Broth almost no nutrition
Broth almost no nutrition, in our daily diet, in fact, the most important thing is still the absorption of nutrients, we all know, our body needs most of the nutrients are derived from the diet, the following broth almost no nutrition.
broth almost no nutrition 1There is no doubt that the soup is nutritious, but the nutrition in the soup but a very small portion of the protein formation of amino acids dissolved in water, so the nutrition in the soup as long as 5% or so, can be ignored. The longer the soup is cooked, the less nutritious it is clear that people who have studied too much high school chemistry understand that high temperatures for a long time will synthesize nutrients and harmful substances into the so born, special mention of summer soup will be concentrated stomach acid, saliva, triggering digestion, digestion and absorption is not in place, this time the soup is not worth it and the proteins are actually the meat is, in short, the muscle protein.
Why do nutritionists say that soup is not nutritious?
When you see the title here, you will think, drink soup really no nutrition, in fact, not, drink soup no nutrition, if the Cantonese people every day to do useless things? In fact, no matter how long it takes to simmer the soup, the nutrients that can be dissolved in the soup are limited. The white substance in the soup is actually emulsified fat. The more fat there is, the whiter the soup will be, but the fewer nutrients will be in it. Cooking soup too long destroys the dissolved amino acids in the ingredients. Instead, it greatly reduces the nutritional value of the soup.
When drinking soup, it is best to eat both soup and meat. Because the nutrient content of the soup is much lower than the meat itself. Take chicken soup as an example, according to the test data in the Chinese food ingredient list, the protein content in the chicken soup of the canned chicken (1.3%) is only 1/16 of that of the chicken meat (20.9%). chicken soup is currently only one-third of the chicken, and the insoluble components such as calcium and iron are relatively small in the chicken soup. Some seriously ill patients or people who have just undergone surgery are weak, gastrointestinal function decline, can not digest food well. At this point in time, the appropriate soup will help the body to recover.
However, due to the high fat content of the soup, patients with diabetes, high blood pressure, high blood fat, high cholesterol can not drink regularly. In addition, purine is easily dissolved in broth, a variety of broth in the purine content is very high, gout patients should also drink less or do not drink this kind of broth (including hot pot soup).
Meat broth is almost devoid of nutrients2
What should I pay attention to when making meat broth? How to make a good broth?
1, notes on making soup
The material to make soup must be fresh
One of the characteristics of the soup, that is, to amplify the characteristics of the material, so no matter what ingredients to make soup, to ensure that the ingredients are fresh is to ensure that there is no major problem with the soup.
The water in the pot should be in place at one time
The process of making soup is not to add water, otherwise the soup will be "soulless".
Salt must be the last to put
Soup cooked and then put salt, a little bit of cooking can turn off the fire, so that the soup is bright and fragrant, which is also to prevent the protein premature coagulation affecting the dissolution of the flavor substances.
Don't put MSG again
Any soup, boiled in place, there is a natural fusion of ingredients, there is no need for MSG or chicken essence, these extra things to jeopardize our health.
Eating MSG and chicken damage to the brain: some studies say that often eat MSG brain will be slow to respond, memory loss. Experts say that the same problem exists with the consumption of chicken essence.
Dr. Fan Zhihong of the Department of Nutrition and Food Safety, School of Food, China Agricultural University, pointed out that MSG is naturally found in grains, beans and fish, and a small amount of consumption will not cause harm to the body. Chicken essence ingredients are salt, maltodextrin, monosodium glutamate (MSG), etc., nutrition can not be compared with chicken. Chicken essence is about as safe as MSG, and it is best to put it in the pot at the end of heating before starting the pot. In addition, not all dishes are suitable for adding chicken essence, the food itself has a fresh flavor to add chicken essence will make the food go out of taste.
Vegetables 10 to 20 minutes before starting the pot to put
Carp carp and radish shredded soup, pork ribs and winter melon soup, most of the vegetables only need to be in the broth simmering and then put it in the pot for a decade and a half 20 minutes, this time the flavor of the vegetables is the most tasty.... Early put rotten into a pot, look all hard, that is not what we do. Some vegetables stem, to present a translucent state when the sweet and moist flavor appears, such as cabbage, such material should be earlier in the pot.
Experts reminded that prolonged heating will destroy the vitamins in the pot dishes; heating 1 to 1.5 hours, you can get a more ideal nutritional peak of the three kinds of soup, at this time, the energy consumption and nutritional value of the better ratio.
There are meat must be blanched
Whether it is ribs, lamb, or chicken, duck, must be blanched and then boiled. Blanching can get the blood out of the animal raw materials. Such as pork, beef, mutton, etc., blanching water to remove blood stains will make the raw material white, cooking without blood stains, while reducing the fishy flavor, stink. But remember, where there is blanching meat, the pot can not use cold water, have to change the boiling water.
Cold water blanching: the raw materials and cold water together in the pot, to a certain extent out of the pot when the water boils, this method is suitable for heavy odor, blood stained materials, such as bamboo shoots, beef and mutton, offal and so on. When using this method, note that the material should be constantly turned so that it is heated evenly.
Boiling water under the pot blanching: this blanching method is a short time, suitable for the requirements of crisp, tender taste, brightly colored materials, such as celery, lettuce, spinach, etc., in addition to some of the odorless, less blood meat, such as fish, chicken, etc. also use this method.
Fear of soup greasy
You can wait until the soup cooled into the refrigerator for 1, 2 hours, at this time the soup in the oil has been on the surface of the solid, with a spoon to scoop, you will be surprised to find that the soup has become much more refreshing and is still fragrant. It is said that these scooped out of the grease and vegetable oil mixed at a ratio of 3:7 is a very healthy cooking oil, because the fatty acids in these fats in the process of making soup has been converted to prevent blood vessel clogging is very good.
