Shandong strengthens the training of tasters to improve the level of sensory evaluation of seasoned food

Recently, Shandong Condiment Food Association held the "Condiment Appraiser's First Second Batch of Training Assessment and Product Sensory Evaluation Meeting" in Jinan.

In terms of soy sauce products, the appraisers believe that the quality level is generally high, and the reference samples have made obvious qualitative leaps in color, aroma, taste and body, indicating that the quality of soy sauce products in Shandong Province has jumped to a new level.

In terms of solid, liquid vinegar, and brewed white vinegar products, the reviewers believe that their color and posture have been greatly improved compared with previous evaluations, and no abnormal color or turbid posture has been found

in sauce products

In terms of pickled vegetables products, the reviewer suggested that we should pay attention to the research and development of instant pickled vegetables, especially in terms of reducing salt, and develop fruit-style pickled vegetables

In terms of blended cooking wine, fermented cooking wine, and rice wine products, the control of cooking wine technology by various enterprises has reached a relatively high level

The reviewer believes that with the growth of customized, standardized, convenient and personalized demand for takeaway and restaurant chains, the annual growth rate of hot pot seasoning and fast and convenient compound seasoning exceeds 20%.

Yang Shengquan, chairman of Shandong Seasoning Food Association, said that holding this event is a sensory review of Shandong seasoning food industry products, which promotes technical exchanges between enterprises and promotes the improvement of their product quality.

(Ma Yonggang)

Responsible editor: Wang Jinchen Review: Zheng Ying