Nothing in the world can't be solved by a pack of spicy strips. If there is, then two packs.

Spicy strip is a kind of spicy food in spicy series snacks, which has many flavors such as sweet, spicy and spicy. The main raw material is flour, with flour products such as water, salt, sugar and natural pigment. The flour products are extruded and puffed by a puffing machine at high temperature, and then sprinkled with seasonings and additives such as pepper and pepper.

Pieces: Spicy strips are considered as classic snacks in the memory of post-80s, post-90s and post-00s on the Internet. There are also many popular jokes about spicy strips on the Internet, such as "Take a spicy strip to calm down" and "Who will be my friend if I have spicy strips?" I bought a hundred bags of spicy strips, and if I have money, I will be willful. I will eat a spicy strip to suppress the surprise.

Expression pack: How to make spicy strips? The machine for making spicy strips is called functional white noodle puffing machine. Its principle is that different dies (spicy strips or chips) can be put into the head nut to make different noodles (spicy strips or chips) through the high-speed rotating parts inside the machine. Seasonings such as Chili oil, edible salt, monosodium glutamate and spices are added to cooked products to make real spicy strips and chips.

However, not all spicy strips are safe to eat-the ingredients are unknown and look a bit scary. Chili oil:

Spicy strips are famous for their spicy taste, but most of them are added with Chili oil, which has a stimulating effect on the throat and esophagus, and is easy to cause congestion of the throat and swollen lymph nodes. Long-term consumption will cause lesions and even cancer.

Additives: Additives have always been the criticism of current food.

● 2065438+February 2005, the US Food and Drug Administration in Beijing re-released food safety sampling information, and even the word "spicy" food on the black list continued to appear in the test results.

● The stupid baby brand iron plate beef tendon (seasoning noodle product) produced by Jiajun Food Factory in Guancheng District of Zhengzhou City was found to be unqualified in sodium cyclamate.

● In the recent five sampling inspections conducted by the US Food and Drug Administration in Beijing on 20 15, * * * 8 spicy strips were blacklisted, all of which involved the problem of sodium cyclamate exceeding the standard.

The above spot checks all contain the additive "sodium cyclamate".

According to the ADI(7.00mg/kgBW) formulated by the Food Science Committee of the European Union (SCF), the average intake of sodium cyclamate through the corresponding foods in all age groups did not exceed the ADI value, but the intake of sodium cyclamate in the high-exposure population of 2-3 years old, 4-9 years old and 10- 17 years old exceeded the sodium cyclamate respectively (P97.5). Pastry, cooked nuts and shelled seeds have a high contribution rate to the exposure of sodium cyclamate in Chinese residents' diet. (It's all caused by eating snacks ~ ~)

Supplementary note: Harm of sodium cyclamate ● 1982 The Professional Committee of Food Additives (JECFA) has come to the conclusion after many long-term experiments that sodium cyclamate will not cause bladder cancer, and its definite toxicity is testicular atrophy and related pathological manifestations in male rats. Metabolic studies show that sodium cyclamate is rarely absorbed by gastrointestinal tract, and it is basically excreted in its original form (40% urine+60% feces) after absorption, while unabsorbed sodium cyclamate is metabolized by intestinal microorganisms.

● 1982, according to the ratio of sodium cyclamate and cyclohexylamine and the difference of their molecular weights, the Special Committee of Food Additives of the World Health Organization calculated the NOEL of sodium cyclamate as 1058mg/kg, and then obtained the maximum daily intake (ADI) value as 1 1mg/kg.

● However, in 1985, the National Scientific Research Council and the National Academy of Sciences (NRC/NAS) reported that the product may promote carcinogenesis, so the US federal regulations still stipulate that sodium cyclamate is "prohibited from being added directly or used in food"; China officially approved its limited use in some foods on 1986;

● Additives similar to sodium cyclamate can easily induce cancer-causing tendency, which is why scientists recommend eating limited or small amounts of snacks containing additives.

The bacterial content exceeds the standard. A food testing institution tested the bacterial content of spicy strips. The test results are amazing: each gram contains more than 654.38+ million bacteria. Too much bacteria can easily cause human infection and even chronic diseases.

Indigestion In fact, spicy strips are not pure pasta, but contain many additives. Children and people with indigestion may induce flatulence, indigestion and even stomach trouble after eating.

Children who affect children's development are snack lovers, as mentioned above: "However, the intake of sodium cyclamate in the high exposure group of 2-3 years old, 4-9 years old,1017 years old (P97.5) is higher than that of sodium cyclamate ADI 146.32%, 86.78% and respectively. Pastries, nuts with shells and seeds have a higher contribution rate to the exposure of sodium cyclamate in the diet of Chinese residents. "

Therefore, it is very important for parents to strictly control their children's snack intake and avoid excessive intake of additives that affect health.