I don't know if you have the same side dish when you eat hot pot? For me, every time I eat hot pot, I always order a piece of vermicelli. The blanched noodles, wrapped in sauce, slip into your mouth, and taste it is called a strong and smooth.
Vermicelli is generally made of sweet potato or potato as raw material, and is processed after being precipitated after grinding. Speaking of this, I believe that many friends will have a question, when we usually eat sweet potatoes or potatoes, the taste is powdery and sticky, and there is no elasticity at all. But after processing them into vermicelli, why does the taste become extremely elastic, and what exactly is added to it?
In this regard, there is a folk saying that the reason why vermicelli is full of toughness is because of the addition of alum, such vermicelli must not be eaten. Is this really the case? Why do you make vermicelli with alum? Can I still eat noodles with alum? Next, Lazy Meow will talk to everyone one by one.
<h1 class="pgc-h-arrow-right" >why do you add alum to your vermicelli? </h1>
As we mentioned earlier, the raw materials for making vermicelli are mainly sweet potatoes or potatoes and other potato ingredients. These raw materials themselves have no tendons and toughness. If you simply use them to make vermicelli, it is conceivable that a batch of non-glutenless vermicelli will be made, which is not only easy to break, but also easy to rot in the process of cooking. In this way, it is estimated that no one will want to eat noodles.
Therefore, in the processing process from potato raw materials to vermicelli, it is necessary to use some foreign ingredients to make the vermicelli form, no longer a soft collapsed paste, and also to improve the tendon and toughness of the vermicelli, so that it is not easy to break, and the taste is better. So people thought of a chemical, alum.
Studies have shown that in the process of making vermicelli, as long as 0.3% of alum is added to the powder, it can significantly improve the situation that the vermicelli is easy to break, and the vermicelli after adding alum and the noodles without alum are not small differences in quality. To this end, in the early years, many noodle manufacturers will add alum to the production of noodles, when there was a popular saying in the industry, "no alum can not make noodles".
From this, we can know that the addition of alum when making vermicelli is mainly to improve the characteristics of the original vermicelli with poor toughness and easy breaking, and can also enhance the taste of the vermicelli to a certain extent, so that it is not easy to rot when cooked, and it is more smooth to eat.
Then, I believe that the topic that everyone is most concerned about is the noodles with alum, can you still eat it with confidence?
<h1 class="pgc-h-arrow-right" > can I still eat noodles with alum? </h1>
Whether the noodles with alum can be eaten, we must first understand, what kind of substance is alum?
Alum, the full chemical name is potassium aluminum sulfate dodecahydrate, is a compound salt substance containing potassium sulfate and aluminum sulfate containing crystalline water. Here is an important point, "aluminum". Aluminum, the most abundant metallic element in the earth's crust, is often used in industrial production. But in 2017, the WHO Cancer Research Institute included aluminum products in a list of carcinogens.
Scientific studies have shown that aluminum has neurotoxicity, reproductive and developmental toxicity, and may also interact with calcium and phosphorus in the human body, resulting in bone damage. Long-term excessive intake of aluminum also increases the risk of alzheimer's disease. To this end, our country has strictly limited the scope of use of aluminum-containing food additives.
According to the relevant regulations of our country, the residual amount of aluminum in the vermicelli shall not exceed 200mg/kg. Therefore, if alum is used in the production process of vermicelli, the residual content of aluminum in the final powder strip must be within the scope of the national limit. If the tipping point of 200mg/kg is exceeded, it will be punished accordingly.
With the continuous iterative update of production technology and technology, aluminum-free additives have long been successfully studied, and in the process of making vermicelli, no need to add aluminum can ensure that the quality of vermicelli is not affected. Of course, considering the cost or the conditions of some manufacturers, there are still noodles made from alum processing on the market.
Therefore, the noodles with alum added, as long as the amount of aluminum residue in the noodles is within the national standards, and is sold in the regular channels, the noodles that have been certified by qualified inspection can be eaten with confidence.
Of course, from the perspective of consumers, the residue is also a residue, if you eat a large number of long-term, more or less will make people feel less reliable.
【Lazy Meow Experience】
In the process of making vermicelli, the situation of alum is existing, and the state also has strict standards for this. When you buy vermicelli every day, try to buy it in a formal channel, at least in terms of quality. If you can, it is still recommended that you choose vermicelli produced without alum.
In addition, we should remind everyone that we should not blindly pursue "pure handmade vermicelli" and choose "three no products". Although not all small workshop noodles will use alum in excess of the standard, after all, we can't stare at the field, and there is no strict control, so it will still be a little uneasy.
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