Plastic Buffalo Steak to eat? Food and Drug Administration: the best processed food drug administration to well-done steak | | | glue _ news
And a bit of white "glue", after rubbing in cold storage. Cut again, a bunch of relatively low-cost beef bits into becoming lean, delicate "snow steak." Recently, this triggered netizens buzz Twitter video. Steak seems to have become a inedible food, Xinhua learned in the market, this kind of "glue" appears not only in portion packs steaks, is also common in some products such as fish balls. Food and drug administration experts said this kind of "glue" generic carrageenan, the additive itself is legal, but buying steaks should be optimistic about the list of ingredients and the best cooking until cooked.
Market
And not "plastic" post obviously
Online on "restructured steak", "plastic Buffalo Steak" all cargo concern: reorganization of the ground meat steaks are poor quality? Carrageenan did harm to the human body? Reporters visited Kunming found in some supermarkets, price disparities of different steaks, which add the carrageenan "restructured steak" obviously much cheaper.
In the freezer, for Chongqing, a "Sirloin Beef", mark out the ingredients on the packaging and ingredients, including carrageenan; another origin of Inner Mongolia's "pan-fried beef steak with black pepper", ingredients in addition to carrageenan and pectin ... ... This "recombinant steak" is less expensive and a 138 grams of steak, the price is about 12; a 180 g steak priced at 25 Yuan, on average 100 g steak prices at 8~14 Yuan. But just as components of a piece of raw steak, according to the star different price ranges from dozens of hundreds of.
In a supermarket fresh, steaks with plastic film packaging, stick the label write-only brand, name, date of manufacture, no listing ingredients, ingredients. Kitchen source flagship owner kitchen pine told reporters that chunk of raw steak prices higher than store usually steaks, 200g selling 80~90; some of the more expensive, 100 grams to around 100 Yuan.
Reporter search in Taobao, online steak products even more dazzling. Many businesses play 100 per 10-chip prices to attract buyers, but consumers have revealed, those seemingly inexpensive products, buy back found that is made of minced meat with glue.
Experts say
"Restructured steak" does not equal poor quality meat
"Steak according to different processing methods can be divided into ' raw steak ' and ' restructured steaks. ' The original steak ' means without any pretreatment and direct cutting packaging whole cow Ridge, tenderloin, which belongs to the raw meat. ' Restructured steaks ' are using recombinant technology to process the meat into the conditioning of meat products. This type of conditioning usually add the water, soy sauce, seasoning for meat products and other accessories or use of carrageenan, glutamine transaminase, and sodium hexametaphosphate and other food additives. "In the 17th issue of the issued by the State food and drug administration food safety risk analysis, expert on" restructured steak "," plastic Buffalo Steak "interpretation.
That, meat processing regulating meat recombination is an important tool. Using recombinant technology, not only can improve the utilization of mince, and rich assortment of meat products. "Flesh split or trim meat does not mean inferior meat produced in the process. But if it is not marked by Convention, or mixed with non-consumption levels of ingredients, it is illegal, is a commercial fraud. ”
Carrageenan shall be governed by the relevant provisions
Is a kind of food additive carrageenan, from the marine red algae (including chondrus, Unicorn genus genus, Metasequoia and algae and sand genus) and other natural plant derived polysaccharides collectively. As a hydrocolloid, gum can reduce the loss of moisture in meat processing.
National standards for use of food additives in the food safety standards (GB 2760-2014), carrageenan shall not be used for raw meat, but can be used for conditioning the type of production and processing of meat products, but must be clearly marked on the label of the product packaging. Within the limits specified in the standard use of carrageenan, there is no food safety risk. Experts suggested that producers should be used strictly in accordance with State regulations food additives such as carrageenan, while refusing bad meat, improve food safety inspection capacity to ensure product quality and safety.
Food and Drug Administration also showed that consumers according to their needs, by looking at the product labels to distinguish between "original steak" and "restructured steak", original steak labels only "beef", if the label in the list of ingredients, food additives and other accessories, for "restructured steak."
Chef tips
Best cooking until cooked before eating
Although "restructured steak" does not equal poor quality meat, but the taste difference is very big. What about how to distinguish two kind of steak? Kitchen source flagship owner kitchen pine tips from the journalist, "the original steak" addition to other ingredients, you can touch. "' Restructured steaks ' easy to pinch with your fingers and finger pressure depression cannot be immediately restored, in addition to the surface more slippery to the touch, sticky hands. "And color can be the difference," the original steak "brightly, with shiny, fat or cream white color. "Restructured steak" is a black-red, fat-free gloss.
