How to remove pesticide residues in vegetables, how to remove pesticide residues in vegetables?

In the method of cleaning vegetables, the effect of removing pesticide residues from the best to the worst is in order: baking soda, flowing water, clean water, and rice washing water. In general, there was little difference in the cleaning efficiency of organophosphorus pesticides between the four methods, but there was a large difference in the cleaning efficiency of organopermethrin pesticides.

Baking soda is weakly alkaline, most of the pesticides applied to vegetables are organophosphorus, which is weakly acidic, and the alkaline ions in the alkaline solution react with the acidic ions in the residual pesticides to produce non-toxic substances and be diluted into water to be poured out, so the effect of removing pesticide residues is better. The effect of flowing water is good in its fluidity, after the pesticide is sprayed on the vegetables, most of them will remain on the surface of the vegetables, and a small part is absorbed into the interior by the vegetables, the types of pesticides are different, and the absorption rate is not the same, so rinsing with clean water can effectively remove the residual pesticides on the surface of vegetables. The reason why the effect of directly soaking vegetables in water is not as good as the effect of removing pesticide residues by direct rinsing is that the pesticides on the surface of vegetables are dissolved in water, and they may be absorbed into the vegetables after a long soaking time.

Rice washing water has always been the master of cleaning vegetables and fruits in the minds of many people, but after testing, its effect is ranked after the most ordinary water. Because there are a large number of small starch particles in the rice washing water, the starch has a good adsorption capacity for pesticides, so only soaking in rice washing water, the pesticides are adsorbed on the surface of vegetables in large quantities, which makes its cleaning ability decrease. Therefore, it is suggested that consumers can use a combination of multiple cleaning methods to clean vegetables, so as to maximize the cleaning of pesticide residues on the surface of vegetables and fruits.

For example, use a combination of baking soda and running water to wash fruits and vegetables, first soak them in 19% baking soda water for 5 minutes, and then rinse them with plenty of running water.

Washing vegetables is a science, how to wash clean, eat at ease, must be based on different ingredients, use different cleaning methods, now to understand how to clean these vegetables and fruits that are easy to be contaminated with pesticides!

There are five measures to remove more than 95% of pesticide residues.

1.Soak in light salt water.

Generally, vegetables should be rinsed with water at least 3-6 times, then soaked in lightly salted water for 1 hour, and then rinsed with water once. For cabbage vegetables, you can cut them first, soak them in clean water for 2 hours, and then rinse them with water to remove residual pesticides.

2.Disinfect with sunlight.

Sunlight exposure to vegetables will decompose and destroy some of the pesticide residues in vegetables. It has been determined that the residue of organochlorine and organic mercury pesticides will be reduced by 60% when vegetables and fruits are exposed to sunlight for 5 minutes. Vegetables that are convenient for storage should be left at room temperature for about two days, and the average disappearance rate of residual chemical pesticides is 5%.

3.Wash with rice washing water.

Rice water is acidic, and organophosphorus pesticides will lose their toxicity when they encounter acidic substances. Soak in rice washing water for about 10 minutes and wash it with water to reduce the pesticide residue in vegetables. Found all over the country, it is a serious pest of cruciferous vegetables such as kale, cabbage, broccoli, cauliflower, romaine lettuce, etc.

Although the cabbage butterfly itself is harmless, the cabbage insect bites the leaves, and the wounds on the bitten leaves are easy to induce soft rot.

4.Wash with baking soda.

Put a pinch of alkali powder and sodium carbonate in the water, stir well, then add vegetables, soak for 5 to 6 minutes, and then rinse with water. You can also use baking soda instead, but extend the soaking time to about 15 minutes.

5.Blanch in boiling water.

When making green peppers, cauliflower, beans, celery, etc., it is best to blanch them with boiling water before putting them in the pot, which can remove 90% of the residual pesticides.

The most effective way to remove pesticide residues is to use a food purification machine, which is a machine that can purify foodstuffs, which can degrade harmful chemical residues such as pesticides, hormones, and antibiotics, and effectively sterilize foodstuffs, so as to "add a line of defense and insurance" for food safety.

