Laotan sauerkraut industry standard upgrade Meng Suhe: Technology adds "peace of mind lock" to food

China Economic Network on December 1 Since the problem of "soil pit sauerkraut" was exposed, the relevant industrial chain of the sauerkraut industry has been urgently promoting the standardization of
products.
In order to standardize the quality and safety of Laotan sauerkraut products and improve the industry level, the group standard "General Requirements for the Quality and Safety of Laotan Sauerkraut" organized and drafted by the Chinese Society of Food Science and Technology recently solicited opinions from the industry, providing scientific basis and standards
for inheriting the traditional Chinese fermentation of Laotan sauerkraut.

At the 22nd China Convenience Food Conference held on November 30, Professor Meng Suhe, honorary president of the Chinese Society of Food Science and Technology, said that Laotan sauerkraut is a traditional Chinese national cuisine, with unique color, aroma, taste and organizational form, which has been rooted in the public's food culture for thousands of years and is an indispensable delicacy
on the table.
At present, China does not have the relevant standards and regulations of the "General Requirements for the Quality and Safety of Laotan Sauerkraut", and the use of pollutants, pathogenic bacteria, food additives and other requirements, all of which implement the existing national food safety standards
.
After reviewing the relevant guiding documents of pickles at home and abroad, and sorting out the current situation of sauerkraut/Laotan sauerkraut products in domestic and foreign markets, the standard drafting group held expert seminars for many times, combined with the actual production situation of the enterprise, after full research and discussion, formed a draft
standard for comments.

Meng Suhe believes that in recent years, there has been a new trend in the instant noodle industry, and scientific and technological support has been continuously increased in the transformation to health, and attention has been paid to the excavation
of traditional foods.
Large enterprises, especially well-known enterprises, pay more attention to investment in science and technology than ever before, and are more deeply aware that their core competitiveness lies in quality innovation
.

"The birth of 'Laotan sauerkraut' has become a 'milestone' in the development of instant noodles, and its greatest value is to effectively increase the added value of agricultural raw materials such as mustard greens with the 'hand of the market', benefiting 130,000 vegetable farmers in Hunan Province alone
.
" In the past ten years, the instant noodle industry has carried out extremely difficult scientific research and process reengineering
to ensure the safety of the industrial chain.
Meng Suhe took Master Kong as an example to introduce the scientific and technological innovation achievements
of sauerkraut fermentation.
Master Kong used the original innovation of 90 days of deep fermentation in the deep fermentation tank to break through the thinking of industrialization, and through 32 standardized processes, it solved the scientific and technological bottlenecks such as quality maintenance and flavor reduction in traditional sauerkraut processing, and improved the safety demonstration and quality assurance
for intensive sauerkraut processing.

On September 22, the group standard of "Laotan Sauerkraut Production Quality and Safety Control and Management Technical Specification" drafted by the Chinese Society of Food Science and Technology was released to the public, filling the industry gap
of Laotan sauerkraut standard.
The standard defines "Laotan sauerkraut" refers to vegetable products
made by fermenting with fresh leaf mustard greens or leaf mustard greens after initial salting fermentation as the main raw material, with or without auxiliary materials, old mother water (sauerkraut mother liquor) or lactic acid bacteria, and fermented with traditional ceramic altar.

The Chinese Society of Food Science and Technology previously publicly stated that the drafting project team of the "General Requirements for the Quality and Safety of Laotan Sauerkraut" investigated the products of 11 manufacturers from 9 regions across the country, determined their moisture, total acid, chloride content and microbial limit, and determined various indicators
by referring to the relevant standards of similar products, combined with the characteristics of Laotan sauerkraut products, from the perspective of ensuring the safety of Laotan sauerkraut and improving quality.
Among them, the water in Laotan sauerkraut does not exceed 80%, the total acid (in terms of lactic acid) index should be 0.
6%-1.
6%, and the chloride (in terms of NaCl) index should be 5%-9%.

After the release of this standard, it will complement the "Laotan Sauerkraut Production Quality and Safety Control and Management Technical Specifications" to jointly serve
the standardization and improvement of the industry.

(Reporter Liu Xiaoxiao, Shi Lan)