Part of the excessive formula standards for hot pot bottom material additives will be drafted within this year

The hot pot base material has recently become a new focus of public attention. With some media reports that “a large number of chemical additives are added to the hot pot base material”, there has been a heated debate on the Internet. Although the Chinese Cuisine Association Hot Pot Professional Committee announced the state of food safety of Chinese hotpot companies at the end of last month, claiming that 100% of the 100 well-known hot pot enterprises that accounted for 70% of the national market's base material are qualified for inspection, a significant portion of consumers still hold the pot base material. Trust attitude. Recently, Associate Professor Fan Rui, a food expert of the Guangdong Provincial Food Society, pointed out that in fact, there is no excessive use of additives in hot pot ingredients, and consumers can easily identify through the senses.

The current status of the use of additives within the standard is legal Fan Rui pointed out that additives and seasonings are used in hot pot bottoms. Nowadays, the use of "additives" is abused on the Internet. This statement is not standardized.

At present, there are three types of substances that appear in hot pot bottoms: seasonings (including compound seasonings), food additives, and non-edible substances.

Among them, seasonings include some natural spices, such as ginger, garlic, and pepper, and also include ingredients extracted from natural spices, such as chili oil, ginger oil, and also monosodium glutamate. There are also some professionally produced compound seasonings such as pork paste, beef extract, chicken powder and the like.

The food additives, including flavors, umami agents, preservatives, etc., which are permitted for use, are subject to the restrictions and requirements of GB2760 (Hygienic Standards for the Use of Food Additives). Therefore, even if more than 10 kinds of food additives appear in the hot pot base material is completely normal, the key is whether its use meets the requirements of GB2760. The main problems with the current use of food additives are over- and over-range use.

As for "non-edible substances", poppy hulls and Sudan red all fall into this category.

The problem of hot pot ingredients formula is currently still no standard to follow and capsaicin is widely used in the hot pot base material to provide a sense of spicy material, mainly extracted from a pepper planted in India, due to its strong nature, Its use must be limited, but the current problem is that there is no corresponding management basis.

There is still no standard for hot pot ingredients formula. The reporter learned that in 2011 the Ministry of Commerce and the Ministry of Health are in the process of soliciting topics for food safety standards, and the relevant departments have submitted plans to draft "Standards for Hotpot Bottom and Condiments" and are waiting for approval.

Experts who go out to eat hotpots should go to regular restaurants and experts to remind the public that when they go out to eat hotpots, they should try to choose a restaurant with a good hygiene environment, standardized operation, and a certain operating scale and reputation. During the meal, we can pass the sensory identification of the hot pot base material: very hot, very colorful, very red, very hot pot, which often add a large amount of flavor, for such hot pot and hot pot base material, try not to eat. It is reported that the traditional practice of hot pot base material is to use chicken, meat, bones, oil base, with some spices, but this method is costly, and its flavor, spicy and other indicators are not outstanding. At present, the production of hot pot bottom material is mainly made with some oil, meat powder, bone powder, and processed with spices and flavors. Therefore, consumers do not eat large quantities of hot pot ingredients for a long period of time.

If you purchase hot pot base material for home consumption, it is recommended to go to a regular supermarket or store to purchase. When the purchase depends on the appearance of the product, the packaging is complete, the name of the manufacturing and operating company on the packaging, production address, production date, net content, ingredient list, QS logo, product standard number and other 7 items must be complete. Among them, QS is the "national industrial production license" qualification, QS behind 12 digits, a QS number corresponds to a specific production company, so through the QS number query can obtain basic information of products and production companies, Consumers can visit the official website of the National Bureau of Quality Supervision to check the authenticity.

Related reports meatballs cheaper than meat? Beware of excessive additives!

Meatballs play an important role in hotpot ingredients. However, in crisp and fragrant meatballs, additives may also be used to impersonate the taste and aroma of meatballs. Mr. Wu, a veteran of the food and beverage industry, told reporters that the current status of meatballs and sausages is generally cheaper than pork. Currently, deep processing of meat is cheaper than raw materials. Of course, various alternatives are added.

The price is abnormally upside down. Mr. Wu said that taking Chaozhou beef balls as an example, beef is now worth more than 20 yuan a pound. If beef balls are traditionally made, they should be sold for more than 30 yuan. Now, the price of beef balls in a hot pot restaurant is generally around ten yuan. Behind the price upside down is the use of additives to save costs. Associate Professor Fan Rui, a food expert from the Guangdong Food Association, pointed out in an interview with reporters that the traditional method of meatballs is meat (pork, beef, mutton, fish). The ratio of meat to meat is different according to different flavors. Generally speaking, Fat three thin seven." The main ingredients of meatballs are eggs, starch, onion, ginger, sesame oil, monosodium glutamate, salt and various other flavors. The role of eggs is to regulate and control the moisture of meatballs, especially in lean meatballs. The softness and taste of meatballs, the role of starch is mainly to improve the water retention of meatballs, improve the taste of meatballs, make meatballs not too hard, and have a suitable bite taste. The effect of other ingredients is the effect of seasoning. At present, meatballs have been produced industrially. They are generally used in the form of quick-frozen foods. The main use of meatballs is in hotpots.

In order to reduce the cost, many meatball manufacturers are using a large number of alternative materials to reduce the meat content. The reduction of meat will lead to two problems with the meatballs. First, the meatballs will be loose and lack the flexibility of the meat. Second, the flavor and aroma of the meat will be lacking in the flavor. At present, the substitute meat is mainly soybean protein and starch. The use of too much starch is easy to taste on the taste, while the use of soy protein, compared to the meat in the organization and taste, but there is no meat-specific, complete flavor, and its The taste can not fully meet the requirements of meat. In products that require crispness, such as tidal beef balls, the traditional approach of crispness is achieved by relying on fresh beef, a special process of reducing water (without adding water), and repeated stirring, and with little meat for meat. Pills basically do not meet this crisp requirement.

Adding illegal additives for crispness There are some producers who use carrageenan, konjac gum and other seaweed gums in their products. These colloids are food additives and are helpful in improving the crispness of meatballs, but they cannot completely replace the meat. As a result, some producers of meatballs illegally add borax to pursue the taste and flexibility of meat. Borax can swell the meat filling, produce good elasticity, and brighten the meat filling. In recent years, there have been many reports about the use of borax in Yuntong and dumplings in Shaxian snacks.

Fan Rui pointed out that borax is commonly known as sodium borate, white or colorless crystalline powder, because the toxicity is high, many countries around the world are prohibited as food additives. Borax has great harm to human health. Continuous ingestion will accumulate in the body, impairing the action of enzymes in the digestive tract. Its acute poisoning symptoms include boring, diarrhea, erythema, circulatory disorders, shock, and coma. Excessive intake of boron in the human body can cause cumulative poisoning of multiple organs.

Because of the reduction in the use of meat, it will inevitably lead to a lack of meat aroma and taste, some producers will add some flavor-enhancing agents (fresh perfumes) in order to make up for the aroma. The main components of these flavor enhancers are various meat flavors and monosodium glutamate. Other flavor agents. Meat flavors are legal to use, but the use of flavors for counterfeiting is not compliant.