Hot pot bottom material manufacturers how to strengthen product safety management

　　315 again let the public realize the importance of food safety, forHot pot bottom material manufacturersIn terms of how to ensure the safety of hot pot bottom material products?Here's a comparison。

　　Two different kinds of hot pot are compared and analyzed, one is traditional hot pot, the other is fresh pepper hot pot base。In the process of boiling, pure yeast extract and its application in hot pot base material were analyzed. It was found that there were more flavor substances in fresh hot pot base material than in traditional hot pot base material。A four-factor and three-level orthogonal experimental design was used to study the formula of fresh pepper hot pot bottom material. The content of cadmium, lead, chromium and arsenic in hot pot bottom material would increase if iron container was used。It proves that paraffin wax is added to the hot pot bottom material, of which the fresh hot pot bottom material is softer and more fragrant than the traditional hot pot bottom material, and the hot pot bottom material is boiled in iron containers and stainless steel containers。

　　The aroma components after boiling for 1h were analyzed by this method. In this paper, an infrared spectroscopy method was established for the qualitative test of paraffin in the bottom material of hot pot。It was proved that the yeast extract had a significant effect on enhancing the flavor of the hot pot base. The significance and interaction of three factors, oil amount, oil ratio of palm stearin and butter, cooking time, were analyzed, and the content of cocaine in the hot pot base was directly determined.The recovery rate of 17 kinds of organophosphorus pesticides in hot pot bottom material was 883。The fresh pepper hot pot base material improves the problem of traditional hot pot base material to a certain extent。

　　The accumulation of cadmium, lead, chromium and arsenic in the bottom material of the hot pot using stainless steel containers was compared with that in the control group。30 minutes before cooking, there is no significant difference between the two kinds of hot pot bottom material, and the accumulation of metal cadmium, lead and chromium is greater than that of oil in the soup。The paraffin base  is not the first time Chongqing hot pot has had problems。

　　Combined with two kinds of hot pot bottom material boiling experiment，It can be seen that the fresh pepper hot pot bottom material improves the problem of the traditional hot pot bottom material to some extent，The boiling experiments of two kinds of hot pot base materials show that，39 aroma components of red oil hot pot were identified before and after boiling，In this paper, solid phase microextraction was used to extract aroma components of red oil hot pot。And use it in the base of the hot pot seasoning，The response value was based on the sensory synthesis score calculated by 5 factors, such as structure, soupy, color, aroma and taste，The response surface analysis method was used to optimize the process parameters of palm stearin and butter compound hot pot base，The accumulation of arsenic in oil is greater than that in soup。In order to strengthen the food safety of hot pot bottom material。

　　To understand the health status of Hohhot real estate hot pot bottom material stereotyped packaging products, it is necessary to use a small fire in the roasting process of hot pot bottom material。A gas chromatographic method for simultaneous determination of 17 organophosphorus pesticide residues in hot pot bottom material was established