Preserving food at the best temperature is not only non-perishable, but also keeps the original color and flavor; When you eat at the right temperature, you will feel delicious, smooth and cool.Let's take a look at the delicious temperature of various foods.
Make Tea 70 ℃-- 80 ℃
Green tea brewed with water of 70-80 degree is perfect in color, aroma and taste, and the vitamin C, caffeine and tannic acid contained in tea leaves are not damaged.
60 ℃-70 ℃ Boiling the Milk
Milk is rich in protein, which changes greatly when heated.At 60 ℃- 62 ℃, the colloid state of protein particles in dehydration, from solution to gel, then there will be precipitation; When the temperature to 100 ℃,The lactose in the milk begins to caramelize, making the milk brown, and gradually form lactic acid decomposition, and gradually decompose to form lactic acid, produce a small amount of medium acid, it has a sour taste and decreased nutritional value. Therefore, milk should not be cooked at high temperature for long,generally at60 ℃-70 ℃, can achieve the purpose of sterilization, and taste delicious.
50℃-60℃ Blunt Honey
Superheated water not only changes the sweet taste of honey and turns it sour, but also denatures the enzymes in honey and produces excessive hydroxyl methylglyoxal, which destroys the nutrients
70℃ -- 90℃ Aginomoto
Should not put aginomoto too early when stir-fry, generally it should be add when the dish is quick ripe or just come out, because aginomoto has the best solubility at the temperature of 70 ℃- 90 ℃ and freshness is also the strongest in this condition. On the contrary, when the temperature exceeds 120 ℃, glutamic acid sodium in aginomoto will coking. The caramelized glutamic acid sodium is not only tasteless but also toxic.
70℃ Fried Seafood
Seafood contains protein. When the oil temperature of Fried seafood is too low, uncooked seafood is not hygienic and easy to cause diarrhea. It solidifies the protein in a higher temperature, which is harder to digest, it will also spoil the taste of seafood.
The Best Temperature for Drinking
liquor:
It is usually served at room temperature. However,it is tastes more gentel and strong in aroma after warming a while. the taste is more gentle without deodorization, the aroma is also strong.
Evil taste disappeared. The main reason is that, Some of the lower boiling points of alcohol, such as acetaldehyde, methanol, etc., are more volatile and contain more spicy flavors
Wine:
The appropriate drinking temperature for different wines varies:
The appropriate temperature of white wine and rose wine is 8 to 12 ℃;
The appropriate temperature of Champagne, sparkling wine and sweet white wine is 6-8 ℃;
The appropriate temperature of Fresh Red Wine is 15-18 ℃;
Beer:
It is a kind of soft drink,the most sutiable temperature for driing it is between 7 to 10℃,some even in 5℃.If you drink black beer,it's temperature is lower than others', it is better to freeze the wine in the refrigerator until it has a thin layer of frost on the surface before you take it out to drink.
Ice Cream:The most refreshing temperature for ice cream is -6℃.
Watermelon: The most delicious taste for it is 8℃.