We all know the home-cooked dish of "pork stew noodles", especially in the northeast, which is a classic in the classic, the roots are transparent and silky and tendonous.
In the words of us Sichuanese, Ba shi is very good.
Vermicelli/vermicelli, which is made of sweet potato as raw material and deep processing, also known as "red amaranth powder", is a traditional folk craft flavor, and is currently mechanically processed;
Vermicelli contains minerals such as carbohydrates, dietary fiber, protein, niacin and calcium, has the property of adsorbing soup, and has a smooth and powerful taste, so it makes sense to be recognized by mass consumption.
Since there have been media reports, and then after artificial rumors, it is said that the vermicelli is added "alum". And we all know that alum is harmful to the human body after eating, so as long as people hear a certain food, after eating it is harmful to the body, they are afraid and uneasy.
Mishearing rumors without actual proof. Today, let's analyze in detail, do you add alum to the vermicelli? Why add alum again? Are noodles with alum really not eaten?
<h1 class="pgc-h-arrow-right" >what is "alum"? </h1>
"Alum" chemical name "potassium aluminum sulfate dodecahydrate", is a kind of potassium sulfate and aluminum sulfate compound salt, colorless transparent block crystal or crystalline powder substance, characterized by odorless, taste slightly sweet and sour.
Alum is a substance that is soluble in water and insoluble in ethanol, and has a wide range of uses. It has antibacterial properties and can be used in Chinese and Western medicines, and can also be prepared with aluminum salts, baking powder, paints, tanners, clarifiers, mordants, papermaking, water purification, waterproofing agents and so on.
In the past daily life, steamed buns, fritters, noodles, puffed foods, etc., may be used (alum) aluminum-containing food additives during processing, that is, used as bulking agents.
<h1 class="pgc-h-arrow-right" >why do you want to add "alum" to make vermicelli? </h1>
Reason 1: Production process restrictions
Many of us think that rural products are pure natural and additive-free, in fact, this is a wrong understanding. As far as the traditional handmade process of vermicelli is concerned, due to the limitations of its own processing and environmental conditions, when using the sour pulp method to make starch raw materials, in order to improve the precipitation rate.
Usually it is necessary to add alum, otherwise the vermicelli is easy to sink the pot and does not float, the color is dull, and it is easy to break.
Reason 2: Non-sticking in order to stereotype
Handmade vermicelli, adding alum can increase the transparency of the vermicelli and quickly set, the vermicelli styling effect is obvious, easier to cut. In the process of cooking, it is more resistant to high temperature cooking, and ensures that the root is not easy to stick to between the roots, and the roots are smooth and clear.
Reason 3: Increase the taste of vermicelli
The nature of sweet potatoes is originally not strong, even if it is successfully made without alum, it is extremely fragile and broken during transportation after drying.
In the production process, natural alum has played a role in increasing the toughness of the vermicelli, ensuring that after boiling at high temperatures, the vermicelli can still be rooted and non-sticky, and it looks smooth, the taste is also chewy and elastic, and it is not easy to break.
<h1 class= "pgc-h-arrow-right" > vermicelli with alum really not edible? </h1>
For this problem, of course, you can eat, but no matter how good things are, you can't often eat them as meals, that is, eating less is better, and everything has a measurement control.
Alum is an aluminum-containing food additive, and long-term consumption has an impact on brain development, which is a common memory decline phenomenon. For this alum in the production process, plus or not, under the explicit provisions of the state, from July 1, 2014, alum can not be added to steamed buns, fritters and other noodle foods.
The noodle making process is not a noodle process, so there are still many people who add edible alum, but it depends on the amount added by the producer, and the normal aluminum content of vermicelli should not exceed 20mg/kg.
But this handmade vermicelli, like Anhui in Zhejiang and other places, there are still many farmhouse homemade without adding alum, and you can still make delicious and delicious vermicelli.
<h1 class="pgc-h-arrow-right" > how to distinguish whether vermicelli adds "alum"? </h1>
The processing method varies from region to region, and the noodles are usually grayish white, yellow or yellowish brown. To distinguish whether to add alum, you have to rely on the following points:
A question: the production cost of sweet potato flour is high, so the price on the market is so low that you do not believe it, so that the noodles produced in this way can never be made of pure sweet potato flour;
Second look: put the vermicelli in the light to watch, the normal vermicelli color is slightly yellowish, close to the starch primary color. Then it is best not to buy particularly bright white or dark hair noodles;
Three touches: high-quality vermicelli feel flexible and measured, and the root thickness is uniform, no parallel strips are not crisp, you can bend and fold the vermicelli, and feel the elasticity of its toughness.
The simplest way is that you can directly soak in hot water for a minute, if it is still very hard after soaking, it is alum added a lot, it is not easy to cook, if it is soft and easy to bend, it is OK, easy to cook.
Four sniffs: If conditions permit, soak the noodles in hot water for one minute and smell again. Normal vermicelli odor is free of any odor.
If the vermicelli has a musty sour taste after soaking, the taste and sandy soil exist, the quality is naturally not good, it may be soil production, and there are also problems with hygiene.
Five tastes: can not distinguish the authenticity, directly dry eat pure sweet potato vermicelli, there will be a hint of sweet potato sweetness.
When cooking, it also emits the unique aroma of sweet potatoes, and it is also very smooth to eat;
< h1 class="pgc-h-arrow-right" > summarize it, you know</h1>
For making vermicelli, adding the topic of not adding alum, this can be started from the perspective of the businessman, many people say that there is no alum, but do you dare to say clearly that there is no edible glue? The so-called "no adultery and no business", four words can be fully embodied.
Puffed mechanical extrusion processing can be completely free of alum, because the processing methods are different, but from the food packaging point of view, there are still many additives. Why mechanical processing is not as good as manual craftsmanship, the problem lies in these additives.
Vermicelli plus no alum, in fact, when cooking the hot pot can be seen, cooked for a long time is still firm, that is, added alum, if it is boiled and boiled, it is gone, that is, there is no alum.
It can only be said that in addition to the food that you personally grow and make, you may be able to rest assured and ensure the health of food without additives. In life, we don't have to eat a certain kind of thing all the time, and it is still not a big problem to eat in a different way.
#Vermicelli ##Sweet Potato Powder##Red Amaranth Powder##Traditional Craft#@Toutiao Food@Toutiao Food Alliance