Because pressure cooker cooking creates a vacuum-like environment, it reduces the contact between meat and oxygen, thus better reducing the oxidation of fat and reducing the production of some harmful substances such as polymers in the process of fat oxidation, which is of great significance to health.
Cooking in pressure cooker is beneficial to protect antioxidant components. Cooking in pressure cooker can avoid food from being exposed to too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Foreign studies have found that cooking will reduce the antioxidant capacity of beans. For example, after green peas are boiled at room temperature for 90 minutes, the ability to absorb oxygen free radicals (that is, antioxidant capacity) loses 44%.
Cooking beans in pressure cooker can reduce the loss of antioxidant capacity under the same degree of softness and rot. For example, after green peas were cooked at high pressure for 15 minutes, the absorption capacity of oxygen free radicals not only did not decrease, but increased, reaching the original 224%.
Finally, pressure cooker cooking is good for digestion. The Nutrition Laboratory of China Agricultural University found that the digestion speed of yam, Gordon Euryale seed, lotus seed, coix seed and adzuki bean was obviously accelerated after 20 minutes of high-pressure cooking.
Therefore, for people with indigestion and people with poor stomachs such as the elderly and children, cooking in a pressure cooker can help digestion and reduce the burden on the stomach. Therefore, whether cooking porridge or soup, pressure cooker is a healthy choice.
However, the pressure cooker is not omnipotent, and it does cause the loss of vitamin C. Vitamin C is so precious that almost all cooking methods will cause its loss. However, vitamin C generally exists only in vegetables and fruits, and we hardly need to use pressure cookers to cook fruits and vegetables.
Extended information Cooking with pressure cooker Note:
One bogey: improper choice
According to the actual needs of the family, choose an electric pressure cooker with appropriate size, complete functions, stable quality, good safety and appropriate price. Don't blindly buy, blindly believe in the brand, or the sales promotion of the sales staff, you can refer to the above shopping guide to choose.
Two bogeys: if you don't learn, use it.
Someone bought an electric pressure cooker and used it without asking or learning. This is the most dangerous thing! When using the electric pressure cooker for the first time, you must read the instruction manual of the pressure cooker. Be sure to follow the instructions, or ask someone who knows what to do. Never use it without learning it.
Three bogeys: Do not check before use.
When using, first carefully check whether the exhaust hole is clear and whether the hole under the valve seat of the safety valve is blocked by residual rice grains or other food residues. If you are blocked by food during use, you should unplug the power supply and clean the air holes after forced cooling, otherwise the food will be sprayed out and burn people during use. Also check whether the rubber gasket is aging.
Rubber sealing rings will age after a period of use. The aging apron is easy to make the pressure cooker leak and needs to be updated in time.
Four bogeys: the lid is not in place.
Before cooking food, the handle of the pot cover must be consistent with the indication sticker of the pot body, otherwise the pot cover is not good, the pressure does not come up, or the pot cover bounces up after the pressure comes up, which may easily lead to burns.
Five taboos: unauthorized pressurization
When in use, in order to increase the pressure in the pot, someone forcibly increases the weight on the valve body and forcibly shortens the production time. This dangerous operation on the pressure cooker is not very useful in ordinary pressure cookers, because the electric pressure cooker is kept in a sealed state when working, and the pressure in the cooker is set by the pressure switch in the cooker. Increasing the weight of the valve body cannot change the pressure in the pot.
Friends who know a little about the principle of electric pressure cooker will open the bottom cover to adjust the pressure switch themselves. I don't know that the pressure in the pot has strict technical parameters. Ignoring this scientific design is tantamount to making fun of one's own life, taking it apart privately and changing the original design of structural goods, which will lead to serious consequences of stove explosion. The manufacturer is not responsible for this. Don't take the risk!
Six taboos: dress too formally
When using a pressure cooker to put food raw materials, the capacity shall not exceed four-fifths of the internal volume of the pot, and if it is an easily expandable food such as beans, it shall not exceed two-thirds of the internal volume of the pot.
Seven bogeys: Half-open lid
In the process of heating, never open the lid halfway to avoid food bursting and scalding. Do not remove the heavy hammer or pressure regulating device before confirming cooling, so as to avoid food splashing and personal injury. The cover can only be opened after natural cooling or forced cooling.
People's Daily Online-Cooking in a Pressure cooker Note: Cooking in a pressure cooker has three advantages, 1 disadvantages.