味精 - 居家
By Robert
at 2007-01-14T00:30
at 2007-01-14T00:30
Table of Contents
市面上的泡麵幾乎都建議以沖泡的方式食用;
而快煮麵則建議麵煮熟後熄火,再加入調味包。
當味精受熱120℃以上時容易焦化,
不但失去鮮味,還有輕微的毒性。
所以除了煮泡麵之外,
煮菜時(尤其是高溫烹調)
於離火後再加味精是比較科學的方法;
因為這時候的溫度適中,既能充分發揮味精的鮮味,
又不致於因溫度過高而產生有毒物質。
(明鴻食品材料行食品安全顧問-唐雲勇提供)
--
.﹒‧∴*˙﹒
★ 甜。心。小。北。鼻
* ◢◣◢◣ http://www.wretch.cc/album/u504053 .﹒‧
◥██◤
◥◤ 統。計。生。活。館
* http://home.educities.edu.tw/rebecca0924/
--
而快煮麵則建議麵煮熟後熄火,再加入調味包。
當味精受熱120℃以上時容易焦化,
不但失去鮮味,還有輕微的毒性。
所以除了煮泡麵之外,
煮菜時(尤其是高溫烹調)
於離火後再加味精是比較科學的方法;
因為這時候的溫度適中,既能充分發揮味精的鮮味,
又不致於因溫度過高而產生有毒物質。
(明鴻食品材料行食品安全顧問-唐雲勇提供)
--
.﹒‧∴*˙﹒
★ 甜。心。小。北。鼻
* ◢◣◢◣ http://www.wretch.cc/album/u504053 .﹒‧
◥██◤
◥◤ 統。計。生。活。館
* http://home.educities.edu.tw/rebecca0924/
--
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By Jacky
at 2007-01-15T18:59
at 2007-01-15T18:59
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at 2007-01-20T10:39
at 2007-01-20T10:39
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at 2007-01-22T04:30
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at 2007-01-28T13:47
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By Genevieve
at 2007-02-03T19:29
at 2007-02-03T19:29
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