Food Safety and Daily Diet is a book published by China Agricultural University Press on 20 10. The authors are Hu,, and.
This book is divided into four chapters from the perspective of food safety in all aspects of the food supply chain, including: environment and food safety, agricultural production process and food safety, natural toxins in food and harmful microorganisms and parasites in food, food processing and food safety.
The book is divided into four chapters from the perspective of food safety in all aspects of the food supply chain. The first chapter is about raw materials, including environment and food safety, agricultural production process and food safety, natural toxins in food and harmful microorganisms and parasites in food. The second part is processing, including food processing and food safety as well as the safety of packaging materials and containers. The third chapter is the chapter of circulation consumption, including the basic knowledge of food circulation and food safety, reasonable nutrition, balanced diet and reasonable cooking. The fourth chapter is management, including food safety management system and food safety control system.
When frying food, the oil temperature should be strictly controlled. When frying food, the oil temperature should be controlled below 150℃. Don't burn too much. When frying fish, don't fry fish at high temperature continuously, but fry fish frequently and intermittently. Controlling the oil temperature at the highest 150℃ is the most effective way to eliminate carcinogens such as heterocyclic amines and mutant sources in fried foods. If the oil temperature exceeds 200℃, the frying time cannot exceed 2 minutes.