Taizhou first gear
Food safety science popularization public welfare program
"The Voice of Taizhou Food Safety"
It started last week!
Through FM102.7 Taizhou Traffic Radio
Broadcast and video streams live simultaneously
(Every Monday afternoon from 3:00 to 4:00 pm)
The "Voice of Taizhou Food Safety" column is the first food safety science popularization public welfare program in Taizhou jointly created by the Municipal Food Safety Office and FM102.7 Taizhou Traffic Broadcasting, co-organized by Tongkang Liquor Industry, and the premiere began this afternoon.
The column is positioned to popularize food safety knowledge, restore the truth of food safety, solve doubts and doubts, boost food consumer confidence, release regulatory dynamics, and transmit regulatory information.
The second issue started on time yesterday afternoon
The themes are:
Aquatic product quality and safety
Guests in this issue:
Luo Huaming, deputy director of Taizhou Aquatic Technology Promotion Station
Summary of expert opinions
1. What is the difference between captive farming and wild fish?
The taste and texture of wild fish may be better than that of farmed fish, but the growth environment of wild fish and the type of bait cannot be controlled, due to environmental pollution and the enrichment of aquatic products themselves, such as the mullet of Jiaojiang River due to chemical pollution in the sea area, we eat very poorly, so the quality and safety are extremely unstable.
Artificially farmed fish in the entire breeding process, its breeding environment and feed can be artificially controlled, so the quality and safety of artificially farmed fish is controllable and safe.
At present, the marine catch products of fishing vessels are still safe.
2. How to judge whether the fish is fresh?
First: fresh fish eyeballs are full and prominent, and the cornea is transparent and clear, elastic.
Second: the surface of the fresh fish has transparent mucus, the scales are shiny and close to the fish, and it is not easy to fall off.
Third: the gill filament is clearly bright red, the mucus is transparent, with the salty fishy taste of marine fish or the earthy smell of freshwater fish, no odor;
Fourth: the muscles of fresh fish are solid and elastic, the depression disappears immediately after finger pressing, there is no odor, and the muscle section is shiny;
Fifth: The abdomen of fresh fish is normal, not swollen, and the hole is white. concavity.
Not fresh fish: The fish eyes have something like white mist, the cheeks have turned white, and the fish meat has a pit when pressed with the fingers, and there is a smell and odor.
3. How are fish stored?
First of all, wash the surface of the fish with clean water and remove mucus and other dirt to reduce bacterial infection. The gills, scales and offal are then removed, washed and cooked.
If you do not eat it on the same day after purchase, if you eat it within 3 days, you should treat the fish cleanly, dry the water, smear it with a little salt, and refrigerate it in the refrigerator.
If it is to be stored for a long time, the fish body can be wrapped in newspaper or plastic bag after being treated clean, and put into the freezer freezer to freeze.
In addition, you can:
Frying, frying. Remove the internal organs of the fish in time, wash and drain, fry in hot oil or hot oil until golden brown semi-finished products, placed in a cool and ventilated place, can be stored for 5-10 days;
Air drying method. The less water the fish contains, the more difficult it is for microorganisms to breed. The fish are devisited, washed and drained, placed in a bamboo basket or tied with a rope, hung in a cool and ventilated place and blown dry, which can be stored for a long time.
Salting. Remove the internal organs of the fish, rub it with salt, and put it in a cool and ventilated place, the more thoroughly it is marinated, the longer it is stored. However, the original taste of the fish has changed.
4. How are fish balls made?
1. Take 500 grams of fish, chop into fish puree, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, and stir well in one direction;
2. When stirring until it is sticky, try to squeeze a fish ball by hand, put it in cold water, if it can float, then add 3 egg whites that are whipped into a foam, 50 grams of wet starch, 1.5 grams of monosodium glutamate, 50 grams of cooked lard and still stir well in one direction, that is, the fish balls are mixed;
3. Then, squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, bring to a boil over high heat (keep on a slight opening for 3 minutes) to skim off the foam, and use a colander to remove the fish balls.
5, before the "with fish bubble formaldehyde" video circulated in the circle of friends, there are friends in doubt, with fish can still eat? Is this video really true?
