According to "China's quality newspaper" reported this month, "can not be separated from materials processing老鸭汤stewed carrots, peppers and老姜such as raw materials, but these materials will have a post-orchestrated acid, total acid is too high not only affect product quality, acid value is too high will oil is toxic, but also endanger the health of consumers. "Chongqing is responsible for Quality Supervision Bureau of a person also said that the new standards required, stewed老鸭汤material shall not exceed the total acid content of 2%, nitrite is also the new standard there is strictly limited, each kg stewing nitrite material may not be more than 20 mg. It is said that this standard is expected to implement during the year.
food sector has been one of those things that feel confused, that is, food and beverage industry on how to control food safety problem. In addition to the total number of coliform bacteria, some details of the norms are often blank. Raw food stored at what temperature? Stew what the quality of ingredients? What quality of seasoning sauce? Cooking temperature is too high too far when frequent work? Add how much salt? How much oil? Cooking oil heated to high acid value of the viscosity change much after? Ingredients not allowed inside so gaya, nitrate, alum and alkali, so that not add flavor and color?
these, perhaps managers would not be able to answer, because there is no relevant standards and regulations. This situation, so that Chinese food has always been free in a variety of food quality standard management system, its quality depends entirely on industry self-regulation, while relying on self-discipline thing, how can consumers be assured it completely. Therefore, the Chongqing老鸭汤introduced such well-known food and beverage products, safety-related standards, it would be very pleased.
However, look at the standards, also see question two.
First, this standard is only expected standards stew, rather than the final product老鸭汤standards. Speaking of stew meal nitrite should not exceed 20mg/kg, are said acid pickling radish time and methods must be in place, because to eat pickled sauerkraut like storms and nitrite poisoning happened uncommon case. Very much hope that such standards not only limit the stew老鸭汤nitrite content material, but also put the fish used in sauerkraut, kimchi beef and other dishes like kimchi dish meal of sauerkraut, pickled vegetables such products restrict the do.
However, the possession of live radish, can manage it cooks? Go south once again to eat a镇店boutique shops老鸭汤, they found老鸭color pink, it is obvious that duck dishes are cooked before or nitrite added. Taste the so-called secret system, the original is such a "technical content." For this kind of abuse of nitrite in food and beverage operation, or possession of such standards it is no matter then?
Second, this standard, there is a puzzling place. Radish acid acidity, and fat acidity, are two concepts completely. High acidity oils are not released because acid radish sake, but because the oxidation deterioration or excessive heating sake. Sour radish with restrictions to ensure the oil acidity acidity standards, what is this logic? Moreover, the normal radish acid or lactic acid are acetic acid, are beneficial to health material, and then after cooking in the process of evaporation and dilution, it is impossible to have any adverse effects on health, why deliberately restrictions? Unless they are worried about using vinegar concentrate sour like to strengthen the practice, which has nothing to do with grease. I believe people in charge of quality supervision bureau certainly have considerable professional standards, definitely would not say such a strange word. Reporter is likely to be understood not in place, put the meaning of get twisted.
thus thought to be a food and health industry reporter, but also long-term should not willingly become a layman, must want a little professionalism, many learn that the relevant知识. At that time, if they can not understand, must want a good hard question, or invited experts to review, to avoid misleading the common people do. Since media coverage, then a direct bearing on people's food choices and health behaviors ah!
always have a mind, I hope newspapers and magazines can do with special health, dietary interviews and writing class, and these personnel are required to undergo a certain induction training before they can be, or directly recruit the relevant professional qualifications university graduates or above.
news source: http://health.sohu.com/20090209/n262132649.shtml
No comments:
Post a Comment