According to Jiangsu Public News Channel "News 360" report: In addition to salted duck , duck blood vermicelli soup is also a famous traditional specialty delicacy. So how can I get Nanjing duck blood vermicelli soup to the commercialization model? What production standards should Nanjing Duck Blood Vermicelli Soup be implemented? Recently, after full negotiations, some relevant food production companies in Nanjing unanimously stated that they would apply for collective trademarks and formulate group standards for "Duck Blood Vinyl Soup".
[The production standards of the "fast food version" are not uniform, and the products vary greatly]
On the streets of Nanjing, shops selling "duck blood vermicelli soup" can be seen everywhere. A large bowl full of vermicelli, duck blood, duck intestines, duck liver and other duck accessories, as well as auxiliary ingredients such as tofu fruits, which tastes peaceful, fresh, fragrant and smooth. Liu Chunmei, the duty manager of the Nanjing Hubei Road Store, told reporters that the soup contains duck oil , which tastes more fragrant; spicy oil is also prepared on each table, and some customers like to eat spicy oil and vinegar, which is the characteristic of duck blood vermicelli soup.
In the early years, duck blood vermicelli soup was only available for dine-in, which to a certain extent restricted the spread of this delicacy. Nowadays, many companies have developed fast-food version of duck blood vermicelli soup, and there are many similar products sold on Taobao . In addition to Nanjing Real Estate, there are companies in Anhui, Henan and other places that produce instant duck blood vermicelli soup. The reporter noticed that some products only have duck blood, but do not contain duck intestines and duck livers, and some products contain chicken extracts.
Professor Huang Ming of Nanjing Agricultural University told reporters that duck blood vermicelli soup is very different. Products without duck blood vermicelli soup are also called "duck blood vermicelli soup", so the quality varies greatly, and the prices vary greatly. There are even three or four yuan per serving, and there are more than twenty yuan.
[Production is gradually standardized and local food safety standards are still required in the long run]
The reporter learned that as early as July last year, the Nanjing market supervision department issued a notice stipulating that the characteristic material packages of fast-food duck blood vermicelli soup for enterprises must be kept at more than 50% of the total content, and the solids in the material package must be kept at more than 50%. At present, 5 companies in Nanjing have obtained the production license for quick food duck blood vermicelli soup .
Yu Xueming, general manager of Nanjing Jukewei Food Co., Ltd., said that two things, such as braised liver sausage and braised duck blood, are the two "souls" of Nanjing duck blood vermicelli soup.
However, the reporter learned that at present, five enterprises in Nanjing are only implementing the quality standards set by the enterprises and cannot make positive contributions to the orderly development of the market. After consultation, all enterprises agreed that they would apply for collective trademarks and formulate group standards for "Duck Blood Vinyl Soup".
Yu Xueming believes that the group standards should be more perfect and the production requirements are even higher. Starting from the raw materials, the boiling of braised soup needs to be standardized.
Professor Huang Ming also believes that one is ingredients and the other is quantity, and the safety indicators are red lines, which are implemented in accordance with national security standards. At the same time, basic requirements should be made for nutritional composition and ingredients.
As early as 2016, Liuzhou City, Guangxi formulated local food safety standards for snail noodle , and made detailed regulations on the materials, packaging, product physical and chemical indicators, microbial indicators for bagged snail noodles. Professor Huang Ming said that the snail noodle industry has been effectively protected and has reached an output value of 50 billion yuan. It is an industry with an indirect output value of over 100 billion yuan.
Experts believe that relevant enterprises in Nanjing apply for collective trademarks and formulate group standards for "Duck Blood Vermicelli Soup". This is also a necessary way for food quality, branding and industrialization. On this basis, Nanjing will formulate local standards for food safety for duck blood Vermicelli Soup as soon as possible in the next step.Professor Huang Ming said that the standards are mandatory. If the local standards and local food safety standards are not met, the market supervision department can supervise and investigate and deal with them in accordance with the law, so as to protect the healthy development of the duck blood vermicelli soup industry.
From snail noodles, crayfish and then to duck blood vermicelli soup, more and more local government departments and food companies have realized that standardized development is the foundation for building a solid foundation for the quality and safety of the food industry. We also believe that with the introduction of group standards and the next local food safety standards, Nanjing Duck Blood Vermicelli Soup will also coexist harmoniously with the flavor and standards, leaving the region and spreading the fragrance to the world.
Jiangsu Taiwan reporter/Wang Bing Wei Shaohua Editor/Hu Chao
