How to make food after cooking not only to color, smell, taste, shape, quality and beauty, harmless, but also do it in favor of absorption, benefit people health, strong body quality? First of all, you should understand what changes have taken place in the heating process:
Dispersion
Raw vegetable foods have a large amount of pectin in between cells, when the pectin is dissolved when heated, the cell membrane and the cell membrane are degenerated by heat, the permeability of cells is increased, the water and inorganic salts in the cells are extravasated, and the cells are connected with cells. Destroyed, we can see that the vegetables have changed from straight to soft, and the water in the vegetables has become soup. After starchy foods such as potatoes and sweet potatoes are heated with water for a long time, the starch granules will swell and soften and even gelatinize.
Hydrolysis
If food and water are heated at the same time, the macromolecular structure in the food will be decomposed into small molecule structures by water, and the small molecule structure is more easily absorbed and digested by the human digestive tract. When fish, meat, and chicken are heated in water, some of the protein will be broken down into oysters, and then further hydrolyzed into various amino acids. The fresh broth is due to the presence of free amino acids. Different foods have different flavors and flavors, mainly because they break down different amino acids.
Coagulation
Any type of animal or plant cell is composed of proteins involved in protein heating, that is, denaturation and coagulation, coagulation of the protein is easily digested and absorbed. The most obvious example is cooked eggs.
Esterification
When cooking animal fats, some esters with special aromas can be produced soon after adding alcohol. Lard, butter, goat oil, chicken oil, have different aromas. Adding different wines will also produce different aromas, which is one of the reasons for the different flavors.
Redox
The rapid change in color after heating the food is a manifestation of the redox reaction. For example, the animal's muscle tissue, when it is born, contains myoglobin in blood red, when heated to 56 °C, myoglobin degeneration, coagulation, hemoglobin is also oxidized to become myoglobin and light gray or grayish brown, The longer the cooking time, the more pronounced the denaturation, and finally the hydrolyzed broth. With more and more free amino acids, broth is also getting fresher. Some of the vitamins in food, such as vitamin C, are easily destroyed when heated, especially under the intervention of salt and barium, the redox reaction proceeds faster.
In contrast, fat-soluble vitamins lose slightly less than water-soluble vitamins. The chlorophyll of most vegetables will also be destroyed due to the high temperature. Therefore, the heating time of food should not be too long, and it is even more unfavorable to let go. It is also not advisable to add seasonings prematurely to reduce the loss of certain vitamins.
Activity is destroyed
In general, the enzyme only suitable temperature (30 °C ~ 40 °C) can play its best activity, when the activity is inhibited at 40 °C, 60 °C will cause enzymes such as eggs, aldehydes and other compounds, it can produce some Aroma, its color is also quite good visual sensation. These carbonized sugars can also adsorb some toxic gases in the intestine.
Other effects
The physical and chemical reactions of foods during the heating process are very complicated. Today's research often lags behind the actual needs, and there are still many cooking and processing technologies that are harmful and must be improved in time.
From the health point of view, we propose to choose raw food, salad, steamed, stewed, braised and other cooking methods under the premise of uncontaminated food, which can ensure basic nutrient absorption and help improve physical health.
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