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Vinegar and soy sauce can only be brewed from now on.

Release Date:2018-11-08 Content Comes From:http://www.jszs-cn.com/en/

On June 21, 2018, the State Health and Planning Commission issued GB2717-2018 National Food Safety Standard Soy Sauce and GB2719-2018 National Food Safety Standard Vinegar, which replaced GB2717-2003 Soy Sauce Hygienic Standard and GB2719-2003 Vinegar Hygienic Standard respectively. Simple terms and modifications have brought about changes in the whole vinegar and soy sauce industry.


The difference between the new version GB2717 and the old version is that the application scope of soy sauce is changed from "suitable for brewing soy sauce and preparing soy sauce" to "this standard is suitable for soy sauce"; the definition of soy sauce is changed from "using protein-rich beans and starch-rich cereals and their by-products as main raw materials under the catalysis of microbial enzymes". A seasoning juice that is decomposed into heat and leached. Soy sauce is divided into soy sauce and soy sauce according to the production technology. According to the method of eating, it can be divided into cooking soy sauce and table soy sauce, which is simplified as "liquid condiment with special color, aroma and flavor made by microbial fermentation with soybean and/or defatted soybean, wheat and/or wheat flour and/or wheat bran as the main raw materials". The definition of formulated soy sauce was deleted.


The difference between the new version of GB2719 and the old version is that the definition of vinegar is defined from three generic terms and definitions in 2003 edition: "vinegar: a liquid acidic condiment brewed by microorganisms from raw materials containing starch, sugar and alcohol, such as grain, fruit and wine; vinegar brewing: using starch and sugar separately or in combination Material or alcohol, liquid condiment brewed by microbial fermentation; configuration vinegar: vinegar brewed as the main body, mixed with glacial acetic acid (food grade), food additives and other configuration of condiment vinegar"changed to"vinegar: separate or mixed use of various materials containing starch, sugar, edible alcohol, through microorganisms." The liquid acidic condiment made by fermentation; Sweet vinegar: Vinegar made by using glutinous rice, rice and other grains, alcoholic drinks or edible alcohol separately or mixed, and adding sugar and other auxiliary materials after microbial fermentation. Removed the configuration of vinegar. And stipulates that the scope of application is vinegar, and removed the old version of vinegar.


Simple definition modification and application scope modification will completely eliminate blended soy sauce and vinegar from the definition of vinegar and soy sauce. The implementation of the new standard will lead to significant adjustment of vinegar and soy sauce market. For manufacturers, it is a challenge and an opportunity. It is a better protection for consumers.



After the standards come into effect, enterprises can no longer use the blending process to produce soy sauce and vinegar. Only products produced by fermentation process can be named "soy sauce" or "vinegar". The blended products are not allowed to be called "soy sauce" or "vinegar", but "compound seasoning". Such a result is bound to prompt practitioners to start importing equipment and technology from now on to produce products that meet new standards. If we can't react quickly, we may face the situation of being eliminated by the market.



Faced with the rapid growth of vinegar market, as a producer, we must make rapid adjustments in the face of new standards. This urges vinegar and soy sauce practitioners to introduce vinegar solid, liquid fermentation equipment, soy sauce brewing equipment. Who can complete the upgrade before the new standards come into effect will have greater opportunities to grasp more markets after the implementation of the new standards.



In Haitian, Heng Shun. Under the situation that large domestic enterprises such as Li Jinji constantly adjust their industrial layout and prepare for the upgrading of vinegar production capacity, whether small and medium-sized enterprises can grasp the standard to modify this node to find their own industrial routes is really examining the wisdom of business operators.



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