Spicy seasoning/food testing

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. From the source, most clocks come indirectly from plants, with a few being animal or synthetic components. From the added flavors of seasonings, there are: sweet, bitter, spicy, salty, fresh, and juicy. 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), while nowadays, Chinese people mostly use compound seasonings (monosodium glutamate, chicken essence, chicken powder), which are mostly extracted through high-tech methods. Seasoning detection range: Solid seasoning: chicken powder seasoning, animal and poultry powder seasoning, seafood powder seasoning, various flavor soup seasoning, soy sauce powder, and various spices powder, etc; Semi solid seasoning: various non fermented sauces (peanut butter, sesame sauce, mature sauce, tomato sauce, etc.), composite seasonings (flavor sauce, mayonnaise, salad sauce, mustard sauce, shrimp sauce), oil mature, hot pot seasonings (base and dip), etc; Liquid seasoning: chicken sauce seasoning, barbecue sauce, oyster sauce, fish sauce, spices seasoning, lees, seasoning wine, liquid composite seasoning, etc; Edible seasoning oil: pepper oil, mustard oil, mature oil, spicy seasoning oil, etc. Sensory indicators for seasoning testing items: sensory, net content, and labeling; Physical and chemical indicators: salt, nitrogen, total nitrogen, total ash, insolubility, ash content, valence, chemical value, food (chemical), fat, protein; Toxic indicators: total arsenic (calculated as As), lead (calculated as Pb), salt, food additives (such as pear); Microbial indicators: total bacterial count, coliform group, pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella). Requirements for seasoning inspection: Sample requirement: 500g. Testing cycle: 7 working days (with microbiological testing plus 2 working days)

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China