用微波炉做菜的3大好处,不知道就亏大了!
太长不看
微波炉能杀菌,而且可能比传统加热还要快。
和传统烹饪比,微波炉加热时维生素等营养损失少,有害物质产生也少。
微波炉还能用于漂烫和自制蔬菜干。
微波加热和普通烹饪有啥不同?
微波能杀菌吗?
微波烹饪的优点
营养保存好
● 维生素 ●
● 胡萝卜素 ●
● 有益脂肪酸 ●
● 抗氧化物质 ●
有害物质产生少
微波烹饪的缺点
2个特别的用法——
用微波炉漂烫
用一个比较浅的容器(比如盘子)平铺菜叶,加入可以刚刚没过菜叶的水,然后用微波加热。测定发现,这种漂烫方法和蒸汽热烫相比能更好地保留维C和叶绿素。[11]
用微波炉自制蔬菜干
喜欢吃果蔬干片的朋友还可以试试利用微波炉来自制无添加的天然蔬菜干。
微波加热的原理决定了它会在加热过程中造成食品水分大量丧失,同时对营养物质的影响较小。[1]
要注意食材的厚度,切成薄片是最好的,太厚了可能导致内部起泡甚至整个膨起。另外干燥一般用比较低的功率。
怎么防止加热不均?
使用禁忌
参考资料
[1]R. Vadivambal, D.S. Jayas, Changes in quality of microwave-treated agricultural products—a review, Biosystems Engineering, Volume 98, Issue 1, 2007, Pages 1-16, ISSN 1537-5110
[2]S. Chandrasekaran, S. Ramanathan, Tanmay Basak, Microwave food processing—A review, Food Research International, Volume 52, Issue 1, 2013, Pages 243-261, ISSN 0963-9969
[3]Ramesh M N; Wolf W; Tevini D; Bognar A (2002). Microwave blanching of vegetables. Journal of Food Science, 67(1), 390–398
[4]Alajaji, S. A., & El-Adawy, T. A. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19, 806–812.
[5]Khraisheh M A M; McMinn W A M; Magee T R A (2004). Quality and structural changes in starchy foods during microwave and convective drying. Food Research International, 37(5), 497–503
[6]Lin T M; Durance T D; Scaman C H (1998). Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31(2), 111–117
[7]Karatas F; Kamisli F (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering, 78(2), 662–668
[8]Stephen, N. M., Shakila, J. R., Jeyasekaran, G., & Sukumar, D. (2010). Effect of different types of heat processing on chemical changes of tuna. Journal of Food Science and Technology, 47, 174–181.
[9]Barba, A. A., Calabretti, A., d'Amore, M., Piccinelli, A. L., & Rastrelli, L. (2008). Phenolic constituents levels in cv. Agria potato under microwave processing. LWT-Food Science and Technology, 41, 1919–1926.
[10]张天义. 微波加热对猪肉中蛋白质及苯并芘形成的影响研究[D].华南理工大学,2013.
[11]Singh, M., Raghavan, B., & Abraham, K. O. (1996). Processing of marjoram (Marjona hortensis Moench.) and rosemary (Rosmarinus officinalis L.). Effect of blanching methods on quality. Nahrung, 40, 264–266.