The savory melon seeds and roasted seeds and nuts are not only the traditional foods with long history, but also the indispensable snack foods that are indispensable during the festive season. There are historical records as evidence that on the evening of New Year's Eve, the voices of the melon seeds and the firecrackers will be sold. Can also hear. Today, the sound of firecrackers echoes each other, and it is no longer a single melon. With the approach of the year, various types of roasted and baked food spree have been hotly baked, satisfying people's changing tastes and making the “taste†of the year stronger and more full. .
How many types of roasted food are there? Can not be counted in detail, after all, the speculation of foodstuffs on the market has been more than a few to come, most of them to fruit and vegetable seeds, nuts, nuts, etc. as the main raw material, the frying, baking (including cooking after frying), It is made by frying and other processes. In addition to the crispy, long and rich texture, the main reasons why roasted foods are widely recognized are: They are rich in unsaturated fatty acids, proteins, carbohydrates, calcium, phosphorus, zinc, iron and other nutrients, and they are metabolized to the human body. , regulate blood pressure and lower cholesterol have a role.
Not only are there many products and nutritional ingredients, but the quality of roasted food products is also obvious to all. The results of national product quality supervision and spot checks showed that the sampling qualification rates of roasted products in 2006, 2007, and 2008 were 76.4%, 72%, and 99.9%, respectively. The sampling items involved the sensation, acid value, peroxide value, and carbonyl value of roasted food products. Food additives (preservatives, sweeteners, colorants, etc.), sulfur dioxide residues, total number of colonies, labels and many other indicators.
"Different roasted foods have different quality identification methods." Liu Yanqin, deputy director and senior engineer of the National Food Quality and Safety Supervision and Inspection Center, said: "For melon seeds, good quality products should be uniform in granules, full in shape, and free from obvious flat particles. The most important point is that the natural color of the melon seeds should be available, and products that are overly bright are worth noting.â€
A few years ago, in order to make roasted seeds and vegetables appear glamorous, some unscrupulous traders used chemical means to “beauty†seeds and other products, such as bleaching pumpkin seeds with sulfur dioxide, frying sunflower seeds with ferrous sulfate, coloring watermelon seeds, and even using Industrial waxes polish the seeds very sensationally. In fact, in the national standard GB 2760-2007 "Hygienic Standards for the Use of Food Additives," it has been stipulated that the use of various food additives must be within the prescribed limits and be used in accordance with the regulations. Liu Yanqin said that people’s sense of quality has improved and that such illegal “beauty tactics†are rare, but they should be carefully guarded against in the process of purchase, especially in the face of some street sales and no “QS†signs. Bulk products.
It should be noted that most of the baked and fried foods contain high fats. If they are not properly preserved, affected by temperature or humidity, or produced in another year's raw materials, they will be oxidized due to the oxidation of the fat in the raw materials, resulting in increased peroxide values. The high value of lipid peroxidation can cause gastrointestinal discomfort in human body. Liu Yanqin said that there are rancid, hala, bitter and other odor of the seeds, it is likely that there is the problem of acid value, peroxide value exceeded, try not to eat. In particular, it should be noted that some unscrupulous traders may add strong sweetness to cover the odor of the product itself. Therefore, the quality of the original sesame seeds is relatively secure.
Expert Tip: When consumers buy roasted seeds and nuts, they should pay attention to the label of the product. The roasted seeds and nuts label should indicate the product name, net content, ingredient list, name and address of the manufacturer (or distributor), product standard number, and production date. , shelf life and so on. Considering the characteristics of high-oil and perishable foodstuffs in roasted seeds and oils, special attention should be paid to the production date of the products when purchasing them. To select products within the shelf life, it is better to use products that are close to the production date and are manufactured soon. At the same time, attention should also be paid to checking whether the packaging has ruptured, preferably in a vacuum package or with a deoxidizer in the packaging.