Spicy noodles are going to go out of the national standard! Scared me to eat a packet of pressure shock

50 billion big orders! The national standard for spicy noodles has finally been introduced

Recently, the National Health Commission issued a letter on soliciting opinions on four national food safety standards (draft for comments) such as the "National Standard for Food Safety Seasoned Noodle Products" (hereinafter referred to as the "Draft for Comments"), and the long-brewed national standard for spicy noodles (seasoned noodle products) has entered the "landing" preparation stage

According to reports, the former State Food and Drug Administration proposed a national standard for the seasoned noodle products industry in November 2016, led by the Henan Provincial Port Food Inspection and Testing Institute, the Chinese Society of Food Science and Technology and other institutions, and planned to formulate a national standard for spicy noodles

In addition, according to previous media reports, there has been controversy everywhere about the scope of food additives used in spicy strips, and even local standards have "fought" with each other

For similar issues, the Draft for Comments indicates that the use of food additives should comply with the provisions

The Draft for Comments also indicates that the seasoning par value should be wheat flour and/or other grain flour as the main raw materials, adding edible oils and fats and other auxiliary materials, and processing with certain toughness through ingredients, extrusion cooking, molding, seasoning, packaging and other processes to form ready-to-eat food

Further reading:

The national standard of spicy strips has been discussed to build a standard project

The name of spicy strips is popular all over the network, what is less known is that its professional name and classification have always lacked unified standards, which has a certain impact on

In 2007, Henan, the "big province of spicy noodles", issued the "Local Standard for Seasoned Noodle Products in Henan Province (DB41/T 515-2007)", but with the improvement of product quality requirements, the standard needs to be updated

To this end, in 2011, the Henan Provincial Health Department issued a notice to solicit the 2012 Henan Provincial Food Safety Local Standards Formulation Project

In May 2015, the State Food and Drug Administration issued the Notice on Strictly Strengthening the Supervision of Snack Foods such as Seasoned Noodle Products, which includes seasoned noodle products into the "convenience food" implementation license, and the content of the production license is "instant food (seasoned noodle products)"

Subsequently, in November 2016, the State Food and Drug Administration proposed a national standard for the seasoned noodle products industry, led by the Henan Provincial Port Food Inspection and Testing Institute, the Chinese Society of Food Science and Technology and other institutions, and planned to formulate a national standard for spicy noodles

According to participating experts, at present, the expansion of additive standards in the seasoned noodle products industry is being applied for, the national standards are also accelerating, the relevant testing data has been summarized, and the

Preservatives and sweeteners may be allowed with two

Previously, there has been controversy in various places about the scope of food additives used in spicy strips, and there have even been cases where

For example, according to the local standards of Ningxia, spicy strips are convenience foods and must not add cyclamate, while according to local standards in Henan Province, spicy strips implement pastry standards and allow limited addition of cyclamate

In addition, the names are different, the types of additives used and the dosage are different, and the testing basis is different, resulting in many products being sold off-site without recognition

According to the previous local standards in Henan, 7 kinds of sweeteners can be used, and 5 kinds of

"The industry standard for seasoned noodle products will effectively change the status quo of seasoned noodle products and food enterprises, with unified certification, unified testing, unified data and unified standards

Only 236 of the 4,000 Henan spicy noodle enterprises were eliminated

According to data from the Pingjiang Chamber of Commerce in Zhengzhou, as of 2017, there are 580 food production enterprises of seasoned noodle products in the country, with an annual total output value of 33 billion yuan and market sales of 51 billion yuan
.

However, in the initial period, a large number of workshop-style enterprises
emerged.
In 2000 alone, there were as many as 4,000 seasoned noodle products enterprises in Henan, "at that time, it was all handicraft workshops, the processing was rough, in addition to an extrusion puffing machine, it was difficult to find a second decent food machinery, and the daily production capacity was in the hundreds or more
.
" Li Changgen, secretary general of Zhengzhou Pingjiang Chamber of Commerce, said
.

However, in recent years, the concentration of the industry has continued to increase
.
According to statistics from the Pingjiang Chamber of Commerce in Zhengzhou, henan seasoned noodle products enterprises decreased from more than 4,000 in 2000 to more than 1,000 at the end of 2009, and only 236 were left in the province in 2017, but the annual output value rose from more than 8 billion yuan in 2009 to 22.
5 billion yuan
in 2017.

At present, regular spicy noodle enterprises are also stepping up the upgrading of production equipment to achieve automated production
.

On June 9, a reporter from the Beijing News saw in the production workshop of Weilong spicy strips that its flour, seasoning and transportation have achieved automated production
.
After the fabric is put into the puffing machine, after extrusion and cutting into the mixing bucket, it can be packaged by the machine and tested to leave the factory
.
In all production workshops, there are ozone devices for disinfection, and the staff in the workshop need to wear special uniforms and disinfect before entering
.

"The spicy noodle industry is bound to become intensive, and small workshops and enterprises without innovation capabilities will be eliminated
.
" Tan Bin, deputy director of the Food Science Academy of the State Grain Administration, said
.