Is Instant Soup Healthy

Is Instant Soup Healthy, Soup is very important in the Chinese people's health, especially some nourishing, nourishing effect of the soup, but the soup is need to consume a lot of time, so in order to facilitate the emergence of a kind of instant soup. But is instant soup healthy?

Instant soup health 1

First, instant soup is what convenience food

Soup in the Chinese health culture occupies an important position, a lot of people love to drink soup, but for the busy working people, there is not so much time to make a pot of good soup, easy to consume, easy to store, shelf life of the instant soup has become their

Instant soup is really convenient and quick to eat?

Instant soup is a kind of refined dehydration treatment of food, also called Suber soup, is the pronunciation of the English soup, this kind of soup is self-contained with processed soup, to consume, you can directly add boiled water after consumption can be very convenient, even if you do not know how to make soup or do not have the time to make soup, you can also through the instant soup to drink a bowl of good soups.

Instant soup is convenient to eat, the flavor is very good, look at the ingredients are also quite rich, but there are consumers who feel that this instant food is not good, it will cause harm to the body, so is there any harm to the body of instant soup?

Second, the instant soup is harmful to the body

For friends who love to drink soup, the flavor of the instant soup is certainly poor, but occasionally drink it is possible, but because it is the use of freeze-drying technology will be the drying of food processed food, frequent eating or long-term eating is certainly still on the body to have some

1, too much seasoning, some instant soup in order to make the flavor more good, there will be a lot of salt or MSG and other seasoning ingredients, these seasonings together, the sodium content is relatively high, to the body to bring an additional burden on human health is not good.

2, not conducive to digestion, instant soup as a refined food, itself is not very easy to digest.

3, lower nutritional value, although the instant soup using freeze-dried technology to deal with the ingredients, but the processed ingredients, whether it is protein or vitamins, minerals and other nutrients are quite limited, and some broth is even more meat or bone extracts to do the ingredients, and can not achieve the effect of supplemental nutrients.

Overall, instant soup has a certain harm to the body, usually busy work when the occasional bowl of good, if often eat, then it is certainly a health impact, so there is time to make soup, or to buy their own fresh ingredients stew soup is better.

Instant soup variety

"Life Times" reporter visited the supermarket, found that the instant soup variety, mostly vegetable soup, such as seaweed soup, seaweed hibiscus soup, tomato soup, etc., and there are local specialties, such as hot and sour soup, hot and sour soup, etc.

The reporter said, "I'm not sure if you're a good cook, but I'm not sure if you're a good cook.

Reporters check the nutrition label found that, in addition to raw materials, instant soup added salt, chicken powder, sugar, and sodium glutamate and other seasonings, some also added starch. A vegetarian soup sodium content of 400 to 750 milligrams, Hoisin Soup, Hot and Sour Soup, etc. in about 3,000 milligrams per serving, and some even as high as 4,835 milligrams.

A woman who is picking instant soup told reporters that she has to drink one or two bowls of soup every day, but sometimes too busy to do it yourself, instant soup is convenient to eat, the flavor is very good, look at the ingredients are also quite rich, so it will be often to buy and supplement some nutrients. There are also consumers do not quite recognize the instant soup, "home nori, spinach, eggs are ready-made, this (product) is not necessary."

Quite a lot of salt, limited nutrition

Shandong Nutrition Society, director of Jinan University, Associate Professor of Nutrition, Qicui Hua, instant soup contains a certain amount of monosodium glutamate, 5-presentation of disodium nucleotides, these additives have a special fresh flavor, which can make the soup better. Chicken essence, monosodium glutamate, soy sauce and other fresh seasonings in daily life also contain such additives. It should be noted that, in accordance with national standards added to the instant soup, will not cause health hazards, consumers do not have to worry.

However, the salt content of instant soup is a cause for concern: the Chinese Nutrition Society recommends a daily salt intake of no more than 6 grams per person (1 gram of salt is equivalent to 400 milligrams of sodium), however, a huzhi soup or hot and sour soup contains 3,000 milligrams of sodium, which is very dangerous for people with high blood pressure and kidney disease.

