In order to regulate the rice noodle market and further prevent the rebound of 'borax rice noodles' on the market, Suichang County of Hainan Province held a special work promotion meeting for rice noodles and rice noodles, and increased the supervision of small rice production and processing workshops. 2. Improve the safety level of processed food in the workshop.
Rice noodle workshop special rectification opens Fermentation, aseptic packaging helps production safety
The author learned from the promotion meeting that the special rectification content includes checking whether the use of unqualified raw materials and illegal over-range, excessive use of food additives to produce processed rice flour, whether to do the relevant accounting records, and promoting rice flour small workshop products and other products. Packaging work, requires small workshops to implement the use of labels and labels qualified packaging. Once the rice noodle production unit found problems, mandatory rice production and processing small workshops to rectify and improve the production of sanitary environment, must meet the basic conditions of small food processing workshops.
Rice noodles, Chinese specialties, its texture is flexible, flexible, boiled and not soup, dry and fry is not easy to break, is popular among consumers, is a very popular food in southern China, although rice noodles are delicious, but there are certain Quality and safety issues, there is a place to carry out rice noodle remediation, porridge was detected in the rice noodles of small processing workshops using food rapid testing equipment.
There is also a rice flour production workshop. In order to increase the toughness of rice flour and extend the preservation time, the ratio of 150 grams to 200 grams of borax per 80 kilograms of rice is added. The processed rice flour is about 2100 kilograms. After sampling, the workshop produces and sells fresh wet. The rice flour is mixed with toxic and harmful substance borax, and then it is promptly investigated by the public security organs. The 'borax rice noodle' safety incident makes people taste delicious while adding a little trouble. So, what is 'borax'?
Borax, a white or colorless crystalline powder, is a substance that is forbidden to be added to food. In the special rectification of Suichang County, it includes the detection of illegal over-range, and the use of food additives to produce processed rice flour. There is an illegal additive borax. According to the relevant personnel, the rice flour added with borax has a prolonged shelf life, and at the same time, the rice pink color is white and very elastic, and it is not cooked for a long time. Presumably, this is also an unscrupulous business risk, one of the reasons for the abuse of food additives. .
As the saying goes, 'Tianwang is resounding and not leaking', rice noodle workshop can not only pay attention to immediate interests, illegal over-range, excessive use of food additives to produce and process rice noodles, so that its shelf life is prolonged, toughness is increased, long-term cooking is not paste, but should be processed by upgrading rice flour. Process, using advanced machinery and equipment to ensure the taste and quality of rice noodles. According to industry insiders, rice flour production and processing generally includes soaking rice fermentation, refining, slurry steaming, squeezing steamed rice, cooling and rehydration, packaging, etc. The process can improve the fermentation process and use the aseptic packaging production line to achieve the effect of extending the shelf life.
At present, many food and beverage companies use aseptic packaging technology, the process does not need to extend the shelf life of the product on the premise of adding preservatives and other harmful components. The author was informed that an enterprise introduced an automatic production line of rice flour, and through lactic acid bacteria fermentation, aseptic production The process of packaging not only prolongs the shelf life of the rice noodles, but also achieves the one-year quality of the product. At the same time, it also makes the product more resilient, and it is not cooked for a long time.
In fact, long-term consumption of borax-added foods can lead to loss of appetite, indigestion, inhibition of nutrient absorption, and affect children's normal development. To this end, local departments have specifically rectified rice flour workshops, cracking down on 'borax rice noodles', and fully protecting people. The safety of rice noodles is also an urgent task. In this way, it is hoped that rice noodle producers should try their best to improve the fermentation process through the correct route, and use aseptic packaging production line to ensure production safety and achieve the effect of prolonging the shelf life.