对于厨房新手来说，在美食烹饪过程中总会遇到各种各样的"难题"。比如，如何用一根筷子测油温？不同烹饪方式的对应油温是多少？炖肉产生的浮沫 是精华还是"脏东西"？本期《人民优选来了》为您解答。 指导专家：中国健康促进与教育协会营养素养分会副秘书长、注册营养师吴佳 审核专家：中国健康促进与教育协会营养素养分会副秘书长、注册营养师 编辑:张慧丹、陈子源 制图: 张慧丹 0人民优选 如何用一根筷子 分辨油温几成热? 二成油热 油温介于0℃~30℃。此时把筷子放入油中，不会有什么反 应。 三、四成油热 油温介于85℃~120℃。此时油面泛起白泡，无声响和青 烟，筷子置于油中，周围会出现细小气泡。 五、六成油热 油温约为120℃~180℃。此时油面向四周翻动，微有青烟 升起,筷子周围气泡变得密集,但没响声，原料下油后， 周围有大量气泡，并伴有哗哗声。 七、八成油热 力、十成油执 油烟密、有灼热的热气，青烟四起并向上冲，即将到达燃 点，油温约240℃~300℃。原料入锅后，有大泡翻腾，并 伴有爆破声。 0人民优先 不同油温 适合哪些烹饪方式? 二成油热 / 适合炸坚果类食物,如油炸花生米、油酥腰果,也适合炒 酱料等。 三、四 ...

东台 市市场监督管理局2025年第5期食品及食用农产品安全监督抽检信息通告 | | | | | | | | | | | 检 | | 领域 | | | | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | | | | | 被抽 | 被抽 | 标称 | 标称 | | | 食 | 验 检 | | （生 | 所属分 | | | 序 样品 | 样品 | 商 生产日期 | 样单 | 样单 | 生产 | 生产 | 抽样日期 抽样编号 | 报告书编号 | 品 | 机 | 验 不合格项目║检验结果║限 | 产、 | 局 | 备 | | 号 名称 | 规格 | 标 | 位名 | 位地 | 企业 | 企业 | | | 大 | 构 | 结 值 | 流 | （所） | 注 | | | | | 称 | 址 | 名称 | 地址 | | | 类 | 名 | 论 | 通、 | | | | | | | | | | | | | | 称 | | 餐 | | | | | | | | | | | | | | | | 饮） | ...

Core Viewpoint - The Zhuhai Market Supervision Administration conducted food safety inspections in 2025, revealing a 3.18% non-compliance rate among 535 samples tested, with 17 samples failing to meet safety standards [2][3]. Group 1: Inspection Results - A total of 535 food samples were tested, including 27 categories such as edible agricultural products, beverages, and dairy products [2]. - Out of the 535 samples, 518 were compliant, while 17 were found to be non-compliant, resulting in a non-compliance rate of 3.18% [2]. - The main indicators tested included coliform bacteria, lead, cadmium, and various pesticide residues [2][4]. Group 2: Actions on Non-compliant Products - The market supervision department is required to investigate non-compliant food products and their producers, ensuring they fulfill legal obligations [3]. - Companies must clarify product distribution, recall, and remove non-compliant products from the market to control risks [3]. - Non-compliance incidents will be recorded in the food safety credit files of the producers, and the results will be made public for consumer awareness [3]. Group 3: Consumer Safety Recommendations - Consumers are advised to purchase food from legitimate channels and retain shopping receipts, checking for complete product labeling [3]. - It is recommended not to buy products without manufacturer information or those past their expiration dates [3]. Group 4: Specific Non-compliance Cases - Dried daylily was found to have excessive sulfur dioxide due to improper use for color preservation and preservation [4]. - Fried peanuts were detected with aflatoxin B1 due to fungal contamination, which poses health risks with long-term consumption [4][5].