"Shunde Fish Raw" is refreshing and delicious, and now there are standards for the preparation of this dish.
Shunde fish raw
Guangzhou Daily News (All-media reporter Gao Minhua) Yesterday morning, the "Shunde Fish Raw" Whole Industry Chain Control Technical Specification Group Standard" was released, so that the "Shunde Fish Raw" with the reputation of "Chinese Food Living Fossil" has since had a standard, marking that the traditional gourmet dish of "Shunde Fish Raw" bid farewell to "high risk" and stepped into the benign track of leading high-quality development with high standards.
"Shunde fish raw" standard
Cover raw freshwater fish raw chain
Shunde fish is refreshing and delicious, and is loved by many gourmets. However, freshwater fish are prone to parasites, which make diners love and hate. "In the past, Shunde chefs made fish raw, all according to the master's teaching, there is no unified standard, we ourselves love to eat and are very worried." He Jiansheng, general manager of Weikedao, who has been engaged in the catering industry for many years, said that "Shunde Fish Raw", which has the reputation of "Living Fossil of Chinese Cuisine", is a classic Cantonese cuisine and a well-known food culture symbol that carries the brand of "World Capital of Gastronomy", but "Shunde Fish Raw" from breeding to logistics distribution to processing and production, the key links are risky, slightly careless, it is very easy to parasitic infection and pathogenic bacteria pollution, causing corresponding foodborne diseases, it is both traditional cuisine and high-risk food.
How to ensure the safety of "Shunde fish raw" under the premise of inheriting and protecting Shunde's characteristic food culture has become a difficult problem in food safety management in Shunde District. In order to focus on solving regulatory problems and reducing the hidden dangers of "Shunde Yusheng" food safety, since this year, the Market Supervision Bureau of Shunde District of Foshan City has built a food safety whole chain supervision mechanism based on risk analysis and supply chain management "from the field to the table", and organized the formulation of the "Shunde Yusheng" whole industry chain standard.
Li Can, director of the office of the Foshan Food Safety Commission and director of the Foshan Municipal Market Supervision and Administration Bureau, said that the group standard of the "Shunde Fish Raw" whole industry chain control technical specification released this time is the first in the country.
According to reports, the biggest feature of the "Shunde Fish Raw" Whole Industry Chain Control Technical Specification Group Standard is the full chain coverage, the implementation of control from the pond to the table. At present, there is no standard specification for raw freshwater fish farming, logistics and processing operations in the country, and it is impossible to specifically control the quality of the industry. The establishment of the "Shunde Fish Raw" whole industry chain control technical specification group standard not only realizes the process control of the whole industry chain, but also realizes the informatization of grass carp, logistics units and locations for raw fish. This standard is a technical specification for food safety and product quality control in the aquaculture, transportation, distribution, processing and production of Shunde fish production chain, which has universal standardization and binding force on the production and operation units related to the technical specifications of shunde fish life industry chain control, and will build a food safety barrier for the whole chain of Shunde fish.
Breeding, transport, processing
There are details in each link
How does the "Shunde Fish Raw" standard make this traditional dish say goodbye to "high risk"?
According to the person in charge of the Shunde District Market Supervision and Administration Bureau, in promoting the construction of the "Shunde Fish Raw" whole industry chain control technical specification group standard, the form of "the government carefully set up a platform, wide participation of the society", in the process of drafting the standard not only to absorb aquaculture enterprises, fish production and catering units to participate, but also to play the leading and self-discipline role of the food industry association, at the same time with the help of inspection and quarantine agencies, standard research units, colleges and universities, regulatory technology review agencies and other third-party technical support, jointly implement the "Shunde Fish Raw" Research and formulation of group standards for the control of the whole industry chain.
The "Shunde Fish Raw" Whole Industry Chain Control Technical Specification Group Standards includes key links such as breeding, transportation and processing. In the breeding link, the standard further regulates the separation of the living area of the farm from the breeding area, and for the first time writes the "temporary purification" requirements of quality control into the standard, and refines the technical regulations such as "temporary breeding of soil ponds", "non-purification of soil ponds", "dragnet exercise" and "water quality indicators". For example, the standard requires that grass carp should stop eating for 15 days in the original pond or after transferring to the pond before reaching the marketing specifications, and then transfer to cement or other non-earth ponds for no less than 10 days of running water exercise. In the transportation process, it is stipulated that the transportation of live fish needs to be transported by oxygenated water; the operating procedures for water temperature control before shipment are refined. In the processing process, the specific requirements of the processing and production process of "Shunde Fish Raw" in the catering link are further clarified, such as the temperature should be controlled below 25 degrees Celsius.
In the process of promoting the construction of standards, the Shunde District Market Supervision and Administration Bureau also strengthened communication and cooperation with agriculture and rural areas, health and health, culture, radio, television, tourism and sports, the Center for Disease Control and Prevention and other departments, and jointly implemented food safety governance for raw food (fish).
It is understood that there are 19 catering units in Foshan that implement the "Shunde Yusheng" group standard.