2, soup essentials to know
1, fresh
The best way to make soup is to use cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperatures, and the outer layer of meat proteins will immediately coagulate, making the outer layer of proteins not fully dissolved into the soup. Only by using cold water and slowly increasing the temperature will the proteins be fully dissolved into the soup, and the soup will taste delicious. In addition, the soup should not be put too early salt, salt will make the meat contains water quickly run out, will also accelerate the protein coagulation. Soy sauce should not be added early, onions, ginger and wine and other condiments do not put too much, these will affect the soup itself fresh flavor.
2, clear
To soup clear, not turbid, must be burned with a slight fire, so that the soup is only open, not rolling. Because the big roll open, will make the soup protein molecules condensed into many white particles, the soup is naturally cloudy.
3, thick
In the absence of fresh soup, to make the soup thicker, one is in the soup on the thin thickening, so that the soup to increase the sense of thickness. The second is to add oil, so that the oil and soup mixed into an emulsion, the method is to first heat the oil, punch down the soup, cover the pot with a tight lid with a strong fire, not long, the soup can become thick.
4, light
As long as the flour or rice sewn in a small cloth bag, put into the soup with a little cooking, the salt will be absorbed into the soup will naturally become lighter. You can also add a washed raw potato and cook it for 5 minutes to lighten the soup.
5, cool
Some of the fat too much of the raw materials burned out of the soup is particularly greasy, encountered this situation, a small amount of seaweed can be placed on the fire roasted, and then sprinkled into the soup, can be removed from the grease.
broth almost no nutrition 3goose broth how to do
1, goose broth in the do need to prepare fresh goose half a mushroom 300 grams, and then prepare the right amount of cooking oil dry hawthorn, cooking wine, red pepper and pepper, garlic, etc., to prepare the goose peeled, cut into pieces in a pot of water heating and boiling, and then put the Goose meat into the pot, blanch off the blood, remove after removing the water standby.
2, in the frying pan put oil heating, and then into the red pepper sautéed, and then into the garlic, dry hawthorn, and pepper and other seasonings to stir fry after the flavor, the goose into the pan and stir fry evenly, put the right amount of cooking wine to fishy, and then add enough water to heat boiling, stewed over medium-low heat for 40 minutes, and then put into the after the wash after the shiitake mushrooms to continue to stew for half an hour, before the pot add salt to taste can be.
Benefits of drinking goose soup
Goose soup is not only delicious, nutritive value is also particularly high, people drink it can absorb a large amount of high-quality protein, but also can absorb a variety of amino acids, these substances can promote the regeneration of immune cells, which can enhance the immune function of the human body, this is an important benefit of the people to drink goose soup, in addition to it also can In addition to this, it can also moisturize the lungs to stop coughing, can also nourish Yin and dry, more strong muscles and bones, to maintain human health has obvious benefits.
Drinking goose meat soup bad
Usually people drink some goose in moderation, meat soup has many benefits to the body, but it is easy to lead to human allergies, there are a number of allergenic ingredients, many people drink it easy to allergic symptoms, which is people drink goose meat soup long sword bad, in addition to this it also belongs to the hair, easy to make the human chronic diseases, not conducive to the recurrence of intractable disease. Recurrence, not conducive to the recovery of stubborn diseases, which is also people drink goose meat soup may appear bad.
Today for you to introduce the goose soup how to do good drink, so that you master its production methods and techniques, but also let you understand the benefits and disadvantages of drinking goose soup, can let you have a more comprehensive understanding of the goose soup, if you are interested in it, you can do it yourself to do it, but when consumed to determine whether their body is suitable for consumption of it, so as not to consume the health of the body after the adverse effects. Adverse effects.
Goose is a health ingredient with tonic effect, it can supplement the body rich in protein and a variety of amino acids, but also allows the body to absorb some vitamins, but the goose has a lot to pay attention to when eating, some food can not be eaten with it, the next step is to let you understand the goose can not be eaten with what, at the same time, will allow you to understand the taboo of eating goose.
Goose can not eat with what
1, persimmon
Goose can not be and persimmon put together to eat, because the goose is a high-protein food but self-condemnation, is a kind of fruit containing a lot of tannic acid they eat, tannins will be with the protein between raw reaction lactic acid. Proteins react with each other to produce lactic acid proteins, this substance will be on board human intestines and stomach easy to cause food poisoning, and in serious cases will make people lose their lives.
2, pear
Goose meat can not be put together with the fruit pear to eat, although goose and pear are very high nutritional value of the ingredients, but they are with them together to eat easy to produce biochemical reactions, will generate some harmful substances to the human body, will jeopardize the health of human kidneys, will also allow the human body to appear fever fever will be a serious health problem. Great.
3, tea
Goose meat can not eat with tea, because goose meat contains protein and tea contains trace elements of iron and tannins and other substances after the encounter, the human body is not easily digested and absorbed substances, easy to aggravate the burden on the intestines and stomach, will allow people to appear nausea and vomiting and diarrhea and a variety of adverse reactions, will seriously affect the function of human intestines. The first thing you need to do is to get your hands dirty.
Eating goose meat taboos
Thin meat, although rich in nutrients, health benefits, but there are some contraindications to eating goose meat, those who are weak in stomach and arteriosclerosis are prohibited from eating goose meat, in addition to those who have skin conflicts or itchy skin and suffer from hypertension and hyperlipidemia patients are not allowed to eat goose, because they will aggravate the condition after eating goose meat. Eating goose meat will aggravate the condition, not conducive to the recovery of health.