Founded in 2008, China Food Purification Technology (Beijing) Co., Ltd. is a national high-tech enterprise, an industry standard-setting enterprise, and a state-level specialized and new "little giant" enterprise focusing on technological innovation and industrial application in the field of food purification.

In 2008, China Food Purification Company took the lead in putting forward the concept of "food purification", with the mission of "letting Chinese people enjoy every meal with confidence", and made major key technological breakthroughs in the field of reduction and control of food contaminants such as pesticides and veterinary drugs, microorganisms, and biotoxins. The industry standard of "Fruit and Vegetable Purification and Cleaning Machine" was officially implemented on October 1, 2017.

China Food Purification Company has innovated and developed a series of professional food purifier products for food safety, which can quickly kill viruses, bacteria and other pathogenic microorganisms, efficiently degrade pesticides, hormones, antibiotics and other harmful chemical residues, solve the "stuck neck" problem of the development of fresh agricultural products industry, and provide fresh food safety solutions for families, various canteens, group meals, prefabricated dishes, food processing and fresh agricultural products processing industry of rural revitalization.

How to remove pesticide residues in vegetables.

1. Soak in light salt water.

If we are cleaning vegetables, we should wash them at least 3 to 6 times with clean water, and then soak them in light salt water for 1 hour, and then rinse them with clean water.

2. Use soda skillfully.

We can also put a pinch of soda in the water, then stir well, add some vegetables, soak for another 5 to 6 minutes, and then rinse with clean water. We can also use baking soda instead, but we just need to extend the steeping time to about 15 minutes.

3. Soak in boiling water.

When we clean green peppers, cauliflower, beans, celery, etc., we can blanch them with boiling water before putting them in the pot, so that 90% of the residual pesticides can be removed.

4. Sunlight exposure.

Sunlight exposure to vegetables will also cause the residual pesticides in vegetables to be decomposed and destroyed. In addition, according to the measurement, the residue of organochlorine and organic mercury pesticides in vegetables and fruits exposed to sunlight for 5 minutes will be reduced by 60%. Vegetables that are convenient for storage should be left at room temperature for about two days, so that the average disappearance rate of residual chemical pesticides is 5%.

5. Rice washing water.

Rice water is acidic, and organophosphorus pesticides will lose their toxicity when exposed to acidic substances, so we can soak vegetables and fruits for about 10 minutes, and then wash them with water, which can reduce the pesticide residue in vegetables.

In different seasons will be different vegetables and fruits, we eat some in moderation in life is very conducive to health, but if we wash clean, the residual pesticides or bacteria on the body are very harmful, so we must pay attention to the method of cleaning fruits, so we can learn more about some related practices in life.

Method 1: Generally, for vegetables with more leaf folds, such as cabbage, spinach, broccoli and other vegetables, the easiest way to clean them is to soak these vegetables in clean water for a period of time, during which you can add some salt to the water to help dilute some pesticides, and then soak them in water again, rinse them and use them.

Method 2: For some vegetables with thick skin, you can actually rinse and peel off their skin, so that you can naturally remove the pesticides. Vegetables such as potatoes, turnips, and cucumbers can be used in this way.

Just pay more attention, and it is best to rinse the water again after peeling.

Method 3: Prepare some boiling water and blanch the vegetables in the boiling water for a few minutes, which can also dissolve the pesticides that may remain on the surface of the vegetables into the water, after all, the water temperature is high, and the pesticides are easier to dissolve. Rinse the blanched vegetables in clean water again and use.

Method 4: The baking soda we usually use can also be used to remove pesticide residues on the surface of vegetables, which is basically the same as the operation of method 1, as long as the baking soda is added to the water, stirred evenly, and then the vegetables are soaked for a while.

1.Peeled vegetables have waxy surfaces that easily adsorb pesticides. Therefore, vegetables that can be peeled should be peeled before eating.

2.Wash Generally, vegetables should be rinsed at least 3-6 times with clean water, and then soaked in light salted water and rinsed again.

The methods of removing pesticide residues in vegetables include soaking water washing, alkaline water immersion cleaning, boiling water blanching cleaning method, rice washing water immersion cleaning method, salt water cleaning method, etc.

