The chicken quality inspection equipment developed by Zheng Shang has been reviewed and implemented by the national patented chicken group standard

Henan Daily client reporter Wang Yinan correspondent Zhao Wenjuan

A few days ago, the reporter learned from the Zhengzhou Commodity Exchange that on May 16, the chicken constant temperature water bath and thawing equipment (hereinafter referred to as chicken quality inspection equipment) led by Zheng Shang officially obtained 4 practical new patent certificates authorized by the State Intellectual Property Office and 1 Item design patent certificate. At the same time, on June 6, the "Trouting Minding Frozen Chicken Big breast thawing rate (t/hnspxh000.001-2022)" group standard (hereinafter referred to as chicken quality inspection group standards) led by Zheng Shang The Provincial Food Science and Technology Society was reviewed and released on June 7.

The successful research and development of chicken quality inspection equipment and the release of group standards not only created the thawing method of frozen chicken water bath, solved the problem of quality inspection in the spot market, filled the gap in the domestic market, and reflected the quality upgrade of the meat chicken industry in the futures market, helping the modern agricultural standard system system. The responsibility of construction is another powerful measure for the construction of the agricultural standard system of Zheng Shang.

Due to the large test error of freezing chickens and thawing the water loss rate indicator, and the lack of thawing testing methods, the problem of thawing chicken thawing quality inspection has long affected the standardization of the meat chicken industry for a long time. "The lack of frozen chicken thawing quality inspection specifications allows enterprises to test only according to their own standards. A single sample thawing test time is more than 15 hours. It is inspected nearly 10,000 batches of products each year and consumes a lot of manpower and material resources." Jing said that quality disputes occur because the seller does not recognize the results of quality inspection.

In the opinion of Sun Qinghui, general manager of Hebei Xingxing Agriculture and Animal Husbandry, different enterprises have different frozen chicken thawing processes and operation methods. The differences in quality inspection results of different enterprises in the same batch of products even exceeded 30%, significantly affecting product value and market transaction efficiency.

In response to the problem of quality inspection in the chicken industry, Zheng Shang innovatively developed chicken quality inspection equipment and formulated the standard of chicken quality inspection groups. Zheng Shang has accumulated more than 60 provinces (autonomous regions, municipalities) to investigate more than 60 times, covering more than 90%of chicken production areas, and discuss and exchange with more than 100 units including associations, industrial enterprises, and quality inspection institutions to comprehensively understand the actual market and industry. Pain points. At the same time, Zhengshang Institute widely carried out experimental demonstrations, and united authorized institutions such as the quality, safety supervision and testing center (Zhengzhou), and the China Inspection Group of the Agricultural and Rural Ministry of Agricultural and Rural Affairs to conduct continuous experiments for nearly one year, invested more than 100 million yuan, and accumulated 8 provinces ( District, city) more than 20,000 frozen chicken, obtained more than 19,000 groups of experimental data, comprehensively grasped the overall quality level of the market, and consolidated the scientific foundation for equipment development and formulation of group standards. In addition, Zheng Shangzhi insisted on being close to industry and service companies, held 5 quality inspection equipment and group standard industry symposiums, covering associations, quality inspection institutions, and more than 30 leading enterprises to listen to opinions and suggestions, condense industrial consensus, obtain high market recognition and support.

On this basis, after more than a year of experimental comparison and technical research, Zheng Shang has successfully led the development of new equipment, formulated draft chicken quality inspection standards, and declared national patent and group standards.

At present, chicken quality inspection equipment and group standards have been promoted and applied in relevant leading enterprises, and have obtained high market recognition and support.

"Chicken quality inspection equipment effectively improves the efficiency and accuracy of frozen chicken thawing quality inspection. The quality inspection time is shortened from the original 15 hours to 3 hours, the inspection error is reduced from more than 30%to less than 5%, the quality inspection cost is at least 50 50 50 %, After the overall application, enterprises can save more than one million yuan in quality inspection costs each year. "Li Jing said.

Song Shandao, director of the business office of the Quality and Safety Supervision and Testing Center of the Ministry of Agriculture and Rural, and the Quality and Safety Supervision and Inspection and Testing Center of the Ministry of Agriculture and Rural, introduced that the standard practicality, standardization and scientific nature of the chicken quality inspection group is According to the judgment, the standardized production and quality inspection of chicken can be strongly promoted.

As a direct beneficiary, chicken manufacturers feel deeply. Relevant persons in charge of the enterprise have stated that the successful research and development of the standard and equipment of the chicken quality inspection group has enabled the frozen chicken to achieve standardized quality inspection, reduce the quality dispute between the buyers and sellers, and can more scientifically and objectively reflect the quality of the frozen chicken, promote the high quality of frozen chickens , Strongly promote the improvement of the quality of chicken.

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