Undoubtedly, ntau ntawm peb yog accustomed mus khaws zaub nyob rau hauv lub tub yees. Txawm li cas los xij, raws li cov kws tshaj lij, txhawm rau khaws qee hom zaub thiab txiv hmab txiv ntoo, koj tsuas tuaj yeem tsis xav txog qhov chaw phem dua li lub tub yees. Yog lawm, qhov tseeb, hauv lub xeev txias, zaub ripen maj mam thiab, vim li ntawd, maj mam deteriorate. Tab sis nyob rau tib lub sijhawm, lub tub yees dries txhua yam uas nkag mus rau hauv nws.
Tam sim no xav tias: nyob rau hauv ib puag ncig twg cov zaub uas peb noj loj hlob? Qhov no yuav qhia peb seb yuav khaws lawv li cas hauv peb chav ua noj. Ua raws li cov lus qhia no, qos yaj ywm, nrog rau cov dos, carrots, thiab lwm yam hauv paus zaub, yuav ua tau zoo dua sab nraum lub tub yees - hais, nyob rau hauv lub qhov cub zoo.
Chilled qos yaj ywm, los ntawm txoj kev, tuaj yeem ua rau muaj kev phom sij txog kev noj qab haus huv: raws li 2017 New Scientist tsab ntawv ceeb toom hais tias, "Koj yuav tsum tsis txhob khaws cov qos yaj ywm nyoos hauv lub tub yees. Thaum qhov kub thiab txias, ib qho enzyme hu ua invertase zom sucrose rau hauv qabzib thiab fructose, uas tuaj yeem tsim acrylamide thaum ua noj. " Daim ntawv tshaj tawm tau teb rau cov lus ceeb toom los ntawm UK Food Standards Agency txog cov kev mob tshwm sim ntawm acrylamide, tshwj xeeb tshaj yog tias cov qos yaj ywm siav ntawm qhov kub siab tshaj 120 ° C - uas, nws yuav tsum tau sau tseg, suav nrog feem ntau cov tais diav, los ntawm cov chips. mus rau roasts, nyob rau hauv qeb txaus ntshai. . Qhov tseeb yog tias, raws li kev tshawb fawb, acrylamide tuaj yeem yog ib yam khoom uas tuaj yeem ua rau txhua yam mob qog noj ntshav. Txawm li cas los xij, Tus Kws Lij Choj Tshiab tau nrawm nrawm rau kev nplij siab nws cov neeg nyeem los ntawm kev hais tawm tus kws tshaj lij rau kev tshawb fawb txog kev mob qog noj ntshav hauv tebchaws Askiv tias "acrylamide qhov tseeb txuas rau mob qog noj ntshav tsis tau tsim."
Tab sis li cas txog cov zaub? Raws li Jane Scotter, txiv hmab txiv ntoo thiab zaub kws tshaj lij thiab tus tswv ntawm biodynamic ua liaj ua teb, "Txoj cai golden yog: yog tias ib yam dab tsi yog hnub-ripened thiab tau txais nws lub ntuj qab zib thiab purity, tsis txhob muab tso rau hauv lub tub yees." Qhov no txhais tau hais tias, piv txwv li, txiv lws suav, nrog rau tag nrho cov txiv hmab txiv ntoo mos, yuav tsum tsis txhob muab cia rau hauv lub tub yees.
Raws li Jane hais, "cov txiv hmab txiv ntoo thiab zaub mos absorbs extraneous flavors yooj yim heev thiab thaum kawg poob lawv qab zib thiab tsw." Hauv cov txiv lws suav, qhov no yog qhov tshwj xeeb tshaj yog pom, vim hais tias cov enzyme uas muab cov txiv lws suav nws saj raug rhuav tshem hauv thawj qhov chaw ntawm qhov kub thiab txias hauv qab 4 ° C.
Tab sis, ntawm chav kawm, muaj txoj cai siv rau lub tub yees. Nov yog qhov Jane pom zoo: "Lettuce lossis spinach nplooj, yog tias koj tsis npaj yuav noj tam sim ntawd, tuaj yeem muab tso rau hauv lub tub yees kom nyab xeeb - zoo li cov zaub ntsuab feem ntau, lawv yuav khaws cia ntev dua hauv qhov txias."
Tab sis yuav ua li cas tiv thaiv nplooj los ntawm ziab tawm yog tias lawv yog 90% dej? Raws li Jane, "Cov nplooj yuav tsum tau muab yaug nrog dej sov-tab sis tsis txias, vim nws yuav ua rau lawv poob siab, thiab yeej tsis kub, vim tias nws yuav cia li boil lawv-ces ntws, qhwv hauv hnab yas, thiab muab tso rau hauv lub tub yees. . Lub hnab yuav tsim micro-kev nyab xeeb rau cov nplooj - thiab nws tuaj yeem rov qab siv tau ntau zaus - uas lawv yuav rov ua dua tshiab los ntawm kev nqus cov dej noo hauv lub hnab.