Having "restructured steak" people often find "original steak" tender number. "This is because the ' restructured steaks ' meat minced or ground meat will be directly processed so that beef long fiber many have breaks, food taste than the original tender a lot, but beef is likely to lose its flavor. ”
In addition, the food and Drug Administration warned that under normal circumstances, "the original steak" internal bacterial count is not high, not heated to a ripe, "five to eight rare" are also edible. "Restructured steak" because the pickled in advance, or minced meat and reorganisation of the meat into small blocks, are likely to grow bacteria, bacterial count may cause the product to high, in front of the food should be cooked to well done. (Yun Ouyang small newspaper reporters to express)
> Editor: Zhang di
Article keywords:Steak food drug administration of glue
I want feedback
Save a Web page
Kunming port
胶水牛排能吃吗？ 食药监总局：最好加工至全熟|牛排|食药监总局|胶水_新闻资讯
加上一点乳白色“胶水”，揉搓后冷藏。再重新切下，一堆成本相对较低的牛肉边角料便摇身一变，成为肥瘦相间、口感细腻的“雪花牛排”。近日，这样一条微博视频引发网友热议。一时间牛排似乎又成了一个不能吃的食物，记者走访市场发现，这种“胶水”不仅在部分包装牛排中出现，在一些鱼丸等制品中也很常见。食药监总局专家表示，这种“胶水”学名卡拉胶，本身是合法的添加剂，但购买牛排应看好配料表，且最好烹饪至全熟。
市场行情
加不加“胶”差价明显
网上关于“重组牛排”“胶水牛排”的种种说法引起吃货担忧：碎肉重组的牛排是不是品质较差？卡拉胶对人体有没有危害？记者走访昆明部分超市发现，不同牛排的价格差距很大，其中添加了卡拉胶的“重组牛排”明显便宜很多。
冷柜里，产地为重庆的一款“西冷牛肉”，在包装上标注出了配料和成分，其中就有卡拉胶；另一款产地为内蒙古的“黑椒牛排”，配料中除了卡拉胶，还有果胶……这种“重组牛排”较便宜，一块138克左右的牛排，价格为12元左右；另一款180克的牛排标价25元左右，平均下来100克牛排价格在8~14元左右。而同样分量的一块原切牛排，根据星级不同，价格从几十元到几百元不等。
在某超市生鲜区，牛排用塑料膜包装着，贴的标签上只写着品牌、名称、生产日期等，并没有标明成分、配料。厨源旗舰店主厨万松林告诉记者，整块的原切牛排价格比较高，通常店里用的牛排，200g左右要卖80~90元；一些较贵的，100克就要100元左右。
记者在淘宝网搜索，线上相关牛排的产品信息更让人眼花缭乱。不少商家打出100元10片的价格吸引购买者，不过有消费者透露，这些看似物美价廉的产品，买回来才发现是碎肉加胶制成。
专家说法
“重组牛排”不等于劣质肉
“牛排按加工方式不同，可分为‘原切牛排’和‘重组牛排’。‘原切牛排’指未经任何预处理、直接切割包装的整块牛外脊、牛里脊，属于生鲜肉。‘重组牛排’是借助肉的重组技术加工而成的调理肉制品。这类调理肉制品一般会添加水、酱油、调味料等辅料或使用卡拉胶、谷氨酰胺转氨酶、六偏磷酸钠等食品添加剂。”在国家食药监总局发布的第17期《食品安全风险解析》，专家对“重组牛排”“胶水牛排”进行解读。
其中提到，肉的重组技术是加工调理肉制品的重要手段。借助重组技术，不仅可以提高碎肉利用率，还可以丰富肉制品的产品种类。“肉的分割或者修整过程中产生的碎肉并不等于劣质肉。但如果未按规定进行标示，或者掺入非食用级别的成分，则是违法的，属于商业欺诈行为。”
卡拉胶应按有关规定使用
卡拉胶属于食品添加剂的一种，是从海洋红藻（包括角叉菜属、麒麟菜属、杉藻属及沙菜属）等天然植物中提取的多糖的统称。作为亲水胶体，卡拉胶可以减少肉制品加工过程中的水分流失。
《食品安中国家标准食品添加剂使用标准》（GB 2760-2014）规定，卡拉胶不得用于生鲜肉，但可用于调理类肉制品的生产加工，不过必须在产品包装的标签上明确标注。在标准规定的限量内使用卡拉胶，不存在食品安全风险。专家建议，生产经营者应严格按照国家规定使用卡拉胶等食品添加剂，同时拒绝劣质肉，提高食品安全检验能力，保证产品质量安全。
食药监总局还提示，消费者可以根据自己的需求，通过查看产品标签来区分“原切牛排”和“重组牛排”，原切牛排标签里只有“牛肉”，如果标签中有配料表，出现其他辅料和食品添加剂的，则为“重组牛排”。
厨师支招
最好烹饪至全熟再食用
虽然“重组牛排”不等于劣质肉，但口感上区别却甚大。那如何区别两种牛排呢？厨源旗舰店主厨万松林给记者支招，“原切牛排”除了看配料以外，还可以用手摸。“‘重组牛排’用手指容易掐坏，而且指压后的凹陷不能立即恢复，此外表面摸起来比较滑，会粘手。”而从颜色上也可以区别，“原切牛排”颜色鲜亮，具有光泽，脂肪洁白色或呈乳黄色。而“重组牛排”则呈乌红色，脂肪无光泽。
吃过“重组牛排”的人往往会发现比“原切牛排”软嫩很多。“这是因为‘重组牛排’会先将肉搅碎或是将碎肉直接加工，这样一来，原来比较长的牛肉纤维很多已断裂，吃起来口感就相对原切细嫩很多，但牛肉很可能失去本身的香味。”
此外，食药监总局提醒，通常情况下，“原切牛排”内部细菌总数不高，不必加热到熟透，“五至八分熟”也可食用。“重组牛排”由于经预先腌制，或由碎肉及小块肉重组而成，内部易滋生细菌，可能导致产品细菌总数偏高，在食用前应烹饪至全熟。（云报全媒体 记者欧阳小抒）
>责任编辑：张迪
文章关键词： 牛排 食药监总局 胶水
我要反馈
保存网页
昆明信息港