What must be known about the sealed and preserved practical information of Shanzhen.

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Wen / Zhong Bifang review expert / Chen Juncheng, concurrently lecturer in the Ministry of Education of Culture and Culture University

Originally published in the "Li Ren for the United States" quarterly magazine, October 2018, issue 50.

North-South dry goods are good helpers in home cuisine. As long as you choose trustworthy operators and channels to buy, and keep them properly and handle them properly before cooking, you can enjoy the good taste of Shanzhen without burden.

In the past, the transportation was underdeveloped, and it was not easy to preserve fresh fruits and vegetables, so after air-drying or sun-drying, the food was made into dry goods from north to south. Now, with the change in drying methods, not only the ingredients can be kept for a long time, but also the taste becomes rich after foaming with water. It has also become a magic weapon for chefs to add taste and flavor to dishes! However, due to the progress of food science, the manufacturing methods of dry goods are different from those in the past. what is more worrying is that some dry goods, such as golden needles and white fungus, may be soaked in sodium sulfite to preserve their color during the drying process of foodstuffs. However, as long as you pay more attention to buying or eating, you can avoid affecting your health!

Color protection treatment of short and careful sulfides in florescence of Golden Needle

The florescence of the golden needle is short, it must be harvested immediately after the bud is mature, and must be processed on the same day. If you encounter a rainy day or do not immediately enter the drying room to dry, it may decay and the color will not be beautiful enough.

In the past, due to the lack of good drying equipment and manpower for immediate treatment, the gold needle was first soaked in a bucket containing sodium sulfite or fumigated directly with sulfite gas to maintain the color of the gold needle and prevent moth and decay at the same time. However, after sulfide treatment, the gold needle tastes sour and has a strong pungent smell, which is generally easy to distinguish.

At present, there are still gold needles on the market that enter the drying room directly after harvest, but most of them are not bright in color and not crisp in taste, but the flavor is more natural and more healthy. On the other hand, the gold needles imported from the mainland are dark and yellow in color and taste very brittle. They will feel a little wet and soft with their hands, and they are not easy to break. Because they cannot master their handling process, they should be carefully selected before purchase.

Chen Chun-Cheng, a part-time lecturer in the Ministry of Education of Culture and Culture University, points out that because of the high water content of the gold needle, it is generally difficult to dry it quickly by exposure, so it will be pre-treated through sodium sulfite to help protect the color and facilitate storage. However, if the content of sodium sulfite exceeds the standard, it will usually have a pungent taste, so you can make a discrimination from now on.

Auricularia auricula can retain more colloid without washing.

Black fungus does not need to preserve color, so there is no need to soak sodium sulfite in the production process. As for the cultivation of mushrooms, they are mostly cultivated in space bags or sections of wood, but there are still a few people who use the traditional sun method to retain more vitamin D content.

In the production process of Auricularia auricula, there is usually a difference between washed and unwashed. If black fungus does not look good during its growth, some operators will wash it first after harvest, and the washed fungus will be black and bright in color, insufficient in aroma, and easy to lose colloid, while unwashed black fungus will taste heavier and the color is not bright enough, but it can maintain more colloid.

Chen Juncheng reminds that most of the black fungus on the market are imported from the mainland. from the point of view of food safety, the biggest risk lies in the culture medium in the space bag. The safer medium is less contaminated by heavy metals, but it is difficult to distinguish from the appearance. Manufacturers can only be required to provide proof, or find reliable channels to buy.

The color of Lentinus edodes fold was observed when the post-treatment opportunity was less.

There are two ways to grow Lentinus edodes: space bag and section wood planting. Harvesting section wood planting, mainly Acacia, incense maple, Qinggang oak and other tree species. Among them, Acacia wood is not solid, the bacteria go fast, and the aroma of Lentinus edodes planted is slightly insufficient; but if it is planted on a section of wood such as maple or green oak, it can not only retain the original light maple incense, but also has a strong aroma.

After harvest, Lentinus edodes should be dried in the drying room as soon as possible, the drying process needs to go through three temperature stages, but the high temperature does not affect its taste and nutrition. Usually, Lentinus edodes is divided into summer mushrooms and winter mushrooms in about two periods a year. In summer, due to the need for heat resistance, mushroom umbrellas tend to be brown and slightly less fragrant, while in winter mushrooms are hardy and grow more slowly, with darker aromas.

Chen Chun-Cheng says that there are few safety concerns about the growth of mushrooms and the production process of dry goods, but if they are not well preserved, mildew and decay may occur as a result of damp change, but usually an unpleasant smell has already appeared at this time, which is easy to distinguish.

Another simple way to judge the freshness of Lentinus edodes is to observe the mushroom fold on the back of Lentinus edodes. If it is beautiful goose yellow or bright yellow, it is fresh; if it is stored for too long, the color of Lentinus edodes will become brown and the aroma will be lost.

Chen Chun-Cheng finally suggested that in addition to finding trusted operators or channels to buy practical goods, special attention should also be paid to the way of preservation and cooking before you can have peace of mind to eat it.

Preservation and cooking methods of practical goods

1. Before buying dry goods, it is appropriate to smell and observe the color; if there is a pungent smell, and the color is too bright, it is recommended not to buy.

two。 Lentinus edodes can be washed in water before cooking, it is recommended that the first soak time is not too long, after a little stirring, you can change the water; if you want to add flavor in the cooking, you can use the second bubble of shiitake water.

3. The soaking time of all practical goods does not take too long. If soaked for more than one day, it should be refrigerated in the refrigerator to avoid the breeding of bacteria.

4. If you want to reduce the sodium sulfite of Flammulina velutipes, as long as you soak enough water for a long time, you can basically discharge most of the pollutants.

5. Dry goods can be preserved for up to one or two years, it is recommended to store at room temperature, the outer packaging should be kept dry and sealed, in order to put an end to the breeding of mold.