Investigation on raw material resources of local characteristic food in Beijing

Abstract

ObjectiveTo provide basic data and reference for the formulation of local standards in Beijing and relevant risk monitoring and evaluation， detailed information of the types， raw materials， and products of local characteristic food in Beijing were comprehensively examined.MethodsBig data mining software and field surveys were conducted to investigate the characteristic food and raw food materials in Beijing.ResultsEighty-six types of common edible wild vegetables were identified in Beijing. The top five were Hemerocallis citrina Baroni， Toona sinensis， Capsella bursa-pastoris， Taraxacum mongolicum Hand.-Mazz， and Koelreuteria paniculata， but only Hemerocallis citrina Baroni and Toona sinensis were in bulk circulation. The most commonly used characteristic raw materials of Toona sinensis， Macrobranchium nipponense， Chinese prickly ash sprouts， Oncorhynchus mykiss， Cortinellus edudes and so on were identified in 1 760 agritainments in Beijing. Beijing has issued 88 local standards related to food and raw materials， most of which are technical regulations/specifications for the production of food raw materials， and so far no local standards for food safety have been issued in Beijing.ConclusionThere are few unique special foods and special raw materials in Beijing， which are mainly concentrated in catering and homemade dishes， and there is no corresponding local food safety standards. In the future， the focus of the development of local food safety standards can be focused on local special food and production norms made by traditional processes.

Keywords

• local characteristic
• food
• raw food materials
• beijing