In the early summer, plump fish and fish fat were not only the highest fish yield, but also the most nutritious time. The taste was also the most tender and delicious. According to Chinese medicine, each fish has its own health-giving effect. In the late spring, try the following three kinds of fish.
Carp - Spleen nourishing.
For hundreds of years, the squid has occupied the top spot for "spring and spring". This is because the eel's meat is full and full of flesh, without bile and thorns, it is the top grade freshwater fish in spring. "Compendium of Materia Medica" records that its meat "can be used to make up for fatigue, spleen and stomach, and benefit strength", and is suitable for those who are physically weakened and whose diet is not fragrant. Modern nutrition shows that carp contains protein, fat, calcium, potassium, magnesium, selenium and other nutrients, the meat is delicate, easily digestible, suitable for children, the elderly and people with poor digestive function; the calorie of calamari is not high, and Rich in antioxidants, it is also an excellent choice for women who want beauty and fear of obesity.
Carp - Bugan Yishen.
In the Northern Song Dynasty Pharmacy book "Jiao Materia Medica," it was stated that squid can "make up five organs, benefit bones and muscles, gastrointestinality, and cure water vapor." It shows how widespread the replenishing function of squid is. From the perspective of modern nutrition, squid is rich in protein, Vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; has liver and kidney, spleen and stomach, phlegm and cough effect, lack of liver and kidney People have a good tonic effect. Eel meat is white and tender, with no smell. The meat is garlic-shaped. It is best steamed, braised or stewed.
Grass carp - warm stomach eyesight.
Grass carp in late spring and early summer is one of the most inexpensive fish in freshwater fish. Grass carp is rich in unsaturated fatty acids and is good for blood circulation and is a good food for cardiovascular patients. Grass carp is also rich in selenium and has anti-aging and beauty effects. For those who are physically weak and have poor appetite, grass carp is tender and not greasy, and it is appetizing and nourishing. In the Qing Dynasty's "Medical Lin Yao Yao," it was stated that grass carp can "eat its food first." The reader may also try to steam the grass and fish head.
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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