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Who says that cooking without soaking rice is a waste of nutrition?
Time: February 5, 2018      Source: Jinliyuan      Key words: Catering Management      Views: 859

Cooking is a very basic operation in the kitchen. Modern electric rice cookers make cooking very convenient, and it is not as simple as "closing the elephant in the refrigerator". However, recently, I saw a video on the Internet claiming that "without the step of soaking in advance, the nutrition has been wasted.". To put it simply and roughly: This is a alarmist rumor.

   the nutrition of rice is not increased by soaking in water

   rice is a kind of food with single nutrition. Its core value is to provide carbohydrates as a source of energy for our daily activities. In 100 grams of raw rice, almost 80 grams are starch, more than 10 grams of water and about 7 grams of protein. Among the micronutrients, there are some B vitamins worth mentioning, and the other nutrients are poor.

   soaking in cold water before cooking just allows the rice to absorb water ahead of time and some soluble micronutrients dissolve into the water. Bubble, and will not produce any nutrients, if the rice bubble water cooking, will not lose anything; If you don't soak it, the nutrients will remain in the rice, which can't be "wasted" in any case.

   soaking rice in advance can only improve the taste of rice

The main component of rice is starch, which exists in the form of starch granules. When cooking, water is transferred from the outside in, and heat is also transferred from the outside to the inside. After absorbing water, starch granules expand and expand, gelatinize and turn into glue at high temperature, and the rice is "cooked". This "glue" state determines the taste of rice.

   ideally, the water is transferred to the inside of the rice grain as soon as possible, so that the starch can fully absorb water and expand, and then heat is transferred in to make it gelatinize. This gelatinization will be more uniform.

Soaking rice in advance is actually the process of transferring water before heating. This is a feasible method and may have a positive effect on the taste of rice. However, the taste of rice is different from nutrition.

   in other words, whether the rice is soaked or not may affect the taste of the rice. It is just a rumor to say that "if you don't soak, you will waste nutrition.".

You can cook good rice without soaking in advance

Soaking rice in advance is an "original way" to solve the problem. It's good for the taste of rice, but it doesn't mean it won't work without soaking.

   if you directly cook rice with dry rice, first slowly heat the water and let the water rise slowly. As long as the water temperature rises to the gelatinization temperature of starch, the rice has fully absorbed water, which is the same as soaking in advance. After that, the temperature continued to rise, starch gelatinization was completed, and rice with good taste could also be obtained.

Of course, this operation requires considerable experience to grasp the "heat": if the temperature rises too fast, the outer layer of the rice grain will be gelatinized, but the inner layer will not be able to absorb water and expand enough. Even if it is not sandwiched rice, the rice grains will be soft outside and hard inside, and the taste will be poor; If the temperature is too slow, it will take too long to cook.

            

                     .

   as an automatic tool, the design goal of electric rice cooker is to integrate the "heat" that needs to be grasped in cooking into the control system of the pot, so as to "use without learning" like a fool's camera. The user only needs to add rice and water according to the instructions, cover the pot, press the start button, and then wait for the pot to be served. As for what speed to heat, how long to heat it, and how to keep it warm after cooking, it's all up to the pot.

                    . It's unnecessary to soak in advance. It's just a rumor to say that "without this step, nutrition is wasted".  

 
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