Dumplings are traditional Chinese foods. Dumplings are not always there for New Year holidays. Of course, to make delicious dumplings, fillings are very important, especially if you want to choose meat, but the following kinds of meat don't be used to make dumplings.
Do not use these 6 kinds of meat filling dumplings
1, meat containing animal lymph
Lymphoids are part of human and animal bodies that are used to fight disease invasion and excrete toxins. If people who often go to the farm will find something gray and white in the meat, this is the lymph node.
The lymph nodes in animals contain a large number of hormones, represented by thyroxine, which disturbs the balance of hormone secretion in the human body, especially affecting children's physical development and causing prematureness. Excessive use can cause diarrhea, vomiting and other poisoning.
The thyroxine will lose its effect above 600 degrees Celsius, and the temperature of the dumplings will be 100 degrees Celsius at most. Even steamed buns will not exceed 600 degrees Celsius. It can be seen that the thyroid hormones in these lymph nodes will not be destroyed. Eat into your stomach.
At the same time, lymph is most resistant to viral and bacterial immune barriers. Lymph nodes contain large amounts of viruses and bacteria. If the heating time is short, they will not be killed. Ingestion can easily cause infection.
2, meat with expired meat, metamorphic meat
Some unscrupulous merchants will sell unfinished outdated meat and spoiled meat into meat for sale. Something to make it difficult for consumers to distinguish between their fresh layers, meets these meats and fresh meats and process them for secondary sales.
Excessive and metamorphic meat will cause more bacteria because of biological pollution; oxidation of fat produces peroxides that are harmful to the body. Excessive consumption and deterioration of meat, including methylamine, cadaverine and botulinum toxins and other easily lead to respiratory and digestive mucosal damage, while affecting the human central nervous system caused by vomiting, nausea, diarrhea.
These meat stuffings are more harmful than the wrong medicines.
3, the so-called manual meat filling
The loved ones all know that the taste of meat made by hand is better, so some merchants will sell handmade meat on the spot. In fact, the flesh of the meat is mostly healthy and fresh meat, but the chopping board for chop meat is hard to look directly at.
Do not pay attention to chopping board hygiene, rarely cause the attention of the people. The cutting board contains a large number of pathogenic bacteria such as Escherichia coli and Staphylococcus. The meat stuffing on such a cutting board carries a large amount of germs and harms the user's gastrointestinal tract.
4, meat containing traumatic meat
Many people do not understand "trauma meat." The trauma here does not refer to the wounds that were created during slaughter. Instead, the animal is vaccinated and the wound caused by the syringe when treating the disease.
For food safety, animals used for breeding must be vaccinated. At the same time, some of these farmed animals also need to be injected with drugs for treatment. Early injection scars tend to disappear, and injection scars near the slaughter stage can easily be seen, so this part of the meat is processed into meat.
Some of these injection wounds will have unhealthy drugs that are unfit for human consumption. Eating will increase the metabolism of the liver and kidneys.
5, deployment of a good meat
In order to save time, modern people will buy some meat prepared by merchants. Often this type of meat is marinated for a long time and it is easy to produce carcinogens such as nitrite.
At the same time, the botanical ingredients in the prepared meat are prone to decay, produce bacteria, and endanger the health of the gastrointestinal tract.
6, the so-called on-site processing of meat
Most consumers are aware of the stinky meat, so many will choose to buy meat on site, on-site processing. Moreover, many merchants also provide such services, but it is also very difficult to prevent meat from being contaminated by bacteria.
Machines that process meat on the spot are rarely disinfected and cleaned. They are usually rinsed with water only at the end of the day, or even washed. Animal meat contains a large amount of oil and is easily adsorbed inside the machine. It is also easy to breed and absorb dust in the air.
Water does not wash away oil. This is common sense, and it also causes fresh meat to be contaminated by machines.
This meat can not eat
1, overcooked
Many people think that when stewing pork, the stew is better and better, so a variety of pressure cookers and electric pressure cookers came into being at this time. In daily life, people often use pressure cookers to stew ribs, etc., do not say meat for ten minutes, and even the bones become soft and soft. However, experts advise that meats made from this cooking method are very unfavorable to human health. The chemistry of amino acids, creatine liver, sugars and harmless compounds in meat foods will occur at pressure cooker temperatures of 200°C to 300°C. The reaction proceeds to form an aromatic amine group.
These food-derived aromatic amines contain 12 compounds, but at least 9 of them are carcinogenic. Therefore, experts advise that you should never eat over-cooked meat until the problem of aromatic amine compounds is fully understood.
2, hot dip pork
In order to better clean the pork bought, many people often wash the pork with vegetable cleaning methods. For example, fresh pork is dipped in hot water. This is very unscientific because it will cause pork to be lost. Many nutrients. Pork muscle tissue and adipose tissue, which contains a lot of protein and other nutrients, can be divided into lysin and muscle protein. The coagulation point of lysin is 15°C to 16°C. If it is washed with hot water for a long time, it is very likely to dissolve the nutrients in water.
In addition, components such as organic acids, glutamic acid, and sodium glutamate are also lost in lysin, which greatly affects the original taste of pork. Therefore, special attention should be paid to the fact that pork should not be soaked in hot water but should be quickly rinsed with cool water.
3, dead pork
Nowadays, in order to be able to make more money, there are many traders who are often concentrating on the acquisition of some dead pork, and then flow to various supermarkets and markets. Experts remind that there are numerous bacteria in the gastrointestinal tract of pigs, the most common being Salmonella, Streptococcus, Staphylococcus, Proteus, etc. These bacteria will enter the blood circulation through the lymphatic vessels when the body resistance of the affected pigs decreases. In the viscera and muscle tissue of pigs, a large number of reproduction, resulting in a large number of toxic substances.
In addition, after the pig's death, the meat also undergoes a qualitative change, in which the protein is destroyed and solidified, so it is usually not easy to cook thoroughly during cooking. If you eat pork that has died of Salmonella infection, you may become infected with acute gastroenteritis, which can be life-threatening if left untreated. Therefore, the news that eating pork equals suicide is also justified.
4, bean pork
Bean pork can not eat. Soybean pork is a deadly pork that is caused by parasitic cysticercosis in pigs. If one eats uncooked beans and pork, cysticercosis develops into hookworm in the human small intestine. Eggs hatch into worms in the intestines of pigs, then enter the blood stream through the intestinal wall and reach all parts of the body. They develop into cysticercosis in muscles or in the brain, so do not eat beans and pork.
Reminder: The quality of meat directly affects the health of dumplings. Therefore, if you want meat, you must start with the choice of meat. The flesh of the meat is reddish or bright red, the surface and luster; the fine texture of the meat is clear and unclear, and the hand is not sticky; the good meat has a fresh smell, not ammonia smell, odor and bloody smell.
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