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NEWS CENTER
08
2016
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01
Experts at the Food Fair interpreted the new national standard for preserved eggs on the spot. The lead content of preserved eggs is the same as that of fish and tofu.
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In December 2015, the new national standard for preserved eggs was officially implemented. At the food expo site, the national waterfowl industry technology system egg processing post experts, Hubei Academy of Agricultural Sciences researchers on the new national standard for preserved eggs in-depth interpretation.
In December 2015, the new national standard for preserved eggs was officially implemented. At the food expo site, the national waterfowl industry technology system egg processing post experts, Hubei Academy of Agricultural Sciences researchers on the new national standard for preserved eggs in-depth interpretation.
Researcher Du Jinping pointed out that the implementation of the new national standard for preserved eggs marks the official entry of the preserved egg industry into the lead-free process era. This road, no lack of ups and downs. Hubei Shendan Health Food Co., Ltd. led the revision of the new national standard for preserved eggs. After nearly 8 years of unremitting efforts, egg companies represented by Shendan and experts and people from all walks of life have finally contributed to today's achievements.
The original national standard for preserved eggs was issued and implemented in 1988, and it has been more than 20 years. With the technological development of the preserved egg industry, there have been many problems, such as too short shelf life, unreasonable grading standards, imperfect heavy metal detection indicators, and unscientific setting of moisture and alkalinity indicators. The most important thing is that the description of the indicator of lead content has lagged far behind the development status of the preserved egg industry. About a thousand years ago, our ancestors invented preserved eggs. The traditional lead technology standard stipulates that the lead content is less than 3 mg/kg. In the 1980 s, Hubei experts invented the lead-free preserved egg technology. After nearly 30 years of promotion, most enterprises in the country have adopted this new process.
The new national standard for preserved eggs takes into account customer safety concerns and the current situation of industry progress, and deletes the lead processing technology in the original preserved egg standard. In the lead-containing process, the lead content of preserved eggs is not more than 3 mg/kg. The new national standard stipulates that lead substances shall not be added in the production process of preserved eggs. The lead content of preserved eggs is the same as that of fish, meat, tofu and other foods we eat daily, not more than 0.5 mg/kg (fresh eggs themselves, water and air all contain trace lead).
The mandatory use of lead-free technology makes it safer for consumers to eat. Modern research has found that after fresh duck eggs become preserved eggs, the cholesterol content and fat content have dropped by more than 20%. The implementation of the new national standard will promote the food industry represented by lead-free technology of preserved eggs to gradually develop from traditional processing methods to green and healthy industrialization. At the same time, modern large-scale food processing enterprises represented by Hubei Shendan have emerged, shouldering the important task of food safety for consumers, strictly controlling quality, promoting healthy eggs in China, and providing healthy and safe eggs for consumers.
Experts at the Food Fair interpreted the new national standard for preserved eggs on the spot. The lead content of preserved eggs is the same as that of fish and tofu.
Hubei Shendan Health Food Co., Ltd.
E-mail : china-shendan @ vip. 163.com
Address : No. 888 Gaoxin Avenue, East Lake New Technology Development Zone, Wuhan
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