The halo made by the traditional "earth method" cannot hide the flaws and hidden dangers of health and safety.
Text/Editor by Xu Qiuying, proofreading by Liu Yunyun and proofreading by Wang Xin
▲ CCTV's 3.15 party exposure of "sauerkraut" caused heated discussions, and the company involved has been seized.
Figure / CCTV Finance
The "Tukeng Pickled Cabbage" in Huarong County, Hunan Province exposed at the "3.15" party has led to the prosecution of four local cadres.
However, how to "fill" the "pit" left by "sauerkraut" is still worthy of further discussion and reflection.
"Laotan sauerkraut" in Hunan's flag-raising vegetable industry is actually "earth pit sauerkraut".
In the face of public doubts about food safety, the staff of the companies involved felt "wronged", saying that "pickling" sauerkraut with their feet is a normal step, which has been done for decades.
The content exposed by CCTV is only the pickled part. Before it is sold on the market, it will be cleaned very cleanly.
When public opinion complained about "sauerkraut", another voice appeared on the Internet.
Some netizens said that their own sauerkraut is also stepped on with their feet, and others listed that the grapes for making wine are also stepped on with their feet.
This shows that the public still has certain differences on which method to use for agricultural product processing, and there is also a certain blind spot in the perception of traditional food technology and hygiene requirements.
With the exposure of "Tukeng sauerkraut", professionals may wish to timely popularize the potential safety hazards such as excessive nitrite and excessive preservatives in "Tukeng sauerkraut"; What pros and cons.
In fact, the so-called "no cleanliness, no problems" and "salt disinfection" neither meet the hygienic requirements of the Food Safety Law for the food production process, nor keep up with the needs of the times. Regulations" is out of date.
There should be consensus on this.
On this basis, how to transform and update traditional craftsmanship is a matter of particular concern at the moment.
Of course, there is no contradiction between the standardization of agricultural products and the traditional production process.
"Modern production" is actually the result of the continuous improvement of the predecessors' skills.
The safety and hygiene of food is never classified as "local law", traditional or modern. This sanitation standard is universally applicable and consistent, and it is not relaxed just because it is "local law".
For "local cooking", what is most needed is to transform to modern production technology as soon as possible.
▲The production site of "Tuken Pickled Cabbage" exposed by CCTV's 3.15 party.
Figure / CCTV Finance
In addition, "not only our flag-raising vegetable industry, but the entire industry has suffered a 'disaster'", the remarks made by the employees of the companies involved in the interview were also biased.
This time CCTV exposed only individual illegal enterprises, it does not mean that the entire industry and all enterprises do not meet the safety and hygiene standards.
In fact, some areas in my country have long recognized the limitations and hazards of local production, and it is strictly forbidden to pickle sauerkraut in Dakeng, putting the standardized production of agricultural products on the agenda.
For example, in 2019, the Liaoning provincial government successively issued documents such as the "Notice on Prohibiting the Use of Dakeng Pickled Cabbage in the Province" and "Notice on Clarifying the Prohibition of the Use of Dakeng Pickled Vegetables in the Province".
The relevant local departments have carried out the centralized rectification of Dakeng pickles in various parts of the province, and at the same time accelerated the construction of the pickled industrial park to realize the industrial park, large-scale, industrialized and standardized production of sauerkraut.
In fact, because of its low cost and easy operation, "Dakeng Pickled Vegetables" was once the main method for pickling sauerkraut in Northeast and other places.
But the production and processing of food is never set in stone.
The recipes and processes of each food are constantly being improved and updated.
In today's era of abundant material, people's requirements for food are no longer simply to fill their stomachs, but also to eat green and healthy.
It is not difficult to improve and improve traditional food processing technology by using modern scientific and technological means, especially the processing and production of various foods and special products that are widely popular among the people.
With the continuous increase of people's attention to food safety and hygiene, it is necessary for food processing enterprises to actively explore more scientific and hygienic means of traditional food processing industry if they want to win the trust of consumers.
At present, the food science industry is relatively developed, and there are not too many technical obstacles to improve the "ancient method" and "local method".
According to reports, there are more than 700 employees in the Hunan flag-planting vegetable industry that was exposed, and mustard greens processing is also a pillar industry in Huarong County.
The local area may wish to take this opportunity to increase investment and promote the upgrading and transformation of the entire industry, which is a major event related to people's livelihood.
Of course, the realization of the standardization of agricultural products is not achieved overnight, and the positive effects of standardization on the industry may take a certain period of time to appear.
However, the future trend of food processing must be towards standardization and modernization.
For traditional production techniques, all localities should also adopt the attitude of taking the essence and eliminating the dross, and learn from each other's strengths.
Enterprises can win the market and the future only if they continuously improve their technology and achieve standardized production of food processing through appropriate improvements.