To put it bluntly, the stewing beaker is a vacuum thermos cup, but the mouth of the thermos cup is larger than that of the general thermos cup, and the baby's thermal insulation food supplement can is changed to the concept of "stewing beaker". Look at the old practical English or Japanese words "stainless steel vacuum insulated food jar" on the cup package.

What are the disadvantages of stewing beakers?

1, food for a long time breeds bacteria.

Proper temperature and humidity in stewing beakers can easily lead to bacterial growth, thus causing gastrointestinal dysfunction. It is not recommended to store food, especially cooked food, for a long time. Therefore, it is not recommended to keep the food cooked in a stewing beaker for a long time, and eat it as soon as possible to avoid causing diseases.

2. There is no guarantee that the food will be cooked

The laws of thermodynamics tell us that the energy in this world is conserved, and heat can only be spontaneously transferred from high-temperature objects to low-temperature objects. What is presented in this cup is that even if the inevitable heat dissipation problem is not considered, the energy for cooking food can only come from the hot water you pour in. Because there is no external heat source, and with the increase of food temperature, the temperature of hot water decreases, and the two finally reach the same temperature.

This temperature is the highest temperature that the ingredients can theoretically reach. It will be quite different according to the type and amount of ingredients you put, and it is also related to your water temperature. Rough calculation, if it is used for stewing rice, add rice and boiling water of about 95 degrees (the temperature of boiling water in general), regardless of heat dissipation, and eventually it will reach about 65 degrees. If you forget to pretreat the cup with hot water before, the temperature will be even lower.

Is the temperature of 65 degrees enough to cook the food? It's hard to say, because familiarity is a feeling, not a quantitative standard. There are several purposes for human beings to eat cooked food. Apart from the delicious taste, they also need to kill harmful bacteria, viruses and parasites, and treat food into semi-finished products that our digestive system can handle after hundreds of thousands of years of degradation.

From the point of view of disinfection and pest control, 65 degrees is an embarrassing state. Most bacteria, viruses and parasite eggs can't survive for a long time at this temperature, but only most of them. Generally speaking, the temperature required for disinfection should be above 70℃ or even 80℃. Although parents generally choose fine ingredients for their children, the temperature of about 65℃ is still unsatisfactory for ingredients such as meat and fish.

3, not suitable for baby food cooking

Another problem is that the digestive ability of children, especially infants, has not been fully developed, so another important purpose of food cooking and processing-making the ingredients easier to digest and absorb, is very important, especially for advanced ethnic groups like China who are not good at raw food.

When adding complementary food to children, there is a principle that parents are familiar with, that is, cooked food is better than raw food. Cooked food is easier to chew and digest because it is softer.

In addition to the shape, the ingredients themselves will change during the processing. We are familiar with the fact that raw eggs are denatured in protein after being cooked, which is more conducive to being absorbed by children. Protein denaturation temperature is generally 60-80 degrees, so the eggs cooked in a "stewing beaker" are basically soft yellow, but they are negative for younger babies.

4, vitamin loss is more.

The porridge made by stewing beakers tastes worse, but the important thing is that the stewing time is long, and the B vitamins lose more. The longer the rice is soaked, the more vitamins are lost. For example, millet contains more B vitamins, which are richer than rice. In addition, millet is not as soft as rice and needs to be soaked for a longer time, so it loses more vitamins. Many people like to drink eggs with boiling water, but nutrition experts don't recommend it, because the salmonella on many egg skins can't be killed if the temperature is suddenly lowered. It is best to steam egg soup or boil eggs.

Is it easy to use a stewing beaker?

The material of the stewing beaker is non-toxic, and its heat preservation effect is very good, which can be said to be a super thermos cup. The manufacturing technology of stewing beaker is very high, which blocks the radiation, convection and conduction of heat to the maximum extent in an environment similar to vacuum.

Before using or even buying a stewing beaker, you must understand these possible problems. In the online shop selling stewing beakers, some people remind you that stewing beakers can't really cook, and heat preservation is the most important function.

If you want to buy and use a stewing beaker, please know that its main use scene is heat preservation and cold preservation rather than cooking. At most, it can be used as a tool for secondary processing, which will make cooked rice, vegetables and meat more rotten, reduce the time of using fire and be more environmentally friendly. Don't really imitate some exaggerated "cooking tips", especially fish, shrimp, meat and eggs, which are often eaten by babies. Be sure to cook them thoroughly before putting them in.

Why do you want to cook some meat products in advance? If the meat is cold and the cup is cold, then when boiling water is poured into the cup, the cold cup will absorb some heat, and the cold meat will also absorb some heat. It is impossible to create heat, and most of the heat has been consumed before stewing, so the meat is not cooked.