A small preserved egg can also make the business be done. Many people start to unlock various preserved eggs. Liangcai preserved egg tofu, pepper eggs, preserved egg lean porridge, soup preserved eggs and green vegetables …
However, when eating, there are still various doubts: whether the preserved egg is black, is it high in lead, and it will be chronic poisoning after eating?There are different patterns in it. Is there a lot of harmful substances?Nympho
Today, I will talk to you about the things about preserved eggs ~
Can the preserved eggs be eaten with confidence?
Most of the preserved eggs are made from duck eggs, but it is not only black, but also has no egg fragrance. Instead, it has a pungent taste ~ This can’t help but doubt whether this preserved egg can be eaten?Is it safe?
1. How did preserved eggs come from?Why is it so dark?
Traditional preserved eggs are based on duck eggs, and are mixed with lime (calcium oxide), grass -white, tea mixed, salt, yellow san powder, rice shells and other components and marinated.The production process of modern preserved eggs has gradually evolved into alkali, copper sulfate and soaking process.
But as for the black of preserved eggs, it is normal black.In the process of pickling preserved eggs, it experienced a protein decomposition and reorganization, and it produced dark substances due to brown change, but it did not produce harmful substances.
2. Does the preserved egg contain no lead?
Preserved eggs do contain lead.
Huang Dan powder in the traditional technique of preserved eggs, the main component is lead oxide, which can prevent excessive alkaline penetration and cause the egg water hydrolysis.In the more than ten days when preserved eggs are gradually mature, there will be a certain dose of lead oxide penetration into the eggs.
However, as early as 2015, the state stipulated that preserved eggs have adopted a lead -free process, and lead -containing substances cannot be added during the production of preserved eggs.
But it should be noted that the "lead -free preserved egg" sold in the market is not completely "lead" at all!Because even if there is no lead -containing substance, it is necessary to use copper sulfate, zinc sulfate, iron sulfate and other metal salts. These metal salts will have a small amount of impurities, which may include lead.But this has to be within the specified range.
As long as the preserved egg contains a not more than 0.5 mg/kg, it can be marked as "lead".And if you meet this amount, eating in moderation will not affect your health.
3. There are many black spots on the eggshell, and the lead content is high?
The dark spots on the egg shell are actually sediments after the chemical reaction of the "processing auxiliary".For example, if copper sulfate is made of cinnamon, black sulfide sulfur accumulation will be formed after reaction, and black spots will be available on the eggshell.
And black spots are actually affected by factors such as the temperature and marinating duration.Therefore, it is not possible to simply say that the black spots on the egg shell are more, that is, the lead content is exceeded.
Duck eggs become preserved eggs, is the nutritional value good or bad?
1. Preserved eggs are relatively easy to digest
Preserved eggs are only degenerating proteins. Compared with fresh duck eggs and eggs, nutrients such as fat, protein, thiamine, and riboflavin have not changed much.
In the process of making fresh eggs into preserved eggs, the fat and proteins in the eggs are decomposed, which is relatively reduced to a certain amount of digestive pressure and easier to absorb.
However, the changes in the following two aspects are still obvious:
2. The vitamin B content in preserved eggs is reduced
The B vitamins are sour and are afraid of alkali. Whether eggs or duck eggs, after forming pine eggs, vitamin B1 and B2 have significantly reduced.
3. Increase the sodium content of preserved eggs
The sodium content of preserved eggs is 542mg/100g, which is almost 5 times that of fresh duck egg sodium content.A preserved egg weighing the shell is calculated at 60g, and the sodium content is about 325g, which is equivalent to 1/5 of the daily sodium reference intake.
Because the salty taste of preserved eggs is not obvious, a large amount of soy sauce, salt, etc. are often added when used for cooking, and more sodium will be intake.
Eat preserved eggs, pay attention to 4 things
① Eat at most one preserved egg every day. If you cook with preserved eggs, it is best to add less or even salt.
② Pregnant women and children, eat less or not.Because preserved eggs are inevitably contained in lead, the absorption rate of leaders and children is 3 times to 5 times higher than that of ordinary people, and it should be avoided as much as possible.
In addition, people with liver disease are best not to eat to avoid aggravating the burden on the liver’s detoxification.
③ Put it for a while.Because the preserved egg contains certain ammonia and hydrogen sulfide, it should be placed for half an hour after cutting, so that it can be volatilized.
*Eat it with ginger and garlic, which can not only remove fishy, but also neutralize alkaline substances contained in protein, effectively remove alkali astringent taste.
*With tofu.The protein can be combined with lead to form insoluble objects, which accelerate the discharge of the body; the calcium contained can prevent the body from absorbing lead.
*Paired with foods rich in vitamin C.Vitamin C and lead are combined with salt that is difficult to dissolve in water and toxic.
How to choose good preserved eggs?
1. Find a sign.Choose the products of a legal enterprise with a complete and SC logo, and buy from regular channels.
Although preserved eggs are stored in room temperature, it is prone to Salmonella pollution for more than three months, which may cause food poisoning. Pay special attention to the shelf life and the time of the shelf when buying.
2. Look at "face value".Select the citrus gray, crackless, and complete preserved eggs.
3. There is trembling dynamic.Under the influence of raw materials such as raw eggs, proteins are degraded, gradually solidify, and become very flexible.If you shake the egg with your hand, you can obviously feel that there is trembling inside, indicating that the preserved egg is marinated.
4, peeling taste.The entire protein solidifice, non -stick shell, translucent, elastic brownish yellow, with loose flower texture; vertically cut open, egg yolk is light brown or light yellow, the center is relatively sparse; there is no pungent odor or mold.
5. I heard.Preserved eggs have a faint alkali flavor and no other odor, which is better preserved eggs.
(I am a big doctor official)