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Cooking techniques for frozen foods
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  Release date:2016/4/29   Reading:2351
Frozen food cooking techniques, frozen food color, smell, taste and value less than fresh food, worry about it thaw and reduce the nutritional value of cooking.
In fact, otherwise, as long as the master good reasonable thaw and cooking methods, frozen food can still maintain the original color, smell, taste, shape, nutrients are not affected by loss. Frozen food in cooking should grasp the suitable method, cooking temperature and time should be decided according to the kinds of food, fresh degree, weight, etc..
Start with a fire
In general, when the cook started with the fire, burn to boil after the switch to a small fire. Green leafy vegetables in hot pot Wang be fried, increase the long cooking time will cause the loss of vitamin C. After frozen in the production of hot vegetables, cooking time to be shorter, otherwise the crisp, tenderness will be affected.
When cooking water should be less suitable for more
In addition, the use of water should not be more suitable for cooking. The more water, the more water soluble vitamins dissolve. Most of the nutrients in the food will dissolve in water, such as inorganic salt up to 25% ~ 10%, vitamin 15% ~ 25%.
The amount of starch thicken.
In order to reduce the loss of nutrients, can according to the need in some food adds the right amount of starch, starch, the sauce package in and extra soup best also can make full use of.