In addition, it's unrealistic to expect nutritional benefits from instant soups, which contain 2 to 3 grams of protein per serving, compared to 7 to 8 grams in an egg, and have very little vitamins and minerals. Some broths use extracts of meat or bones, which are even less nutritious. Therefore, instant soups are not a substitute for traditional soups.

Choose instant soup to pay attention to three points

If you especially like instant soup, it is recommended to pay attention to the following points in the selection and consumption: First, first of all, pay attention to allergenic ingredients, such as shrimp, soy products, etc., such as allergies do not choose. Second, try to choose vegetarian soup products, the lower the sodium content, the better, and with soy sauce beef, dried beans, fresh fruits and vegetables, coarse grains and other nutrient-rich foods together.

Third, if you choose a heavier flavored product such as hoisin soup, it's best to put only 1/3 or half of the sauce packet, or add more water to share with your family and friends, and you can also add some other ingredients to make the soup more nutritious

Delicious Instant Soup Heating Instant Food, Sterilization, Rapid Freezing Technology to make the real ingredients visible

It is often said that "soup before meals is better than good medicine". Although the role of soup before meals more reflected in the enhancement of the sense of satiety, in order to prevent the subsequent large number of meals brought about by obesity, but the soup as a concentrated part of the essence of a variety of ingredients, naturally, to a certain extent, has its own role in the health of the so-called health, and thus like the Guangdong region love soup, and many family dinner table more than the habit of drinking soup before meals is also understandable.

However, although the soup may seem to simply add ingredients, water and seasonings can be boiled, but for people who love to eat, good food, soup can be divided into cabbage, bean sprouts, etc. Simply boiled and made of vegetarian soup, can also be divided into chicken, duck, pork, pork bones, pig's feet, etc. Slowly simmered stewed soup, which naturally, the production process of the former is more simple, but the latter. Flavor and nutrition also make it popular in the table.

But with today's "living alone groups", "single groups" increased, a person to eat in the context of the soup this "big project" seems to be a little bit more than enough, which also prompted the The first time I've seen this, I've seen a lot of people who have been in the same boat for a long time.

It is worth noting that with the consumer upgrading of the instant soup we mentioned and the former common concentrated soup base has some differences. Generally speaking, the earlier concentrated instant soup is mainly in a long time after boiling, the use of soup freezing technology to gather the essence of the soup base for the concentration process, so that it becomes a piece of solidified base, into the water heated to get the corresponding soup base ingredients.

But as people's demand for food quality to improve, based on food processing technology, so that the packaging, flavor mentioned in the soup ingredients visible, so that instant soup and the quality of the current soup is more similar to the current instant soup is becoming the new instant soup development trend.

After browsing a platform of instant soup products found that the instant soup in bags, boxes of various forms, mainly in the form of frozen condensed blocks, including pork belly stewed chicken soup, tea tree mushroom stewed duck soup, monkey head mushroom stewed chicken soup, sea treasures mushroom fish bone soup, fig pork bone soup and other soup categories, more than a simple heating can be consumed, basically the soup material, soup soup base mellow.

And to say how to be able to restore the soup base, ingredients on the basis of its freshness, quality stabilization, have to mention is the continuous upgrading of food processing technology is becoming an important help to improve the quality of instant soup.

It is reported that a fresh stewed chicken soup instant food products in the processing of the use of modern stewing technology and chef quality control on the traditional slow stewing to restore, and the use of low-temperature freezing process on the simmering soup 35 ℃ instantaneous freezing, the raw material flavor, freshness, nutrients as far as possible to lock.

There is also a producer of high-barrier aluminum foil film food bags to seal the ingredients, and at 70-80 ℃ for its stewing, followed by high-temperature autoclave sterilization equipment for 121 ℃ high-temperature sterilization, so that the soup to preserve the freshness of the shelf life has been extended.

In recent years, instant food products as a major category of consumer demand, the market as a whole showed a "warming" trend, the optimization and upgrading of instant food soup category is also the trend. To modernize the food freezing technology, sterilization process for the production of instant soup empowered to improve its quality will further broaden the market space of this type of product, with high quality to help it better based on the market.