Mr. Chen in Ruian City, who is in his fifties, is usually physically strong. On June 25th, he had eaten black fungus for three days. His initial diarrhea was followed by multiple organ failures. He recovered in the ICU for a week. !
Many foods are highly poisonous!
ã€Fungus】 High temperature in summer, the auris mutagenesis rate is very fast. When the foaming time exceeds 8 hours, the bacteria quantity will reach several times to tens of times before and it may produce toxins.
ã€Fruit Juices】 When juices are left for a long time, turbidity, alcohol taste, and abnormal sourness may occur. At this time, they cannot be eaten anymore.
[Meat] Metamorphic meat looks discolored or sticky, and the meat is dull and dark. In severe cases, the fat is green or grayish green. After pressing with a finger, the depression cannot be restored. The broth is cloudy when cooked.
ã€Milk】If the milk is precipitated or has unusual color, or has acid rancidity and other unpleasant odors, or even clotting, it has deteriorated and should not be eaten.
[Fish] Metamorphic fish body surface is dark in color; flakes fall off; cockroaches are gray-brown; stained mucus and obvious stinking odor; fish eyeball collapse; corneal rupture; fish inelastic; abdominal enlargement and loose.
[Eggs] Lights can be seen with the egg yolk floating, light and shade are uneven. After the egg is opened, the egg yolk can be seen as broken and mixed soup. The more severe egg contents and the inner wall of the eggshell are black and can smell bad.
Sugar cane is relatively soft and has moldy spots. It smells musty or alcoholic. After cutting, it has a red core, and the color is light brown or red. This type of sugar cane shows that it has deteriorated, and consumption may be poisoned.
[Potatoes] In the sprouted parts of potatoes, the content of the toxin “Somalanine†is very high, and it is easy to cause poisoning after eating. Even if the long shoots are cut off, there is still the risk of food poisoning.
Ginger: Ginger that is rotted produces a very strong toxin - baicalein. When buying ginger, choose fresh, full-shape, mold-free, rot-free large fresh ginger.
The main processing process of dehydrated pumpkin slices includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging.
Pumpkins for dehydration should be selected from ripe pumpkins with good flavor, smooth skin and orange-red flesh.
Washing Dry the pumpkin in clean water to remove dirt such as mud.
Sorting and cutting Remove the stem of the washed pumpkin, then cut it into two halves with a knife, and peel off the outer skin and the inner pulp and seeds. Cut it into 3-4mm or 6-7mm thin slices (you can also use a grater to smash into filaments).
The blanched and cut melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water, and the water droplets are drained.
Dehydration Put the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is below 6%.
The product requires that the dehydrated pumpkin slices should be light yellow or orange, flaky or filamentous.
Freeze Dried Pumpkin,Pumpkin Diced,Diced Pumpkin,Air-Dried Pumpkin
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