"Drink porridge in the morning, your stomach is comfortable and nutritious."
"You can only eat
"Drink porridge in the morning, your stomach is comfortable and nutritious."
"You can only eat one egg a day, otherwise your cholesterol will be high."
Is this the "iron law" of many people's daily diet? However, with the popularization of health knowledge and the progress of science and technology, people gradually know that the essence of porridge is actually carbohydrate, and it is the kind of carbohydrate that is most easily absorbed and directly raises blood sugar rapidly.
A more intuitive statement is "similar to eating white sugar directly".
In recent years, there have been many studies on the problem of egg yolk cholesterol: the cholesterol content in the human body has little to do with the intake of cholesterol in the diet, but is mainly related to the heredity, metabolism and physical exercise level of the human body.
Anti-traditional cognition: Water spinach contains more calcium than milk.
If you think this is just "breaking the traditional cognitive level", then take a look at this: which supplements more calcium, spinach or milk? Don't control, choose. I guess most people will think it's milk if they don't control it.
But in fact, 100 g of water spinach contains about 145 mg of calcium, and milk of the same quality contains about 100- 120 mg of calcium. In addition to water spinach, there are dozens of vegetables with higher calcium content than milk, such as mustard, shepherd's purse, cabbage and so on. Is the three views shocking?
Different vegetables have different nutritional components and different characteristics. /Tuchong Creativity
These little common sense of life constantly subverts the traditional cognition of most people. Scientific and technological progress has changed our deep-rooted understanding of all aspects of society.
For example, simple running can't make you lose weight, because the calories consumed by 1 hour hard running will be eaten back after eating a few strings of mala Tang; For example, most people think that the bad eye posture of watching mobile phones and reading books often is the chief culprit of myopia, but do you know that too much sugar intake also has a great influence on myopia?
Many times "what you think" is not the truth.
Treat "dehydrated vegetables" as "freeze-dried vegetables"
Come on, it's not even close.
At present, there is also a debate about "what do you think" in convenient fast food.
When it comes to "vegetables in fast food", what is your first impression? Many people will say "vegetable bags in instant noodles", and they can also sum up the "three sins" by the way: no nutrition, residual raw materials and many additives.
Here is a popular science: the vegetable bag in instant noodles is professionally called "high-temperature dehydrated vegetables".
This kind of vegetable bag is made by drying process. As the temperature rises, the original vitamins in fruits and vegetables have already disappeared. Poor nutrition, the quality of raw materials is difficult to reassure. In order to prolong the shelf life of meat in vegetable bags, a lot of salt and preservatives were added before vacuum packaging. People eat unconsciously, and they can't tell whether it is meat or chemical seasoning.
With the development of technology, another technology called "freeze-drying" is applied to food to make vegetable bags. Although "dehydration" and "freeze-drying" can be applied to product production, high-temperature dehydrated vegetables are not freeze-dried vegetables.
There is a big difference between "freeze-dried vegetables" and "dehydrated vegetables".
For freeze-drying technology:
First, "freezing" means freezing food at a temperature below -38℃, so that the water in it becomes solid ice.
Secondly, "drying" means that frozen food passes through a cold trap at -60℃ under the high vacuum of 103 Pa, and the solid ice in it is directly sublimated into gas without liquefaction, and finally the material is dehydrated and dried.
Third, nutrition: because high heat is not used, the heat-sensitive and volatile nutrients in food are preserved; Because the dehydration rate can reach more than 95% and it is extremely dry, it can still be stored for nearly one year without preservatives; Freeze-dried food has smaller molecules and better nutrient absorption because of cell wall breaking.
Fourthly, freeze-drying technology does not change the internal structure of food as a whole, and the product volume remains unchanged, but it is loose and porous. When exposed to water, the shape and taste of the ingredients will recover quickly.
Before freeze-drying treatment, ingredients with good appearance will be selected. /unsplash
In addition, due to the requirements of freeze-drying technology, fresh vegetables need to be processed as a "vegetable base". Before freeze-drying, the vegetable base should be selected, cleaned, peeled, cut and blanched, and the vegetables with poor appearance will be eliminated in the first round of selection. In view of the strict requirements of freeze-drying environment for flora, those rotten vegetables can't even enter the freeze-drying door.
