The footing national standard of the hot pot is expected to issue The chilli degree will be classified

The footing national standard of the hot pot is expected to issue The chilli degree will be classified
The reporter learnt yesterday, agricultural and sideline by the country to process products and the flavoring agent quality surveillance inspection center (hereafter referred to as " flavoring agent centre " )" footing national standard of the hot pot " that is responsible for drafting is expected to issue within the year. This " standard " is dominated by Chongqing, has already examined through domestic over 40 experts at present, report the draft for approval to already report to national standardized committee for approval now.
Have not involved the tough oil of hot pot
As far as reporter know, draft " flavoring agent centre " of " standard " It is a sub-committee of municipal Bureau of Technical Supervision of Chongqing, the footing of hot pot sampled by it mostly come from Chongqing too.
According to the one that head and draft " standard " " The flavoring agent centre " Deputy Director Lee's introduction along flying, it is to regard moving vegetable fat, salt, beans one, hot pepper, Chinese prickly ash,etc. fragrant hard material,etc. as main raw materials that " standard " reports the definition of the footing of spicy hot hot pot of the draft for approval, through frying making processing or boiling partly, equip or not equip other adjuvants to pack, have not involved being in tough oil of hot pot of the dispute for a long time.
Chongqing the intersection of hot pot and association claim our city drafted and already to the intersection of hot pot and old the intersection of oil and standard launched for many years, will also expand collection of the sample this year, once the tough oil with traditional craft will be passed and examined, hot pot enterprises will mark out on the footing in the future it is the footing or traditional craft tough oil hot pot footing of disposable hot pot, choose to consume by consumers.
Li, along flying and also saying, this standard full name was called " footing national standard of the spicy hot hot pot " originally, and then while offering to the national standard committee, because consider the flavor, mouthfeel in all parts of the country differ, just have no " Chilli " Technical requirement last national standard,then remove by " it is spicy hot " Two words.
The tough oil can't be multi-purpose either
Though the tough oil has not been written into the national standard, there is an important index " sour price " in the national standard As to this has considered.
DaWei Tu claim sour price whether oil refine intensity and the intersection of quality and important sign of quality. It usually has two reasons that the sour price of the oil exceeds standard: First, take off the acid craft and is not up to standard of while processing, second, oxidize or hydrolyze and reflect while storing that it is sour to produce the carboxyl. The repeated edible oil or already sour and astringent one that uses many times " Kazakhstan's loudspeaker flavor " Oil, its sour price will raise much more.
The ones that appeared on the stage in Chongqing in 2003 " The local standard of footing of hot pot " China, the acid price index is required and higher than 4, but the national standard promotes the standard not to higher than 3.5. Jun Zhou write and the intersection of fat person and it spoil, participate in the intersection of footing and the intersection of manufacturing enterprise and director that national standard draft introduce, it means the oil begins to be putrid and deteriorated that the sour price exceeds standard; If tough oil is used in the footing too much, will be measured out; That footing is not just up to standard of.
Rough piquancy should be classified
It is hot for someone to afraid of, someone afraid of hot, it is hot for someone to afraid of. " flavoring agent centre " The doctor Tu DaWei introduces, the hot pot footing produced in Chongqing, can totally indicate corresponding hot degree in the future.
DaWei Tu say, in the world hot to spend fens of 15, it evaluates hot methods, basic course of degree to be: Prepare hot pepper into a certain amount of capsicum extracts, then dilute and have a trial test by 5 well-trained trial test teachers. If still feel piquancy, continue diluting, until 5 trial test teachers can not all feel piquancy. Diluting the multiple at this moment is a hot degree value of this kind of hot pepper. The higher the hot degree value is, the hotter the hot pepper is.
Tu DaWei introduces, International Standards Organization has already confirmed and made the unit determination standard of hot degree at present, and use this standard to weigh the quality of hot pepper and products in the trade of the hot pepper of the whole world.
And then, to the rough intensity, it is a little rough, middle and rough, always rough on earth, at the time of every hot pot footing enterprise's production, totally master according to teacher's mouthfeel of condiment, has been lacking the standard all the time. Tu DaWei introduces, " flavoring agent centre " Jointly tackling key problems with the southwest university at present, study rough degree and relation among sense organ. Once this subject tackles key problems successfully, will take the lead in entering the local standard in Chongqing supplementarily.
Forbid paraffin wax the Sudan red
" standard " that will issue soon is clear in the the drafts to list paraffin wax and the Sudan in " not having detection " red The range, the clear paraffin wax detection method of determining the nature at the same time.
However, in reporting the draft for approval, " it is red to forbid paraffin wax and the Sudan " Have not been included in the national standard. Slaughter David, explain, claim this is because Ministry of Public Health red hanging white piece,etc., listing illegal categorying of food additive in the Sudan, making the national standard needn't be repeated again. In addition, though the paraffin wax has not entered " blacklist " yet at present ,But this is a thing sooner or later.
In addition, compared with local standard issued in Chongqing of 2003, the national standard draft considers increasing the requirements for hot pepper, Chinese prickly ash and the residues of pesticides amount to measure, but after consider on every enterprise endurance,requirement of lasting this. Li shows, with the promotion of scientific and technological development and people's living standard along flying, this will be written into the national standard sooner or later too.

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