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砂锅炖汤的危害
更新时间: 2021-05-24 11:20:46  

1、使用砂锅炖汤时,加热时间过长会导致肉类食材中的蛋白质降解,凝胶成分大量渗出,增加肉质的韧性,导致肉类食物在使用时口感变差,且不利于人体的消化吸收。

2、砂锅是有种密闭效果较好的烹饪工具,会导致在煮炖羊肉、排骨等带有较大味道的食物时,异味难以消散,从而影响食物的风味。

关键词: 危害

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