See also how the food safety supervision of the flavor steamed buns is “higher”

After the food crisis, the oil was discovered in Beijing

Before there was a wreck of oil on the dining table, there was a bun afterwards where the fragrance spread, and the market was deep; the “bone soup door” and “black workshop” of Ajisen Ramen, the “milk door” of KFC, and the McDonald’s “eating event”. "Since it has just stopped for a while, nowadays, "ditch oil" and "flavour buns" occupy a large part of the headlines of the media: they guard tables and severely punish waste oil; Beijing has used mysterious flavors for buns. In the face of the “ditch oil” and “flavour buns”, how will life continue?

The reporter opened a steamed bun shop and bought flavors from the “steamed kung fu” buns store near Huoying Subway Station in Changping.

"Scent is hard to get. For Jiangzhen, we can get real goods." The boss shook his hands and said that the fragrance he used was brought home every New Year when he came home. "Don't dare to take more time. It's not good." )".

The boss revealed that the fragrance used in Beijing did not exist, but only his hometown. "Because we do buns, someone specializes in this."

The reporter inquired that there are also various kinds of fragrance sales in the Beijing market. Do you have to use only those types?

The boss suddenly burst into laughter and said, "If you don't have this material, you don't have the material. You don't have the material. You do it there. If we were there in Jiangzhen, you wouldn't have a business. I told you to honestly say that if I were here, Open, you are in the market and you have no business."

Li Qiang revealed that this bun shop uses mostly concentrated flavors and is resistant to high temperatures. "A normal flavor will volatilize on heating, and no scent will be found. How do we heat this now, the scent is still there."

A bun shop near the Beijing-Guangzhou Bridge with a “steamed kung fu” brand is located in an office building. The filling processing site is in the cottage area near Hujialou.

On September 10, at the filling processing site, three young men and women crowded on a bed surrounded by steamers. The things in the house were messy and the ingredients used to make the fillings were full. There was a bottle of pork flavor on the messy processing table.

Located near the Anzhen Gate subway station, the steamed kung fu buns shop is located in a residential area with a hidden location.

Along the black sticky stairs, the face is a simple toilet, floating from time to time smell. Next to the processing point of the filling.

This is a room less than 20 square meters with single beds inside.

A master sat shirtless and smoked while sitting on the bed. The room was not ventilated, and the room was full of smoke, so people could not breathe.

In the room, on the shiny black ground, piles of onions and radishes were found. "It was used to make fillings," said the master.

Flavor buns training: 2,000 yuan into a certificate

A number of counterfeit "Kung Fu Steamed Bun Shops" in Beijing, behind the fragrant smell, are the result of alleged abuse of "flavor." The reporters found that the food industry, which abuses flavors and other additives, is just the tip of the iceberg.

The reporters found that there are so-called “training schools” that openly sell “secret recipes” for small foods, including “week black ducks,” “long-lasting ducks,” “spicy hot peppers,” etc. These secrets include a variety of food additives, some of which have The use is expressly forbidden, while others exceed the specified addition criteria. Relevant brands involved in the denial are related to this.

At present, there are more than one training class in Beijing. They recruit students through the Internet. Students from all over the country come here to “get the Bible” and go home to open a shop.

"What do you want to learn?" Mr. Hao is unusually enthusiastic: "Now learn black ducks, free long-time duck technology."

See reporters interested in steamed buns, Mr. Hao handed over a brief introduction: steamed kung fu steamed buns, "simply go with school, 1-2 days, Baotuobaohui."

In the shabby building in the east of Lize Bridge East, this training school named “Beijing Jinhui Huanyu Science and Technology Development Co., Ltd.” is hidden. Mr. Hao is the business manager of the company. Outside the office, brands such as Zhou Hei Ya and Jiu Jiu Duck were given a wall full of signs.

The reporter's investigation found that to pay for money here to learn to do "steam kung fu", "week black duck", "spicy hot", etc., training teachers will give a recipe, behind these recipes is actually to teach you how to use additives. Among these additives, there are regular food additives and food spices that have never been seen before.

Mysterious "bun ingredients"

The reporter noted that the freshly scented packaging bag is a light yellow plastic bag with “grease powder” on it. This is a compound seasoning. In its description, the ingredients are “natural spices” and “misosol”. Wait.

The ingredients of “Wei Xiang Su” are edible salt, beef and chicken extract, dry pexin, white granulated sugar, French flavoring and so on.

“Perfume AAA” is packed in a transparent bag, and the recommended amount is 0.1%-1% of the original total weight. Its main components are meat flavors, nucleotides, and amino acids.

The most mysterious is the "budding ingredients", a gray powder filled with white buckets, "These are self-made." Liu Maoguang refused to disclose the ingredients.

Throughout the afternoon, Liu Deming made four kinds of fillings, and each kind of fillings added different accessories. In the egg mushroom canola fillings, “fortified chicken powder” and “flavored fragrant king” were used; in the spicy tofu filling, “Spicy Sichuanese” and other spices were used; “Mutton” was also used in Roumo Xuelihong. "Essential Oil", "Fortified Chicken Powder", etc.; "Beef flavor" and "Beef Balm" are used in beef filling.

Among them, no matter what kinds of fillings, four types of accessories such as "bunnzi stuffing", "spice AAA", "fresh flavor", and "divine flavor" are included.

In this regard, Liu Maoguang did not hesitate to say that the buns are delicious, mainly to see the fillings, and the use of accessories is very important for fillings, "such as the flavor of the material must be controlled, too much taste is not good, (put) too little The taste is not correct."

During the course of the study, the reporter saw that when Liu used these seasonings or food additives, he did not strictly weigh it. He took up the bag and added it to the container to add spices. They all added it with a feeling. detailed"

How Does Food Safety Supervision Work?

At present, China has established a food safety supervision and management system. The Food Safety Law has also defined in principle the functions of various departments such as health supervision, food safety, business administration, and quality supervision, and has formed various functions for supervisory departments. Responsibility and unified coordination of the regulatory structure, which provides a basic institutional guarantee for food safety, but also to a certain extent, play a role in food safety barriers.

At the same time, it is undeniable that due to the difficulty and high cost of food safety management and even the consideration of the involvement of departments and private interests, the supervision of food safety issues by various departments has gradually changed from “everybody” to “everything”. ". At the same time, in the event of a food safety incident, the function of certain functional departments is to use their own management authority as a shield. This multi-headed management pattern of food safety has led to the separation of powers and responsibilities of the relevant departments, and the resulting weak supervision has also provided unscrupulous traders with the “black industry” expansion space. detailed"

Don't just stare at "fragrance"

"Fragrant buns", of course, the first is the "flavour" word, because at present we do not know what this "fragrance" is what? Is it safe to eat? But what spurs our senses is that the "birth" environment of the plastic barrels and even the entire buns is filthy. It is these common misdeeds that are combined with the "flavors" to make us feel guilty. Uneasy. Just imagine, if we are in a clean and tidy food operation room, we can see that the clean-faced chef adds a “mysterious sauce of exclusive recipe” to the ingredients. Therefore, to say that people talk about "food additives" discoloration is not comprehensive, and for the relevant departments, since the investigation, we must not only check the "flavour buns" one!