Pot bottom is expected to have national standards to be graded hot degrees Ma de
Last year's "buns to be known as the bread for the round" standard has suffered criticism has been submitted for approval of the "national standard of the substrate hot pot" (hereinafter referred to as the "standard") has not yet introduced, already gave rise to much controversy.
Have people laughing, practices vary, features a wealth of China Diet , And will enter "Standard Time"; many people said that standard "is completely unnecessary." MA degree will
spicy degree classification Reporter learned from the national agricultural and sideline products and processing Condiment Quality Supervision and Inspection Centre (condiment center) is responsible for drafting the "standard" Draft for Approval has been submitted to the National Standardization Committee for approval. It is reported that drafting of the "standard" of the condiment center is the Quality and Technology Supervision of consists of institutions, their sampling pot bottom material mostly from Chongqing.
Chongqing introduced in 2003 compared to the local standards, "standards" for the "spicy", "Medium spicy" spicy so the same level but uneven degree of the status quo of the new market demands. According to reports, the "standard" will follow the current international standard-setting units peppers spicy hot pot bottom material degree of labeling. In addition, the GB Micro will be hemp, the hemp, the old Ma Ma various degrees in some degree to add.
People are afraid of flavor Unity
Spicy condiment for the hot pot will be graded, the reporter nearly 20 consumers were interviewed, of which 14 said "absolutely not necessary."
Jusco shopping hot pot is expected at the end of the public, said Wang Guangzhou, a lot of hot pot restaurants, "a pot bottom material with the same standard, is too far-fetched", also questioned Mr. Wang eat hot pot, the substrate in addition to Chilli , There are ginger, bean paste, such as spicy ingredient contain "spicy sub-grade, on whether the other ingredients in the process also has limitations?" After the public heard
Ms Fung, loudly disagree, "all one flavor, and not all into the ocean model of the fast-food?" She said, China's catering to your recipe in the various different, will have a rich flavor, the same taste standards, "it is simply delicious stifle innovation." Ms. Chen was the public ridicule: "I want to again less spicy spicy, spicy or HOT plus", with the standards would have "unity of taste" it? There are also people that do need to regulate food standards, health and other aspects but more appropriate, and not interfere with the tastes of consumers, so become like the "bread shall be known as the bread for the round" joke.
Market products Unrated Yesterday afternoon, the reporter in Vanguard, Trust-Mart, Jusco supermarket such as interviews found that the current Sell The compound did not end all the pot and hemp division of spicy taste level. Different because of the brand, hot pot sauce are not the same. Little Sheep hot pot soup base material production is based on the seasoning in the broth, add the pepper and cumin, other spices have Chicken , Chicken bone extract, wolfberry, grass and other fruits and white Kou. Sichuan, Chongqing hot pot produced more than expected by the end of watercress, pepper, ginger, large Garlic , Sesame-based.
Well-known restaurant chain Little Sheep relevant responsible person said that the company's current pot bottom material was only "broth" and "soup" of two. The Shu romantic, cool guys and hot pot restaurants, etc. have said that bottom of the pot hot degree is based on material produced its own standard, which is the core competitiveness of its important aspects, and sometimes spicy level will be adjusted according to customer preferences. Many industry sources, total fixed base material with spicy hot pot and hemp and taste, will definitely affect the flexibility of demand for some consumers, affecting the exclusive tastes of their products.
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