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国家标准化管理委员会“国家标准计划查询系统”近日公布消息,“粽子国标”目前已进入文本批准阶段,将在明年湍午节前推出。“粽子国标”主要从原料、工艺、卫生等方面分品种进行定向考虑,制定出一定的控制标准。参与“粽子国标”起草的重庆市糕点协会副会长聂勇指出,国标对于粽叶将提出严格要求,明确规定:粽叶必须是纯植物的,不得人工添加任何东西。一些企业为使粽叶在高温蒸煮后仍保持鲜
National Standardization Management Committee “National Standards Plan Inquiry System ” recently announced the news, “dumplings GB ” has now entered the text of the approval phase, will be launched next year’s turbulent afternoon. “Dumpling GB ” mainly from the raw materials, technology, health and other aspects of species-oriented considerations, to develop a certain standard of control. Nie Yong, vice chairman of Chongqing Pastry Association, who participated in the drafting of “dumpling GB”, pointed out that the national standard will place strict requirements on Zongye leaves and clearly stipulates that the zongye leaves must be pure plants and no artificial stuff should be added. Some enterprises in order to make the bamboo leaves in the high temperature cooking still fresh