In the first half of this year, the raw pickling network known as the "poison" of Chaoshan became popular. The so-called raw pickling is the fish, shrimp, crab and other seafood or river fresh, marinated with wine, ginger, garlic and other spices, and then refrigerated or frozen.
In the online platform, video bloggers use fresh seafood, plus a variety of spices, soaked in liquor at low temperature and eaten directly, and called it "a mouthful", which has attracted many netizens to boldly follow the trend. However, many netizens have also questioned it, believing that it is not clean and will make people sick, "parasites will like it when they see it", "eat it and dilute it", "want to coexist with liver flukes"...
Many netizens from other places may wonder, can raw pickled seafood be eaten? Can high concentrations of alcohol kill parasites in ingredients? Is the nutritional value of raw pickling higher than that of cooked food? Today, let's unveil the "mystery" of raw pickling together↓
Are marine fish safer than freshwater fish?
The liver fluke mentioned by the previous netizens, scientific name is Hua Mycardi testosome, is the most common pathogenic parasite in freshwater fish in China. If you eat sashimi infected with liver flukes, the worm may parasitize the human bile ducts and gallbladder, causing cholangitis, cholecystitis, gallstones and so on. Experts particularly emphasize that it is also a misconception that marine fish are safer than freshwater fish.
Experts say that The trematodes mainly come from raw seafood and freshwater fish, and the risk of cirrhosis and liver cancer is more than 5 times greater than normal.
Can high concentrations of alcohol kill bacteria?
Video bloggers who make raw pickling generally choose the method of "high-concentration wine pickling + low-temperature storage", thinking that this can meet the disinfection standards. In fact, the authentic raw pickling process is complicated, the material selection and treatment are more careful, and the wine production time is longer. Although an important sterilization step in the production process is wine pickling, experiments have shown that liver flucoccal cysts can still survive by soaking in alcohol for 48 hours.
Experts said that the high concentration of wine and the high concentration of alcohol for medical use is very different, when the concentration, time, and depth of soaking are not up to standard, homemade raw pickled food is still a great risk.
Is the nutritional value of raw pickling better than cooked food?
Professor Xia Min, a nutrition expert and dean of the School of Public Health of Sun Yat-sen University, said that the nutritional components of shrimp, crab and shellfish are mainly protein, calcium, zinc and a variety of trace elements. The spatial structure of proteins is altered at high temperatures, making them easier for the body to absorb; Calcium, zinc and trace elements are relatively stable at high temperatures and are almost never lost due to high temperature cooking. From the perspective of processing, the pickled food contains more salt, and even nitrite is produced for a longer period of time. "On the whole, the nutritional value of raw pickling is not better than cooked food."
Raw pickling is delicious, but it is safer to cook it fully
The food is good, and safety comes first. For friends who have not tried Chaoshan raw pickling "poison", it is recommended not to pickle themselves, and it is more secure to choose a regular Chaoshan restaurant or go to Chaoshan to try it in person. For friends who do not have strong gastrointestinal function and are not yet adapted to raw cold, do not eat too much in the first few times to avoid bringing burden to the stomach and intestines. If you don't want to have diarrhea, then be sure to remember a saying: whether you come from the sea or the river, it is safe to cook thoroughly.
Hot summer days
What other "heart water" summer food do you have?
Comprehensive: CCTV News, Yangcheng Evening News
Source: Voices of the Greater Bay Area