1. Eating preserved eggs with ginger vinegar juice can not only neutralize the alkalinity with gingerol and acetic acid to remove the astringency of alkali, but also use the volatile oil and acetic acid contained in ginger vinegar juice to destroy a toxic substance used in the production of preserved eggs, namely, plumbum preparatium powder, and substances harmful to human body generated during the protein decomposition of preserved eggs.
Teach you three ways to distinguish preserved eggs
(1) Appearance identification.
Observe whether its appearance is complete, damaged or mildewed. You can also feel its elasticity with your hands, or shake an egg to listen to its sound. The surface of a good preserved egg is completely covered with mud, without mildew spots, and the eggshell is intact without damage after peeling off the covering; Elasticity after peeling; There is no bump when shaking. The packaging materials of inferior preserved eggs are damaged or moldy; After peeling off the wrapping material, the eggshell has spots, damage and leakage, and some contents have been polluted; After shaking, there is a sound of water swinging or a feeling of light floating.
(2) Identification by optical transmission.
After peeling off the package, the preserved eggs were identified according to the light transmission method of fresh eggs, and the color, solidification state and air chamber size of the eggs were observed. The contents of inferior rubber balls are not solidified, but watery, with a large air chamber.
(3) Have a taste.
The whole preserved egg is solidified, not sticky, clean and elastic, translucent and brown, with loose patterns and textures; When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent or musty smell.
Now that there are lead-free preserved eggs, let's introduce them again:
Many people know that preserved eggs contain lead, so people buy lead-free preserved eggs and think they can eat them safely. In fact, lead-free preserved eggs also contain lead, which is ok for adults, but children should eat less.
When processing preserved eggs, soda ash, lime, salt and yellow lead powder should be mixed in a certain proportion, and mud and bran should be wrapped outside the duck eggs. Two weeks later, the delicious preserved eggs are ready. Plumbum preparatium powder is lead oxide, which can make eggs produce beautiful patterns, but with Plumbum preparatium powder, preserved eggs will be polluted by lead. According to the national regulations, the lead content of preserved eggs per1000g should not exceed 3mg, and preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore, "lead-free preserved eggs" are not lead-free, but lead content is lower than the national standard.
Chinese medicine believes that children's bodies are "young yin and young yang" and their metabolism is extremely vigorous. Trace lead in "lead-free" eggs will remain in tissues such as liver, lung, kidney, brain and red blood cells after being absorbed by children, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" will cause bone and tooth dysplasia, loss of appetite, gastroenteritis and so on. In children, it will also affect intellectual development.
Lead-free preserved eggs are delicious and nutritious, but children are in a stage of vigorous physical development and have obvious reactions to the harm of lead, so it is better to eat less.
But eating preserved eggs can also be toxic.
Summer is hot, and most people like to entertain themselves with preserved eggs when drinking beer, or treat the whole family with cold preserved eggs. It may never occur to them that preserved eggs may also cause food poisoning.
According to the inspection and analysis of relevant food experts, there are only 400-500 bacteria on clean eggshells, while there are as many as10.40-0.40 billion bacteria on dirty eggshells. If these bacteria enter the egg in large quantities through the pores of the eggshell, eating such preserved eggs will be poisoned. When buying preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; Contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.
Salmonella is the main bacterium that pollutes preserved eggs. After it enters the human body with preserved eggs, it causes inflammation on the intestinal trace membrane. After bacterial division, it will produce highly toxic endotoxin, which will cause poisoning symptoms.
Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius, at 70 degrees Celsius for 5 minutes and at 60 degrees Celsius 15-30 minutes. Therefore, when eating suspicious preserved eggs, you can steam the shelled eggs at high temperature for about 5 minutes, and then you can eat them safely after cooling. The suitable temperature for the growth of Salmonella is 20℃-37℃, and the temperature in summer and autumn is just within this range, so people should pay special attention to prevent preserved egg poisoning.
The main symptoms of preserved egg poisoning are nausea, vomiting, headache, dizziness, abdominal pain and diarrhea.
It seems that it is safe to eat preserved egg and lean meat porridge! !