那么厨房用具有哪些使用禁忌? - 济南商务厨具厂家

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那么厨房用具有哪些使用禁忌?

来源:http://www.yaguanchuju.com.cn添加时间:2019-03-01 15:05:40
  厨房用具是厨房中不可缺少的厨房设备,没有这些设备人们就不能烹饪食物,而生活中各类厨具的功能、作用不同,所以在使用的时候大家也要合理的使用,同时也要注意与厨房风格相搭配。那么厨房用具有哪些使用禁忌呢?
  Kitchen utensils are indispensable kitchen equipment in the kitchen. Without these equipment, people can not cook food. The functions and functions of all kinds of kitchen utensils in life are different. So when using them, we should use them reasonably, and at the same time, we should pay attention to matching with kitchen style. So what are the taboos on the use of kitchen utensils?
  一、忌铁锅煮绿豆。因绿豆中含有单宁,在高温条件下遇铁会生成黑色的单宁铁,使绿豆汤汁变黑,有特殊气味,不但影响食欲、味道,而且对人体有害。
  1. Avoid boiling mung beans in an iron pot. Because mungbean contains tannin, it will produce black tannin iron when it meets iron at high temperature, which makes mungbean soup black and has special smell. It not only affects appetite and taste, but also is harmful to human body.
  二、忌不锈钢或铁锅熬中药。因中药中含有多种生物碱以及各类生物化学物质,尤其在加热条件下,会与不锈钢或铁发生多种化学反应,或使药物失效,甚至产生一定毒性(络合物较多时)。
  2. Avoid stainless steel or iron pot boiling traditional Chinese medicine. Because there are many alkaloids and biochemical substances in traditional Chinese medicine, especially under heating conditions, there will be many chemical reactions with stainless steel or iron, or make drugs ineffective, or even produce certain toxicity (when there are more complexes).
  三、忌用铝锅盛菜肴。铝锅属淘汰厨具。因其抗腐蚀性能力差,遇弱碱、弱酸、盐等物质会发生化学反应,生成特殊的化合物,故菜肴、酒、味精等不应装在铝制容器中过夜。还有鸡蛋也不宜在铝锅中搅拌,因为蛋清遇到铝会变成灰白色,蛋黄则变成绿色。剩饭、剩汤等也不应在铝制容器中过夜。
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  3. Avoid using aluminium pots to serve dishes. Aluminum pot is an obsolete kitchenware. Because of its poor corrosion resistance, weak alkali, weak acid, salt and other substances will be biochemical reactions to produce special compounds, so dishes, wine, monosodium glutamate and so on should not be packed in aluminum containers overnight. Also, eggs should not be stirred in an aluminium pot, because the white will turn gray when it meets aluminium, and the yolk will turn green. Leftovers, soup, etc. should not stay overnight in aluminium containers.
  四、忌用乌柏木或有异味的木料做菜板。乌柏木含有异味和有毒物质,用它做菜板其味不但污染了菜肴,而且极易引起呕吐、头昏、腹痛。因此,民间制作菜板的首选木料是白果木、皂角木、桦木和柳木等。
  4. Avoid using cypress or odorous wood for cooking boards. Cypress wood contains odor and toxic substances. It not only pollutes dishes, but also easily causes vomiting, dizziness and abdominal pain. Therefore, the preferred wood for folk vegetable boards is white fruit, saponin, birch and willow.
  五、忌用油漆或雕刻镌镂的竹筷。涂在筷子上的油漆不但含铅、苯等化学物质,对健康有害,且遇热后有异味,影响食欲。雕刻的竹筷看似漂亮,因其藏污纳垢,不易清洗,滋生细菌,容易致病。
  5. Avoid using painted or carved bamboo chopsticks. Paint applied to chopsticks not only contains lead, benzene and other chemical substances, which is harmful to health, but also has a peculiar smell when heated, affecting appetite. The carved bamboo chopsticks look beautiful because they hide dirt and dirt, are not easy to clean, breed bacteria, and are easy to cause disease.
  六、忌用各类花色瓷器盛佐料。佐料最好以玻璃器皿盛装。苯等致病、花色瓷器含铅、致癌物质。随着花色瓷器的老化和衰变,图案颜料内的“氡”对食品产生污染,对人体有害。
  6. Avoid using all kinds of colored pottery as condiments. Seasonings are best served in glassware. Benzene and other pathogenic and colored porcelain contain lead and carcinogens. With the aging and decay of colored porcelain, radon in pattern pigments pollutes food and is harmful to human body.