Stir frying/nut testing

Fried foods and nut products are divided into two categories: "pistachios, almonds, pine nuts, melon seeds" and "other fried foods and nut products". Fried food and nut products are foods made from nuts, seeds, or their kernels as the main raw materials, with or without additives, and processed through roasting, frying, steaming, or other cooking processes, including fried, roasted beans&Nbsp; Edible oil contains a linoleic acid component that is prone to chemical reactions with oxygen in the air. This phenomenon is called "oil oxidation", and the hala flavor is the result of oil oxidation and rancidity. Edible vegetable oil needs to be filled in brown bottles, sealed and stored in a dark place, without adding water or impurities. When refining meat oil, it is necessary to minimize the moisture in the oil and use ceramic jars to store it. Additionally, some cloves, spices such as fennel, cinnamon, and ginger can be placed inside, which have antioxidant properties. And fried food is well sealed and stored under shading&Nbsp; The food testing laboratory cooperated with Baijian Group can provide stir fry testing services, with complete equipment and a testing team. It has been engaged in food testing for decades and has rich testing experience. It is a high-tech enterprise and a CMA qualification certification institution, and can issue testing reports within 7-10 working days. Multiple branch laboratories across the country support on-site sampling or sample sending testing services. Customers from all over the country are welcome to come for on-site inspection and free testing of small samples&Nbsp; Detection scope: Roasting and frying: Fried melon seeds, fried peanuts, etc. Baked and fried with shells: fried black melon seeds, fried white melon seeds, fried sunflower melon seeds, fried pine nuts, fried pecans, Roasted chestnuts in sugar-coated heated sand, fried hazelnuts, pistachios, etc. Shellless baking and frying categories: green bean seeds, red bean seeds, fried peanut kernels, fried walnut kernels, fried melon seeds, etc. Wrapped and roasted: fish skin wrapped peanuts, cream cocoa peanuts, amber peanuts, sugar coated almonds, etc. Fried category: fried peanut kernels, strange flavored peanuts, fried green beans, fried amber peach kernels, etc. Other categories: such as boiled peanuts, nuts or nuts, sugar fried products (sugar fried peanuts, sugar fried melon seeds, etc.), walnut powder, sesame powder (paste), almond powder, etc&Nbsp; Testing items: Physical and chemical testing: moisture testing, ash testing, pH value testing, acid value testing, peroxide value testing, etc. Microbial testing: total bacterial count testing, coliform group testing, mold testing, yeast testing, pathogenic bacteria testing (Salmonella, Shigella, Staphylococcus aureus), commercial sterility testing, etc. Health testing: heavy metal testing (total arsenic, lead), aflatoxin testing, sulfur dioxide testing, sodium saccharin testing, acesulfame testing, lemon yellow testing, bright blue testing, antioxidant testing, benzopyrene testing, nutritional composition testing, pesticide residue testing, etc&Nbsp; Testing standard: GB/T 22165-2008 General Rules for Nut and Seed Fried Food GB/T 29647-2013 Good Production Practice for Nut and Seed Fried Food SB/T 10671-2012 Classification of Nut Fried Food SN/T 4135-2015 Inspection Regulations for Export Fried Food SB/T 10670-2012 Terminology of Nut and Seed Food T/CCAA 0018-2014 Food Safety Management System Nut Processing Enterprise Requirements

The above article is a partial list, For more testing needs and details, please consult the online consultant of the free consulting agency: 15201733840 (phone and WeChat), conduct testing on the top 100 inspection websites - issuing authoritative testing reports has legal effect