Considering saving transportation and sale, freeze-dried vegetables will choose vegetables with high maturity. At this time, vegetables are at the peak of nutrients, so even if the nutrients are attenuated during freeze-drying, they are usually more nutritious than fresh vegetables sold in supermarkets and grocery stores. On the other hand, because the freeze-dried vegetables are small in size and light in weight, the total nutrient content of the same volume of freeze-dried vegetables can reach ten times as much as that of fresh vegetables.
In other words, when you eat 1 freeze-dried carrots, you have actually harvested 10 fresh carrots.
Freeze-dried vegetable bags not only retain nutrients and fresh raw materials, but also stay away from various preservatives. After freeze-drying technology, the ingredients can even be preserved permanently if they can be packaged in vacuum or nitrogen in time. There are many "doomsday packages" in American Costco, which is enough for a family of four to stutter for a year. The food in the set meal is mainly various freeze-dried vegetables, meat products, flour grains and so on. Most of them have a shelf life of more than 25 years.
Enough for a family of four to stutter for a year.
Is freeze-drying technology really so awesome? Why not go to heaven?
Don't tell me, it's really "heaven."
Freeze-drying technology first appeared on the astronaut menu of the Apollo program in the United States, and now it is also space food for aviation astronauts. Nutrition and health properly solved the problem of astronauts "eating" in space.
With freeze-dried food, you don't have to worry about nutritional imbalance in space. /Tuchong Creativity
Not all self-heating pots are called self-hi pots.
It is easy to eat the freeze-dried vegetables of "Tian"
Seven or eight years ago, Cai Hongliang, founder and chairman of Ziguiguo brand, was shocked by the mellow taste of a freeze-dried durian. In order to improve the consumption experience, he decided to use freeze-drying technology in the self-cooking pot, and the self-cooking pot became the only self-heating food brand using freeze-drying technology. This milestone has opened the gap between self-heating pots and other self-heating foods. After all, not all self-heating pots are called self-hi pots.
Since freeze-drying technology is so good, why are there so few brand choices?
Because the only "disadvantage" of freeze-drying is expensive.
Freeze-drying technology has high investment in equipment and long processing time. In 1980s, domestic enterprises had mastered the freeze-drying technology. Due to the high cost, most freeze-dried products produced in China are exported to developed areas such as Japan, Europe and America.
Freeze-dried vegetables in the pot (left) and freeze-dried beef in the pot (right).
At that time, Japanese freeze-drying technicians went to China for guidance, and they all felt "extravagant" when they saw this application. After all, freeze-dried eggs and kelp in Japanese cup noodles are usually only the size of fingernails. The vegetable bag in the pot is several times as big, and the ingredients are vegetables and meat. Cai Hongliang firmly believes: "Although the related costs have increased by four times after the application of freeze-drying technology, we are willing to bear this cost for the nutrition and delicacy that consumers eat."
Since the cost of freeze-dried vegetable bags can't be moved, how to ensure the "product strength" of the pot without increasing the purchase cost of consumers? Cai Hongliang's idea is to constantly improve the technology and skills of the self-cooking pot. Starting with standardization, technological innovation drives the efficiency of the pot. They started from the initial manual packaging and weighed nine ingredients one by one in a vegetable bag. Later, it was gradually upgraded, and natural food slices were classified according to standard weight and repackaged by machines, which greatly improved the human effect.
In addition, while "reducing costs", we also don't forget to "improve quality".
In recent years, "fake beef" has appeared on the dining table from time to time. The counterfeiters pickled pork with beef essence in an attempt to pass off as beef. In order to restore the true taste of beef, the freeze-dried beef out of the pot insists on not adding additional seasonings and additives.
At first, the taste of this kind of real beef was too weak to reach the realm of "medium-rare". The self-cooking pot is also a repeated blending experiment, which restores the smooth taste of meat through the improvement of physical properties.
At the same time, in order to solve the fragile problem of freeze-dried vegetables in the self-heating pot, the self-heating pot will try to present a "block" of vegetable bags in the future to better maintain the integrity of ingredients.
Eating alone is just right.
Whether it is the pursuit of freeze-drying technology or the pursuit of the truth in all aspects of "eating". Diet has also gradually changed from the initial satisfaction of food and clothing, bearing more needs and expectations.
Eating alone is just the right time.
To eat "just right", texture is indispensable. To create a self-cooking pot with catering standards for people, don't forget the original intention of keeping a good food: not to compress the pursuit of extreme delicacy for the simplicity of external forms.
And this kind of exploration may start with a smug pot full of "freeze-drying technology".
? Author | Xiao Yang
The cover picture comes from the idea of a worm.
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