Nowadays, food safety is a topic of great concern, and many unhealthy foods are on our table. Friends must keep their eyes open, find out harmful food and protect the health of their families. Nowadays, many vermicelli sold in the market will not rot when cooked at home, which is not healthy vermicelli. It is likely that a large amount of alum was added.

According to insiders, in addition to fried dough sticks, alum may also be added to vermicelli to increase flexibility and prevent it from boiling.

will there be aluminum residue in the vermicelli? Four kinds of vermicelli, including potato powder and sweet potato powder, were tested for aluminum content. The ingredients of these four kinds of vermicelli are only "starch and water", but some of them look very white, some are transparent, and the cheapest one is 3 yuan per catty. A bagged sweet potato vermicelli in the vermicelli shed in Yuegezhuang market is marked with "alum-free and pigment-free" on the outer packaging.

vermicelli is completely different from fried dough sticks and alum in use. As a leavening agent, alum can be "properly added" to fried dough sticks according to production needs. However, because the raw materials of vermicelli and vermicelli are relatively simple, the Hygienic Standard for the Use of Food Additives in China "explicitly prohibits the use of alum".

after the rapid detection of vermicelli by engineer Yu Yong, the aluminum content of three of the four vermicelli is somewhat high. Yu Yong said that adding alum to vermicelli can increase luster and elasticity, and it looks particularly bright and white, which may be forbidden or even cooked for a long time. Alum vermicelli can cause excessive intake of aluminum, leading to mental decline, memory loss, and inducing diseases such as Alzheimer's disease.

why do vermicelli contain aluminum? Insiders explained that alum was added to the vermicelli making process, so that vermicelli would become stiff. However, alum contains aluminum ions, which causes the aluminum content in the product to exceed the standard. Once excessive intake, it will affect the absorption of iron, calcium and other components by the human body.

Look and smell the identification vermicelli

Look

Put the vermicelli in the bright light for observation. The color of normal vermicelli and vermicelli is slightly yellow, close to the primary color of starch. It is best not to buy vermicelli fans with particularly bright colors, particularly bright white or dark hair. Good vermicelli has a flexible feel, uniform thickness, no drawing and no crispness, and can be bent and folded to feel its toughness and elasticity.

smell

soak the vermicelli in hot water for a while before smelling it. The smell and taste of good vermicelli are normal without any peculiar smell. However, if the vermicelli is musty and sour after soaking, and there is sand in the taste, the quality may be problematic.

This kind of vermicelli may be added with edible gum or something, and it is best not to eat it. Can you digest something that can't even be boiled?

In general, sweet potato flour is more resistant to cooking, and there is no need to add other reinforcers and the like. Besides, the color of sweet potato vermicelli is generally dark after cooking, and it will not be white, so you may not buy sweet potato vermicelli. Sweet potato vermicelli can generally be cooked and pasted in about 5 minutes. In order to eat faster, it is best to soak it in advance and use it at any time. Pay attention to soaking it in cold water.

Now, in order to make more profits, some unscrupulous traders use cheap starch and edible gum to fill sweet potato vermicelli. Consumers must make a careful judgment.