Fry the meat and turn over the surface hardworkingly Surface temperature is low can be reduced and produced carcinogen

Fry the meat and turn over the surface hardworkingly Surface temperature is low can be reduced and produced carcinogen
Fry the meat and turn over the surface hardworkingly Surface temperature is low can be reduced and produced carcinogen
Fry the meat pie, fried fish, fry the chicken leg - -The delicious one fries the meat, a lot of people like. But the security of frying food lets a lot of people hang back. Has the method gone after profits and advoided disadvantages? Municipal director of central hospital nutrition department Wang XingGuo in Dalian tells " life Times " reporter, fry in the meat a major kind of carcinogen is named amine of heterocycle, creatine, carbohydrate and amino acid in the meat are after high temperature is heated for a long time, will produce this kind of material. Someone has cooked the experiment of frying meat pie: A way is to turn over a noodle every minute, another way is to fry the good side to turn over to fry another side. As a result, fry to the same intensity, it is slightly short to turn over the total time used of once every minute, the content of amine of heterocycle is only about 1/10 of the latter in the meat pie. This may be because when it is more hardworking to turn over the surface, the surface temperature of the meat is relatively low. And the higher the temperature is, the longer the time is, the more amine of heterocycle is produced. Director Wang XingGuo says, except reducing carcinogen, turn over the utilization ratio that the face has increased protein hardworkingly too. The meat, while giving out captivating fragrant smell while frying, protein, amino acid has been destroyed, have reduced human body's absorption of him. So, the shorter the time fried is, the fewer nutrition losses are. In addition, try hard to choose the non-stick pan, can reduce carcinogen to produce.


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