Sour carrots, sour beans, sour cucumbers... ... Is it soft and soft in the teeth。
Pickles are widely available throughout the country. Hunan's sour duck soup, kawazu's sour bean lumber, and, of course, the most spectacular, northeastern sour sauce - from late autumn to late autumn, a carload of cabbage is brought downstairs, when the autumn wind brings them dry to their skins, then calls out the sour casks and barbles at home, and waits for a while, it becomes the sour gravy, sour paste, sour sauce, sour pots at the winter table..
However, there are a variety of claims as to whether pickles are beneficial or harmful to the body — some say that they contain nitrites that may cause cancer; others say that pickles contain lactate, which is fungi, so pickles are healthy foods. What is the correct term? Let's be clear today
How do you make pickles
Although pickles may differ from one place to another in their production, in general, vegetables are placed in a large jar, salt water is poured, water is cut off, jars are sealed, sugar in food is fermented with yogurt and acid is released。
A good can of pickles requires three words — “sweet” “sour” “cry”。
The taste of human obsession may be the first. The flavor of food often comes from a number of smelting amino acids, such as acacia acids, lysine acids, lysine acids, chesine acids, etc. Both the beauty of fish and sheep and the smell of mushrooms are bound to be amino acid. The sour, chicken, and all kinds of main spices that we use for cooking are bound by the above-mentioned amino acids, for example, sodium acacia。
The fermentation process in pickles, led by lactate, produces a large amount of spicy amino acid. Whether sichuan pickles, jiangsi salt and northeast acid, the fermented vegetables were found to contain amino acids such as avaline, phenylpropamate, acetamine, and twictamine. While the variety of amino acids in different types of fermented vegetables varies and the levels vary over the fermentation period, in short, the presence of these fresh substances is the basis for pickles。
It also produces organic acids. This acid smell is not “irritating” as the acid from vinegar, but rather is more mild, with special acid flavors, as a result of organic acid changes in the fermentation process, producing alcohol and ester substances。
"creaky" is not a taste, but a taste. People's preference for “creas” can be said to derive from instincts: on the one hand, from a desire for freshness — where the fruits and vegetables are usually abundant and freshly full — and, on the other, from a desire for a post-cooking taste. Cracky foods are often baked or fried, and there is a merad reaction that brings fragrance, seduction and taste。
And more than any other pickle, pickle's only. The “cracky” of pickles is affected not only by the freshness of pickled vegetables, but also by the length of pickled vegetables, the temperature of pickled pickles, and the ph value in the pickles. So pickles seem simple, but the success rate is low. It is in these details that the masters have accumulated their experience in order to pick up the delicious pickles of sour。
Pickles cause cancer, high salt, unhealthy
In recent years, as a result of changes in life attitudes, many people's impressions of pickles have changed from “good, cheap, convenient” to “cancer, salty, unhealthy”. Can't you really eat pickles
First, it must be acknowledged that pickles are indeed far from fresh vegetables in terms of nutritional value and health。
On the one hand, the pickle process has caused a significant loss of vitamins in fresh vegetables; on the other hand, either way of making pickles, it is inevitable that large quantities of salt will be used, and it is true that large amounts of pickles over the long term increase the risk of hypertension. In addition, chronic high salt diets are a risk factor for stomach cancer。
However, the harm caused by the high salt of pickles depends on how much and how often we eat. The adverse effects of high salt can also be well reduced if the frequency and quantity of food consumed are controlled。
Secondly, another health hazard in pickles is nitrite. Vegetables are made in pickled processes, where nitrates are converted from bacteria to nitrites, nitrites can be further converted into nitrites in the stomach, a carcinogen that can easily cause cancer in digestive tracts。
Although nitrazine causes cancer, this does not mean that pickles are “toxics”. The content of nitrite changes over the length of the pickle。
According to experimental estimates, pickled vegetables contain a gradual increase in the level of nitrate in central asia, peaking at about one to two weeks of pickled production, gradually falling within national limits after 20 days, usually reaching 3 mg/1,000 g after 30 days, and meeting our national standard national food safety limit (gb2762-2017) requirements of 20 mg/1,000 for pickled vegetables. This means that we can reasonably avoid the harm of nitrites in accordance with the pickle time。
Pickles have lactate
Is it a healthy fermentation product
With regard to pickles, there is also the term “intestinal health products” that improve the intestinal fungus. Does that make any sense
Experiments have shown that fermented foods such as pickles can supplement intestinal fungi and play a role in reducing human inflammation response. However, considering that these are mainly found in pickles soup and that pickles themselves are high in salt, they are still not recommended for intestines。
We can get the fungus through healthier fermented foods like yogurt and cheese. Nor do normal friends of the intestinal strain need to add too much to the fungi. The healthy growth of intestinal strains can also be facilitated by an increased diet of fresh vegetables and coarse grains rich in food fibre。
This is how you eat pickles
Health risks are lower
Thus, if you want to eat pickles, you have to find a balance between good food and health. The following methods can be used to reduce health risks from eating pickles:
1. Homemade pickles may be fermented by directly purchasing pure yogurt powder. Reduce the likelihood of producing nitrites by avoiding the presence of fungi。
2. Extension of fermentation time: start as soon as possible after 20 days to one month after salting。
3. Seal: during the pickle period and after eating, be careful to seal the fungus from entering。
4. Low-temperature refrigeration: after eating, cryogenic refrigeration can be used to slow down the production of nitrites。
No bulk pickles are purchased from small vendors. These informal products are likely to have short pickles and impure fermentation, resulting in higher levels of nitrite and increased health risks。
Small amounts of food are washed with water before eating。
7. To replace salt with pickles for stew or chowder. Not only can this be accompanied by more fresh vegetables to supplement vitamins lacking in pickles, it can also have a “salinization” effect
Which pickles do you recommend
Over the years, pickles have become more diverse. What is more recommended than traditional pickles
The so-called “one-night stain” and “basket pickles” are all pickled pickles that take hours or nights. The difference between pickles and traditional pickles for one month or longer is so great that it is more convenient。
It is clear from the wind that the traditional pickles, which are made longer, are rich in fermentation processes that can produce more spices such as acids, esters and alcohol. Of course, there are those who think that bath pickles, though they don't smell sour enough, are the best。
If, from the point of view of food safety, the traditional pickles, which have been made for longer than one month, contain very low nitrite levels, usually below the safety limits set by national standards, and adequate intake does not threaten health。
However, “one night stain”, “basket pickles” have not been produced in large quantities because of very short pickles. These short-term pickles are often added to white wine and stored in cryogenic colds, and are not conducive to fungi breeding and nitrite production. Therefore, it is safe to do so when it is possible to ensure the hygiene of salt. However, this type of pickles should be finished within two to three days, otherwise the nitrite levels will gradually increase。
In terms of salinity, traditional pickles have a high salt content, but the “one night stain” and “basket pickles” are not even lower. Such pickles, in order to make them easier and more flavoury, must first “kill” the moisture in the vegetables with a large quantity of salt, which should be added to the salt and a large quantity of sugar (some formulations use 100 grams of cucumber for two carrots and one cucumber). If too much is eaten at once, it also increases the intake of salt and sugar, which adversely affects the smoothness of blood pressure and blood sugar。
As a result, both types of pickles, with attention to the time and hygiene of the pickle process, should have no major safety problems and be of particular interest. The only thing that needs to be noted is that it is wise to control intakes and taste them only occasionally。
