the yellow, yellow, yellow (left) of the ginger smoked by sulfur, and the dark color of the not smoked ginger.
is white (right) of squid smoked by sulfur yellow, and the squid silk that is not smoked is brown. 
soaked the jujube in the warm water with sugar for 1.5 hours, and the soaked jujube became red. Reporter Zhang Gang photo newspaper reporter Zhang Xiaoyuan still looking at things beautiful to buy to eat? Wake up!
there is something called sulphur in the world, which is loved by some peddlers. It can be used to smoke food, not only for bleaching but also for preservation. However, food nutrition is also damaged, and it can also harm the body. Under the guidance of the industry, this reporter through the experiment and market survey, to reveal the truth for you - -
newspaper reporter Li Yongming "eat turnips, eat ginger, eat ginger all the year round", the great ginger because of its high nutritional value, became the essential condiments of many people on the table. What kind of ginger is safe? How can we buy a reassuring ginger? This reporter has unveiled the truth for you through experiments.
[b] experiment material [/b]
a piece of ginger (the reporter bought from the market according to the industry personage, the color of the ginger, the rough skin, the fresh bud), the evaporated dish, the sulfur powder, the three foot frame, and the glass cover.
[b] experiment step [/b]
1. divides ginger into two parts, one of which is preserved and another is prepared with sulfur.
2. ignites sulfur powder in an evaporating dish, waiting for more than 10 minutes to fully burn the sulfur, emitting blue light and pungent white smoke.
3. put ginger on the three foot frame, place the fully burning sulfur under it, cover it with glass cover, and ensure the airtight. 1 minutes later, the whole glass space was filled with smoke.
4. in order to ensure that ginger is fully contaminated, put it overnight to observe. The experimental results of
according to a peddler who has been engaged in vegetable wholesale for a long time, to distinguish whether ginger is smoked by sulphur and yellow, first to see the color, the smoked ginger is light yellow, the water is bright, and the big ginger is dark and dry. Secondly, ginger buds are observed. The ginger has sprouted in the season, and the ginger sprouts smoked by sulphur yellow have basically dried up.
[b] reporter survey [/b]
[/b]
[b] multiple market traders said to sell "sulphur ginger" [/b]
recently, the reporter found that some vendors, especially the vendors of wholesale ginger, sold two different colors of ginger - a dark grey color and a light yellow. According to a vegetable wholesaler, two kinds of ginger are different in color. The difference is whether they are smoked or not. "This is smoked with sulphur, which is generally cheaper for restaurants. If you eat it, you have not smoked it. " A wholesale ginger vendor, pointing to the bright yellow ginger, said that with sulphur yellow smoked ginger, the main reason is that some of the ginger is deteriorating, the color becomes darker and has a bad smell. With a piece of tarpaulin, ginger and ignited sulphur yellow will be put together. After a night, the ginger will turn black and bright. "Many people only choose beautiful, bright yellow ginger to sell well, forcing some peddlers to smoke the good ginger with sulphur." The peddler said.
newspaper reporter Li Yongming
squid silk as a snack food in leisure time is loved by many people. But some netizens say that most of the squid filaments on the market are white and shiny. They are smoked with sulphur. But is it really the case? What kind of squid is safe and edible? Through interviews and experiments, journalists can uncover the truth for you.
[b] test materials [/b]
squid silk, evaporated dish, sulphur, glass cover, three foot frame
[b] experiment step [/b]
1. according to the industry personage guidance, the reporter bought from the regular supermarket the squid silk which has not been smoked by the sulfur yellow, each squid silk is Brown, some position is purple, color transition Nature.
2. ignites sulfur powder in an evaporating dish, waiting for more than 10 minutes to fully burn the sulfur, emitting blue light and pungent white smoke.
3. put the squid silk on the three foot rack, place the fully burning sulfur under it, cover it with glass cover, and ensure the airtight.
[b] results were repeated after [/b]
overnight. Squid filaments did not become completely snowy, but they were yellow and shiny and lighter than those of Unsmoked squid. Insiders say that because of the smaller capacity of the glass cover, shorter time and insufficient smoking system, the squid silk is not completely white.
[b] reporter visited [/b]
[b] smoked white flour and sugar, the squid silk is 4 yuan per Jin, [/b]
according to a seafood dealer in Qingdao, the squid meat itself is light brown and even slightly purple, so the squid silk should also be light brown or purple. Many dried white squid filaments on the market are processed with sulfur bleach. Smoked squid filaments must be put in the refrigerator to keep the white color, otherwise it will fade and yellowed in a month. The smoked Squid fillet has a strong seafood flavor, and the smoked squid has no smell at all.
recently, a reporter on the Ji'nan seafood market near Jianning road and a few large supermarkets in the city found that nearly 10 shops visited by the seafood market were basically the shredded squid.
survey of nearly 10 dry goods sales of seafood, only one store salesman said there were squid silk that had not been smoked. "The squid silk that has not been smoked is to be removed to the warehouse, basically a gift box."
the salesperson said that the smoked squid silk was at least 26 yuan / Jin, and the smoked squid silk was 4 yuan per catty. Smoked and smoked are actually the same kind of squid, and the same is the shelf life. All the price gap, the smoked squid silk price is low, mainly because the squid smoked shreds are usually added to the noodles and sugar, on the one hand, to increase the weight, on the one hand, to increase the sweetness, so that the taste is better.
