Gas Cooking Technology of Crucian Carp Nutrition Soup
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Abstract:
To study the effects of boiling power and boiling time on the nutritional and health benefits of traditional dishes and double-stewed soup, crucian carp was used as the raw material, and three low-power fire modes (power 300 W, 500 W & 700 W) were selected. The changes in contents of nutrients and flavor substances such as water-soluble proteins, fat, free amino acids and inosinic acid (IMP) were determined after different boiling times (0.5 h, 2.5 h and 4.5 h). The obtained results showed that the longer the boiling time, the more nutrients and flavor substances dissolved concomitant with an increased purine content. Compared with boiling power 700 W and 500 W, 300 W was beneficial for the dissolution of the water-soluble proteins, free amino acids and inosinic acid(IMP). In terms of the purine content, the content for 700 W was almost twice as much as for 500 W. According to the nutritional and health requirements of crucian carp soup, the optimal cooking conditions were: boiling power 500 W, boiling time 2.5 h. Under these conditions, the content of water-soluble protein was 0.49 mg/mL, the content of free amino acids was 0.32 mg/mL, the content of inosinic acid (IMP) was 0.16 mg/mL, the content of fat was 0.63 mg/100 mL, with the total purine being 10 μg/mL. Cooking in this way can ensure sufficient nutrients and desirable flavor in crucian carp soup, while meeting the required control of the purine intake by gout patients.
