不同烹调方法对普通鹅肝中部分常量营养素的影响

Influence of Different Cooking Methods on the Macronutrients in Ordinary Goose Liver

新鲜鹅肝以油煎、真空低温烹煮、先油煎后真空低温煮和先真空低温煮后油煎四种方法烹调后,分别对其水分、蛋白质、脂肪和灰分进行测定,并记录烹调前后鹅肝的重量,计算各种营养素的保留因子。结果表明:蛋白质在真空低温烹饪时保留因子最高;脂肪在油煎时含量最高;水分含量在真空低温烹饪时损失最少;经四种方法烹调后灰分含量均有所增加,其中真空低温烹饪增加幅度最大;从鹅肝营养成分的保留上看,真空低温烹饪是一种较好的烹调方法。

Fresh goose livers were processed respectively with frying, vacuum -cooking at low temperature, frying before vacuum - cooking at low temperature and vacuum - cooking at low temperature followed by frying, and then water content, protein, fat and ash content of the finished products were tested. Simultaneously, goose livers were weighed before and after cooking and retention factors of nutrients of all kinds were calculated. The results show that： Protein in vacuum cooking at low temperature remains highest; Fat remains highest within fried food; Water loss remains lowest in vacuum cooking at low temperature; Ash contents increase with all of the four cooking methods, among which the incremental range with vacuum cooking at low temperature is biggest; In respect of nutrients preserve, vacuum cooking at low temperature is the best choice.