Mountaineering food [Photos]
The foods in outdoor activities provide nutrition and energy to the human body. Generally, they require light and easy storage, and high calorie, high protein and high vitamin content. There are many forms of outdoor sports, such as mountaineering crossings, which are rather special: they are far away from human habitation, high altitude, and lack local food supply sources nearby. Therefore, climbing foods are often an essential part of mountain climbing activities. Generally speaking, high-altitude mountain foods should have the following characteristics: small and easy to pack, easy to carry, easily stored without deterioration, high-calorie, high-protein and high-vitamin, should also be easily digestible, delicious and convenient to cook, but the above conditions, Not all of them are available, so there should be sound planning and preparation before departure. In the traditional Himalayan mountaineering activities of Japan and China, the diet and the chef can be said to be the center of the camp.
In the West, there are similar synthetic foods such as Powerbar. In general, milk proteins such as cream cheese are used as raw materials for the synthesis of glucose and vitamins. The heat and nutrition are really good, and it is suitable for alpine climbing, especially as emergency food. But for most Chinese people, even for East Asian climbers, the taste is really a kind of torture. I am afraid that in Western climbing outdoor products, the most difficult to accept for the Asians is probably outdoor alpine food. Eat in China, eat in the East ... Japan, South Korea climbing industry and social food industry have some simple types of climbing food, but still stay in instant noodles, instant rice, dried vegetables, biscuits, butter type, slightly taste However, for many sensitive climbers, various types of additives and preservatives make them “smell the smellâ€.
One of the spirits of mountaineering is self-autonomy. If it is not purely for difficulty and speed, why not take a moment to enjoy the fun of rationing mountaineering food? In particular, you give yourself some flavored rice noodles and flavors that you like to eat. Even if you want to do alpine style climbing, the food at the base camp can also be your own? I have always believed that the climbers who can eat compressed biscuits must be Chinese people who do not understand the joy of life. Originally, climbing was part of life.
The Mongolian army and the Huns Empire are military styles that are alpine styles. They are mobile and flexible. They bring their own personal dry meat and dairy products to march. To some extent, the Himalayan mountaineering is not the kind of Song and Ming dynasty. Is it combat style? The specialized food barracks are rather cumbersome, and the supply efficiency affects the speed and efficiency of attack. Therefore, the nomadic people's army on horseback is always defeated. Therefore, it is understandable to have a dedicated food handler who has a long cycle of Himalayan mountaineering activities. However, if you want to climb with high efficiency and high success rate, it is best to carry food for personal self-help.
The following description of some of their own understanding of mountain foods is more suitable for peaks of five or six kilometers in intensity. The object is most amateur climbers. The following is a summary of some of the so-called experiences of young donkeys:
I. Alpine Food Design and Management
First of all, we should learn how to use design and control, select good foods, and have clear and appropriate choices. We must calculate the amount of food needed for the current trip as much as possible, and the amount of calories per person per day, based on both. Consider the mix of types and weight control. Some foods are delicious, but the calories are not high. Of course, vitamins and elements may be high; some taste flat, but they can replenish calories.
After that, it is the preparation of specific foods. After purchasing the foods according to the list they have prepared, some preparations should be made in advance. For meat, it is best to marinate and drain them first, and then package them individually according to the amount of food needed. This is not only easy to eat but also easy to store. If it is the current mature product purchased in the nearest city, the shelf life of fresh products should be ascertained, and the refrigerator should be kept sealed. For the procurement of vegetables, there may be less water content, such as cabbage (cabbage), Chinese cabbage, green pepper, carrots, green beans, etc. These vegetables are also not easy to be broken, and they are placed in a cool place before departure. White papers are packaged to absorb moisture, or dried with electric fans and air-conditioners. Generally, they can be stored for more than one week. In addition, dried mushrooms such as mushrooms, golden needles, fungus, and dried vegetables are light, can be stored for a long time, and are rich in fiber. Alpine food. But when eating, pay attention to soaking in hot water and cold water in advance.
