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尊龙三汁小焖锅为您讲解隔夜菜的危害
发布时间:2020-05-20   点击次数: 来源:尊龙人生就是博l

1、隔夜菜产致命亚硝酸盐
1. Overnight vegetables produce fatal nitrite
有些隔夜菜特别是隔夜的绿叶蔬菜,非但营养价值不高,还会产生致病的亚硝酸盐。储藏蔬菜中亚硝酸盐的生成量随着储藏时间延长和温度升高而增多,而如果将蔬菜放在冰箱中冷藏(2—6摄氏度),则其亚硝酸盐的增加较少。
Some overnight vegetables, especially the overnight green leafy vegetables, not only have low nutritional value, but also produce pathogenic nitrite. The amount of nitrite in stored vegetables increases with the storage time and temperature. However, if the vegetables are refrigerated in the refrigerator (2-6 ℃), the increase of nitrite is less.
一些高蛋白高脂肪的剩菜,更是吃不得。空气中的有害细菌会在2个小时内附着在剩菜上开始繁殖,大家都知道蛋白质和脂肪在细菌的作用下,大部分都会产生有害物质,如硫化氢、胺、酚等,这些物质对人体有害。
Some leftovers with high protein and fat are even more inedible. Harmful bacteria in the air will attach to the leftovers and start to breed within 2 hours. It is known that most of the proteins and fats will produce harmful substances, such as hydrogen sulfide, amine, phenol, etc. under the action of bacteria, which are harmful to human body.
如果是在冬季,有些家庭认为天气寒冷,剩菜不用放冰箱,这种观点也是错误的。现在,城市中冰箱的普及使用,使人们从食物中摄入的亚硝酸盐含量下降,但并不等于把蔬菜放进冰箱就完全可以放心了;时间长了,亚硝酸盐的含量仍然会增加。
If it's winter, some families think that it's cold and leftovers don't need to be refrigerated, this view is also wrong. Now, with the popularization of refrigerators in cities, the content of nitrite in people's food decreases, but it is not the same as putting vegetables in refrigerators; the content of nitrite will still increase after a long time.
2、不同种类不同部位的蔬菜危害大小不同
2. Different kinds and different parts of vegetables have different harm
不同种类的蔬菜在相同储藏条件下,亚硝酸盐的生成量是不一致的。通常茎叶类蔬菜最高,瓜类蔬菜稍低,根茎类和花菜类居中。因此,如果同时购买了不同种类的蔬菜,应该先吃茎叶类的,比如大白菜、菠菜等。如果准备多做一些菜第二天热着吃的话,应尽量少做茎叶类蔬菜,而选择瓜类蔬菜。
Under the same storage conditions, the amount of nitrite produced by different kinds of vegetables is different. In general, stem and leaf vegetables are the highest, melon vegetables are slightly lower, and rhizome and cauliflower are in the middle. Therefore, if you buy different kinds of vegetables at the same time, you should first eat stems and leaves, such as cabbage, spinach, etc. If you are going to make more vegetables and eat them hot the next day, you should try to make less stem and leaf vegetables and choose melon vegetables.
特别提示:常温下,存放到第二天产生亚硝酸盐较多的有菠菜、菜花、豆角、甘蓝、青椒,菠菜中的亚硝酸盐远远超过其他蔬菜。产生亚硝酸盐较少的有西红柿、莴笋、韭菜、西葫芦、茄子、蒜薹、胡萝卜、芹菜。

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Special tips: at room temperature, spinach, cauliflower, beans, cabbage and green pepper produce more nitrite when stored in the next day. The nitrite in spinach is far more than other vegetables. There are tomatoes, lettuce, leek, zucchini, eggplant, garlic bolt, carrot and celery that produce less nitrite.
