On April 13, the topic #老tanpickled cabbage instant noodles returns to supermarket shelves# became a hot search topic, and the return of Laotan Pickled Cabbage Beef Noodles also brought an official document, which once again aroused the enthusiasm of netizens. discussion. After hearing about this, I quickly opened a certain treasure, a certain Dong, opened the search, entered Lao Tan Pickled Cabbage Noodles, and got the following two pictures.

To be honest, as a die-hard fan of Laotan Pickled Cabbage Noodles, I sometimes feel like I have a bad appetite. I always eat a pack of Laotan Pickled Cabbage Noodles and turn my appetite off. I also order pickled fish with pickled vegetables every time I go to a restaurant. . I haven’t dared to eat for more than a month, and I feel like nothing I eat tastes good anymore. I heard that Laotan Pickled Cabbage Noodles were back on the shelves in supermarkets, and I immediately became excited. But whether Laotan Pickled Cabbage Noodles can be eaten with confidence, I think we still need to do some research and analysis. After all, what you eat is not as important as saving your life.

Noodles: Nothing to say. They are provided by major instant noodle production companies. The main ingredient is flour. I have not heard of any problems so far.

Vegetable package: mainly dehydrated vegetables.

Powder packet: The main ingredient is salt.

Sauce buns: main ingredients are various fats and oils.

Laotan sauerkraut buns: CCTV reported on Laotan sauerkraut at the 3.15 party. The main problems were poor sanitary conditions for the production of sauerkraut, unscientific production processes, and lax acceptance procedures. .

First of all, let me talk about a question. Sauerkraut is not only eaten in our country, but also in many countries around the world, including many developed countries, such as Germany, the Netherlands, South Korea, Japan, etc., especially sauerkraut in Japan and South Korea. The consumption is even greater. Therefore, sauerkraut can meet production standards abroad.

Secondly, can we make Laotan pickled cabbage well? I remember when I was a child, my mother would make sauerkraut every summer and autumn. Before making it, I would wash the vegetables and the sauerkraut tank, and then add salt to ferment it. I could simply make enough sauerkraut for the whole family, without any special craftsmanship. In addition, we export a large amount of Laotan sauerkraut to South Korea and Japan every year, and these exported sauerkraut also meet the requirements of the exporting countries.

So we can make sauerkraut that meets the standards.

1. Cost issue. Tukeng sauerkraut in Laotan sauerkraut is cheaper. Cost is related to profit. In order to achieve greater profits, we will naturally pursue smaller costs.

2. The issue of standardization. When making Laotan sauerkraut, there is no special unified standard. Everyone does their own thing and has their own reasons, which will also affect the quality of Laotan sauerkraut to a large extent.

3. Acceptance standard issues. This can be easily improved.

Therefore, if we want to eat qualified Laotan pickled cabbage, we must solve these problems.