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Heat treatment methods which option to choose
Table of Contents
1. What is heat treatment?
It also increases the safety of consumption of products Heating them above 70°C for at least 3 minutes eliminates germs and pathogenic gut microbiota, e.g. Depending on the type of treatment used, heat is transferred to the product by water, fat or air (steam). It is intended to stabilize food and give it certain organoleptic properties (taste, smell, consistency). Salmonella.2. See also extra_id_1
In order to avoid wasting them as much as possible, use a small amount of water, boil the vegetables and cover the pots (or cook quickly). The most common type of cooking is cooking in water. The downside is that some of the essential minerals and ingredients in the raw material are flushed out. The cooking time affects not only the color of the product, but also the amount of vitamins (e.g. Vitamin C) Because of their shorter preparation, there is more raw material in the product. This allows for more time to prepare the raw materials and a greater amount of processing time.3. Advantages and disadvantages of microwave cooking
This type of cooking is the most controversial. However, the study showed that cooking broccoli in a microwave resulted in the loss of up to 97% of the flavonoids in the vegetable, which led to the destruction of the structure of the product (F. Tomás-Barán, C. It is therefore not recommended to use microwave ovens to prepare a full meal from the base.4. This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union
Soaking or soaking without freezing is cooking in its own sauce or with the addition of water and fat. Soaking food can be done not only in a pot or in a pan but also in the coated frying pan in an oven. In a closed vessel, the air is soaked and soaks the food with its own juices it retains its nutritional value and full flavor. However, during the soaking process, the skin of the rum product is also subjected to chemical reactions (the Maillard reaction).5. The roasting
Frying consists of heating the raw material in the fat These may be: a thin layer of fat at 170220oC, an average fat layer at 160190oC; so-called deep-fat deep-fried frying at 130180oC. It is also possible to fry without fat using pots, pans and special equipment which fry with hot air.6. The advantages and disadvantages of frying
Therefore, it is necessary to keep in mind that, in order to ensure the safety of the vessels, the essential part of health prevention must also be to take care of their condition, i.e. the absence of scratches and burns. Not only will the amount of added fat be important, but also its appropriate selection. At this time, however, acrylic oil with its potentially cancer-causing properties is most beneficial. However, the key elements of oil should also be taken into account, depending on the conditions, e.g. the quality of the oil, the flavor of the fish, and the taste of the fresh fish, which will not be affected by the burning of the fats and fats. In addition, in the case of oil and other fats, the consumption of these fats can be significantly reduced by the time they are consumed, and it is important to make sure that the fat and fat are not consumed at the same time, and that it is not used in the same way, and therefore, in any case, it will be necessary to use the oil and, in particular, to reduce the fat content of the fat (e.g