[b] Municipal Quality Supervision Bureau [/b]
[b] sulfur only smoked six kinds of food [/b]
Ji'nan municipal quality and Technical Supervision Bureau staff said that the present smoked food is only fruit dried, preserved fruit, dried vegetables, surface treated fresh edible fungi and algae, powder noodles and sugar, squid Silk is not allowed to be smoked with sulfur.
at present, Ji'nan is referring to the "standards for the use of food additives" issued by the State Health Bureau in 2011. After consulting, six kinds of food, such as fruit dry, are also specified, which are used in bleaching and anticorrosion, and must be fumigated. The residue of sulphur dioxide in food is clearly defined. The residue of sulphur dioxide for every kilogram of fruit dried, vermicelli and sugar shall not exceed 0.1 grams, and the residual amount of fresh edible fungi and algae treated by surface treatment is the highest, only 0.4 grams.
it is recommended that Sulphur Fumigation should not be allowed in foods that are not allowed. The staff of the Ji'nan Bureau of quality and Technology Supervision said they will investigate and deal with the illegal use of sulphur and yellow fumigated food which is not allowed to be allowed or to use too much of the production enterprises.
[b] nutrition expert [/b]
[b] sulfur yellow smoked food, no nutritional injury [/b]
according to Du Huizhen, an expert on nutrition in Ji'nan, the sulfur fumigated food can not only destroy the nutritional components of food, but also affect the health of the human body.
she introduced that sulfur dioxide produced by sulfur dioxide will become sulphuric acid after water, and sulphuric acid first destroys the vitamin B family in food, mainly vitamin B1. At the same time, calcium can also form insoluble substances, affecting the absorption of calcium by human body, especially on the development of long children. Free sulphuric acid stimulates the stomach and intestines, giving rise to anorexia and other symptoms, even nausea and vomiting.
[b] sugar fine warm water green jujube can turn red [/b]
Zhang Xiaoyuan
early autumn, some shopping malls, fruit supermarkets have been green dates listed. According to a press survey, some winter jujubes sold in some markets are very red, and the stall owners will patten their breasts to assure customers that they are "sweet". Insiders said that at present, winter jujube has not yet reached the ripe stage. There are people posted on the Internet that it is cooked with saccharin, adding saccharin in warm water and putting jujube in a short time can become "red jujube", is it true?
[b] experiment material [/b]
winter jujube: the reporter bought a jin of winter jujube in the supermarket and the market respectively. According to the insiders, the winter jujube is usually in October, so the current listing is mostly green.
saccharin: also known as saccharin sodium, a food additive, is widely used in the food industry, and is the oldest sweetener. As a sweetener and flavoring agent, the reporter buys it in a shop specializing in the sale of food additives.
[b] experiment step [/b]
1. reporters in the container full of warm water, two bags of sugar, put in 6 winter jujube, soak for half an hour, observe the change.
2. half an hour later, the jujube yellow and red spots appeared. Red on red dates began to spread and some of them became completely red.
3. for 1.5 hours after soaking, the reporter fish out of the discoloration of the jujube, vigorously wipe the red date on the jujube, a bit also can not wipe off, with the tip of the tongue lick the "sugar jujube" skin can feel a clear sweet taste, fine taste will feel bitter. At this point, Zizyphus jujuba has been soaked in saccharin water and turned into "red date".
[b] experiment concluded that [/b]
immature ripe jujube was changed from green to yellowish and red in short time after saccharin blistering. From the appearance, the red and crisp jujube from the market is almost no difference. From the sense of mouth, the jujube is only crisp and not sweet, but it is sweet, especially the epidermis, with sugar, and it is sweeter than the jujube meat.
experts say that the anthocyanins in the jujube will turn red when they are hot, and the sweetness of the saccharin is 300 to 500 times that of sucrose. Only a little sugar can be used to make many jujubes.
saccharin is an organic synthetic product. It is not absorbed by human metabolism. Besides the sweet feeling on the taste sense, it has no nutritional value to the human body. Taking a large amount of medicine in a short time will cause acute massive bleeding, which will have adverse effects on the liver and kidneys. Long term consumption of foods containing saccharin will reduce platelets, inhibit blood regeneration, affect the normal secretion of digestive enzymes and reduce the absorption capacity of small intestine.
[b] teaches you a trick [/b]
[b] two steps to identify "saccharin jujube" [/b]
one is to see the color. In general, a pile of sugar jujubes will be found to be all very red, and naturally mature jujube can not be red at the same time, which will be mixed with yellow, pale white and green jujube. As for single jujube, saccharin jujube is dark red everywhere, and its color is not bright. Natural jujube has bright color and uneven red color.
two is the taste. Sweet jujube dates are very sweet. Excessive saccharin may even cause bitter taste.
in addition, lick the cuticle of the sugar jujube can taste sweet, but the jujube meat is not very sweet, and the jujube meat is green, and the natural ripe jujube skin and the jujube meat are the same sweetness.