The key to safe eating of puffer fish poisoning is the processing method.

Recently, Zhejiang reproduces the poisoning of puffer fish. In fact, the pufferfish has no toxicity and cooking methods, the focus is on the processing method. At present, the method of processing puffer fish in China is limited to salt dry products, but poisoning events may still occur if handled improperly. Experts say that today's chef's handling and cooking techniques are improving, and professional chefs are safer to handle.

Recently, some media reported that a family of three in Zhejiang was hospitalized for eating puffer fish poisoning. Some experts suggested that this fish should be touched less. However, do you really want to say goodbye to this food? Don't worry, let's revisit the puffer fish, which is a bit dangerous.

Ancient and dangerous

First of all, the pufferfish itself is not controversial. Moreover, the puffer fish poisoning incident has existed since ancient times. As early as in the "Shan Hai Jing" of the Warring States Period, there were records of puffer fish that could cause death.

The puffer fish poisoning is pufferfish, puffer acid, puffer ovary toxin and liver toxin. Tetrodotoxin mainly blocks the conduction of nerves and muscles, and finally vasomotor nerve center or diaphragm and paralysis of the respiratory center, causing respiratory arrest, rapid death, and no specific antidote.

Tetrodotoxin (TTX) is mainly found in the ovaries, liver, skin, intestines and blood of puffer fish. The ovary has the most toxic content. The pufferfish reproductive system is most toxic during the period from January to May each year, so it is most prone to poisoning in spring and summer. The puffer muscles are basically non-toxic, but they can be poisoned if they are inadvertently contaminated by internal organs and blood. TTX is 1250 times more toxic than the highly toxic ***, and 0.5mg can kill people with a body weight of 70kg.

The focus is on the processing method

However, you may have heard that puffer fish is "non-toxic after drying", "non-toxic after boiling", and "non-toxic after soaking". In fact, these statements are not enough. Because the pufferfish is toxic and has nothing to do with cooking, the focus is on the way of processing.

Let us look at the relevant documents in the country. In 1990, the Ministry of Health issued Decree No. 5, which is not only the “Administrative Measures for Aquatic Products Hygiene”, but also stipulates that “the puffer fish must not flow into the domestic market”. At the same time, it is pointed out that "special conditions need to be processed and eaten should be concentrated in the processing of conditions, before the processing must first remove the toxic parts of the internal organs, skin, head, etc., wash the blood." In 1997, the Ministry of Health responded to the “Proposal on Arranging the Puffer Fish Market and Developing the Production of Puffer Fish” proposed by Gao Xuexing, deputy to the National People’s Congress. He expressed his agreement to the relevant organizations to organize scientific research on the management and development of puffer fish health in the provinces and municipalities where conditions are available. Organized voluntary testing of fresh puffer fish after detoxification treatment.

At present, the method of processing puffer fish in China is limited to salt dry products. The fresh pufferfish “three to go” (to the head, peeled and gutted) is washed and then washed, and the salt is treated for 2 to 4 days according to the size of the fish. Then air dry or dried, it is a puffer fish dry and dry. After the marinade treatment, the pufferfish can usually remove 30% to 35% of the toxins in the muscle. Because the content of the toxin in the puffer fish is not very high, and the consumption of fish once will not exceed 500 grams, plus the decomposition of the cooking process. It works, so even if it still contains some toxins, it will not reach lethal dose.

However, if the treatment is not appropriate, poisoning incidents may still occur. This time, the consumption of puffer fish is not a case. In 1993, the Shantou City Maternal and Child Health Hospital of Guangdong Province had cases of death from puffer fish poisoning.

Professional chefs handle safer

So, do you still eat or not? This is a problem. I have long heard that there are a group of people in Japan who are dying to eat puffer fish. Are they really afraid of death? In fact, they only found the correct way to open the pufferfish.

Mr. Deng Bogeng, a senior teacher of the Beijing Foreign Affairs School and a member of the Chinese Cuisine Expert Committee of the Vocational and Technical Appraisal of the Ministry of Human Resources and Social Security, mentioned that the catering enterprises that manage the puffer fish approved by Yangzhong, Jiangyin and Jingjiang are from the beginning of the establishment to the end of 2010. There has never been a puffer poisoning incident.

Moreover, the cooking chefs of puffer fish dishes are also undergoing “killing and tempering”. They need to be proficient in the hygiene and safety practices, the “Food Hygiene Law”, the “Administrative Measures for Aquatic Products Hygiene”, the identification of fish species, and the distribution of toxins. At the same time, you must obtain the accreditation of the catering industry association and the culinary association to be certified. Compared to home production, the cooking of these chefs is reassuring.

Today, the chef's handling and cooking techniques are improving. Regardless of the country where traditional puffer fish are eaten, how rich and diverse the Japanese puffer fish dishes are. At the 8th China Yangzhong Food Festival in 2011, the puffer fish special master Zhou Changshun cooked enough Japanese and diners with highly toxic caviar and fish liver. Dumped delicacies.

In addition, some literatures show that although it is not sloppy to conclude that the sexually mature puffer fish cultured in various regions is low-toxic or non-toxic, the current mature drug-control breeding technology is to breed low-toxic or even non-toxic puffer fish, especially non-toxic dark lines. Dongfang provided theoretical support. So for safety reasons, try to choose a domestic puffer fish.

However, this is a matter of human life, no experience and skills, or do not DIY at home, after all, the ancients can not be fully convinced, Baidu is not omnipotent, the chef who is certified and the properly processed puffer fish are more suitable.

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