To tell the truth, as a die-hard fan of instant noodles in the old altar, I sometimes feel that I have a bad appetite. I always turn my stomach after eating a bag of old jar instant noodles. I order fish with Chinese sauerkraut every time I go to a restaurant. I haven't dared to eat this for more than a month, and I feel that nothing tastes good. I haven't heard that the old altar instant noodles in the supermarket are back on the shelves, and the passion comes quickly. But whether this old jar of instant noodles can be eaten safely or not, I think we still need to study and analyze it. After all, what you eat is not important for your life.
Bread: There is nothing to say. Provided by major instant noodle production companies. The main ingredient is flour. I haven't heard of any problems so far.
Vegetable bag: mainly dehydrated vegetables.
Powder bag: the main ingredient is salt.
Sauce bag: the main ingredients are various oils.
Laotan Pickled Sauerkraut Package: CCTV reported Laotan Pickled Sauerkraut at the party on March.15. The main problems are poor environmental sanitation, unscientific production technology and lax acceptance.
First of all, I want to say a question. Sauerkraut is not only eaten in China, but also in many countries all over the world, including many developed countries, such as Germany, the Netherlands, South Korea and Japan. , especially Japan and South Korea. Therefore, sauerkraut can meet the production standards of foreign countries.
Secondly, can Laotan sauerkraut be done well? I remember when I was a child, my mother cooked sauerkraut every summer and autumn. Before cooking, I washed the vegetables and sauerkraut jars, and then put salt in them for fermentation. I simply cooked enough sauerkraut for the whole family, and there was no special craft. On the other hand, we also export a large number of pickled vegetables from Korea and Japan every year, and these exported pickled vegetables also meet the requirements of exporting countries in all aspects.
Only in this way can we make sauerkraut that meets the standards.
1. Cost problem. Pit sauerkraut in Laotan sauerkraut is cheaper. Costs are related to profits, so it is natural to pursue smaller costs to obtain greater profits.
2. The problem of standardization. When cooking Laotan sauerkraut, there is no special uniform standard. Everyone does his own thing for his own reasons, which will greatly affect the quality of Laotan sauerkraut.
3. Acceptance criteria. This is easy to improve.
Therefore, in order to eat qualified old altar sauerkraut, we must solve these problems.