There are so many chemical components in food, such as starch, protein, fat, sugar, salt, monosodium glutamate and additives. The key is not what chemical components these are, but whether they meet the relevant requirements. For example, beef balls require beef, and the standard of Shantou beef balls is that beef accounts for 90%, but now I use some other inferior meat and beef essence to make it, which is more cheating. What's more, the production process of my essence does not meet the requirements at all, and strange impurities are introduced, which is harmful to human body and directly leads to death. In fact, these chemical additives have done countless safety experiments, and there is definitely no safety risk according to the specifications, but in fact, a large part of them have not strictly met the requirements in China. How can individuals avoid these things? It's also very simple. First, choose big brands, and big manufacturers are generally no problem. For example, if you buy soy sauce, you can buy big brands such as Haitian and Lee Kum Kee. Pay attention to the details and manufacturer's origin. There is also going to a big supermarket. The threshold of big supermarkets is generally higher. Manufacturers without energy can't get on the container, but it should also be noted that there are also small manufacturers and large supermarkets that trade power and money, which may also be risky.
Is there any meat in the quick-frozen meatballs? According to the survey data of some related institutions, it is found that some small supermarkets sell some meatballs, such as beef balls without beef and shrimp balls without shrimp. These common meatballs are actually made of our common pork, chicken and duck. At the same time, some meatballs will add a small amount of meat in order to have the taste of beef or shrimp. But there are also black manufacturers who just add some flavoring agents. Generally, among all kinds of meatballs we see in the supermarket, the meat content with our own name is up to 30%, and the rest is starch, some even have only 10% meat, and some even have no meat, all of which are added with various additives and seasonings. This is true of packaged meatballs in supermarkets, not to mention bulk meatballs in vegetable markets or roadside stalls. You can't even see the ingredients, and you don't know where it is made. It is completely three-no products. Most of the meatballs sold in the market now are added with starch and food coloring, but as long as they are produced by regular manufacturers and approved by the national inspection office, the additives used are safe to eat. The fish glue mentioned in some product ingredients actually refers to mushy fish. Fish becomes sticky after being mashed, chopped and hammered, so some companies also call it surimi. The main material of most kinds of seafood balls is surimi, so in the non-staple food industry, these foods called seafood balls are classified as surimi products.
Some consumers will also confuse gelatin with gelatin powder. In fact, these two things are commonly used in restaurants and kitchens, but their functions are completely different. Fish glue is a paste made of fish, but gelatin powder is an additive. Geely powder is mainly used in restaurants to achieve the effect of adhesion and transparency, such as jelly and other foods will also use Geely powder. Elastin is used to increase the elasticity of meatballs and optimize their taste. Carrageenan is a thickener and gelling agent, which can help to coagulate objects. It is a commonly used coagulant in jelly production. Most of the meatballs and fish balls sold in the market now are made of a certain proportion of soybean protein, starch, minced meat (minced meat) and food additives. Moreover, food additives are rich, including beef sauce, pork sauce and other sauces, flavors, preservatives, elastin, pigments and so on. For example, beef balls are not all made of beef, and some are mixed with other meats. However, most of these meatballs are added with food additives. If the variety and content of food additives used are within the scope permitted by the state, they can be eaten properly. If "black-hearted" manufacturers exceed the standard and use beyond the scope, as our consumers, it is impossible to judge. An additive called meat glue (also called sodium pyrophosphate) is added to all meatballs sold in the market, which can make protein molecules and protein molecules form a sponge-like network cross-linked structure. Meatballs and fish balls are made of minced meat. Because the original muscle fiber structure is destroyed, water is easily lost during cooking, and the taste is rough and elastic. After adding meat glue, myosin will cross-link again, forming a sponge-like structure and firmly locking water. Such meatballs contain a lot of water, and the taste is tender, smooth and elastic. Besides meatballs, it is also added to many other foods, such as jiaozi, steamed stuffed bun, ham, sausage and steak.
There are the following kinds of meatballs commonly used in hot pot: 1: Peeing beef balls. If you cook them in hot pot for five or six minutes, the juice in the meatballs will flow out with a gentle bite. They are really delicious, but these meatballs are all finished products, bought from the factory, and added with gelatin, coagulant and other things. If you eat too much, it is still bad for your health. 2. Pork balls. These balls are all handmade. Chop pork belly into minced meat, add egg white, salt, monosodium glutamate, a handful of chopped green onion and a handful of raw flour, stir in one direction, pour until elastic, and knead by hand into balls with uniform size. 3. Shrimp balls, which are very popular. First, clean the shrimp, control the moisture, mince it with a meat grinder, put it in a container, add egg white, sesame oil, salt, monosodium glutamate, chicken essence and raw flour, and repeatedly stir and beat it to make the shrimp stuffing elastic. Squeeze shrimp stuffing into balls of uniform size, make shrimp balls, and make them by hand. In inferior meatballs, either there is little meat, and the safety of meat is not guaranteed; Even some black-hearted vendors even use starch completely, adding some additives, chemicals, flavoring agents and so on.
Then why can you eat thick beef flavor in beef balls? Shrimp balls taste like shrimp meat. Hehe, what you taste is just a careful mixture of various seasonings and essences, and even black-hearted merchants will add some borax raw materials to meatballs to make them more Q-bomb and taste. If you accidentally eat a lot of inferior meatballs in your life, it is very likely to cause nausea, vomiting, abdominal pain and diarrhea. Of course, some people say I never eat meatballs. I am vegetarian meatball, which is vegetable meatball. Ahem, this can't be guaranteed. Some merchants may go to the market to buy a large number of broken vegetables or fallen leaves from vegetable farmers, bring them back, stir them thoroughly, and then add starch, borax, essence and seasoning, so a delicious meatball is born.