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厨房没有排烟罩可不行
编辑:淄博金冠厨房设备有限公司   时间:2017-11-11

日常炒菜的适合温度是180度,排烟罩实践上是无需冒烟之后才下菜的。换句话说,冒油烟之后再放菜,是粗油时期的习气,用往常的纯真油脂烹调,冒油烟时的温度从前太高了,不只对油有害,对维生素有毁坏,油烟本身就是一种严重的空气污染。

  The daily cooking temperature is 180 degrees, in practice, no need to smoke before cooking. In other words, smoke after the dish is crude oil during the period of the usual cooking habits, pure oil, smoke when the temperature was too high, not only for the damage of harmful oil, vitamin, lampblack is itself a serious air pollution.

  炒菜温度在200-300℃之间发生的油烟中含有多种有害物质,包括丙烯醛、苯、甲醛、巴豆醛等,均为有毒物质和致癌嫌疑物质。现在国内外研讨均从前承认,油烟是肺癌的危险要素。在华人烹调圈中,无论是内地、台湾、香港仍是新加坡的研讨,都考证了油烟与烹调者安康损伤之间的亲密关系。

  Cooking oil in the temperature between 200-300 degrees of soot contains many harmful substances, including acrolein, benzene, formaldehyde, croton aldehyde and so on, are toxic substances and carcinogenic substances suspected. At present, both home and abroad have confirmed that soot is the risk factor of lung cancer. In the Chinese cooking circle, both the mainland, Taiwan, Hongkong and Singapore have studied the intimate relationship between soot and cooks' health injuries.

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  除了让肺癌危险增大之外,排烟罩油烟与糖尿病、心脏病、瘦弱等的危险也可能有关。有研讨证明,常常炒菜的女人体内丙烯醛代谢物、苯和巴豆醛的含量与对照比较明显升高,也有研讨证明烹调工作者体内的1-羟基芘含量和丙二醛含量大大高于非烹调者。这1-羟基芘就是多环芳烃类致癌物中的一种,而丙二醛是血液中的氧化产物,与心脏病等慢性病有亲密关系。

  In addition to the increased risk of lung cancer, soot may also be associated with diabetes, heart disease, and thinness. Studies have shown that, the content of the regular cooking in women of acrolein metabolites, benzene and crotonaldehyde increased significantly compared with the control, has proven 1- hydroxypyrene content and MDA content in workers is much higher than the non cooking cooking. This 1- hydroxy pyrene is one of the polycyclic aromatic hydrocarbon carcinogens, and malondialdehyde is a product of oxidation in the blood and is closely related to chronic diseases such as heart disease.

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