When can salted eggs contain the least nitrite and when can they be eaten?

My friend, salted eggs are the same as other pickled foods (pickles). It is safer to marinate for more than one month. Let's talk about pickles:

Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety, College of Food Science, China Agricultural University, pointed out that nitrite comes from nitrate with high content in vegetables, which absorbs nitrogen from nitrogen fertilizer or soil and accumulates non-toxic nitrate. Nitrate is transformed into toxic nitrite by some bacteria in the curing process, which brings trouble. After that, nitrite is gradually utilized or decomposed by bacteria, and the concentration will gradually decrease or even disappear after reaching a peak.

Generally speaking, the most nitrite in pickles is between two or three days and ten days after the start of pickling: when the temperature is high and the salt concentration is low, the "nitrite peak" appears earlier; On the contrary, when the temperature is low and the salt content is high, the "nitrite peak" appears later. Pickling pickles and sauerkraut generally takes more than one month in the north and more than 20 days in the south. Generally speaking, the content of nitrite decreased obviously after 20 days, and it was safe after one month. The real threat to food safety is the kind of vegetables that are only pickled for two or three days to ten days. Vegetables preserved for more than one month can be safely eaten.

Experts also reminded that adding onion, ginger, garlic, pepper juice and lemon juice can reduce the content of nitrite, such as organic sulfide in garlic juice and vitamin C in lemon juice. It can block nitrite from synthesizing nitrosamine carcinogens.

Chronic patients and children should not eat more pickles.

Many people like to eat pickles. Fan Zhihong said that kimchi contains dietary fiber and a certain amount of minerals such as calcium, magnesium and potassium. Lactic acid fermentation and acetic acid fermentation can also produce a small amount of B vitamins, so it is ok to eat pickles as appetizers.

However, pickles should not be the main dish or even replace fresh vegetables. In particular, patients with chronic diseases and children need to eat more fresh vegetables to prevent diseases or promote growth, and develop good eating habits with light taste. It is not advisable to eat more pickles.

Beware of excessive salt and sugar in pickled food.

Experts also said that salt or sugar is the main raw material for people to pickle food. Sugar pickled vegetables will not produce toxic substances, but if they are to be preserved for a long time, the sugar content should reach more than 65%, which will bring trouble of high sugar and high calorie. If the pickled pickles are to be preserved for a long time, the salt content should reach about 15%, and the taste is too heavy to raise blood pressure. Although at present, most pickles use sugar and salt to reduce salt.

However, no matter how high-quality pickles are, they are all foods with more salt and sugar. Compared with fresh products, the nutritional components of pickled vegetables and fruits are greatly lost. From the point of view of nutrition and health, it is better to eat fresh vegetables and fruits directly.

-Expert advice

Four tricks to prevent nitrite

As we all know, the content of nitrite in pickles is easy to be high, but Fan Zhihong reminded that the food that is easy to produce nitrite in life is far more than pickles, and overnight dishes, cold dishes, long-cooked hot pot soup and dried seafood are all "high-incidence places" for nitrite production.

1, overnight dishes-eat while it's hot.

The content of nitrite in vegetables will increase after storage, and nitrite will also be produced after cooking, because many bacteria can convert nitrate in vegetables into nitrite. Put the leftovers in the refrigerator after eating, and the bacteria will grow slowly. The longer they are left, the more nitrite they produce. Experts remind that if you put the fried dishes in the refrigerator in time after a meal, you will continue to eat the next meal. In fact, the amount of nitrite produced is not as large as expected, and it will not reach the level of poisoning and carcinogenesis. If vegetables are blanched before stir-frying, most of nitrite has been lost in the water, and if there are leftovers, less nitrite will be produced.

But for the sake of long-term safety, if you can't finish eating a big dish, you can cool it to room temperature in advance and put some in the refrigerator, so that there will be less bacteria and less nitrite, and you can safely eat the next meal when it is hot.

2, cold salad-add some garlic or lemon juice, vinegar.

Although the cold salad looks fresh and crisp after a few days, the nitrite content in it is more than the leftovers after a day or two. Adding a large amount of garlic paste, vinegar and lemon juice can inhibit bacterial reproduction and effectively reduce nitrite content. And it is best to eat cold dishes within 24 hours.

If you are satisfied with the above answers, please don't disappoint my kindness, adopt them in time and give me extra points.