Pancake fruit "black" crispy

The layer of brittleness in the hot and fragrant pancakes seems inconspicuous, but it is of dubious origin. Behind the crisp, it is a heavy food safety issue. Some problems are not known to everyone.

"You will not be able to put it on for a month if it is too crisp."

In Beijing, every morning at half past eight is a morning peak. Breakfast at the subway and bus station, many people rushing to work queue up to buy pancakes. Observing that only 10 minutes on the way to the west of Xuanwumen Gate, there are 5 breakfast stalls selling pancakes and business is booming. To spread a pancake, it often takes only a few minutes to spread the flour into pancakes, wipe the top sauce, sprinkle with green onion, stuff it in a crispy bun, fold it from the center and serve it. Many office workers stated that the production of pancakes on the spot is quick and easy, and it is one of the main choices for breakfast. However, when asked whether the crispness in pancakes is hygienic, many people have expressed some worries. Some people even said that buying pancakes does not require crispness.

Is it really safe to see these golden-yellow crisps? With some customers' doubts, the keywords “bright and brittle wholesale” are entered on search engines, and about 900,000 results have been searched. After several twists and turns, a wholesale and crisp merchants were contacted. To be proposed to order two boxes to see the goods, wholesalers said they can get goods right away.

In the vicinity of a construction site on the South Second Ring Road in Beijing, I saw this trader. Faced with doubts about the safety and health of the crisp, the vendors stated that quality is absolutely fine: “I’m clean, this crispy, you’re going to be bad for a month. No."

Later, in the hands of this trader, two boxes were purchased at a price of 5 cents for a total of 80 crisps. These thin and crispy bags are packed in cartons printed with Hainan bananas. The appearance of the boxes is stained and apparently used repeatedly. Open the lid of the box and wrap it in a plastic bag over the already fried crackers. An unpleasant odor comes from the nose.

China’s “Fried Small Food Hygiene Standards” implemented on May 1, 2004 clearly required that fried small foods should be flour, rice flour, beans, potatoes, vegetables, fruits, and nuts as the main raw materials. Process recipes, prepared by deep-fried all kinds of shaped packaging of small foods, in the requirements of the sensory requirements of its color without coke, students, the smell of normal no musty, hala and other odors. In packaging requirements for food, it is also required to use water-permeable packaging materials and use food-grade packaging materials. Obviously, the purchased crispy does not meet this requirement. So, how is such a thin and brittle product produced and where does it go?

Black workshop to make people sick

Followed by this trader came to a place not far from the trading location. Into the hospital, on both sides of the road is a low-rise cottage, a variety of discarded items are placed in disorder. The deepest place in the yard is the residence of the trader and the place where he made crisps.

Open the door and surprise the scene. In this dimly-lit workshop, black pans, slags, and all kinds of cooking utensils were scattered everywhere. One of the oil-stained containers was placed on the corner to wait for loading. The crispy and freshly-fried crisps were scattered around without any cover. As soon as he turned back, a wild cat even more frightfully licked a thin crisp.

Seeing that there is some concern about the fragile production environment, traders said that the amount of their crispness has gone very far. There is absolute credibility: “One or two thousand a day, with dozens of pancake stalls.” Standing in his “factory” Among them, traders told us that the income of fried crispy food is not bad: "The cost is half and selling 100 makes 50."

Sell ​​100 to make 50, that is to say, sell 5 cents a piece of crisp, the cost is only 2 hairs 5, so that the low cost produced by the crisp can feel safe to eat it? Then, will buy the fragile get the regular operation of old Beijing pancakes Master Zhou Daoli there. Zhou's crispy pancake stalls were fried by himself. The safe and hygienic pancakes used were popular and many people even found his pancake stalls, bought pancakes, and had a rest assured. As a "peer," Zhou Dali gave him the box crisp and expressed concern. He opened the outer box and stared at it: "This crispy has a strange smell and smells kerosene."

Zhou Daqing believes that there is a problem with this oil and the time it takes to put it is too long. “At least half a month, if such a thing is hard to eat, it will not harm the body.”

Suspicious oil

The wholesale crispness is not reliable. What about the bombing and selling now? In an alley near Beijing’s Changyi Street, you can see a pancake stall that is being fried and sold. Fried crispy traders said that this crispy not only sells, but also uses raw materials for their own pancakes. It seems that the crisp and crisp environment here is much cleaner than the previous wholesale and crispy workshop, but the oil that the traders used to fry the crispy oil is not in our common transparent plastic drums, but it is installed on the ground. In the milky white oil drum, there is no trademark on it. Traders explained that this is a regular salad oil, a bucket of 40 pounds, more than 100 yuan of money. After all, a pound of oil is only 2-3 dollars.

Is there really such a cheap oil on the market? A survey of several supermarkets in Beijing found that the edible oil prices in these places are mostly between 5 and 8 yuan per catty, and the cheapest is not less than 4 yuan. Later, he came to Beijing, one of the largest edible oil wholesales in Beijing. The new grain and oil trading hall in Xinfa, although the price of oil here is lower than that of supermarkets, the lowest price will not be less than 3 yuan per kilogram. The regular salad oil claimed by the fried crispy hawker's mouth has not been seen in formal channels. At the same time, some grain and oil wholesalers said that 40 kilograms of milk-white bottled oil has been banned from selling on the market.

The seemingly frivolous crispness of the traders’ own frying is actually not so reassuring. Zhou Dali said that the crisp cost of his bombing is about 1 yuan per piece. The main cost is to use oil, which is the main profit point for many unlicensed vendors. Some vendors use not only the secondary oil but also repeatedly use it. " The more the number of explosions, the higher the profit."

Fan Zhihong, associate professor of the College of Food Science and Nutritional Engineering at China Agricultural University, said that long-term heating of cooking oil will not only lose the original nutrients but also damage the stomach, intestines, liver and blood vessels of people, and will increase blood pressure and produce a variety of Carcinogens.

Jia Jianbin, director of the China Food Science and Technology Institute, believes that crispness is a microcosm of breakfast food safety issues. While rigorously cracking down on unscrupulous traders' illegal activities, government departments are even more important to increase the number of formal breakfast stalls and provide corresponding subsidies so as to make them more competitive in the market and thus meet the needs of the general public. Only in this way can we completely eliminate the chaos of breakfast.