3、致癌致命物质亚硝酸盐是怎么产生的及危害
3. How to produce and harm the carcinogenic and lethal substance nitrite
炒熟后的菜里有油、盐,隔了一夜,菜里的维生素都氧化了,使得亚硝酸含量大幅度增高,进入胃后变成亚硝酸盐,硝酸盐虽然不是直接致癌的物质,但却是健康的一大隐患。亚硝酸盐进入胃之后,在具备特定条件后会生成一种称为NC(N—亚硝基化合物)的物质,它是诱发胃癌的危险因素之一。 尤其是在天气热的时候,隔夜的饭菜受到细菌污染,会大量繁殖,很容易引发胃肠炎,食物中毒。
There are oil and salt in the fried vegetables. After one night, the vitamins in the vegetables are oxidized, which greatly increases the content of nitrous acid and turns into nitrite after entering the stomach. Although nitrate is not a direct carcinogen, it is a major health risk. When nitrite enters the stomach, it will produce a substance called NC (N-nitroso compound) after having certain conditions. It is one of the risk factors of inducing gastric cancer. Especially when the weather is hot, the overnight meal is contaminated by bacteria, which will multiply in large numbers, easily lead to gastroenteritis and food poisoning.
4、对剩菜剩饭再次加热不一定能减少危害
4. Reheating leftovers does not necessarily reduce harm
在日常生活中,常有人把剩下的饭菜一次次地加热,以为这样就可以防止饭菜腐败。其实从医学角度分析,这种观点并不全正确。因为有些食物的毒素仅凭加热是不能消除的。
In daily life, people often heat the rest of the meal again and again, thinking that this can prevent food corruption. In fact, from a medical point of view, this view is not entirely correct. Because some food toxins cannot be eliminated only by heating.
在一般情况下,通过100℃的高温加热,几分钟即可杀灭某些细菌、病毒和寄生虫。但是对于食物中细菌释放的化学性毒素来说,加热就无能为力了。加热不仅不能把毒素破坏掉,有时反而会使其浓度增大。另外,在各种绿叶蔬菜中都含有不同量的硝酸盐。硝酸盐是无毒的,但蔬菜在采摘、运输、存放、烹饪过程中,硝酸盐会被细菌还原成有毒的亚硝酸盐。尤其是过夜的剩菜,经过一夜的盐渍,亚硝酸盐的含量会更高。
In general, some bacteria, viruses and parasites can be killed in a few minutes by heating at 100 ℃. But for the chemical toxins released by bacteria in food, there's nothing heating can do. Heating does not destroy the toxin, but sometimes increases its concentration. In addition, there are different amounts of nitrate in all kinds of green leafy vegetables. Nitrate is non-toxic, but in the process of picking, transporting, storing and cooking vegetables, nitrate will be reduced to toxic nitrite by bacteria. Especially for the leftovers of the night, the nitrite content will be higher after the night's salting.
而亚硝酸盐经加热后,毒性会增强,严重的还可导致食物中毒,甚至死亡。另外,像发芽的土豆中含有的龙葵素、霉变的花生中所含的黄曲霉素等都是加热无法破坏掉的。因此,我们千万不要以为剩菜只要热热就行了,最好还是吃多少做多少。
After heating, the toxicity of nitrite will increase, and even lead to food poisoning and even death. In addition, the Solanin contained in germinated potatoes and the aflatoxin contained in moldy peanuts cannot be destroyed by heating. Therefore, we must not think that as long as the leftovers are hot, it is better to eat as much as possible.
5、最容易引起胃肠道疾病的水产品
5. Aquatic products most likely to cause gastrointestinal diseases
人们通常认为不会导致疾病的蔬菜,过夜后经一夜盐渍,亚硝酸盐含量会增加,加热后毒性增强,因此蔬菜反而是最不能隔夜的。另外,淀粉类食品也最好一次吃掉,年糕等食物最多保存4小时,在没有变味的情况下食用也可能会引起不良反应。
It is generally believed that vegetables that will not cause disease will increase the content of nitrite and the toxicity after heating after overnight salting. Therefore, vegetables can not be overnight. In addition, starch food is also best eaten at one time. Rice cakes and other foods can be kept for up to 4 hours. Eating them without changing taste may also cause adverse reactions.
隔夜菜危害不可小看,大家千万不要为了一时的节约怕浪费,就无形中伤害自己的健康。如果想了解更多关于隔夜菜相关的生活常识,请继续关注本安全网的安全科普和安全话题等频道。
The harm of overnight food should not be underestimated. We should not be afraid of waste for the sake of saving for a while, which will harm our health. If you want to learn more about the common sense of overnight food, please continue to pay attention to the safety science popularization and safety topics of this safety net.
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