醉仙鸭讲解食用碘盐要注意什么
来源:http://www.zuixianya666.com/  2015-4-29 9:47:02
一、避免碘盐早下锅。
First, to avoid the early salt pan.
因碘盐受热易分解出碘,而碘易挥发,故炒菜或做汤菜时,要晚放盐。有关试验表明,炒菜爆锅时放碘盐,碘的食用率仅为10%,炒菜时中间放碘盐,碘的食用率可达60%,出锅时放碘盐,碘的食用率可达90%。吃凉拌菜时,碘的食用率为100%,是碘盐更理想的食用方法。所以,要避免久炖、长时间煮,以免碘受热逸失。
Because the heat decomposition of iodine in iodized salt, iodine volatile, so the cooking or soup, the salt to be late. The test shows that the explosion of the pot cooking edible iodized salt, iodine was only 10%, when cooking on the middle of iodized salt, edible rate of 60% iodine, a pot of iodized salt, edible rate of 90% iodine. Eat cold food, iodine edible rate of 100%, is the most ideal method of edible iodized salt. So, to avoid long stewed, boiled for a long time, in order to avoid the iodine is lost.
二、避免加醋和酸性物质。醉仙鸭http://www.zuixianya666.com/
Two, avoid vinegar and acid.
碘元素在酸性条件下,极容易遭到破坏,炒菜时加醋或酸性物质,会使碘的食用率降低。因此在食用碘盐时,更好少放醋或不放醋。
Iodine in acidic conditions, easily damaged, when cooking vinegar or acidic substances, will make the iodine consumption rate decreased. Therefore, in the consumption of iodized salt, the best little vinegar or vinegar.
三、碘盐若长期接触空气和阳光,食用率就会降低。
Three, if the long-term exposure to air and sunlight of iodized salt consumption rate will be reduced.
所以买回碘盐,应放在有色玻璃容器中,用后加盖保存,并随吃随买,尽量不要久存后再食用。
So buy iodized salt, should be put on the colored glass container, after use, save the stamp, and eat with buy, try not to be stored for a long time before eating.