不同烹饪对芹菜、番茄、鸡肉常温贮存品质分析

Quality Analysis of Different Cooking Celery,Tomato,Chicken Stored at Room Temperature

分别经炒、炖和焖三种不同烹饪方式处理过的芹菜、番茄和鸡肉,在常温下分别放置0,2和4 h后观测其水分含量、可溶性糖、可溶性蛋白、维生素C、脂肪等营养物质的变化。研究不同烹饪方式对芹菜,番茄和鸡肉在相同的条件下贮存时品质变化,为营养配餐,短途送餐等行业发展提供理论依据。结果表明,贮藏过程中芹菜、番茄和鸡肉中多种营养素的含量随时间的增加表现出不同程度的减少。因此,在实际生活中为减少营养的损失,应选择适宜的烹饪方式并缩短存放时间,尽早食用。

After fried, stewed, braised treated in three different ways of cooking celery, tomato and chicken at room temperature were placed for 0, 2 and 4 h, respectively. Its moisture content, soluble sugar, soluble protein, vitamin C and fat changes in nutrients were observed. The effects of different cooking quality processed celery, tomato and chicken stored under the same conditions were studied, and a theoretical basis for the development of nutritious meals, short delivery and other industries were provided. The results showed that the content stored in the celery, tomatoes and chicken in a variety of nutrients increased with time for different degrees of reduction. Therefore, in real life, in order to reduce the loss of nutrients, the appropriate way of cooking should be chosen and storage time should be shorten.