Seasoning detection

Seasoning, also known as seasoning, refers to food ingredients that are added in small amounts to improve the taste of other foods. Some seasonings are used as staple foods or as main ingredients in other situations. For example, onions can also be the main vegetable ingredient in French onion soup. In terms of origin, most of them come directly or indirectly from plants, with a few being animal ingredients (such as dried wood fish used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). The flavors added to seasonings can be divided into sour, sweet, bitter, spicy, salty, fresh, and spicy. The added aromas include sweetness, spice, mint, and fruit. From a technical perspective, in ancient times, natural seasonings were mostly used (such as salt, soybean oil, sugar, star anise). Nowadays, Chinese people mostly use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly use pure natural seasonings extracted through high-tech methods. The Shanghai Baijian Testing Platform focuses on food related testing and is committed to providing simple and convenient testing services for small and medium-sized enterprise users. Baijian third-party testing institutions provide users with free consultation services on food testing, providing one-stop solutions to their testing needs. The detection range of condiments is dry: pepper, Chinese prickly ash, dried ginger, chilli, anise (anise), bay leaf, cinnamon, cumin, lemon leaf, geranium leaf, nine layer tower, thyme, rosemary, lavender, sage, perilla, sesame oil, poppy seed, Xingqu, cornus, tamarind, rose perfume, pomegranate, citronella, pepper, cumin, etc. Soy sauce: soy sauce, fish sauce, sesame paste, soybean paste, peanut butter, shrimp paste, lobster sauce, wheaten lobster sauce, nanru, Fermented bean curd, bean paste, miso, sata sauce, xiangqi sauce, sweet chili sauce, caviar, soy sauce, seafood sauce, etc. Liquor: cooking wine, mirin, brewed vinegar, aged vinegar, white vinegar, rice vinegar, etc. Powder category: chili powder, curry, ginger powder, chicken powder, etc. Oils: oyster sauce, chili oil, red oil, butter, mustard oil, chicken sauce, etc. Dishes: pickled peppers, pickled vegetables, pickled Chinese cabbage, mustard tuber, etc. Sugar: Sugar, white sugar, brown sugar, malt sugar, starch sugar, etc. Composite category: Thirteen fragrances, Five fragrances powder, marinade, brine, etc. Other categories: Chinese herbal seasoning, semi solid seasoning, seafood seasoning, hot pot seasoning, spicy seasoning, etc. Seasoning testing items: sensory testing, moisture testing, total ash testing, acid insoluble ash testing, total nitrogen testing, net content testing, acid value testing, peroxide value testing, chloride testing, fineness testing, protein testing, total acid testing, alcohol content testing, solid content testing, etc. Microbial testing: total bacterial count testing, coliform group testing, pathogenic bacteria (Salmonella testing, Shigella testing, Staphylococcus aureus), commercial sterility testing, etc. Hygiene testing: nitrite testing, amino acid nitrogen testing, heavy metal testing, food additive testing, aflatoxin testing, volatile base nitrogen testing, etc. Component analysis: nutritional component analysis, main component analysis, component composition analysis, component content analysis, chemical component analysis, volatile component analysis, aroma component analysis, spicy component analysis, etc Test items

Test items: Test standard GBT12729.1-2008 Spices and condiments names; GBT 15691-2008 General Technical Conditions for Spicy Seasonings; GBT 12729.2-2008 Sampling Method for Spices and Seasonings; GBT 12729.13-2008 Determination of Spices and Seasonings Contamination; GB/T 12729.12-2008 Spices and condiments - Determination of non volatile ether extracts; GBT 12729.11-2008 Determination of Cold Water Soluble Extracts of Spices and Seasonings; GB/T 12729.1-2012729.13-2008 Spices and Seasonings (Series Summary); GB/T 30385-2013 Determination of Volatile Oil Content in Spices and Seasonings GB/T 12729.6-2008 Determination of Moisture Content in Spices and Seasonings GB/T 15691-2008 General Technical Conditions for Spices and Seasonings GB/T 12729.12-2008 Determination of Non volatile Ether Extracts in Spices and Seasonings GB/T 12729.2-2008 Sampling of Spices and Seasonings GB/T 12729.3-2008 Preparation of Powder Samples for Analysis of Spices and Seasonings GB/T 12729.1-2008 Spices Spices and condiments - Designation GB/T 12729.4-2008 Spices and condiments - Determination of fineness of grinding GB/T 12729.5-2008 Spices and condiments - Determination of foreign matter content GB/T 12729.10-2008 Spices and condiments - Determination of alcohol soluble extract GB/T 12729.11-2008 Spices and condiments - Determination of cold water soluble extract GB/T 12729.13-2008 Spices and condiments - Determination of dirt GB/T 21543-2008 Feed additive seasoning General Requirements for Spices and Seasonings GB/T 18526.4-2001 Radiation Sterilization Process SN/T 0859-2016 Determination of Dehydroacetic Acid in Export Seasonings SB/T 10757-2012 Beef Sauce Seasoning SB/T 10526-2009 Rib Powder Seasoning SB/T 10513-2008 Beef Powder Seasoning SB/T 10484-2008 Mushroom Essence Seasoning SB/T 10485-2008 Seafood Powder Seasoning SB/T 10458-2008 Chicken Sauce Seasoning SB/T 10415-2007 Chicken Powder Seasoning SB/T 10416-2007 Seasoning Wine NY/T 1886-2010 Green Food Compound Seasoning DBS51/003-2016 Local Food Safety Standard Semi Solid Compound Seasoning DBS22/030-2014 Local Food Safety Standard Non Fermented Semi Solid Seasoning T/CBFIA 01001-2017 Yeast Seasoning DB52/T 746-2012 Guizhou Sour Soup Seasoning, Conduct testing on hundreds of inspection websites - issuing authoritative testing reports has legal effect