So, Nanjing has no Yesterday, reporters were unannounced visits to the Nanjing market.
asked if there noodles gluten to Punta ash, alum sell whitening. reinforcement agent Improved quality The product ingredients are clearly written as a column of modified starch and food gum. The last column in the ingredients, the reporter saw
workshop noodles stuck without health permits management vacuum
while eating noodles, if you find special noodle cooked and the color is very white, it would have to be careful, you may run into
It is understood that real estate brand noodles in Nanjing last problem is still 2004. CCTV that year, - buckwheat noodles (size 481 g / bag), homemade noodles noodles (Size 500 g / package) on it.
a law enforcement staff told reporters, Nanjing noodles basic sanitation small workshops no control, and quality of flour, additive content, product indicators lack the necessary testing.
reporters in Nanjing to find a Tangzi Street near the
reporter has learned, however, are basically spot check of formal property noodle production factory; from the sampling results, the quality is good.
a noodle shop owner told reporters that the color yellow noodles are in the production process to increase the consumption of alkali, is not easy to boiled noodles, eat also have more bite. want to buy more chewiness taste, add some As for adding in the noodles in the gum, Peng ash, compound phosphate and other chemical products, the reporter did not find.
reporters make unannounced visits to noodle workshop
as the industry, Zhao boss admits there is a lot of noodle shop selling
the news, the reporter found, Zhengzhou, there are indeed some operators in the use of chemical additives, some grain and oil shops also sell these additives. Unscrupulous traders in the noodles add chemical products such as gum, lemon yellow, gray Peng, compound phosphate, so as to enhance the noodle bars and flexibility, adding alum to make the noodles and some clean white light.
Yesterday, Zhengzhou, a message from the Internet exposure, greatly shocked a large number of users: selling noodles in the pasta laced gum, wet noodles can be bought point of the burning!
the journalists are worried that in the surveyed 10 shops selling raw noodles, and yet there is no health permits 8, and there is evidence the two are now out of date. Bosses said
Hazard: The provincial hospital quality experts warned that consumers look to buy the noodles look smell the smell. Adding too many food additives that may cause gastrointestinal diseases, blood diseases and even cancer.
However, the reporter learned that the random inspections in the relevant departments, few mentioned the streets of small workshops scattered noodles shop.
boss Zhang told reporters, however, things can still put additives away! I only processing, the other I do not care!
boss Zhang said according to the situation, do not put additives in Nanjing is not noodles. Are considered black-box operation only, not on the counter to sell Bale.
He at first tried learning a noodle shop before the go to that, noodle color additive plus base surface more than a little yellow. And it tastes more salty, the reporter asked phosphate compound is added, the boss does not deny.
If you do not add any additives, the noodles can noodle it ? Noodle House reporters to ask the open Zhao boss.
existing problems
then, Changhong reporter then went to the vicinity of the dry goods market, find their places really a lot: in here, to noodles,
market noodle workshop Health nobody
condiment shop owner said was not to force The original snow white The whole process, so that journalists feel back to the school's chemistry laboratory. Imagine adding the powder to be eating noodles made from the stomach, has no effect on the human body. More to the point, ramen plus
alkali surface are common, have several.
in the end added any
other side of the hall boss admits
reporters yesterday in the market investigation, we love the small workshop noodles even facing management vacuum: most of these stores is not only no health permits, and the safety of the production of noodles qualified, fully rely on the conscience of the owner.
He said: some mung bean flour, black bean powder. carrot juice, celery juice, spinach juice, egg and noodles, noodles are also gluten Road. put additives, the noodles do not smell. great,
their very confident this product, highly recommended.
identification: expert advise, When buying dried noodles and other pasta, you can look and smell to identify whether an excessive amount of added ingredients: from the color point of view, good quality noodles is white or slightly yellow , and add brighteners product is white or miserable white; no brighteners flour noodles are an inherent fragrance smell, while the use of brighteners tasteless noodles.
splendid Villa in the east of the city next to a noodle point of sale, the reporter saw, where the noodles are scattered, said, without any identification, the noodles do not know the composition of consumers.
put surface additives, and later was seized, a number of heavy penalties.
Yes, not so ordinary boiled noodles! alum Who uses ah? added later, smells bad! my home goods, you buy the Guarantee Yes.
referrals by acquaintances found
yesterday afternoon, this reporter first came to the Huaqiao Lu near the farms, where vendors selling noodles are three, the business is very good, there will be every minute or two members of the public to patronize. Noodle shops are couple of basic operations, raw materials piled in the shop, noodle-site production. Distinguished from the modeling, many different types of noodles, with a narrow width, there are well-round ... ... the color is only white and yellow two, the difference clear.
add eggs and salt, like a bite, but the cost of big
(This article Source: Xinhua Press Online - of the Yangtze Evening News: Zhang Jun Chen Yu)
regular noodle manufacturers of good quality
Yesterday afternoon, reporters call the Nanjing business, health and quality supervision departments, no department really small workshops that bears on the jurisdiction of the noodles. Because in all departments view, this According to their internal control information is also displayed, not just noodle shop, is the
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