Fried sour sausage: The more chewy, the crispier, the more… scary

Under a hidden camera, the owner of a facility that processes pork skin for fried spring rolls said that the pork skin is soaked in chemicals for more than an hour to create a chewy texture.

In Hung Yen, in response to information about unsafety in the processing of fried nem chua products, an interdisciplinary team on food safety inspected a facility specializing in processing pork skin fibers (raw material for fried nem chua products) in Tan Quang commune, Van Lam district. However, at the time of inspection, contrary to usual practice, this facility had temporarily stopped operating.

Notably, before the inspection by the interdisciplinary team, many foul-smelling bags were discovered in the freezer at this facility.

The inspection by the interdisciplinary team was even more difficult when it was impossible to enter the raw material warehouse at this facility.

"Because I lost the key yesterday, I can't unlock the raw material warehouse" is the excuse given by the family of this facility.

At the time of inspection, the authorities discovered at this facility 5 sacks containing double alum chemicals produced by Lam Thao Superphosphate and Chemical Company.

However, at the time of inspection, the authorities discovered at this facility 5 sacks containing double alum chemical produced by Lam Thao Superphosphate and Chemical Company with a weight of more than 100kg. This chemical is used to soak and bleach the fibers used by the facility to create toughness and crispness.

Under a hidden camera, the owner of this facility admitted to soaking the pork skin in alum to create crispiness, and the soaking time was about more than an hour. However, during the inspection by the interdisciplinary team, this facility completely denied this.

To have a basis to handle the act of using industrial chemicals to process the fiber, the inspection team sealed 140kg of finished fiber, more than 100kg of alum and took samples for testing.

Also related to the fried nem chua product, the interdisciplinary food safety team of Thanh Tri district, Hanoi inspected a fried nem production facility named Thanh Huyen in Tu Hiep commune.

It is worth noting that the interdisciplinary team also discovered a series of strange white powders without any information being used by the facility owner. Because the facility owner did not know the exact name and the type of powder used had no label of origin, the inspection team took samples for testing and at the same time decided to suspend operations pending the results of testing the powder samples and nem chua samples to determine the official level of punishment for this facility.

According to Vietnamnet