How to process pickles to supply instant noodle manufacturers in China
Warning pickles in noodle products can be harmful to health
On the evening of March 15, CCTV reported that a company had processed sauerkraut products for a number of famous instant noodle companies, including Master Kong (康师傅 – Master Kang, specializing in the production of instant noodles). famous Chinese noodles). After the reporter visited the field, he discovered pickled sauerkraut in the basement.
How to pickle pickles in some companies in China.
Worth mentioning, this type of noodle is also sold a lot on Vietnam’s e-commerce platforms. This also means that, when we eat the right kind of noodles, we are also attached to the unhygienic pickles that the noodle company buys from outside.
Master Khang’s noodles, which are very famous in China (left), are also being sold on Vietnamese e-commerce platforms (right).
Talking about the production process of pickles, they throw the cabbage directly into a pre-dug hole, add salt and water, cover it with a thin film and leave it there to ferment. Really poor hygiene and not even the sauerkraut was washed. After 3 months, the sauerkraut was sour and put into use.
Every year, producers come here to buy sauerkraut. Some workers wear slippers or walk barefoot on sauerkraut. Some people even smoke while working and throw cigarette butts directly on sauerkraut. Sauerkraut produced in this way must have many impurities that are difficult to detect with the naked eye due to many processes.
Employees in the company that produce sauerkraut revealed that this type of sauerkraut in this “earth cellar” has extremely poor sanitary conditions. The fermentation process is left to dry in the open air, which is easy to mix disease-causing bacteria.
Furthermore, it also has the problem of preservative exceed. Due to the short pickling time, the sauerkraut will turn black and rot in about 1-2 months. Therefore, during processing will add excess preservatives.
Melons in the production process are very unhygienic.
From the above information, consumers should choose food that meets the standards. If you want to eat melon, you should eat homemade pickles to ensure food hygiene and safety.
No need for unhygienic pickles, eating a lot of pickles to ensure food safety is also harmful to health
Professor Dien of the Hospital of Shandong University of Traditional Medicine (China) said that the amount of nitrite in pickled foods will have changes over time. In 4-8 days, the nitrite content reaches its peak. From day 21, the nitrite content in pickled foods has decreased a lot, basically disappeared.
In fact, although nitrite is toxic, it also inhibits Clostridium sporogenes bacteria and is beneficial to the human body. Moreover, nitrite needs to reach a certain dose to be harmful to the body, a small amount when ingested will be excreted from the body through urine, so there is no need to worry. As long as you eat less, infrequently and need to eat hygienic pickles.
Melons contain a lot of salt, which is a real health hazard that needs attention
The nitrite in pickles is not really carcinogen, but when salted pickles need to add a lot of salt. This is the real potential danger of food. When pickled vegetables need to be soaked with a large amount of salt, after the salt is fermented into the food, the concentration can reach 10-14%.
Illustration.
According to the recommended amount of salt in the dietary guidelines, each person should not eat more than 6g per day. While melons have a sour taste, the “invisible salt” in them easily increases the amount of salt in the body.
Absorption of too much sodium ions will increase blood pressure, cause narrowing of blood vessels, damage to vascular endothelial cells, even accelerate the loss of calcium ions, causing osteoporosis, kidney disease…
A high-salt diet for a long time is also a high risk stomach cancer. After high-salt food enters the stomach, the osmotic pressure in the stomach increases, which can directly damage the gastric mucosa. Simultaneously inhibiting the synthesis of prostaglandin E, reducing the resistance of the gastric mucosa, causing gastritis. Long term can lead to cancer.
Eat healthy pickles, keep these points in mind
1. Do not eat freshly pickled pickles
Many people like to eat pickles that have just been pickled. Although medium pickles have a crunchy taste and are not overpowering, the nitrite content is highest in the early stages of the pickling process. Therefore, medium-salted pickles should be eaten sparingly.
2. Reduce salt content
Pickles can be washed before eating to remove some of the salt, remove dirt and harmful microorganisms.
3. Don’t eat too often
Pickles are edible, but not suitable for eating in large quantities. Adults use no more than 150g each time is best, children about 50g is suitable. It is best not to consume more than 3 times in a week.
4. Pay attention to vitamin supplements
Nitrites can be converted in the body to nitrosamines, which can damage the lining of the stomach. Vitamin C prevents the formation of nitrosamines.
Therefore, after eating pickled food, you can eat some foods containing a lot of vitamin C such as oranges, kiwis, etc. to help inhibit nitrosamines.
(Source: SohuCnhubei, Aboluowang)
at Blogtuan.info – Source: Afamily.vn – Read the original article here
