Jiangxi Provincial Market Supervision Bureau "revealed" hot pot meatballs

The cold wind is shivering, and eating a steaming hot pot has become the "favorite"
of many consumers.
In most consumers' "hot pot list", meatballs can be said to be one of the
must-order dishes.
However, some videos circulating on the Internet said that "a hot pot meatball has several additives and cannot be eaten" and "there is no meat in the hot pot meatball, it is all starch", etc.
, which has caused consumers to question the food safety
of hot pot meatballs.
On November 29, the Jiangxi Provincial Market Supervision Bureau issued a consumption reminder.

How much meat is in hot pot meatballs? According to the reporter's understanding, most of the commercially available meatballs implement two industry standards, of which the "grading" item in the SB/T10610-2011 "Meatball" standard stipulates that the meat content of "special grade meatballs" is not less than 65%, the meat content of "excellent grade meatballs" is not less than 55%, and the meat content of "ordinary grade meatballs" is not less than 45%; SB/T10379-2012 "Quick-frozen Prepared Food" standard stipulates that "the content of chicken and pork under minced meat products accounts for ≥10% of the net content of the product, the content of beef and mutton accounts for ≥8% of the net content of the product, the content of crab meat accounts for ≥8% of the net content of the product, and the content of other meat accounts for ≥8% of the net content of the product"
.

The product label is labeled "minced meat products", and the product name usually indicates the type
of meat.
Although some meatballs with less meat usually add starch, soy protein and some food additives that are allowed, less meat does not equal unsafe
.
As long as it is a hot pot meatball produced by a regular manufacturer in strict accordance with the standard, there is no need to worry too much about food safety
.

Hotpot meatballs contain different kinds of food additives, and they all have their own functions
.
For example, carrageenan and other gums can improve the gel effect of proteins and make meatballs more Q-elastic; Phosphates are used to retain moisture and avoid water loss caused by long-term freezing; Flavors and fresheners are designed to enhance the flavor
of the balls.
Table A.
1 of the National Standard for Food Safety Food Additives (GB2760-2014) stipulates the allowable varieties, scope of use and maximum amount or residue of food additives, and stipulates that when food additives of the same function (colorants of the same color, preservatives, antioxidants) are mixed, the sum of the proportions of their respective dosages to their maximum use shall not exceed 1
.
In general, meatballs on the market do use a variety of additives, but as long as the scope of use and amount of use meet national food safety standards, you can eat
them with confidence.

There are also many consumers who doubt the safety of surimi and believe that its source is not hygienic
enough.
GB/T36187—2018 "Frozen Surimi" standard stipulates that "surimi is a surimi product made from edible fish as raw material after pretreatment, cleaning, meat picking, rinsing, fine filtration, dehydration and other processes"; It also restricts the use of auxiliary materials, and item 4.
1.
4 of the standard "Other auxiliary materials" stipulates that "the auxiliary materials used shall comply with the corresponding standards and relevant regulations, and other animal and vegetable proteins, starches (including modified starch) and other technically unnecessary auxiliary materials shall not be added"
.
Therefore, as long as the production enterprises organize production in strict accordance with the standards, the surimi products they produce are safe
.

Prompt:

Hot pot meatballs store common sense for consumption

Quick-frozen meatballs need to be stored according to the storage conditions indicated on the product packaging, generally frozen at minus 18°C and below
.

After opening the bag, the meatballs should be eaten as soon as possible to avoid repeated freezing and thawing
.

After the frozen meatballs are lowered to the boiling hot pot, they can float quickly, but their core temperature may not be high
enough.
Therefore, it is best to cook for another 5 minutes to kill most microorganisms before eating
.