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Chongqing condiment sampling 8 batches unqualified
2011 condiment quality supervision and spot check announcement released yesterday. A reporter from the Chongqing Evening News learned that in the random inspection of the condiment industry in the city from September to October, 8 batches of condiments were unqualified. Among them, three kinds of seasonings produced by Chongqing Tianzhu Seasoning Food Co., Ltd. are unqualified.
According to reports, soy sauce, vinegar, monosodium glutamate, chicken essence, sauce, seasonings, etc. were randomly selected this time, and non-edible substances such as Sudan red were specially tested. A total of 114 batches of condiments from 84 production enterprises in 14 districts and counties were randomly selected. 106 batches are qualified, and the qualified rate is 92.98.
Eight unqualified batches of condiments include spicy noodle seasoning, fried noodle seasoning and sour and spicy noodle seasoning produced by Chongqing tianzhu seasoning food co., ltd., as well as jiayong brand brewed soy sauce, deqiang brand hot pot seasoning, Chongqing hot pot seasoning and perfume fish seasoning produced by weipeng food co., ltd. and tongzi spicy boiled fish seasoning.
The Municipal Bureau of quality Supervision said that the reason for the unqualified soy sauce lies in the poor quality control in the production process of individual enterprises, and the lax control of the fermentation process and blending oil spraying process. Seasoning spot checks found that the main unqualified indicators for the acid value, acid value may cause food taste deterioration, nutritional value decreased.