| The rise of boxed meal caters to the fast pace of modern life.At present,boxed fast food is high in oil,sugar,salt and calories.Long-term eating will lead to"Box Food Syndrome".Firstly,this article focusing on the investigation of knowledge,attitude and practice of people’s dietary habits and calory-controlling dishes market.Knowledge-attitude-practice is currently recognized as one of the more mature models of behavior change,which has been widely used in the intervention of people with unhealthy lifestyles.Knowledge-practice means cognition.Faith means belief and attitude;Action means concrete action.Taking the boxed fast food company Shenzhen A Card-controlled Food Dishes Company in line with the national dietary habits as the research object,the cooking methods,the best cooking time,post-processing and online visualization of calorie intervention for weight loss of card-controlled food dishes were studied.The specific research contents are as follows:1.The market demand for calorie control dishes was analyzed through a questionnaire survey on the current dining styles,food hygiene cognition,weight loss methods and calorie control dishes demand of some residents in A district.SPSS was used for online data processing and analysis.Conclusion:Currently,residents are affected by the Covid-9,which leads to an increased demand for calorie controlled dishes with various protective measures,low calorie and balanced nutrition.60.87%residents expressed concern about food safety,and the difference of correct rate of food hygiene behavior was small.The number of people choosing take-out meals increased from 2.17%before the epidemic to 20.69%after the epidemic,and more than 50%of people chose dietary intervention to lose weight.In-depth offline interviews with calory-controlled restaurants revealed the market status quo as follows:Calory-controlled restaurants are mainly concentrated in commercial areas,with a small variety of dishes,and groups in need of weight loss are the main customers of calory-controlled restaurants.2.The Calory-control boxed meal is divided into three categories.The red box is protein,the green box is vegetable and the white box is carbohydrate.The common green box vegetable celery with low calorie and high dietary fiber,is taken as the experimental object to explore the effects of steaming,boiling,microwave and frying on the quality of western celery food.The vitamin C content was the highest in steaming mode.Chlorophyll content increased in steaming mode compared with other modes.The shear force of celery processed by microwave was the highest,followed by steaming.The results showed that the best steaming method was 2min,corresponding to 32cal/100g heat,93.4%water content,8.56mg/100g vitamin C content,21.3mg/100g chlorophyll content and 9.45N shear force.3.A company’s Calory-control boxed meal meat with green pepper adopts low salt and oil cooking,with low calorie content.A boxed meal of Calory-control lunch fried meat with green pepper is 100 g,with only 164 Kcal calories.With the raw material of green pepper,green pepper fry meat pig lean meat as indices of cook mature heating time,explore under a certain temperature,different heating time on the green peppers and the pig lean meat food quality,as the extension of cooking time,moisture content in green pepper,shear force,L*value and vitamin C to reduce gradually,cooking loss,the higher values of a*and b*values;The moisture content,vitamin B1 and A*values of lean pork tended to decrease,while B*values,shear force and cooking loss increased.The cooking time of green pepper was 0～120 s,the cooking time of lean pork was 0～150 s,the change rate of quality factor was large and violent,and then the change rate slowed down,the overall law was fast first and then slow.Under the premise of ensuring food maturity,green pepper heating can be controlled in 120 s,pig lean heat treatment control in 150 s,in order to maximize the guarantee of green pepper fried meat cooked system at the same time to ensure nutritional quality.4.Likewise,taking the storage time of the pepper and meat used in calory-controlleddish like green pepper fry meat dish as the indicator,it could seriously affect the nutritional quality of the food by simulating cold-chain 24 h and 2 h hot chain environment.With the increase of hot and cold chain storage time,green peppers and the pig lean meat in color,shear force,moisture content,weight loss rate and vitamin content are lower quality,especially vitamin loss greatly reduced.The experimental results show that cold chain distribution is obviously better than hot chain distribution in maintaining the nutritional quality and sensory quality of meals.Hot chain distribution is recommended to the near destination,the delivery time within 2h as soon as possible to eat,cold chain can be long-distance distribution,eat as soon as possible within 24h,in order to maximize the food quality,nutritional factors and health safety of green pepper,pig lean meat.5.Likewise,taking as the re-heating time of the raw materials used in calory-controlled dish green pepper fried meat dishes including green peppers and meat as an indicator,the nutritional quality and sensory quality of green pepper and meat decrease a lot after re-heating.To sum up,the nutritional quality and sensory quality of the calory-controlled dishes on a cold delivery way is better than the quality of dishes on a hot delivery after re-heating,so cold delivery is the best choice if there’s no conditions for cooking dishes.6.It may take some time to form a metabolic difference intervention to lose weight according to the basic model of diet and exercise,reduce the daily meal quantity of heat.The intervention in weight loss with calory-controlled dishes is 12 weeks Experimental group in the control card meal dishes before and after the intervention of relevant index has obvious changes,the average weight loss of 5.14±2.38 kg.Body fat decreased by 3.10±0.7,waist circumference decreased by 4.00±0.49cm,BMI decreased by 2.28±1.24,and skeletal muscle content decreased by 1.15±0.49,indicating a good dietary intervention effect. |
