In winter, eating hotpots naturally becomes the favorite of diners. It was really a pleasure to have a family or three or five friends and friends eating and chatting around the hot pot. Can you know that eating hotpots is also "learning." Otherwise, getting angry and suffering from diarrhea may lead to cancer if you develop long-term habits of eating hotpots. This issue of "Curiosity" entered the Xi'an Nutrition Society Public Nutritionist Branch. The reporter will work with public nutritionists and trainees here to explore the "learning" of hotpots for everyone through experiments. The longer the broccoli is cooked, the lower the content of vitamin C is. Purpose of the experiment: Will the vitamin C contained in the vegetables be lost with cooking time? Experimental procedure: First, take 20 grams of broccoli juice, and then use a graduated pipette to suck 5 ml of fresh juice into the conical flask. In a separate beaker on the table, take 2 ml of a 2% solution of starch and add it to the fresh juice in the Erlenmeyer flask and shake it. Subsequently, an iodine solution with a concentration of 0.01 mol/L was added dropwise. The color of the fresh vegetable juice in the Erlenmeyer flask slowly changed until it dropped 21 drops. The green vegetable juice was completely discolored. Zhang Wei, a public nutritionist at the national level, explained that the number of drops of iodine solution required to completely change the color of fresh juice in a bottle represents the amount of vitamins it contains. The more drops of iodine solution consumed, the higher the vitamin C content. On the other hand, the experimenter put the broccoli into a hot pot and boiled for 1 minute, 10 minutes, and 20 minutes respectively. Then, the sample was again sampled and weighed by 20 grams. The above experimental procedure was repeated again, and the relevant data was observed. According to the results of the observation and recording, after broccoli was boiled for one minute, 21 drops of iodine solution were consumed in the complete discoloration of the solution. After boiling for 10 minutes, it was 13 drops and only 9 drops after cooking for 20 minutes. Experimental results: The content of vitamin C in vegetables will be lost as the cooking time increases in the hot pot. Therefore, it is recommended that vegetables do not boil in the hot pot for too long, as long as they are cooked. How long does it take for various ingredients? Purpose of the experiment: How long is the best cooking time for different ingredients? Experimental method: timing tasting comparison Zhang Jian, the trainees and the reporter together with the Public Nutritionist Branch of the Xi'an Nutrition Society, compared the timing of tasting of more than 30 kinds of ingredients, and summarized the best tasting schedule for different ingredients. Experimental results: parsley for 30 seconds, lettuce for 30 seconds, baby food for 1 minute, oil and wheat dish for 2 minutes, broccoli for 3 minutes, cauliflower for 4 minutes, mushroom for 2 minutes, mushrooms for 3 minutes, beef balls for 5 minutes, fish balls for 3 minutes, luncheon meat 30 seconds, shrimp 2.5 minutes, mutton rolls 30 seconds, beef rolls 30 seconds, chicken hearts 3 minutes, chicken crisp bones 3.5 minutes... Ninety minutes later the hot pot soup produces nitrite Objective of the experiment: How much harm does hot pot soup cook? Experimental process: At 3:20 pm on November 22, a hot pot restaurant near Xi’an West Street was used to sample hot pot soup at different time intervals with a soup hot pot. The ingredients were the same as the previous day. Use a pipette to remove 5 ml of the bottom pot base, place it in a sample bottle, and seal it with a lid. Afterwards, the ingredients were put into boiling water and samples were taken after 1 hour. Taking into account the habit of most people eating hot pots, they were sampled again after cooking for 90 minutes. Subsequently, the hotpot retained vegetables, fish balls, beef sausage, powder and other ingredients, has been simmered low-fire, soup is less and then add soup to the initial level when the sample was taken. At 6:20 pm, it was sampled again after cooking for 3 hours. After the 4 samplings were completed, the hot pot soup was packed and brought back into the pan for storage. The samples were taken at 9:20pm on the 22nd, 3.20am on the 23rd, and 3.20pm on the 23rd, which correspond to the three time periods corresponding to 6 hours, 12 hours, and 24 hours respectively. At 9 a.m. on the 24th, these samples were sent to the Public Nutritionists Branch of Xi'an Nutrition Society. Zhang Hao used a pipette to draw 1 ml from each sample bottle. Add the corresponding label to the reagent bottle and shake it to observe the color change. In just a few minutes, the color of the hot pot soup in these reagent bottles showed a clear difference: the broth sample and the