Fried foods are a popular and frequently consumed food item, with many families making their own varieties of deep-fried and pan-fried foods. However, due to the high oil temperature, sometimes exceeding 200°C during frying, a large number of strong carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons are decomposed.
Among the more than 1,000 carcinogens in nature, heterocyclic amines and polycyclic aromatic hydrocarbons account for more than one-eighth. Experts from the Chinese Preventive Medicine Association have confirmed through many years of research that grilled, fried, and barbecued meats and fish contain strong carcinogens—heterocyclic amines. The presence of these carcinogens threatens people's health. Below are several effective methods to eliminate various carcinogens in fried foods and oil residues.
Pan-Seared Salmon
1. When frying food, strictly control the oil temperature. It is best to keep the oil temperature below 150°C. Do not let the flame burn too high. When frying fish and meat, avoid continuous high-temperature frying; instead, use a method of intermittent frying.
2. Coating fish and meat with a layer of starch batter before frying can also effectively prevent the formation of heterocyclic amines and mutagens.
3. Do not consume large quantities of fried foods and oil residues at once, nor should they be eaten in excess frequently. Fried foods that are dark, too greasy, have a poor taste, or are already moldy and spoiled should not be eaten.
4. When frying food, the oil should not be used continuously for too long and should be replaced with fresh oil in a timely manner.
5. Oil used for frying should be filtered immediately to remove decomposed substances, thereby extending its shelf life. 6. Oil that has been used for repeated frying contains a large amount of mutagens and lipids peroxides and should not be consumed.
6. Fried foods are best eaten immediately after being cooked.