According to Associate Professor Nguyen Duy Thinh (Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology), good giò chả contains four distinct signs of quality. People need to be aware of the criteria for identifying good giò lụa versus giò lụa containing hàn the in order to choose safe and delicious food for their families during Tet holidays.
People need to be aware of the criteria for identifying good giò lụa versus giò lụa containing hàn the in order to choose safe and delicious food for their families during Tet holidays.
Observing the appearance of giò lụa
Good giò lụa should be smooth and moist when cut, with some porous spots on the surface. These are the spots where the giò chả is made from flavorful meat, the meat is ground for a smooth texture, and it is wrapped with air. When boiled or steamed, the trapped air creates a porous surface. When cut open, the inside of the giò lụa should have a characteristic ivory-white color with a slight pinkish hue.
If the giò lụa is too brittle and the surface is not porous when cut, it is likely to have been mixed with flour or made from low-quality meat. If the giò lụa is abnormally smooth and slippery, it has definitely been mixed with hàn the.
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Smelling the giò lụa
Good giò lụa has a distinctive smell, and the taste lingers in the throat after eating. If the giò lụa has a strong, fragrant smell, it needs to be handled with caution as it may have been seasoned with additives.
Tasting the giò lụa
Good giò lụa should have a fragrant, sweet taste and a soft, moist texture without any fibrous bits or dryness. If the giò lụa is tasteless, odorless, and has no pores on the surface, it has been mixed with too much flour. If the giò lụa is unexpectedly crunchy, tough, and abnormally smooth, it has been mixed with hàn the during processing.
Using turmeric-soaked paper
Soak a piece of turmeric paper in water and press it against the surface of the giò lụa. After 1 minute, if the paper changes color from yellow to red, it means that the giò lụa contains hàn the. Turmeric solution or turmeric paper in an alkaline environment (pH >7) will turn from yellow to orange-red. Hàn the is alkaline, so when it reacts with turmeric paper, it changes the color from yellow to red.
In addition to the criteria for identifying giò lụa containing hàn the, experts suggest that the best way to eliminate the risk of consuming unsafe food is to make it at home. If that’s not possible, it’s important to buy from reputable establishments with clear labels indicating the origin and source. Buying from trusted sources is recommended, avoiding online purchases and inflated advertising claims, as they are difficult to assess.
In addition to the criteria for identifying giò lụa containing hàn the, experts suggest that the best way to eliminate the risk of consuming unsafe food is to make it at home.
Why is it important to be cautious in choosing giò lụa and avoid buying products containing hàn the?
According to Associate Professor Nguyen Duy Thinh, giò lụa is an essential dish in the traditional Tet feast of every family. However, this dish can be easily adulterated by adding hàn the, which can lead to serious consequences.
Experts believe that hàn the is a highly toxic chemical and is strictly prohibited by the Ministry of Health for use in food processing. Hàn the refers to minerals or chemical compounds with a similar structure to borax. Hàn the has weak antibacterial properties, making products like fish cake, giò chả, and chả lụa firmer and more delicious. However, because it binds to food, hàn the makes it much harder to digest.
Regular consumption of giò chả and other foods containing hàn the can lead to chronic poisoning, liver and kidney damage, loss of appetite…
Furthermore, hàn the is not completely eliminated from the body and can accumulate up to 15% of the received amount. Regular consumption of giò chả and other foods containing hàn the can lead to chronic poisoning, liver and kidney damage, loss of appetite, pale skin, physical weakness, testicular atrophy, infertility, and fetal intoxication in pregnant women.
In fact, hàn the has been used in food technology to preserve food freshness and prevent spoilage, as well as to improve the texture of food. However, Professor Thịnh affirms that many countries have banned the use of this substance in food processing due to its long-term negative effects on health.
Source: Nhịp Sống Việt
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