The World Cup is nearing its end, and after a fierce competition, this week's Japanese runner-up will soon be produced in France and Croatia. This year's entire World Cup can be described as eye-catching. Even the crayfish that were shipped to Russia have been reported by many media, making the "duck beer + crayfish" model more widely seen during the World Cup. However, some reporters visited China's catering market and found that the quality of crayfish, which was particularly hot by the World Cup, was a mystery.
When buying ingredients in the restaurant industry, some people chose to buy dead shrimps. Some restaurants bought raw shrimp raw materials, but crayfish died during transportation. For cooking, the dead shrimps and live shrimps were mixed together. The phenomenon of sub-charging is endless, making it impossible to prevent. The phenomenon of lowering the quality of raw materials and achieving higher returns is also quite common in food companies. How can this phenomenon be avoided by using food machinery? The author believes that you can start with the following two devices.
Sorting equipment: Bring good raw materials into the customs
As the first level of sorting raw materials, sorting equipment plays an important role in the production process of food enterprises. We know that the quality of ingredients will directly affect the quality of finished food products, so people pay more attention to ingredients. As a result, the sorting equipment has been upgraded from the original size and weight to a device capable of sorting the special requirements of color, sweetness, acidity, internal flaws and even aflatoxins.
For aflatoxin sorting equipment, aflatoxin is widely found in nut products, colorless, odorless, but more toxic. A candy brand in China needs to use a large number of different varieties of peanuts in the production of peanut candy. How to select peanuts contaminated with aflatoxin in peanut raw materials has become a major problem for the enterprise. In response to this phenomenon, foreign food machinery equipment manufacturers carry Detox technology in the sorting equipment to identify and eliminate aflatoxins. In order to cope with the difference in the form of aflatoxin in different varieties of peanuts, the sorting equipment can also set the quality grade of peanut varieties and raw materials, thereby adjusting the parameters and achieving accurate rejection.
For crayfish, there are two main problems to be solved in the sorting equipment. One is how to sort live lobsters. Lobsters are high-protein organisms. Once the bacteria are dying rapidly, food companies currently use lobster raw materials. Frozen shrimp. More live lobsters are sold directly to the market. The development of corresponding live lobster sorting equipment can promote the further upgrading of the lobster fresh-selling industry. Second, how to sort the lobsters. Most of the crayfish sorting equipment on the market currently sorts the size and weight. Mainly, and rarely distinguish the quality, the author understands that once the quality of the lobster changes easily reflected in the body color, the quality of the lobster by color sorting may be a development direction.
Testing equipment: let food quality not lie
As a device for testing food quality, testing equipment can exist in every aspect of food production. It is reported that a world-renowned beer brand has detected more than 6,000 test data in one day. The scope of inspection covers materials entering the factory and production to the factory. It can be seen that the detection of food quality can accurately express food quality related information in the food production process, and has an excellent monitoring effect in avoiding the initiative or passive reduction of raw material quality by food enterprises.
In view of the phenomenon of sub-charging of ingredients, it is necessary to test the equipment for the deterioration of the ingredients. Pesticide residue analyzer, texture analyzer, protein rapid analyzer, food quality detector and other equipment are all detection equipment for this phenomenon. For example, the texture analyzer detects the physical properties of the food sample over time, so that the tester can easily obtain the elasticity, consistency and viscosity of the food to judge whether the food material is abnormal.
In the process of making food from lobster, it is necessary to use such testing equipment for crayfish ingredients.