Formalin is an aqueous solution of 35% to 40% formaldehyde, a colorless, irritating gas with a strong odor, which is very harmful to the human body. Formalin is a chronic poisoning drug, long-term exposure to low doses of formalin can cause chronic respiratory diseases, menstrual disorders in women, reduced constitution of newborns, and even lead to nasopharyngeal cancer and other cancers; in addition, high concentrations of formalin on the nervous system, immune system, liver and so on are also toxic.
In the circle of friends circulated "with fish bubble formaldehyde" video should be the fish with frozen time for a long time, the quality is not very good, through the detection of the detection department did not detect formaldehyde.
How to tell if formalin is contained in an aquatic product:
A look: after the squid is soaked in formaldehyde solution, the color is brighter and the mucus on the surface is reduced. If fish are kept fresh with formalin, the surface of the fish body looks cleaner, but the fish eyes are cloudy and the eye mask is blurred;
Second smell: fresh and normal seafood have some seafood smell, but the seafood soaked in formalin will still have a slight pungent smell even after cleaning, as long as the consumer sniffs carefully, they will find the smell of the potion that can also be smelled in the hospital;
Three pinches: Formalin-soaked seafood will be harder to knead. When pressing the fish body, you don't feel the elasticity that seafood should have. The surface of squid and sea oysters will become smooth and non-sticky, while shrimp will become hard, brittle and easy to break.
6, a friend said that the fish contains parasites, can not eat more, how to interpret this matter?
The parasite is an allobelis and is commonly found in wild fish such as small yellow croaker and striped fish.
It mainly relies on parasitism to absorb nutrients in the muscles or organ tissues of fish, but the parasite's resistance to high and low temperatures is very poor, and infectious larvae can be eliminated after cooking at a high temperature of 60 ° C for more than 10 minutes. And this parasite can not complete the life cycle in the human body, so there is no harm to the human body. After being roasted at high temperatures, the fish is edible.
If people mistakenly eat uncooked fish with xenodermastis, they may be infected, abdominal pain, vomiting and other symptoms, so to prevent xenoderma, be sure to clean up the internal organs before eating, and cook thoroughly when cooking, the xenocephalia will not cause harm to the human body.
7. The news reports that puffer fish has been lifted, does that mean that we can also make puffer fish to eat? What species of puffer fish can be eaten on the market today? I heard that not only puffer fish contains such toxins, but there seems to be something called a textured snail, how to distinguish the difference between it and the ordinary snails we eat?
The Ministry of Agriculture and the State Food and Drug Administration jointly issued the "Notice on Conditionally Liberalizing the Processing and Operation of Breeding Redfin Oriental and Cultivating Dark-veined Oriental", which stipulates that the cultured puffer fish is processed by processing enterprises in accordance with standard procedures, packaged and clearly traceable, and can enter the market and be eaten. Enterprises that farm and process puffer fish must be reviewed by the relevant expert groups and reviewed and filed with the China Fisheries Association and the China Aquatic Products Circulation and Processing Association. Wild puffer fish are still banned from being sold. It is understood that there are more than 20 species of common puffer fish in China's coastal areas. The conditions for liberalization this time are the fully mature Yangtze River pufferfish dark-striped oriental pufferfish and the seawater pufferfish redfin oriental pufferfish that have been fully matured and accumulated after more than 20 years of breeding and food tasting experience.
It should be reminded that according to the regulations, not any enterprise can breed and process puffer fish. Breeding and processing puffer fish need to undergo strict review and filing and publicity in order to obtain a production and operation license, and both breeding and processing must have licensing conditions at the same time. Fully meet the standards of breeding non-toxic puffer fish, to ensure that it is toxin-free, pollution-free and pesticide residue-free.
