Drinking water used for cooking, and preparation technology thereof

Abstract

Drinking water used for cooking is characterized in that the total soluble solid content in the drinking water is 220-300 mg / L, the conductivity is 450-550 [mu]s / cm, and the pH value is 7.2-7.8. Porridge, cooked rice and soup made by using the drinking water used for cooking have crystal clear color, are thick, delicious, sweet, soft and waxy, and nutrients in rice and the soup are easy to precipitate and balance, and provide healthy diet guarantee for people in order to improve the body quality of people. The preparation technology of the drinking water used for cooking removes most of calcium carbonate and mineral salts, reserves a proper amount of mineral matters and trace elements beneficial for the health of human bodies, and adjusts the pH value to realize best porridge boiling, rice cooking and soup stewing effects; and the preparation technology has the advantages of few flow, simplicity in step operation, and easy realization of large-scale production.

Description

technical field [0001] The invention relates to the technical field of drinking water, in particular to drinking water for cooking and a preparation process thereof. Background technique [0002] In daily life, every family has to face a series of home cooking tasks such as porridge, rice, and soup every day. Most households now use tap water as cooking water. Most tap water sources are surface water such as river water, river water, and reservoir water. Currently, surface water is seriously polluted and even contains various heavy metals. Tap water is usually sterilized with chlorine. In the process of cooking, as the temperature rises, it will destroy the vitamin B1 contained in the grain, causing a large loss of vitamin B1, and it will also affect the taste of porridge, rice, and soup, and even worse. It will cause harm to people's health. [0003] So many people replace tap water with pure water, thinking it is cleaner and safer. However, during the production process...

AI Technical Summary

Problems solved by technology

The World Health Organization clearly mentioned in the article "Nutrition in Drinking Water" that cooking with pure water will cause a large loss of various essential elements in grains, meat, vegetables and other foods, and at the same time, cooking with pure water for a long time Eating it will also lead to the loss of the original nutrients in the human body, which is not good for health

Mineral water rich in minerals and trace elements generally contains more calcium and magnesium and has higher hardness. Calcium and magnesium are in an ion state at room temperature. Calcium, magnesium and other minerals, but also caused sensory discomfort

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