" The tough oil " Not the hot pot has

" The tough oil " Not the hot pot has been lightly seasoned The shop of hot pot in Chengdu " Conspire " Boil tough taste out with new oil?
A few days ago, the disposable pot of bottom popularized in the numerous hot pot shops of Chongqing of Sichuan, thereupon price rose at a pot of bottom. The net friend launches crossing swords to this fiercely, net friend thinks the hot pot shop uses " tough oil " It is disadvantageous to health, ought to abandon; The net friend who holds different views thinks the hot pot " The tough oil " Much more delicious than the disposable pot of new oil in bottom.

The new oil is fragrant, but taste is not mellow enough; " tough oil " Alcohol of taste, but retrieve and use and harmful to health repeatedly, has already been prohibited by official order. How can it satisfies gourmet's luck of customer of the restaurant to be joyous not only guarantee the health and safety but also?

The reporter of evening paper of Chengdu of yesterday learns from the consumers' association of the city, the consumers' association of the city, trade council of food and beverage of Chengdu " concentrated" a few days ago The chief leading cadre of 113 of hot pot enterprise of the whole city canvasses hot pot industry's food security, hot pot shop proposes, can use the new technology and make the craft and pass the new oil for several times and boil, ferment repeatedly, smelt the pots of bottom with old cooking stoves with fragrant and pure taste.

Look for the flavor

Boil repeatedly " Ferment " The new oil produces tough taste

The pot of bottom has risen in price, but taste is not so good as before, " tough taste " of the habit hot pot of a lot of citizens ,Then, how could the disposable pot of new oil in bottom produce tough taste? Yesterday afternoon, reporter came to a famous hot pot shop of Chengdu for evening paper of Chengdu, in kitchen on the third floor, several staff members are boiling a pot of bottom, the drum about 60 centimeters high is put respectively on 4 tops of a kitchen range, in the barrel is new oil such as rapeseed oil, butter. The back kitchen director Wang of this shop tells reporters, they are exploring, researching and developing new pots of bottom and making the craft.

"Heat the raw rapeseed oil bought back, reach 335 degrees of high temperature, then cool, and then put raw materials such as spices, ginger, hot pepper, octagonal, dried orange peel,etc., heat it to about 120 degrees, boil for 2 to 3 hours, put the material, boil, drag for the dreg finally again. " Wang says, boil, seal oil of a pot of bottom to stand for 7 days to " ferment " through several times ,These new oil practises fragrant and pure taste.

"How collocate spices, each spices how much does it put, when put, have exquisite. " Wang says, has also added Chinese liquor at a pot of bottom of theirs, the taste of putting one day of a pot of bottom enduring well is different from standing taste for 7 days either.

Statement

Doctor: The oil enduring repeatedly is unsuitable to eat more

Boil many times new oil, produce old pots of the intersection of bottom and healthy nutrition of taste? Nutrition head of the department Yang YongTao of the provincial hospital says, the repeated high temperature of vegetable oil will bring about the hydrogenation in vegetable oil to heat, will the structural change take place because of high temperature in fatty acid in the vegetable oil, turn into trans-fatty acid by formal fatty acid, it is apt to cause the acid of glycerine in the blood to increase. "It is out of question to eat, propose not needing and eating in a large amount too many. "

Consumers' association: Forbid " tough oil " Force the reform of the hot pot

"Much hot pot enterprises are exploring, studying the new making craft in Chengdu at present, in order to meet consumer's demands. " General secretary of city consumers' association high Henan Province Sichuan says, uses and retrieves the food to process food as the production of material and was forbidden by " food safety law " proclaimed in writing, it doesn't retrieve an important principle that is the food security of food and beverage enterprise to go out of the food of hall, hot pot enterprises should not pursue the taste blindly, but should regard sincerity as the base that enterprise's brand is developed and adopted as heir, the sincerity abiding by laws is managed.

"The consumers' association of the city and trade council of food and beverage of Chengdu will organize enterprise of 113 of hot pot in Chengdu in the near future, including all chains, joining enterprises, divide the batch and sign the letter of commitment, resist and use ' tough oil ' firmly. The hot pot enterprises of the whole city should abandon processing and management management mode with backward tradition firmly, through reform, use scientific method, new making craft of exploration traditional thing, in order to meet the new demand to the food security of consumer market. " High Henan Province Sichuan says.

One of reporter's Great Britain, the Huanghai Sea of evening paper of Chengdu shines intern Hua Yuan's seagulls

" The tough oil " Not the hot pot has been lightly seasoned The shop of hot pot in Chengdu " Conspire " Boil tough taste out with new oil?