Why do you need to add borax to the zongzi, and can you eat borax alkali sand in the zongzi

Borax (sodium tetraborate) is a white or colorless crystalline powder, which is mostly used in the manufacture of ceramics, glass and other products. Some vendors generally add borax to make zongzi, because borax has the effects of antiseptic, elasticity and expansion, and adding it can make zongzi taste more chewy.

Although borax is a traditional Chinese medicine, it can play a role in antiseptic, increase elasticity and swelling in food, but it is also a chemical raw material with dangerous toxicity, borax enters the human body through gastric acid and becomes boric acid, continuous ingestion will accumulate in the body, hindering the role of digestive tract enzymes, and its acute poisoning symptoms are vomiting, diarrhea, erythema, circulatory disorders, shock, coma and other so-called boric acid.

Not to mention what to prolong life......

It will be punished by the law, but it will not necessarily be shot, and depending on the situation, the shooting may not be very ......Unless the zongzi are strong.

Zongzi is a traditional Chinese food that is usually made from ingredients such as glutinous rice, meat, egg yolks, and bean paste. Borax is a chemical substance that is commonly used for food preservation, preservation, and improvement.

From the point of view of the ingredient list, the reason why borax is added to the zongzi is to improve the taste and shelf life of the zongzi. Borax has the effect of antiseptic, increasing elasticity and expansion, which can make zongzi softer and chewier, and prolong the shelf life of zongzi.

From the point of view of the production steps, borax is usually added to water before wrapping zongzi, mixed well with glutinous rice, and then the step of wrapping zongzi is carried out. This allows the components of borax to be evenly distributed in the glutinous rice, thereby improving the quality and shelf life of the zongzi.

It is important to note that borax is a chemical substance that may cause effects on human health if used incorrectly, so it is necessary to pay attention to safe and reasonable dosages when using borax.

The alkali is to shorten the cooking time of zongzi, make the glutinous rice softer and smoother, and the color is more golden. 1000 grams of glutinous rice and 2 grams of alkali are fine. Soaking glutinous rice for a while can also do this.

If it is a practical pressure cooker, you can also soak the glutinous rice in the zongzi money without alkali for half a day, and put it in the pressure cooker for 1 and a half hours after wrapping it, and the zongzi will be cooked thoroughly.

Borax is a toxic substance, when people eat a certain amount, it can cause damage to the brain, liver, kidneys and mucous membranes, and shock can occur in severe cases, so it should not be eaten. The Ministry of Health has also banned the use of sodium tetraborate (borax) in food.

It is understood that borax is generally added to the folk dumplings, because borax has the effects of anti-corrosion, increasing elasticity and expansion, according to the Ganzhou people, it tastes more chewy. However, borax enters the human body and becomes boric acid through gastric acid, accumulates in the body, hinders the enzyme action of the digestive tract, causes loss of appetite, indigestion, inhibits the absorption of nutrients, promotes fat decomposition, makes weight loss, and causes multi-organ accumulation poisoning.

Therefore, it is best not to put borax when wrapping zongzi, and it is advisable to put it less. When choosing food, the public should not blindly pursue more tensile and more elastic, natural and healthy are the most important things.

Borax is toxic. Borax can play a role in antiseptic, increasing elasticity and expansion, and the zongzi after adding borax is more elastic, and the zongzi meat and zongzi leaves are not easy to stick, and the taste is exceptionally good. However, borax itself is very toxic, and the onset of oral poisoning of borax is very fast, and it often takes only a few minutes to appear poisoning symptoms, which is quite dangerous.

The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), among others. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi.

As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

Borax cannot be used to wrap zongzi. Borax is toxic and can cause damage to the brain, liver, kidneys and mucous membranes, and shock can occur in severe cases.

Borax, an inorganic compound, is generally written as Na2B4O7·10H2O, with a molecular weight. Borax is a very important boron-containing mineral and boron compound. It is usually a white powder containing colorless crystals that is easily soluble in water.

Borax has a wide range of uses, from cleaning agents, cosmetics, pesticides, to buffer solutions and other boron compounds.

Borax has high toxicity and is banned as a food additive in many countries around the world. If the human body ingests too much boron, it will cause accumulation poisoning of multiple organs.

Hello, the zongzi with borax is full in appearance, bright in color, non-sticky in the zongzi leaves, smooth to the touch, and very chewy in the mouth. However, borax is a poisonous Chinese medicinal material, and the state has banned its use in food since 1992. It can cause damage to the brain, liver, kidneys and mucous membranes, and shock can occur in severe cases.

So it is recommended not to eat.

Because borax can play a role in food preservative, increase elasticity and expansion, and it is difficult to distinguish from the appearance after addition, the state has banned its use in food since 1992. However, there are still illegal traders who use it in violation of regulations. Experts say that rice dumplings with borax added are more chewy and have a longer shelf life.

Experiments have shown that the zongzi with borax is full in appearance, bright in color, non-sticky to the zongzi leaves, smooth to the touch, and very chewy in the mouth.

Ingredients: 2 rice dumplings, an appropriate amount of meat floss, 1 salted duck egg yolk, half an old fritter (fried dough stick), an appropriate amount of side dishes, and an appropriate amount of salad dressing (optional).

Kuaishou breakfast - rice balls (the pattern of eating zongzi) method:

1. Steam two rice dumplings.

2. Lay out the plastic wrap.

3. Press the rice dumplings into round cakes.

4. Add your favorite filling (meat floss + salted egg yolk + old fritters + pickles + salad dressing).

5. Roll it up!

In the past, due to the lack of refrigerators, borax was a good preservative for ordinary households. I don't know if you have ever stayed in the countryside, a pack of rice dumplings in the countryside is a big pot, enough to eat for a long time. It is difficult to preserve without adding borax.

As for now, most people won't add this thing, if they really add it, it is estimated that it is a business, or an economically underdeveloped area.

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When tying zongzi, adding an appropriate amount of borax can play a role in antiseptic and sterilization, but the amount of borax needs to be controlled within a certain range, and excessive use will have adverse effects on human health. Generally speaking, the amount of borax used per kilogram of glutinous rice should be controlled at about 3 grams, and if it is used with other preservatives, the amount of borax needs to be appropriately reduced. In addition, boron Hui hand sand is not suitable for long-term consumption, and it is recommended not to eat zongzi for more than 3 days during the Dragon Boat Festival every year.