<span style="font-size:12px;"><span style="color: rgb(102, 102, 102); font-family: Verdana,Geneva,sans-serif,新細明體; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 30px; -align: start; -indent: 0px; -transform: none; white-space: normal; word-spacing: 0px; display: inline ! important; float: none;">日本食品問題研究專家增尾清建議,烹煮前先在熱狗腸劃上3刀左右,再汆燙1分鐘,讓添加物溶解出去,便能大幅減少吃入的添加物量。至於切片的火腿與培根,由於表面積比較寬廣,只要短短燙個10秒左右,便能充分將添加物溶解在熱水中,而不會影響味道及外觀。</span></span><br style="box-sizing: border-box; color: rgb(102, 102, 102); font-family: Verdana, Geneva, sans-serif, 新細明體; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 30px; orphans: auto; -align: start; -indent: 0px; -transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit--stroke-width: 0px;" />
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