This is followed by the classification of foods such as cabbages (cabbage), Chinese cabbage, large tomatoes, green peppers, carrots, white radishes, and garlic that are eaten within a week. Their packaging and sorting can be combined together. Onions, green beans, potatoes, taro, garlic, pepper, etc., can be preserved for two weeks or even longer. To high-altitude camps, radishes, Chinese cabbage, etc., are also vulnerable to the warmth of frozen vegetables. Of course, there are people who like to eat frozen cabbage.
According to the details of mountaineering activities, mountaineering food is divided into so-called “three grainsâ€:
1, emergency food:
Generally available instant noodles (powder), ginger mother tea (ginger plus brown sugar), etc., can be in the emergency camping, quickly add heat, or to cold, prevent colds.
2. Reserve food:
Available rations, instant noodles (flour), fondant and chocolate, juice milk or snack packs.
3, action food:
Supplementary foods ready for use at any time, such as sweets, biscuits, chocolate, sheep's milk, small cakes, etc., are packed in small singles (packages) to prevent moisture.
Second, the cooking of food
Rice foods are generally hard and not easy to boil and cook in high-altitude camps. When many teams are huge, it is not surprising that there is a pressure cooker in BC. In short, to ensure the pressure when cooking, if you bring a pan, you may wish to add a stone to the lid during cooking to increase the pressure. Of course, the ratio of rice to water is 1:1.5. I also like to have more control. I prefer to add more water because I like to eat soft rice. At the same time, a little wet meal is easy to digest and easy to boil. Dry rice is easier to be cooked. When cooking in a pan, after the water vapor in the pan smokes, turn the fire to a small simmer for 5 to 10 minutes, until there is no moisture, you can directly open the lid tasting, see the situation, and see if you want to add water.
Of course, this kind of cooking can only be limited to such conditions as the base camp. The height of the hill is a little higher than that of the camp, with raw rice and cauldron uphill? The author has not seen it for so many years. I think perhaps everyone thinks this is a silly thing.
The adaptability of noodle foods should be flexible, because it is relatively easy to cook, so you may wish to bring dried noodles to a higher camp. Regardless of whether in BC or C1, the basic principles of cooking noodles are similar: After the water is opened, the noodles are placed step by step in a radial or cross-shaped shape, stirring on the bottom side, so that it is not easy to stick, if there is a paste The tendency is to add cold water several times. Ordinary dry machine noodles, plus 3-4 times cold water at high altitude. Macaroni or noodles need more time before they are cooked. During the cooking process, cold water should be added from time to time, so add some salt, which is easier to cook. Don't try to stick a noodle into the pot like a bachelor at home. It's easy to stick to the pan.
Fresh vegetables or wet vegetables are all luxurious foods. General leafy vegetables, can be slightly fried, add a little water, cover the pot and smolder burning for a few minutes, you can, if the root vegetables, it is best to cut into small Ding, easier to cook.
Instant noodles and instant rice are similar in their cooking process, but they are only a little faster. Whatever the case, making a meal must be a bit more patience. After all, my tongue and stomach are not so easily deceived.
After a day of climbing, or before going to bed, it's a good thing to have a hot soup. In general, there are many bags of soups in the market, which are quite convenient. In particular, products that are introduced nowadays, hot and cold water can be boiled, and they do not need to be stirred all the time. You can also add chicken soup in boiling water and add mushrooms and golden needles. The taste is very delicious. The seaweed soup is also good. Convenient and delicious soup. However, MSG or chicken is often added too much, and there are chemical additives. You may wish to add a little vinegar to dilute its strange taste and help digestion and appetite.
As for fruits, they generally carry fruits that are easy to carry and easy to preserve, such as apples, pears, and pineapples. They can be shortened in advance and wrapped in work gloves. Generally, they will not be crushed and can be stored for about a week. For a small team to climb, each person may wish to bring one to himself and reward himself to the top.
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