Chengdu meat source can be traced and upgraded from slaughter to terminal full coverage

A pig to a "relief meat", first need to be sprayed, electric hemp, bloodletting, hair removal, testing... The Dutch MPS company's production line imported from the factory makes the slaughter clean and orderly; then enters minus 33 °C The rapid pre-cooling workshop, after pre-cooling for 90 minutes, quickly cools down the foundation for acid discharge; then enters the splitting workshop with a temperature of 12 °C, deboning, dividing and dicing; finally, packaging with air-conditioning packaging equipment. From the admission of pigs to the slaughtering process to the distribution of pork, there are many quarantine inspections throughout the process. After all the tests are completed, the pork will be tied to the tracer chip to ensure traceability.

People eat food for the sky. The supply and safety of food has always been the focus of consumers. In some places that are not visible to ordinary consumers, from the relevant departments of government departments to the related processes of production enterprises, there are serious defenses to prevent food and safety for consumers. .

As the first batch of pilot cities for the construction of national meat and vegetable circulation traceability system determined by the Ministry of Commerce and the Ministry of Finance , Chengdu has already fully realized the traceability of meat sources, the traceability of the traceability, and the accountability. With the further development and upgrading of science and technology, the sources and traces of meat and vegetables that can be traced, traceable, and accountable have also made great progress.

According to relevant persons from the Chengdu Food and Drug Administration, Chengdu has established a quality and safety traceability information platform for pig products, which has achieved full coverage from the pig slaughterhouse to the terminal sales market. Pork bought by the public in the market can be found through the QR code to find detailed "trace information", including pork products, quarantine certificates, corporate information, etc., to ensure that consumers buy "safe meat."

What is the secret behind the traceability system ? How is the food safety chain built? How does “safe meat” come from?

Recently, Chengdu Business Daily reporter walked into Sichuan Jinzhong Food Co., Ltd., one of the well-known Sichuan enterprises that has fully implemented the traceability system , to visit the whole process from production line to consumer market, witnessing from one pig to one The safe journey of meat.

Following the end of 2015, the General Office of the State Council issued the “Opinions on Accelerating the Construction of Traceability System for Important Products”. At the beginning of 2017, the seven ministries and commissions, including the Ministry of Commerce, jointly issued the “Guiding Opinions on Promoting the Construction of Important Product Information Traceability System”, aiming at improving products through the establishment of a traceability system. Quality safety and public safety support capabilities to better meet the people's production and life and economic and social development, but also make "trace" become a hot word in the domestic quality service field in recent years. It is understood that the establishment of a traceability system for food production enterprises is the most effective means of risk quality control.

Visiting the factory, "Reassuring meat" is like this.

As one of the largest and most automated modern cold meat processing enterprises in Chengdu, Sichuan Jinzhong Food Co., Ltd. is located in Handan Industrial Park. It has the capacity to slaughter 5,000 pigs per day, and the annual slaughter capacity is as high as 1.8 million heads. .

At 7 o'clock on the morning of December 1, the Jinzhong factory was brightly lit, and hundreds of pigs from all over the country began to enter the factory. After the quarantine officers check the quarantine one by one, they will be given the notice of quasi-slaughter after passing the shower, rest and observation for several hours.

Spraying, electric hemp, bloodletting, hair removal, testing ... The Dutch MPS company's production line imported from the factory completely overturned the bloody scenes of the previous slaughterhouses and became clean and orderly.

After a pig was temperature controlled at 20 °C, it did not enter the dividing workshop immediately. Instead, it entered the rapid pre-cooling workshop at minus 33 °C. After pre-cooling for 90 minutes, it quickly cooled and formed a thin layer of ice on the pork surface. membrane. According to reports, this is to inhibit the growth of microorganisms, while ensuring that nutrients are not lost, but also lay the foundation for the next step of acid.

Pork is healthier after scientific "sour acid"

Many people pay attention to the “freshness” of the ingredients . Buying pork also has the tradition of “killing pigs in the middle of the night and buying meat in the early morning”. However, this traditional habit is not scientific, because the hot meat that is listed after slaughter has certain hidden dangers. Animals are panicked before slaughter, causing a large amount of hormonal harmful substances to enter the body. At the same time, the meat temperature after slaughter is high, and it is easy to become a breeding ground for bacteria. In addition, the freshly slaughtered meat is in a stiff period, and the rough meat taste is not good.

