In the era of fast food, more and more delicious foods are "frozen", and more and more such foods are accepted by people who are used to fast-paced life. As everyone knows, these frozen foods have many nutritional problems.
The nutritional value of quick-frozen food is greatly reduced.
Quick-frozen food processed at low temperature (below-18℃) will not lose water and juice in food tissues. At such low temperature, microorganisms will basically not reproduce, ensuring the safety of food, but the change of food taste and flavor is inevitable. More importantly, after quick freezing, the fat in food will slowly oxidize and the vitamins will slowly decompose. Therefore, the nutritional value of quick-frozen food can not be compared with fresh fish and fresh meat.
We might as well compare meatballs with fresh tenderloin. Vitamin B2 in meatballs is only 2/3 of fresh tenderloin, niacin is only half, and vitamin B 12 is less than 1/3. Look at fresh mackerel and fish balls. Fish balls contain less than110 of vitamin B2, half of nicotinic acid and less than 1/8 of vitamin B 12.
Frozen food will expire early.
Many people complain that the quick-frozen jiaozi tastes stale, but they don't know that the quick-frozen food will not only lose a lot of nutrition, but also deteriorate during the shelf life. For example, the shelf life of a quick-frozen food is three months at-18℃, but it does not mean that it can be stored for three months at -8℃. If it is stored at-18℃ after leaving the factory, it can be safely eaten within three months, but if it is not stored at-18℃, it cannot be guaranteed not to deteriorate within three months. Because all chemical and enzymatic reaction rates are affected by temperature. Generally speaking, the lower the temperature, the slower the decomposition of nutrients, the loss of flavor and the oxidation of fat, and the quality of products can be kept stable for a longer time.
In fact, the freezer in the supermarket is often open, and people put all kinds of food over and over again, so the temperature can't be kept at-18℃ all the time. Moreover, it is difficult to keep frozen food at the low temperature of-18℃ during processing and transportation. For example, it is impossible to reach-18℃ on the way home from the supermarket or in the refrigerator at home, which will destroy the nutritional components of quick-frozen food. Studies show that when food is stored at-1℃ ~-8℃, the loss of many vitamins is faster than that at 0℃ ~-4℃.
High fat brings good taste.
Many people like to eat quick-frozen food such as tribute balls and fish balls because they think it is delicious, but this kind of delicious food is bought with high fat. In order to maintain the lowest palatability of meat products, its fat content should not be less than 20%. The tenderness, juiciness and flavor of tribute balls and fish balls all depend on the fat content.
A balanced diet should consist of 50% ~ 60% carbohydrate, 65,438+05% ~ 20% protein and less than 30% fat. The fat of tribute pills actually accounts for 72% of the total calories; The fat of egg dumplings, fish dumplings and shrimp dumplings also accounts for 60% ~ 70% of the total calories; The fat ratio of quick-frozen dumplings and wonton is also high, and the oil content of varieties with more meat stuffing can reach 68%. People who don't eat at ordinary times and want to lose weight like to eat tribute pills to relieve their addiction. In fact, eating six tribute pills is equivalent to the heat of a bowl of rice!
The salt content of fish balls is four or five times that of pork belly.
Although meatballs and fish balls are not as delicious as fresh fish, they taste particularly fresh. Why? Because these quick-frozen foods have added a lot of monosodium glutamate and high-fresh seasonings. Anyone who has done quick-frozen food knows that meatballs and soup will taste salty without salt, because more seasonings such as salt are added in the process of making quick-frozen food. Frozen foods such as fish balls are 4-5 times as salty as fresh pork belly, with high sodium content, which is self-evident for patients with hypertension, heart disease and kidney disease.