The shrimp will be carcinogenic red
Normal shrimp should be a touch of yellow or red meat. If the shrimp was the old yellow, that the shrimp production of shrimp in itself not new. But in the current market sometimes will see a color-yan red shrimp, it seems very fresh, this is in fact pink dye used to color over the shrimp.
Aquaculture industry in accordance with national standards in the shrimp processing can not add any coloring agent, but there are plenty of shrimp on the market coloring. In the famous shrimp production and processing - the city of Wenling in Zhejiang Province and the Town-Shek Mun Town, according to a shrimp processing in the Zhuanye Hu boss revealed that the shrimp processing is not complicated: at the Xianxia to take pot Cook, and then dried, Peeled, top shrimp, boiled shrimp is a shrimp processing in one of the most important aspect in this process, processors generally with a spoonful of pink dye. The boss said, added that "secret weapon", shrimp will turn red - more on-yan, and less on short, generally, fresh cooked shrimp will become a gauzy red meat, but the increase Dye cook the shrimp out of the red is red Yanli, seek love, but two or three months do not fade.
This mysterious pink dye in the end what is it » The Beijing Institute of Chemical Analysis and Testing Center of Beijing University and detection, this red dye called "spent fine-possession", commonly known as "acid red", is a yellow light red powder, mainly used for wood stain, can also be used for wool , Silk fabric, paper, leather dyeing, plastics, cement spices and coloring, but also create red ink. The red dye was soluble in water, can not be used for food additives. This dye absorption of strong, solid color, is the azo compounds containing benzene ring, for the strong carcinogenic substances.
Likes to eat shrimp friends, attention should be paid in the purchase of identification. Fresh shrimp in a shiny surface, a touch of roughness hand, there Shenqu of the body, muscle flexibility. He Xia was green, shrimp with green, white or red-. Shrimp degeneration, the loss of surface gloss, a touch of flu Nianhua,É«±äred, shrimp Shenqu of no force and flexibility. Ripping eradicating corruption Xiake, offal pan-red, back along the intestine without trace. After dyeing the red shrimp, must not eat! If the regular consumption causes cancer.
"White fat" can not eat steamed bread
Many consumers have the "lust", "Hi white" psychological, this is used by some unscrupulous traders, providing a convenient Road murdered people for their money.
Now many of the market steamed bread, Hanamaki, steamed stuffed buns, fans, Tremella and some other food, water, the color white, sensory traits good. Why steamed bread will become so Baibaipanpan » Why squid and other marine products will become so white? Fullness » It was illegal vendors in the production process added a white block known as Thai food Brightener. Thai white block the chemical name is sodium sulfite formaldehyde, food processing it in the process of decomposition as sulphur dioxide and formaldehyde. Sulfite in food processing in a reduction of bleach, food whitening, 1/50000 of formaldehyde on the role of a preservative, so many water, food can be sold a few days without signs of degeneration. Some unscrupulous traders do whitening and steamed bread is the sulphur dioxide, a bleaching powder material.
Thai white block main ingredient is the famous
