A stone stirred up a thousand waves. The sauerkraut incident on the altar has not yet passed, and it exploded after stepping on the sauerkraut. Many netizens said: Not only can I not eat Laotan pickled cabbage noodles, but also snail noodles. ......As soon as the incident happened, the Liuzhou Snail Noodle Association and many snail noodle manufacturers came forward to refute the rumors, saying that the online information was not locally produced pickled sour beans, and the sour beans used in snail noodles were not made from feet. of.

Food safety has always been the bottom line of industry production. In this incident, one of the standpoints of Liuzhou snail noodles is that the production process of pickled capers is different. It is reported that the sour beans in the online information directly collect the raw materials, put them into the pit similar to the early pickled sauerkraut, and add salt for dry pickling. In order to make the capers fully absorb the salt, shorten the pickling period, and become more delicious, there is a situation of stepping on and repeatedly stepping on it. This kind of processing can't help but come as a surprise - it really tastes good. But compared with the barefooted kimchi exposed by 315, the capers exposed this time are at least through rain boots, which seems a little comforting. However, food hygiene and safety is not achieved by lowering the requirements of consumers. Upstream enterprises must strictly control the key links of production.

On the other hand, the capers used in the production of Liuzhou snail powder mainly adopt the traditional wet pickling process - fresh beans need to be screened and cleaned after harvest, and then put into plastic containers or ceramic containers for sealing and pickling. During the pickling process, the staff should wear gloves and masks in strict accordance with the regulations to stir and fish, and try to avoid contaminating the pickled products in the container. After being marinated and mature, the capers are cut, cleaned, sorted, packaged and sent to major snail powder processing plants. If every link in this process is standardized, it seems that everyone's trust in snail noodles can be restored.

As the saying goes, hearing is false, seeing is believing. In recent years, the hygiene and safety of pickled products has been on the cusp. As the capers used in snail noodles have been hotly debated in the past two days, the production situation of many capers in Liuzhou has been announced one after another. Some companies directly open the production process of transparent capers through new media platforms and accept the inspection of consumers.

According to relevant disclosure information, in many sour bean processing plants in Liuzhou that provide food raw materials for snail powder enterprises, each container is neatly arranged in order, and the sour beans are sealed and marinated, which is very different from what we think. The author also noticed that among the capers used in the processing of Liuzhou snail noodles, the quality inspection in the raw material processing and the quality inspection after entering the snail noodle enterprise has repeatedly mentioned that automatic vegetable washing machines, slitting machines, wok, barbeque Sterilizers, metal detectors and various testing instruments are also used in the processing of pickled capers. The processing of capers is modernized, and the finished product must meet various parameters before it can be marketed. If you have time, you can also pay more attention to the relevant information released by the snail powder enterprise and understand it with your own eyes.

In the past two years, Liuzhou snail powder has developed from millet powder to a large local industry with an output value of more than 10 billion yuan. Production standards and product standards related to snail powder are being prepared and approved in full swing. The background of automation and intelligent transformation of snail powder production is obvious to all. We expect and hope that the industry will play a leading role in promoting the standardization and standardization of prepackaged foods. For the wider prepackaged food industry, under the consumption upgrade, we also call on the industry to maintain the bottom line and not try to fool and deceive consumers for temporary benefits. On the contrary, we should respond from our own product development, technological transformation, production transformation, quality improvement, and efficiency improvement.


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