Every holiday, some tourist attractions defrauded visitors ' news always get a lot of attention. This is no, this year 11 Pingyao ancient city of vinegar fraud let a lot of media voice. Pingyao Ancient town as one of the best preserved four ancient cities in China, its architectural style, historical details have made many people yearning for life. As a famous local specialty-vinegar is also frequently mentioned in various travels.
But this 11, but there are media to discover, in the ancient city of vinegar shop, these pure handmade, ancient method of brewing old vinegar source but not for outsiders, not only the actual production environment, and even the merchants of the joint defrauded consumer suspicion. The incident has been a lot of media forward to do detailed elaboration, it will no longer speak. Contact the former Sanya slaughter, Qingdao sky-price shrimp, Snow township slaughter and other tourist destination defrauded event, these tourist destinations are inevitably declined by the popularity of tourists. So the warnings of ' don't let fake specialties ruin real places of interest ' are also mentioned by many media.
Since things have happened, as a food machinery and equipment industry practitioners, the author tries to from the point of view of food machinery and equipment for the reform of the vinegar industry in Pingyao put forward suggestions.
Changing the way of production: using vinegar production line to lower production costs From the old City vinegar dealer fraud, mainly in order to chase high profits, the original price is a five, two pieces of the inferior vinegar by pasting old vinegar label can be sold several times or even dozens of times times the price. But high profits do not only depress raw materials, blending to improve output can be achieved. From the perspective of vinegar production, configuration automation, intelligent equipment, not only can reduce labor costs, but also to improve production efficiency. In the long run, it is a way to make prices more competitive.
A well-known vinegar enterprises in China to introduce intelligent filling production line, you can achieve production capacity of 24,000 bottles of vinegar per hour, greatly improve the production efficiency of vinegar products, Yongchun County statistics found that not using intelligent filling production line of five vinegar enterprise production is also less than the enterprise. In addition, Pingyao false vinegar is mainly modeled after the old vinegar, usually, the old vinegar means after the summer sun, winter fishing ice and other procedures made, the appearance of more viscous, the entrance has a little sweetness. In order to omission the production steps, some producers of vinegar seasoning vinegar by adding additives to deceive consumers. This approach is nothing more than a short-sighted only affair, when the reputation of the mature vinegar is gradually corrupted, this way will no longer profit. More scientific and effective is through the development of technical equipment, so that the production time of mature vinegar further shortened, and promote industrial development.
It is reported that there are brewing vinegar equipment manufacturers to develop a vinegar automatic production device, the equipment can let the old vinegar production of raw materials in a liquid way continuous, automatic fermentation, with the equipment can be completed within 1 hours of liquefaction, saccharification, 3-4 days to complete the wine fermentation.
Change management mode: Purchase testing equipment so that good vinegar is not buried
According to the data collection, Pingyao County and the Industry and Commerce Department is not a non-act, they are strict local vinegar management, often to the ancient city of vinegar dealers to check, blending, not meet the food safety requirements of the situation to investigate and punish, but this did not prevent the phenomenon of the ground vinegar fraud. The author believes that the main reason is that the local small workshops and scattered, food and Drug Administration and the number of industrial and commercial departments must be able to thoroughly troubleshoot them, resulting in small workshop production conditions, sanitation and other difficult to control. Statistics show that 70% of vinegar production enterprises are small workshops occupy, the industry maturity is not high. In the face of this situation, Pingyao can learn from other places on the management of manual workshops, by allowing them to move into the industrial park, install cameras to control the safety of food production. At the same time in the industrial park equipped with testing rooms, in vinegar before the market before the sampling, refused to add additional additives vinegar products into the market, and issued through the brand identity, so that passengers can rest assured that the purchase.
And for the industrial park has not yet entered the focus of supervision of the workshop, timed sampling. As travel has become the norm in most people's lives, many places have tried to expand the tourism economy to increase local economic incomes. In this, gourmet food has become a major highlight of many places, not only in the journey to make visitors enjoy, but also as a companion gift.