It is reported that by standardizing the production process, improving the processing equipment and improving the working environment, more than 20 Shantou workshops in Dock Town, Binzhou City, Shandong Province have all been rectified, changing the poor hygiene of traditional processing environments, cross-contamination of human flow logistics, random stacking of raw materials such as flour and abuse. The situation of food additives to ensure the quality and safety of products.
The author understands that the site has designed a reasonable production process for the Shantou workshop, and has carried out high-standard transformation of the production environment, equipment and process, with air shower, raw material, processing room, steaming room, etc. Operators will install UV disinfection lamps, wall pvc gussets, mosquito killer lamps, mouse blocking plates, etc., one by one to improve, to prevent food safety hazards, to ensure the safety of steamed bread production and processing.
More than 20 Shantou workshops have been renewed. Food machinery guarantees production safety.
With the continuous improvement of people's consumption level and the shrinking of the family population, the consumption of staple foods is shifting from relying on family manual production to relying heavily on socialized supply. It is difficult for traditional workshops to meet the market's quantitative demand for staple food products. This also promotes the development of Shantou workshops towards standardization, scale, mechanization and automation.
In general, the processing of steamed bread requires a variety of processes such as dough mixing, kneading, dough fermentation, division, molding, proofing, steaming, etc. The equipment used includes dough mixer, splitting equipment, kneading machine, molding machine, cooking Equipment, etc. Compared with hand-made, mechanized work not only improves production efficiency, but also achieves mass production, and also ensures the safety and hygiene of steamed bread.
We know that the tough, chewy hoe is very popular in the market. In addition to the use of high-gluten wheat flour, it is also necessary to work hard in the noodles and noodles. It is understood that the vacuum and surface introduced by Zhucheng enterprises The machine simulates the principle of hand and surface under vacuum, which can quickly form the gluten network in the dough, balance the protein structure, and make the surface strength far better than the surface effect of other equipment. At the same time, The vacuum mixer can save time, pressure, and wake up time, save time and manpower, and improve production efficiency.
Undoubtedly, Shantou processing equipment not only improves production efficiency, but also guarantees product safety and hygiene. However, it does not rule out the irregular addition of cyclamate in the irregular hoe workshop, or abuse of additives, so that the residual amount of aluminum exceeds the standard, which affects the food safety of steamed bread. To this end, the relevant departments encourage the upgrading of the Shantou workshop, while strengthening the supervision and testing of food additives to ensure the safety of Shantou production.
The current GB2760-2014 "Food Safety National Standards for the Use of Food Additives" and the "National Health and Family Planning Commission Announcement No. 1 of 2015" have strict regulations on the use varieties and scope of use of aluminum-containing food additives. Aluminum foods generally have little effect on the health of residents. So, how to effectively control the aluminum content in steamed bread?
According to industry insiders, on the one hand, the additives in the noodle products are changed to non-twisting leavening agents, fermented aluminum-free composite leavening agents, and new additives such as aluminum-free composite leavening agents can not only reduce the aluminum content in foods, but also optimize The quality of the noodles and the taste of the food. On the other hand, the use of advanced food testing equipment to detect, to avoid excessive aluminum content, such as aluminum ion detector, inductively coupled plasma mass spectrometer.
It can be seen that the upgrading of the Shantou workshop has solved the food safety and health problems brought by the traditional production methods, and the application of the related pasta machinery and food testing equipment not only ensures the taste of Shantou, but also can beat the degree to a certain extent. Limited use of aluminum additives to ensure the quality and safety of steamed bread.