The zongzi leaves cooked out of the green is how
Product safety and environmental chemistry experts, the International Food Packaging Association Secretary General Dong Jinshi said that the current market sale of zongzi leaves are divided into dry zongzi leaves and fresh zongzi leaves. Dry rice dumpling leaves for yellow-green, fresh rice dumpling leaves for turquoise. Fresh rice dumpling leaves can keep fresh green mainly for two reasons, one is to add a preservative (preservative); In addition, is in the soaking of rice dumpling leaves added industrial copper sulfate and industrial copper chloride "back to green". Ms. Li bought the dumplings leaves are likely to be "green" dumplings leaves, this leaf package dumplings harmful to humans, it is best not to eat.
Fresh zongzi leaves in the production process to undergo high-temperature steaming, zongzi leaf color will show dark green gray-black or yellowish, never green zongzi leaves. In order to keep the leaves fresh and attractive, some businesses take chemical dyeing means, adding industrial copper sulfate and industrial copper chloride when soaking dumplings, so that has lost the original color of the dumplings to return to the green leaves, so that the surface of the bright, bright green color. The human body excessive or long-term intake of copper, will make a large number of copper elements accumulated in the liver, causing copper poisoning. This symptom is not easy to detect, once the onset of cancer, and even life-threatening.
Reporter visits found that the supermarket sales of rice dumplings have a shelf life of 12 months, some 9 months, some only 3 to 5 months. International Food Packaging Association investigators analyzed that this is due to the dumplings filling, packaging methods, storage differences and may have added preservatives cause the differentiation. It is recommended that consumers are best to choose a short shelf life time, the production date of the new dumplings.
How to choose rice dumplings
Comparison of green rice dumplings and normal rice dumplings (on the plate) to buy rice dumplings should pay attention to the "green rice dumplings". When buying rice dumplings do not covet the color of bright green good-looking, with the traditional air-dried rice dumplings wrapped in leaves, although the color is old and dull, but more natural, safe. A look at the appearance, the color of the original color zongzi leaves dark yellow, "back to the green zongzi leaves" is a uniform green, and the surface bright;
Smell taste, by the original color zongzi leaves wrapped zongzi will be cooked after the fragrance of zongzi leaves, "back to the green zongzi" after cooking! Zongzi leaves not only aroma is not strong, but there is a faint sulfur taste;
Look at the cooking water, the original color of the zongzi leaves wrapped zongzi boiled, the cooking water will show a yellowish color, and "green zongzi" zongzi leaves as a result of chemical treatment, the color will be more stable, after heating, the cooking water will show a light green, if the green is more obvious, then the content of chemical raw materials is very high. If the green color is more obvious, it means that the content of chemical raw materials is very high.