火锅烹调过程中亚硝酸盐含量的调查

Investigation on nitrite content in cooking procedure of chaffy dish

[目的]了解火锅就餐过程中火锅汤中亚硝酸盐含量的变化。[方法]测定不同底料汤中及煮沸过程中亚硝酸盐含量。[结果]不同底料汤中亚硝酸盐含量不同,尾汤中亚硝酸盐含量比底汤中明显升高。酸菜鱼尾汤中亚硝酸盐含量比底汤高9.89倍。随着就餐时间的延长,汤中亚硝酸盐含量逐步升高。[结论]火锅底汤中存在亚硝酸盐,且随着就餐时间的延长,浓度逐步升高,选择火锅就餐模式时应注意亚硝酸盐的卫生问题。

[ Objective] To understand the nitrite content in chaffy dish. [ Methods] The nitrite content of different primary soups of chaffy dish were detected after the soups were boiled. [ Results] The nitrite contents in various primary soups of chaffy dish differed. The nitrite content was much higher in the ending time than at the beginning. The results showed that the nitrite content of the pickled vegetable and fish soup in the ending time was 9.89 times higher than it was at the beginning.[ Conclusion] Nitrite existed in primary soup of the chaffy dish. With the prolong of cooking time, the nitrite content in the soup increased progressively. It is very important to pay attention to the different content of nitrite when choosing chaffy dish.