Yes.
The new standard stipulates that paraffin and Sudan red must not be detected in hot pot base materials. It also adds requirements for chili peppers and Sichuan peppercorns and the detection of pesticide residues. However, the new standard does not mention the controversial issue of "old hot pot oil". Industry insiders believe that the formulation of this standard is beneficial to the standardization and development of the entire hot pot industry. More importantly, it is responsible for the health of consumers and can also reduce consumers' misunderstandings about the hot pot industry.
The new standard defines spicy hot pot base as: a mixture of animal and vegetable oils, salt, watercress, chili, Sichuan pepper and other spices and umami agents as raw materials that are fried or boiled. The national standard for hot pot base ingredients began to enter the draft stage in May 2009 and ended in mid-July.
Features, old oil cannot be used more
Hot pot
Hot pot base
Although old oil has not been included in the national standard, it is There is an important indicator "acid price" in the national standard that takes this into consideration. The acid value is an important indicator of the degree of refining and quality of oil. There are usually two reasons why the acid value of oils and fats exceeds the standard: one is that the deacidification process during processing is not up to standard, and the other is that oxidation or hydrolysis occurs during storage to produce carboxylic acid. The acid value of edible oil or oil that has been sour and astringent will increase a lot.
In the "Local Standard for Hot Pot Base Ingredients" issued by Chongqing in 2003, the acid value index requirement is no higher than 4, while the national standard raises the standard to no higher than 3.5. According to Zhou Junji, Fatty Tianjiao and other base material manufacturing companies who participated in the drafting of the national standard, excessive acidity means that the oil begins to go rancid; if old oil is used too much in the base material, it will also be detected; the base material will also It's not up to standard.
Spiciness should be graded
Hot pot bases
Hot pot bases
Some people are afraid of spicy food, some are not afraid of spicy food, and some people are afraid of spicy food. Not spicy. The hot pot base produced in Chongqing can clearly indicate the corresponding spiciness. There are 15 levels of spiciness in the world. The method and basic process of assessing spiciness is: prepare peppers into a certain amount of capsaicin extract, then dilute it, and taste it by five trained tasters. If you still feel the spiciness, continue diluting until none of the five tasters feel the spiciness. At this time, the dilution factor is the spiciness value of the pepper. The higher the spiciness value, the spicier the chili pepper will be.
The International Organization for Standardization has confirmed and developed a standard for measuring spiciness units, and this standard is used in the global pepper trade to measure the quality of peppers and their products. The degree of hemp, whether it is slightly hemp, medium hemp or long hemp, is completely determined by the taste of the seasoning chef when producing hot pot base ingredients. There has always been a lack of standards. Tu Dawei said that the "Condiment Center" is currently working with Southwest University to study the relationship between numbness and the senses. Once this topic is successfully researched, it will be the first to be added to Chongqing's local standards.