Tetrodotoxin is a nerve toxin that can kill people. The toxicity of tetrodotoxin has been measured. It is 1250 times more toxic than the highly toxic drug sodium cyanide, and only 0.48 mg is required to kill people. In fact, puffer fish muscles do not contain toxins. The most poisonous parts of pufferfish are the ovaries, liver, followed by the kidneys, blood, eyes, gills and skin. The toxicity of the pufferfish is also related to its reproductive cycle. Puffer fish that conceive eggs in late spring and early summer are the most toxic. This toxin can paralyze people's nerves, vomit, chills in the limbs, and then the heart and breathing stop. The toxin is heat-resistant, 100 ° C 8 hours are not destroyed, 120 ° C 1 hour to destroy, salting, sun exposure can not destroy the toxin.
Weave snails, also known as heliopiros, sea lion snails, wheat snails or white snails, belong to the phylum of molluscs, gastropods, weave snails. The appearance characteristics are that the tail is pointed, slender, about 1 cm in length, about 0.5 cm in width, the size of melon seeds, the white screw mouth, and the snail body has a short and vertical raised pattern, just like the previously manufactured grate products, so it is called a web snail. It generally lives near offshore reefs and sediment bottoms, and is abundant in the coastal areas of Guangdong, Zhejiang and Fujian, and is often used by locals to serve wine and meals.
Experts who study the weave snail said that the weave snail itself is not toxic, and the reason why it is poisoned is because it is a carrion animal, feeding on dead fish and shrimp. And these foods enter the stomach of the texture snail to produce a toxin called "tetrodotoxin", which can cause symptoms of poisoning when people eat it. In the summer, the high incidence of food poisoning of the weave snail, the weave snail is a variety of types and not easy to distinguish, it is recommended not to buy and eat the weave snail, such as dizziness after eating, vomiting, lip numbness and other similar nervous system symptoms, you must immediately go to the hospital for treatment. So as not to delay the best time for treatment.
8. What is the fishing ban period? Can we still eat fish during the closed period?
The fishing ban period refers to the prohibition of anyone from fishing in the prescribed sea area for a specified period of time every year, which is called a fishing moratorium. The fishing moratorium can make the fish in the ocean have sufficient reproduction and growth time, which has played a good role in protecting the growth of fish, and the sea areas and waters are not fixed every year. The fishing moratorium is the fishing ban period, which avoids the propagation and seedling growth time according to the growth of aquatic resources and the habits of the breeding season, etc., to protect the resources. There are also no fishing areas, which are not allowed to be fished all year round, mainly breeding farms or wintering grounds. The fishing ban in the East China Sea is set from 12:00 on May 1 to 12:00 on September 16, which is a full month more than before, which can be called "the strictest in history" and "the longest in history".
On January 31 this year, the province's first fishery fishing standard "Catchable Specifications and Proportion of Juvenile Fish in Important Marine Fishery Resources" has been approved and issued by the Provincial Bureau of Quality Supervision and implemented. The important marine fishery resources in the standard refer to the species with high economic value or main catch in Zhejiang's waters, including 18 major economic fishes such as striped fish, small yellow croaker, large yellow croaker, silver pomfret, mackerel, stingray, blue-spotted mackerel, etc. These 18 species of fish are highly recognized by the market, large catch, high economic value of fish, and are also the fish that fishermen most want to catch. The catchable specifications of these fish, i.e. weight, body length, etc. are specified. For example, the minimum catchable size of the striped fish is 125 grams (2.5 two) or length of 205 mm; the weight of silver pomfret is 90 grams (1.8 two) or fork length of 140 mm. The Standard also contains pictures of 18 species of fish and measurement diagrams, which provide a reference for fishermen to select fish stocks or transfer fisheries in a timely manner during fishing operations, and also provide an intuitive, simple and operable basis for regulators to strengthen supervision.
This year, for the first time in Zhejiang, during the fishing ban period, 8 kinds of wild life and chilled seafood such as striped fish, large yellow croaker, small yellow fish, silver pomfret, mackerel, three-wart pike crab, dragon head fish, and shrimp (shrimp maggot) are prohibited from sale. In other words, these 8 kinds of seafood cannot be sold whether they are alive or chilled. However, there are still many aquatic products to eat, such as aquaculture products for aquatic products and frozen aquatic products.
Every Monday afternoon from 3 to 4 p.m
Taizhou Food Safety Voice will accompany you on time
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