Green rice dumpling leaves and ''poisonous zongzi''
Oct 15, 2020
The aroma of zongzi mainly comes from the leaves of zongzi. At present, there are two kinds of leaves used to make zongzi in the market, which are bamboo leaves and reed leaves. However, both bamboo leaves and reed leaves are plants, and green plants contain chlorophyll. Especially fresh green leaves, boiling water will turn green phenomenon, belongs to a natural pigment, and it is relatively unstable, and easy to oxidize, so the normal boiled water is green, and slowly turns yellow.
The raw material used in the cotyledons of "Huiqing" zongzi is industrial copper sulfate. Copper sulfate, sky blue or slightly yellow granular crystal, the crystal hydrate of this product, commonly known as alum, is a chemical raw material, mainly used as a mordant of textile, agricultural insecticide, water bactericide, etc.
Identification method: one look, two smells, and three cooking
(1) Look, the "green" leaves are still green after cooking, and they look very beautiful, while the normal leaves in the production process after high-temperature cooking, color will be dark and yellow.
(2) Smell, the normal rice dumpling leaves will have a natural light plant aroma, and dyed rice dumpling leaves after cooking fragrance is not strong, but a light chemical flavor.
(3) Boil, will buy the rice dumpling leaves boiled, see it boiled water. The normal rice dumpling leaves boiled watercolor is not deep, and mostly light yellow, and dyed rice dumpling leaves will boil a kind of green water, and will not change color. If the green is obvious, it means that the content of chemical raw materials is very high.
It is suggested that consumers should choose dry rice dumpling leaves instead of green ones to avoid potential safety hazards.
Identification of borax containing zongzi
Glutinous rice is an essential raw material for zongzi. Many illegal traders add borax to glutinous rice for profit. The function of borax is that borax rice dumplings do not stick to the leaves, increase elasticity, and taste better when eating, but it is not easy to peel off without adding borax. At the same time, adding borax to the stuffing when making zongzi can also prolong the shelf life of zongzi.
The simplest way to identify borax contamination is through sensory testing
Touch: the zongzi with borax can feel smooth with your hands.
Look: the color of cooked glutinous rice turns yellow, and borax may be added.
Smell: the rice dumplings with borax can smell a slight alkaline smell.
In addition, when buying zongzi, consumers should go to famous snack shops and supermarkets, avoid buying at roadside stalls, and buy foods with short shelf life.
How to choose, store, cook, and eat Zongzi
One is to purchase and keep the corresponding shopping vouchers through regular and reliable channels. It is necessary to see whether the relevant marks on the outer package are complete, such as the production date, shelf life, name and address of the producer, ingredient or ingredient list, food additives, food production license number, etc.; check whether the package is complete, whether the vacuum packaging is leaking, whether the bag is inflated, whether the bulk zongzi is deteriorated; do not Buy products without factory name, address, production date, and shelf life, and do not buy products beyond the shelf life.
Second, for vacuum packaging and quick-frozen zongzi, they are stored according to the label after purchase, and processed and eaten according to the marked edible method. Bulk dumplings pay attention to the right amount of buying, the best is to eat now to buy, to avoid the deterioration of zongzi. Raw and cooked zongzi should be stored separately, and the opened zongzi should not be stored for more than 2 hours at room temperature.
Third, wash hands before eating, refrigerated or frozen rice dumplings should be thoroughly heated, leftover rice dumplings should not be repeatedly heated, and do not be dumplings with a sour, bitter filling or bad taste.
If consumers find that there are food safety problems in the purchase of zongzi and the units producing and selling zongzi, they can call the local food and drug regulatory department's complaint hotline at 12331.
Common sense of extended reading
Glutinous rice has a sticky texture. Long-term intake of glutinous rice will prolong the emptying time, increase the burden of the gastrointestinal tract, cause digestive and absorption disorders, and produce nausea, burping, abdominal distension, diarrhea, and other symptoms. Moreover, it takes a long time for the filling and glutinous rice to be completely digested in the gastrointestinal tract. If it is consumed at a time when the sympathetic nerve is not excited and the gastrointestinal peristalsis is slow, it will increase the stimulation to the gastric mucosa and cause chronic gastritis and gastric ulcer.
In addition, daily high-calorie, high-sugar zongzi as the staple food will make the body quickly obese, or induce diseases such as diabetes and hyperlipidemia; excessive consumption of steamed rice dumplings with price ingredients such as squid, scallops, abalone, etc., or Taiwan zongzi with mushrooms, which contain more purine, may also cause gout.
