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Strict selection of products return

Product purchase acceptance principle

1.Materials must be selected in accordance with the basic requirements of food nutrition and hygiene

2.Raw materials must be selected according to different quality requirements of food

3.Materials must be selected according to the nature of the raw materials themselves


Basic requirements and standards for product quality

First of all, it is determined according to the dietary requirements of employees in accordance with the principles of rationality and nutrition. Secondly, it is determined according to the employees' eating habits and eating value of raw materials.


Basis and standard of quality identification According to the basic requirements for the quality of food raw materials, the basic requirements for quality identification, the basis and standards for quality identification mainly have the following points:

Smell test: that is, the smell organ to identify the smell of raw materials, such as odor, indicating deterioration.

Visual inspection: the scope of visual inspection is the widest, all can use the naked eye to judge the quality according to experience can be used to test the external characteristics of raw materials in this way to determine its quality.

Taste test: The quality can be identified according to the changes in the taste characteristics of raw materials.

Hearing test: Some raw materials can be identified according to the method of hearing test, such as eggs, can be manually shaken and then listen to the sound to identify.

Touch test: touch is the feeling of the surface of the skin stimulated by a substance. Fingers are sensitive. Contact with raw materials can test the thickness, elasticity, hardness, etc., of raw materials to determine their quality; The method of sensory identification quality is the basic method commonly used, and our company also has accurate and reliable physical and chemical identification, such as rapid determination of meat moisture, pesticide residue determination, hanging white block determination, formaldehyde determination.


For example: specific melon and fruit inspection standards

●Apple: The skin is complete and free of pests and spots, with natural color, luster and fragrance, heavy and crisp quality.

●Orange: thin and thin skin, heavy quality and orange taste is better.

●Lemon: Thin and thin skin, heavy and juicy is better.

●Banana: Fat and hot, fragrant is the best.

●Bromeliad: The larger the eye of the epidermis, the better, with a sense of fruity, quality to be heavy, with aromatic taste, the epidermis without juice outflow.

●Watermelon: The skin is green, uniform texture, thin skin, heavy quality, juicy, and the hand knock has a crisp sound is better.

●Papaya: The skin is uniform without spots, and the fleshy is better.

●Melon: thin and shiny skin, flat and broad bottom, slightly soft when lightly pressed, no sound when shaking, and fragrance is better.

●Tomato: The skin is uniform and complete, the skin is thin, shiny, green with red is better.

●Pomegranate: The skin is shiny, the flesh is thick, the lighter the color is the top quality.

●Grapes: Fresh, firm, rich and juicy fruit is best.

●Pear: fine skin, heavy quality, smooth, juicy best.

●Plums: Shiny skin, large and juicy is best, red plums the darker the better.

●Star fruit: each petal flesh thick, smooth, bright, light color is better.

●Grapefruit: fine and thin skin, heavy quality and broad head is preferred.

●Loquat: The skin is golden and fluffy.

●Orange: thin skin, smooth, delicate, light color is better.

●Longan: large particle, small core, thin skin, sweet meat, fat is better.

●Litchi: large grain, flat skin scale, thin skin, thick meat, small pit is better.

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