Fish balls are a delicious trap
Nowadays, more and more delicious foods are “quickly frozen”. In addition to traditional quick-frozen dumplings, glutinous rice balls, meatballs, chicken nuggets, sea prawn, and even frozen vegetables from the origin, they are becoming popular choices in supermarkets.
Because of its convenient and time-saving features, this “lazy food” is rapidly occupying people’s horizons and consumers’ table.
From the popular concept, quick-frozen food means that in a strong cold environment, the freezing process is completed in about 15 minutes, and it is converted into storage at a temperature of 18 ° C or elevated temperature, and stored for a long time.
Usually include aquatic products (sea shrimp, frozen fish, shrimp, etc.), fresh meat (pork, chicken, etc.), hot pot (fish dumplings, fish balls, tribute pills, etc.), staple foods (dish dumplings, dumplings, buns), etc.Wrap-fried (chicken, cola, salmon steak) and vegetarian dishes (peas, carrots).
When it comes to frozen food, people always have enough freshness and no nutrition concerns.
In fact, from a nutritional point of view, “quick freezing” can instead maintain the freshness, color, flavor and nutrients of natural foods.
Especially for people with higher jobs, they have to buy the fresh meat dishes they need for one week and pile them up in the refrigerator. It is better to replace the frozen foods.
This is because the frozen food in the household refrigerator takes at least several hours, and the real quick-frozen food reaches the freezing effect within 15-30 minutes. This “quick freezing” process keeps the molecular structure of the food basically unchanged.Loss of nutrients like “slow freezing”.
But not every frozen food is nutritious.
Frozen foods with stuffing and deep-fried foods have the common drawback that the trace content is too high.
Basically, there are some tribute pills. Although the fish balls are not as tasty as the fresh fish, they are particularly delicious. This is because many fast foods contain a lot of MSG and high seasonings.
The data shows that the salt content of frozen fish such as fish balls is 4-5 times that of fresh pork, and the sodium content is high. It is self-evident for patients with hypertension, hypertension and kidney disease.
Moreover, to maintain the minimum palatability of meat products, the trace content should not be less than 20%.
The glutinous rice balls, the tenderness of the fish balls, the juicyness and the aroma are all exchanged with sorghum.
Studies have shown that eating 6 fish balls is equivalent to the conversion of 1 bowl of rice.