one-hour sample basically did not change; the sample that was cooked for 1.5 hours became red, indicating that nitrite had been produced; and the time was longer The darker the color. Experimental results: Zhang Hao analyzed that the nitrite content can be estimated from the color contrast. The nitrite contained in the hot pot soup for 12 hours and 24 hours has been converted to a nitrogen ion concentration of >1 mg/L, which exceeds the national drinking water standard and cannot be consumed. The difference between the 12-hour and 24-hour colors is probably because the nitrite content in the hot pot has reached saturation after 12 hours. Experimental analysis: Zhang Tao said that not all hot pot soup will produce nitrite after cooking for one and a half hours, but it is certain that the production of nitrite is not only related to cooking time. It can now be confirmed that excessive nitrites enter the human body and produce nitrosamines, which are recognized worldwide as carcinogens. There is also a view that nitrosamines are formed by the interaction of meat ingredients and other ingredients that have been cooked in a hot pot for a long time. Therefore, it is recommended to eat hot pot should be eaten within one and a half hours, the best ingredients to fresh ingredients. Soup bowl ingredients å’‹ choose to eat hot pot not lit Zhang Hao introduced that hot pot is a good food nutrition, but according to their own physical choice of suitable ingredients and soup base to avoid eating nutrient deviation. 1. Select soup base according to your physique. Easy-to-fire should avoid nourishing hot pot soup and hot pot floating with chili oil; destitute people can put ginger, onion, and pepper in the pot base to warm the body; people who worry about skin acne should control onion, coriander, and chilli The amount of oil; Obesity or to control the weight of those who choose tomato, bacteria soup hot pot, the best bowl of less sesame oil and hemp. Note that gout patients are not suitable for eating hot pot soup. From the nutrition point of view, in the four bases of spicy, three fresh, broth, and tomato, the malnutrition is the worst; some of the three fresh bases are more oily and easily exceeds the standard; the bacteria soup and the tomato base are ideal for nutrition. Contains more nutrients and minerals. 2. What are the bowls? As for the bowl material, the common four kinds have their own special features. Be careful when adjusting the bowl material. Sesame sauce bowl: Sesame sauce has high calcium content and energy. One tablespoon is enough. Garlic sesame oil bowl: Since garlic can be sterilized, sesame oil should not be poured too much when the bowl is adjusted. Nut Bowl: Less energy than garlic bowl and sesame sauce bowl, but more nutrient content. Hotpot vinegar bowl: The best way to adjust the bowl is to use spicy bottom, put less hot oil, so that you can meet the taste but also prevent excessive oil intake. 3. According to the principle of dietary balance. Eat dark green, yellow and red dishes. Green leafy vegetables can supply vitamin C and carotene, and the cellulose in it helps clean the intestines and reduce the absorption of fat and cholesterol. Cabbage and lettuce have the effect of clearing fire to greasy; melon and cucumber have the effect of dieting and fat-removing; rapeseed, chicken feather dish, oiled wheat dish, garland chrysanthemum, bean sprouts, bean tip, etc. are all high-vegetative green leafy vegetables that can help the human body. After the meat is eaten, the acid-base balance of the body fluid is maintained, and a large amount of vitamin C and vitamin B2 can also be provided. In addition to green leafy vegetables, bacteria and algae vegetables and bean products can also be used. Fungi can enhance human immunity. Soybean products such as tofu and bean curd skin have plant-quality protein with low fat content. 4. How to eat hot pot to prevent fire, diarrhea? There are two possible reasons for eating hotpot diarrhea: First, the cooking time is not enough, the bacteria is not killed; second, diarrhea is caused by improper drinking. In order to avoid diarrhea, it is recommended that when eating hot pot, all kinds of ingredients must be cooked and eaten again, avoiding choice of iced drinks or drinking in small quantities. The reason why hotpots get angry is that hot foods burn the oral mucosa and cause inflammation or ulcers. There are also reasons that excessively spicy foods affect the endocrine system and cause symptoms of flaming. Therefore, to prevent getting angry, one should not be too pungent, and the second is to eat the food from the hotpot for a while, and the third can eat grapefruit and other fruits under fire after meals. (According to "China Business News") Curing Box,Uv Curing Box,Light Curing Box,Uv Light Curing Box,Curing Chamber Rolence Enterprise Inc. , https://www.rolencedent.com