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Today's Weibo has a hot search is # big mother eat soaked 2 days wood ear next day into the ICU#, in fact, every year will see the news of eating wood ear liver poisoning. Let's talk about why it's so toxic today. How to bubble safely?
Too long to look at
The fungus itself is not poisonous, but the dried fungus may produce "Pseudomonas cocos" and its metabolite "Rice Yeast Acid Toxin" during the bubble process, which is very toxic.
When soaking fungus, ensure clean, low temperature, and control time. If you need to soak for more than 2 hours, you need to put it in the refrigerator.
Although the fungus is well nourished, it cannot prevent and cure diseases.
Poisoning is because it is not soaking properly
The culprits of poisoning are the "Pseudomonas cocos" and its metabolite "Rice Yeast Acid Toxin", which grows wildly during the process of foaming fungus.
Its symptoms of poisoning are severe and the consequences are severe: vomiting, unconsciousness, jaundice, hepatomegaly, subcutaneous bleeding, hematemesis, hematuria, convulsions, convulsions, shock, organ failure... The case fatality rate is 40%-100%, and there is no specific antidote. [6]
And this toxin is very heat-resistant, high temperature cooking can not be removed, even if a small amount of intake, mild poisoning, may also appear fatigue, diarrhea, vomiting and other symptoms. The incubation period of poisoning is usually half an hour to 12 hours, and may also be as long as 3 days, if these symptoms appear after eating fungus, it is necessary to be vigilant and seek medical treatment in time. [6]
In fact, the fungus itself is toxin-free, and it is the warm, oxygen-insulating environment during the process of soaking dry fungus that leads to the growth of bacteria. The nutritional composition of the fungus itself provides sufficient nutrients for bacteria.
To avoid poisoning, the key is to pay attention to food safety and cooking hygiene, and not to provide an environment for bacteria to breed.
How to soak wood ear to be safe
Cleanliness is guaranteed
First, rinse the dried fungus before soaking the fungus.
It is also necessary to ensure that the container and the surrounding environment are clean, and that there are no residues of other foods in the container and no other spoiled food around. The water of the fungus should also be kept clean and clear.
Pay attention to the time
If you use boiling water or hot water, you can soak the fungus in about 10 minutes and proceed to the next cooking. (Cold mix also need to blanch water)
Do not soak in cold water for more than 4 hours, if longer if needed, place in the refrigerator.
It is best not to soak overnight.
temperature
The optimal growth temperature of Pseudomonas cocos is 37 °C and the optimal production temperature is 26 °C. [6]
If the room temperature in your area is high (more than 20 ° C), or if you have no time to treat the fungus within 2 hours of soaking, you can put it in the refrigerator and refrigerate.
Discard in time
If you smell a peculiar smell or feel a sticky feel when you check the soaked fungus, it is important to discard the fungus decisively to save your life. Do not soak too much at a time, and it is more likely that the fungus that cannot be eaten and soaked for a long time is more likely to occur.
What should I do if there are too many fungus bubbles?
The soaked fungus, after absorbing the moisture, is put into a plastic bag, which can be refrigerated for one to two days, and if it needs to be stored for a longer time, consider freezing.
If it is a fungus that has been cooked and seasoned, considering that it is difficult to absorb dry water at this time, it should be placed in the refrigerator as soon as possible, and the refrigeration condition should not exceed 24 hours.
Not only bubble fungus, but also other dry goods such as bubble fungus, shiitake mushrooms, bean skin, and curd bamboo also need to be paid attention to.
What about fresh fungus?
Since bubble fungus is so troublesome, why not buy fresh fungus directly?
First of all, fresh fungus is more difficult to buy. Secondly, in the process of transportation and preservation of fresh fungus, there is a slight negligence, and it is easy to become wet and sticky, and a large number of bacteria are generated.
If you are lucky enough to buy fresh fungus with refreshing water, you should eat it as soon as possible.
In addition, fresh fungus is still recommended to be boiled in boiling water, and it is not recommended to eat raw. In addition to reducing the risk of microorganisms, blanched water can remove tannic acid and dissolve the photosensitive substance porphyrin that may cause solar dermatitis (eating fresh fungus + basking in the sun + abnormal metabolism of porphyrin can cause solar dermatitis, and friends who eat dried fungus do not have to worry).
A safety reminder for cold mixed vegetables
In addition to the cold wood ear fungus, the cold mix of rotten bamboo, cucumber, okra, and lotus flakes are all appetizers. However, cold dishes will also bring some food safety risks, and the following points should be paid attention to when making:
First of all, pay attention to the separation of raw and cooked, and do not use knives, cutting boards, and utensils that have processed raw meat to contact cold dishes.
Without affecting the taste, try to blanch the water as much as possible.
After blanching the water, use clean, directly drinkable cold water, or spread directly on a larger plate and put it in the refrigerator to cool.
What are the benefits of eating fungus?
Representatives of high-quality fungal algae
Fungus is a nutrient-rich fungal food rich in amino acids, dietary fiber, minerals and polysaccharides, as well as some B vitamins and vitamin D, which are rare in vegetables. [1]
10g of high-quality dried fungus water after hair 150-175g, just a plate of cold mixed fungus, of which there are 3g of dietary fiber, equivalent to one-tenth of the daily need, help prevent constipation and reduce blood lipids.
Ingredient descriptions are often catty
The calcium and iron content in the fungus is indeed very high, and it is said that it can reach ten times that of meat, but this comparison is too exaggerated.
First of all, it was measured that each 100 grams of calcium and iron content of hundreds of milligrams of fungus was dried,[2] and after the dry fungus bubbled, we actually couldn't eat much at a time.
In addition, the iron in the fungus is non-hemoglobin iron, and the absorption and utilization rate of the human body is far less than that of hemoglobin iron in meat.
The health effect is not magical
Fungus polysaccharide extract has shown anti-tumor, antioxidant, reduced coagulation, hypolipidemic and other effects in many in vitro experiments and animal experiments. [1] [3] [4] [5]
However, it should be noted that the research uses polysaccharide extracts of fungus, not fungus itself, and it is all animal experiments, and clinical trials are still lacking. With the amount of our daily fungus consumption, the relevant effect is minimal, do not put unrealistic hopes on the fungus, and do not delay the formal treatment.
Don't expect to clear your lungs
The idea of clearing the lungs of the fungus is even more difficult to talk about, and the fungus can only wrap up the impurities in the digestive tract and basically has no effect on the respiratory tract.
But it's really good as a daily food.
It can often be accompanied by weight loss
Considering that the fungus is low in calorie, high in fiber, has a good feeling of fullness, has a crisp taste, and can provide the pleasure of chewing, it is also suitable for adding to the weight loss menu. However, the weight loss menu should also ensure that the protein is sufficient and the nutrition is balanced.
References: (Updated March 29, 2022)
WU Xianrui. Quality standards and nutritional composition of black fungus[J].Chinese Forest By-Products, 1996(01):21-22.
Liu Wenhe,Su Ling,Wang Qi. Comparative analysis of nutrient content in black fungus in different production areas[J].Northern Horticulture,2020(05):121-128.
Liu Yajing,Yuan Yanqiang,Liu Xiuhe,Liu Kechun. Research Progress on Nutrition and Health Care of Black Fungus[J].Chinese Food and Nutrition, 2010(10):66-69.
[5] Francia, Christelle, et al. "Current research findings on the effects of selected mushrooms on cardiovascular diseases." International Journal of Medicinal Mushrooms 1.2 (1999).
CHEN Jia. Study on the poisoning mechanism and preventive measures of Pseudomonas cocos[J].Modern Food, 2019(13):102-104