1. Lead immersion washing method: only part of the polluted pesticides can be removed, but washing is the basic method to remove other dirt and pesticides on vegetables and fruits. Generally, the surface dirt is rinsed off with clean water first, and then soaked in water for 20-30 minutes.

The use of fruit and vegetable cleaning agents can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agents can be added when soaking. After soaking, rinse it with running water two or three times. It is suitable for all kinds of leafy vegetables, such as spinach, goldenrod, leek, lettuce, coriander, bok choy, etc.

2. Alkaline water immersion cleaning method: prepare a bottle of baking soda in the home kitchen. The pesticides used in China are mainly organophosphorus, and most organophosphorus pesticides will slowly decompose and become ineffective after encountering alkali.

Organophosphorus pesticides will quickly decompose and become ineffective in alkaline environment, and soaking in alkaline water is an effective measure to remove pesticide pollution. Rinse the surface dirt first, soak it in baking soda alkali water (generally add 5 grams to baking soda to 500ml of water) for about 15 minutes, and then rinse with water 3-5 times.

3. Blanching and cleaning method in boiling water: the pesticides on some vegetables can be invalidated by heating, and the vegetables can be boiled in boiling water for 1-3 minutes, and then cleaned, and the pesticides on the vegetables will also lose their effect. Such as spinach, lettuce, coriander, kale, celery, peppers, zucchini and other vegetables.

4. Rice washing water soaking and cleaning method: before each family cooks rice, they usually use water to wash the rice several times, we can save the rice washing water for washing vegetables, because the rice washing water is acidic, and the pesticides remaining on the vegetables will slowly decompose and become invalid after encountering the acidic rice washing water, so as to remove some of the residual pesticides on the vegetables.

5. Brine cleaning method: using 1%-3% light salt water to clean vegetables can not only remove some pesticides, but also remove various small insects hiding in the veins on the back of the vegetable roots. Such as Chinese cabbage, cabbage, cabbage and other vegetables, before eating, these vegetables can be broken into a leaf by hand, and then put in salt water to soak for a period of time, when soaking vegetables, it is best to let each side of the vegetables fully contact the salt water.

The pesticide residue on the vegetables will slowly lose its effect after being soaked in water. Then, wash the vegetables several times with clean water until you don't see any medium-wide oil on the surface of the water.

Method: You can use the brine washing method, washing vegetables with 1%-3% light salt water can not only remove part of the pesticides, but also remove all kinds of small insects hiding in the veins on the back of the root or leaves.

Ingredients: Edible salt, pot.

The specific steps are as follows:

1. Add an appropriate amount of warm water to the prepared basin and pour in an appropriate amount of edible salt.

2. Next, stir the brine well, as shown in the figure below.

3. Then, put the vegetables to be washed and soak them in a pot for about three minutes.

4. After three minutes, wash the vegetables again.

5. Finally, rinse out the greens to remove pesticide residues on the vegetables.

I checked the following practices, and I don't know if it helps you.

1 Washing. Thorough washing of vegetables is the most direct and effective way to remove pesticides. Rinse the vegetables under tap water for more than 30 seconds, and with scrubbing, most of the residual pesticides will be removed.

Cleaning. 2 Peel.

For tubers and fruit vegetables, even if there are pesticide residues, they are mainly distributed in the epidermis, so peeling is an efficient means of removing pesticide residues. If you feel that eating the skin is nutritious, then as long as the vegetables are fully washed, there are few pesticide residues on the skin, and you can eat it with confidence.

Shelling. 3 Heating.

Pesticide decomposition is a chemical reaction, and the speed of the chemical reaction is greatly affected by temperature, so as long as the vegetables are fully heated, the pesticide degradation will be promoted. However, some degradation products are harmless, and some may be harmful, so blanching is a better choice. Blanch the vegetables and then take them out, so that the removal of pesticides is efficient and the damage to nutrients is relatively small, which is suitable for most vegetables.

Heating. 4 Soak in salt water.

Soaking vegetables in lightly salted water can increase the solubility of pesticides left on vegetables to a certain extent, but the effect is limited and affects the flavor of food. If the concentration of brine is too high or the soaking time is too long, reverse osmosis is also prone to occur, and pesticides will penetrate into the inside.