“The real healthy and safe meat needs to be scientifically treated with acid.” Guo Hongxiang, director of the General Manager of Jinzhong Company, introduced that the company’s acid-discharging workshop temperature is 0~4°C, and all pork needs to be acid-discharged 24 In an hour, the meat is further matured and softened by the action of the enzyme, so that the muscle protein is normally degraded and the tenderness is significantly improved.

After sufficient acid removal, the pork can enter the dividing workshop with a temperature of 12 °C, deboning, dividing and cutting. The division workshop is also the core link of Jinzhong Company's processing and production. The Chengdu Business Daily reporter saw from the fully enclosed workshop that the scene was quite spectacular. Hundreds of operators were orderly and quick-cut in their respective positions, and each part had a corresponding position. Operator.

Next, using the modified atmosphere packaging technology, it is filled with a mixture of 80% oxygen and 20% carbon dioxide to inhibit bacteria, extend the shelf life, and maintain the color and flavor of the meat. The production, transportation and storage of cold meat are carried out under low temperature conditions. This whole process of cold chain production ensures meat quality and safety, and the whole sealed package avoids secondary pollution.

Since January 1, 2009, Chengdu has implemented the food safety market access system, using meat and meat products as the first market-advanced foods, and resolutely put an end to the quality of pork that has not been passed to the market to effectively improve Chengdu's food. Production and processing levels, and promote the production of edible agricultural products to intensification, scale, and standardization.

In the face of the regional market status of 10 million pigs per year , Chengdu proposed to take the lead in strengthening supervision of the quality and safety of pigs and establish a regionalized quality and safety traceability system for pigs. In recent years, the food safety traceability system of Jincheng, Qingyang, Wuhou, Chenghua, Jinniu and Gaoxin District has been completed.

Traceable throughout, ensuring "safety on the tip of the tongue"

In the eyes of consumers, a healthy and qualified pig is the key to meat safety. In order to ensure the quality and safety of pig products, Jinzhong Company has implemented the system of quarantine registration, disinfection, and factory inspection and testing. Before the slaughter, each pig of the company will wait for a few hours in the retreat area to observe whether the pig has lesions and prevent the occurrence of “water injection pigs”.

The quarantine before slaughter is only the beginning. At Jinzhong Company, the quarantine inspection always runs through the entire slaughter process of a pig. According to Guo Hongxiang of Jinzhong Company, the company's quarantine inspection is by no means “ walking through the field” and can find some unqualified pigs every year. All these unqualified pigs will be treated in a harmless manner, and the government will also issue certain subsidies to ensure that unqualified pork does not enter the market.

“From the admission of pigs to the slaughtering process to the distribution of pork, there are many quarantine inspections in the whole process.” According to Guo Hongxiang, before the slaughter, the government’s quarantine personnel and enterprises have double quarantine, and then the on-site inspection and experiment of the slaughtering process. Room testing, sample feeding, etc., strict control of water injection pigs, lean meat essence, veterinary drug residues, heavy metal residues, etc. After that, the pork samples were sent to the laboratory for sensory testing, physical and chemical testing, and microbiological testing. After all the tests are passed, the pork will be tied to the tracer chip to ensure traceability throughout the process.

In the distribution process, the company has dozens of dedicated cold meat transport vehicles. The reporter saw at the factory that all of these special vehicles were equipped with equipment such as camera monitoring, automatic temperature recording, and GPS positioning system. According to reports, the temperature of the delivery vehicle must be maintained between 0 and 4 °C. At the same time, through the GPS system in the car, you can understand the direction of the delivery vehicles in time to ensure the safety of pork transportation.

Jinzhong cold meat from the slaughtering and processing, to the circulation, and then to the terminal sales, has always been strictly under the control of low temperature, to ensure that the cold meat products from the factory to the market all the way "cold storage in the end", overcoming the quality of hot meat Inadequacies and defects. Fixed-point slaughtering, centralized inspection, and cold chain distribution can ensure the safety of consumers on the tip of the tongue.

Li Jie, director of the Food Circulation Supervision Department of Chengdu Food and Drug Administration, said that Chengdu has established a quality and safety traceability information platform for pig products, which has achieved full coverage from the pig slaughterhouse to the terminal sales market. Pork bought by the public in the market can be found through the QR code to find detailed "trace information", including pork products, quarantine certificates, corporate information, etc., to ensure that consumers buy "safe meat."

Liu Xiang, chairman of Sichuan Jinzhong Food Co., Ltd., said that adhering to “food safety” is the bottom line of food enterprises, promoting the “artisan spirit” of traditional industries, providing consumers with safer and more secure pork food, and also for every consumer. Responsibility.

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