How do you clean vegetables with too many pesticides?

1.Rinse method.

Spinach, cabbage and other leafy vegetables can be soaked in edible alkali solution or rice water for about 5 minutes, then gently scrubbed by hand, and then rinsed with water; If possible, it can also be cleaned with warm water, or with an ultrasound machine, and then rinsed with running water.

2.Heating method.

Beans, cauliflower and other beans and brassica vegetables can be scalded with boiling water for about 1 minute before cooking, and the pesticides that are easy to decompose after heat are decomposed and dissolved in water, and then rinsed with water.

3.Illumination.

Kernel fruits such as apples can be placed in the sun for about 5 minutes to decompose some pesticide residues in fruits and vegetables, which can effectively remove organophosphorus pesticides.

4.Storage.

Winter melon, pumpkin and other melon vegetables can be left for a few days before eating, using the food's own metabolism to decompose some residual pesticides.

5.Peeling method.

Most of the pesticide residues in fruits and vegetables with skin such as potatoes, loofahs, apples, pears and other fruits and vegetables with skin can be well removed by peeling.

Soak in water or salt water, wash it several times, if you find that there are too many pesticide residues, don't eat it, eating too much is not good for the body, and health is more important.

Most of the blue particles in these vegetables are distributed in the roots of the leaves, which are sticky when they are watery and dry up quickly.

Vegetables bought from the vegetable market have many blue-green particles the size of mung beans. This granule is a low-toxicity anti-snail drug, and if you buy vegetables with such granules on the market, you need to wash them thoroughly with water.

This blue-green granule is a special anti-snail drug called tetraacetaldehyde, which generally does not cause physical harm after being cleaned and then consumed. This kind of tetraacetaldehyde anti-snail drug has very low toxicity to humans, animals and fish, and is a low poison, but there are strict regulations on use, and pesticides can not be applied 7 days before harvesting, so this situation when buying vegetables belongs to the problem of vegetable farmers' pesticide application operations. Therefore, when cleaning vegetables, it is necessary to break off the leaves one by one to see if there are pesticide residues on the vegetables, or add some alkali to soak the vegetables for a short time.

Pesticide residues in vegetables are an important issue in food safety. Especially in summer, it is not only the peak period of vegetable consumption, but also the active period of pests, producers in order to catch up with business opportunities, either use excessive concentration of pesticides to kill insects, or apply pesticides to harvest in advance, resulting in a large number of vegetable pesticide residues seriously exceeding the standard. According to statistics, under normal circumstances, the pass rate of pesticide residues in summer vegetables is more than 20% lower than that in winter.

In order to reduce pesticides on vegetables, people have come up with various methods: drying in the sun, blistering with water, washing with rice washing water, etc., but are these methods really effective, and how many pesticides can be removed? The College of Food Science at China Agricultural University recently conducted an experiment to help people figure out the best way to remove pesticides.

Since pesticides are mainly attached to the surface of fruits and vegetables during the spraying process, as long as effective washing and processing methods are adopted, the residue of pesticides can be reduced and the food safety of vegetables can be ensured.

Soaking and scrubbing with water can reduce the amount of pesticide residues, and the longer the soaking time, the less pesticide residues. Tests have shown that 15-60 pesticide residues can be removed by soaking vegetables in tap water for 10-60 minutes and then slightly scrubbing. Soaking in a special fruit and vegetable detergent is more effective in reducing pesticide adhesion.

The detergent is diluted with water at a ratio of 1 200 and then soaked in fruits and vegetables, and the pesticide residue can be reduced by 50 -80 within 10-60 minutes; Especially in the first 10 minutes of soaking, the pesticide residue drops very significantly, which can reach about 50. Then, with a little scrubbing and rinsing with clean water, the pesticide residue can be basically removed.

Pesticides can also be broken down by heating at high temperatures, such as blanching them in boiling water or stir-frying them in oil. Experiments have proved that some heat-resistant vegetables, such as cauliflower, beans, green peppers, celery, etc., can be washed and scalded with boiling water for a few minutes, which can reduce pesticide residues by about 30, and then cooked at high temperatures, 90% of the pesticides on vegetables can be removed.

In addition, washing vegetables with rice and washing vegetables and properly using sunlight can also play a certain role in reducing pesticides on vegetables. But it is best to use the first one or two rice water, because the surface of the rice contains potassium, so the first one or two rice washing water will be weakly acidic, but then it will begin to change to alkaline, and pesticides will only lose a certain toxicity in acidic substances. Sunlight exposure can decompose and destroy some pesticides in vegetables.

It has been determined that the residue loss of organochlorine and organic mercury pesticides can reach about 60 when vegetables are exposed to sunlight for 5 minutes.

Peeling vegetables can of course also reduce pesticide residues, but it also brings a loss of vitamins and minerals in the peel. Therefore, the best way to remove pesticides is to soak fresh fruits and vegetables in detergent for 10-15 minutes, or tap water for 30-60 minutes, rinse with water.

Soaking vegetables in light salt 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.