: one is the dehydration polymerization product of sugar, commonly known as caramel or sauce color; One is degradation products, mainly some volatile aldehydes and ketones, or condensation polymerization, and finally some dark substances are obtained. They bring pleasant color and taste to food.
It should be noted that although fried food is delicious, there is a certain loss of amino acids and sugars during frying, which reduces the nutritional value of food. In addition, a small amount of substances harmful to human body may be produced during frying. Therefore, although the food is good, you can't be greedy!