鲜笋在加工成干品过程中,如加入硫磺则不易变质,且保水率高;加入硝亚则能给笋干漂白。故部分不良商贩在加工过程中加入硫磺和硝亚,以达到防变质、增重、调色的目的。加了硫磺的笋干含有大量的二氧化硫(SO2),对人 ... / x$ D# A u' {" @& x6 h v9 q爱城一粒沙子 发表于 2011-10-4 11:32
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. ?1 Y( A. d4 W: j ]% a! vI do not eat this thing but thanks for sharing with us. $ h* ?$ \4 v$ w" | + e; i" u' E! W2 ~: ZAre 1000 flowers enough for you to anounce the answer?