Sugar dried sea cucumber

Sugar dried sea cucumbers add a lot of sugar in the process of rolling salt, because the appearance of sea cucumbers after sugar is more rounded, and a large amount of sugar can increase weight, so these "dried sea cucumber" sales price can be lower by 30% or even 50%. This price, for sea cucumbers produced by normal procedures, can not even reach the cost. At the same time, after high-temperature cooking, sugar dried sea cucumbers are more likely to produce saccharides, char compounds and other harmful substances, and there are serious food safety problems.

Introduction

In the process of processing dry sea cucumbers, the sea cucumbers are soaked and dried in white sugar, and the weight of sea cucumbers is increased by using dry sugar to achieve the purpose of reducing the selling price of sea cucumbers and saving the cost. Such sea cucumbers are the “dried sea cucumbers”. The processing method is basically the same as that of salted sea cucumber, except that the salt used for salting is replaced with sugar. Sugar dried sea cucumbers have a sugar content of between 20% and 40%, and even up to 60%.

According to the "Food Safety Law", dry sea cucumbers are not allowed to use food additives other than salt. Sugar at high temperatures not only causes loss of nutrients in sea cucumbers, but also the sea cucumbers should not be preserved. At the same time, after cooking at high temperature, harmful substances such as saccharides and char compounds are more likely to occur, and there are serious food safety problems. The processing of sugar dried sea cucumber will not only offset the nutritional value, but also cause damage to the spleen and stomach. It will lead to hypertension, diabetes, cardiovascular and cerebrovascular diseases and digestive diseases.

Processing

Sugar dried sea cucumber processors will deep-seated sea cucumbers that have been boiled and drained into the sugar slats, allowing the sea cucumbers to absorb sugar and maximally absorb them, then put them in the barbeque for six or seven days and then cook in the syrup to continue absorption. Sugar. The more repetitions, the more sugars the sea cucumber absorbs.

harm

Sugar dried sea cucumbers are typically made 3 to 5 times in 120-degree-degree starch syrup. Repeated high-temperature tanning makes the active nutrients in the sea cucumber lose, and the concentration of heavy metals in the seawater concentrates, which is extremely harmful to human health. In addition, some small processing sites are in accordance with the "earth approach", lack of hygiene, toxicological evaluation, sugar is very easy to produce caramel and saccharides at high temperatures, which are all carcinogenic substances. Long-term consumption can cause excessive secretion of insulin, disorders of carbohydrate and fat metabolism, and induce chronic diseases.

In 2010, the China Association of Fishery Circulation and Processing Association held that dried and dried sea cucumbers have severely reduced the nutritional composition and quality of sea cucumbers and are illegal products, thus seriously deceiving consumers. Moreover, long-term consumption has potential safety hazards.

Regulation

In 2009, the Ministry of Agriculture issued the standard for “dry sea cucumbers” and strengthened the addition of additives other than salt in dried sea cucumbers. There are two main types of indicators in the standard of “dry sea cucumber” in 2009. One is the sensory index and the other is the physical and chemical index. Among the physical and chemical indicators, there are very strict regulations for protein, water, salt, sand content, veterinary drug residues, etc., allowing the sea cucumber's own water-soluble reducing sugars.

In 2011, the Ministry of Health issued a supervision letter from the Health Office, stating clearly that the production and operation of dry sea cucumbers is not allowed to use food additives other than salt.

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