烫食原料对火锅理化指标的影响-《中国调味品》

文章信息/Info

Title:: Influence of hot-eating food on physical and chemical indexes of hot pot

摘要:: 为了给消费者提供更加合理的火锅涮食顺序，选用市售牛油火锅料涮食不同种类的肉类、蔬菜、干货等常见食材，测定不同时期火锅底料的硝酸盐、亚硝酸盐、亚硝胺、丙二醛、羰基价、酸价的变化。未加火锅食材时火锅底料中的硝基化合物会随时间升高，在涮食前期推荐使用蔬菜与菌菇类食材，这类食材不会改变甚至会降低火锅底料中的硝基化合物，牛肉丸、香豆腐、肥牛、粉丝这类冻货与干货由于长期保存本身含有较高的硝基化合物，涮食后更会积累火锅底料中的硝基化合物，推荐在涮食后期使用。而在干货与冻货中推荐先使用碱性食物，能中和油脂酸败产生的脂肪酸，使饮食过程更加健康。

Abstract:: In order to provide consumers with a more reasonable order of hot pot dietetic, this subject select ed the common dishes such as different kinds of meat, veget ables, and dry goods, studying the variation of nitrate, nitrite, nitrosamine, malondialdehyde, carbonyl and acid value of the hot pot condiment in different periods. The hot pot ingredients were not added, the nitro compounds of the hot pot condiment will increase with time . Vegetables and mushroom ingredients were recommended in the early stage of hot pot dietetic, which will not change or even reduce the nitro compounds in the hot pot condiment. Beef meatballs, fragrant tofu, fat beef and vermicelli this kind of frozen goods and dry goods were recommended in hot pot dietetic later use, because long-term preservation itself contains higher nitro compounds, after hot pot dietetic will accumulate nitro compoun ds in the hot pot condiment. And in dry goods and frozen goods, it was recommended to use alkali ne food first, which could neutralize the fatty acid produced by oil rancidity and make the diet process healthier