Salted fish is really a kind of carcinogen
Salted fish is salted and dried fish. Fish used to rot easily because there was no low-temperature preservation technology. Therefore, fishermen all over the world have preserved fish in this way. In ancient China, salted fish was called "abalone", and there was an idiom "the home of abalone" (this is not the abalone that is now regarded as a precious seafood). Guangdong salted fish is famous for its Mayou, which is a kind of Meixiang salted fish with a strong and special smell. Fried rice with salted fish and chicken granules, a Guangdong specialty dish, is made from this.
Recently, however, the State Food and Drug Administration released the official version of the complete list of "carcinogens" to provide guidance and comparison for everyone.
The list of carcinogens is always divided into one to four categories. Besides aristolochic acid, salted fish from China also appeared in the list of carcinogens.
Class I (definitely carcinogenic): There is sufficient evidence to prove that it is carcinogenic to human body.
Special attention is paid to: "Definitely carcinogenic" refers to confirming that it contains substances that cause cancer, rather than eating it and definitely getting cancer. What is certain is only carcinogenicity, just the possibility and risk.
In fact, Chinese salted fish is not on the list for the first time. As early as 20 12, it has been identified as a kind of carcinogen.
Xie Jinghua, director of the Department of Otolaryngology, Guangzhou First People's Hospital, said that the pathogenic factors of nasopharyngeal carcinoma have not yet been fully clarified, which may be related to EB virus infection, eating preserved food and living in polluted air.
He Long, deputy chief physician of the Department of Otolaryngology, Head and Neck Surgery, Guangzhou First People's Hospital, said that nasopharyngeal carcinoma can occur in all ages, with 30-50 years old as the most common age, and the incidence rate of males is 2- 10 times that of females.
In particular, many people like to eat salted fish, pickles and other pickled foods, which contain nitrite. Foods rich in preservatives such as salted fish, salted eggs and pickles are closely related to the incidence of nasopharyngeal carcinoma.
How to make salted fish delicious?
Braised salted fish
500g salted fish, ginger15g, appropriate amount of cooking wine, 50g garlic and appropriate amount of dried pepper.
Method step
1, salted fish soaked in rice for half a day before braising.
2. Chop the soaked salted fish into large pieces.
3. Put the oil in the pot, stir-fry the garlic in cold oil, and put the fish pieces in for a little frying.
4. Add an appropriate amount of cooking wine and add dried peppers.
5. Add garlic leaves and stir fry a few times when the fish is cooked.
Skillfully remove the salty taste
1 De-salting with white wine: After washing salted fish, soak it in white wine for 2-3 hours to remove the excess salt of the fish, so that the treated fish is more fragrant and pure after cooking.
2, rice washing water to desalt: add 1-2 teaspoons of edible alkali to rice washing water, put the salted fish in, soak for 4-5 hours, take out the salted fish and wash it with clear water.
3, vinegar to salty: put the salted fish into the basin, and then pour some warm water, water to the salted fish, then pour 2-3 spoonfuls of vinegar, soak for 3-4 hours.
Nutritional value of salted fish
Salted fish is a kind of salted fish with strong and special smell in order to preserve food for a long time at the beginning. The taste is very unique, and it is a good choice to cook or eat directly.
Salted fish is rich in protein, vitamins and minerals, which can provide sufficient nutrition for human body. There are two kinds of processed salted fish: "Mei Xiang" and "Real Meat".
When purchasing, we should choose "Mei Xiang" or "Real Meat" according to everyone's preference, and at the same time, we should also choose the kinds of fresh fish used to make salted fish, such as mackerel and sea chicken.