Reduction of harmful fumes from the kitchen four coup

According to experts, validation, kitchen and cooking fumes from the oil when the temperature has a direct relationship: when the oil heated over 200 ℃, the main component of soot generated acrolein, which has a strong spicy flavor, right nose, eyes, throat, mucous membranes have a more strong stimulation, can cause rhinitis, pharyngitis, bronchitis and other respiratory diseases; when the oil burn "spit fire", the oil temperature Chao Guo 300 ℃, then addition to producing acrolein, it will also produce condensate, leading to chronic poisoning are likely to cause respiratory and digestive cancers.

 

No. 1 strokes: change the "emergency fire cooking is" cooking habits. Do not allow hot oil temperature, oil temperature should not exceed 200 ℃ (for oil with smoke as the limit), so that not only can reduce the "fumes syndrome", the pot dishes in the vitamin can also be effectively preserved.

 

No. 2 strokes: The best not repeated frying oil. Some housewives in order to save points, oil, fried fish, fried pork ribs repeated use of used oil is not discarded, not knowing that inside also contains a lot of carcinogens. Repeated heating of cooking oil, such as repeatedly used deep-fried food, cooking oil, not only itself contains carcinogenic substances, it produces smoke containing carcinogens are also more and more dangerous.

 

TIP 3: Be sure to do the kitchen ventilation. The kitchen to keep the natural ventilation, while also installing performance, the better-performing range hood. In the cooking process, must always open the range hood, stir-fry vegetables for 10 minutes and then finished off range hood.

 

Section 4 strokes: Try steaming, boiling, frying and other cooking methods. This will not only reduce the consumption of edible oil, and can reduce the destruction of food nutrients.