In the fast-food era, more and more delicious foods are being “frozenâ€. Fast-frozen rolls, quick-frozen chicken drums and quick-frozen dumplings have been accepted by people who are accustomed to fast-paced life. They do not know that these frozen foods have a lot of problems in terms of nutrition.
The nutritional value is greatly reduced:
With quick-frozen food processed at a rapid low temperature (below -18°C), moisture and juice in food tissues will not be lost, and at such low temperatures, microorganisms will not substantially breed, food safety will be guaranteed, but food texture Changes in flavors are difficult to avoid. More importantly, after quick-freezing, the fat in the food slowly oxidizes and the vitamins slowly decompose. Therefore, the nutritional value of frozen foods cannot be compared with fresh foods.
You may wish to compare the quick-frozen meatballs with the fresh tenderloin. The vitamin B2 in the equal weight pellets is only 2/3 of the fresh tenderloin, only 1/2 of the niacin, and less than 1/3 of the vitamin B12. Let's look at the quick-frozen fish balls. Compared with fresh squid, the vitamin B2 of the fish balls is less than 1/lO, and niacin remains 1/2, while vitamin B12 is less than 1/8. Visible, its nutritional value has been "heavy loss".
Frozen foods expire prematurely:
Many people complain that the taste of frozen dumplings is not fresh, but they do not know that fast-frozen foods will not only lose a lot of nutrients within their shelf life, but may also deteriorate. For example, a frozen food has a shelf life of 3 months at -18°C, but it does not mean that it can be stored for 3 months at -18°C. Because all chemical and enzymatic reactions are affected by temperature. In general, the lower the temperature, the slower the decomposition of nutrients, the loss of flavor, the oxidation of fat, etc., and the quality of the product can be maintained for a longer period of time.
In fact, the refrigerators in supermarkets are often open. People turn over and turn over various foods, and the temperature cannot always be kept at -18°C. Moreover, it is difficult for frozen foods to maintain a low temperature of -18°C during processing and transportation. Studies have shown that when food is stored between -1°C and 8°C, the loss of many vitamins is faster than 0°C-4°C. The change of temperature not only destroys the nutritional content of frozen foods, but also accelerates the deterioration of foods.
High fat in exchange for good taste:
Many people like the taste of quick-frozen foods such as pork balls and fish balls. In fact, this good taste is replaced with high fat. To maintain the minimum palatability of meat products, the fat content must not be less than 20%. The tenderness, juiciness and aroma of the meatballs and fish balls are all guaranteed by the fat content.
The fat content of Gongju Pills accounts for 72% of the total calories; the fat content of quick-frozen egg dumplings, fish dumplings, and shrimp dumplings also accounts for 60%-70% of the total calories; the proportion of frozen dumplings, quail, and fat is also high, meat Filling more varieties of its oil content up to 68%. Usually, those girls who do not eat to lose weight, like to eat power pill solution Jie, in fact, eat six pellets, it is equivalent to a bowl of rice calories it!
The salt content of fish balls is four or five times that of pork:
Meatballs and fish balls taste particularly fresh, because these quick-frozen foods contain a lot of MSG and high-fresh seasonings. People who have cooked frozen foods know that salt, meatballs, and soups do not have salt. This is because quick-frozen foods have been seasoned with more seasonings. The salt content of fish balls and other frozen foods is 4-5 times that of fresh pork, and the sodium content is very high. It is self-evident to the patients of hypertension, heart disease and kidney disease.
Frozen food selection Tips:
Although there are a lot of problems with frozen food, if it can be strictly controlled in the areas of purchase, storage, and cooking, it is a good idea to eat some quick-frozen food in moderation.
1. Pay attention to brand and shelf life Overall, big brands are more assured of quality. When purchasing, look at the product name, manufacturer's address, production date, and shelf life of the bag. Although the frozen food has a long shelf life. However, it is still necessary to select products that are close to the date of manufacture.
2. “Looking at concepts†to pick up bulk frozen foods in bulk supermarkets is always very popular, but buying bulk fast foods that are “picked and picked†requires more attention. First of all, look at the supermarket's freezer equipment is not enough "cold"; see the appearance of frozen food is not enough "pure", if the product's color graying, dark, yellow, it is not a high-quality frozen food, if the frozen food part of the white , Mostly due to the fact that the refrigerated temperature has changed too much, the water has become disperse and it has become dry, and it should not be purchased. Should choose those products that have no thawing and no adhesion between individuals.
3. After the purchase, take the quick-frozen food home as quickly as possible to avoid melting on the road. If you cannot eat it immediately, put it into the refrigerator immediately. After food is put into the refrigerator, it must be eaten as soon as possible. As the temperature of the refrigerator is unstable, frozen foods stored for a long period of time tend to cause precipitation of ice crystals, cracks, and adhesions. At this time, the nutritional value has been greatly reduced.
4. When storing, care should be taken not to put together other raw fish, meat, poultry and other products. Different foods stored in the same space will spread bacteria and cause food spoilage. Kaifeng's quick-frozen foods should be eaten as soon as possible, and they must be tightly sealed before being stored in the refrigerator freezer.