On April 11, 2011 (March 9, 2011 lunar calendar), how to identify dyed steamed buns. A food safety regulatory storm triggered by steamed buns is blowing from Shanghai to the whole country. On April 11, 2011, the Shanghai supermarket exposed the "dyed steamed buns" incident, and the next day, the city launched a city-wide "steamed bread inspection". Subsequently, many cities in Inner Mongolia, Tianjin, Shandong, Jiangsu, Zhejiang and other places have launched special projects to improve the steamed bread market. The poisoned milk powder incident, the Su Dan Hong controversy, the "One Drop of Fragrance" mystery case, and the "Bodybuilding Pig" and other food safety incidents have challenged the imagination of consumers; the disorder and confusion of supervision have challenged the credit and authority of managers. " Dyed steamed buns "once again sounded the alarm on food safety. To what extent can the rectification storm save food safety from water and fire? Shanghai Dyed Steamed Bread Incident Many over-sold wheat steamed buns and corn flour steamed buns in Shanghai were exposed to dyeing and made with preservatives to prevent mildew. The production date of steamed buns is marked as the date of entering the supermarket, and they are re-sold after expiration. There are 30,000 problems every day. Steamed buns are sold to more than 30 supermarkets such as Lianhua, Hualian, and Dia Tiantian. On April 13, 2011, the Shanghai Municipal Bureau of Quality and Technical Supervision revoked the food production license of the Shanghai Shenglu Food Co., Ltd. branch that produced" dyed "steamed buns. Five alleged offenders, including the company's legal representative, were criminally detained by the public security department according to law It is understood that on April 11 and 12, law enforcement officers sampled 19 batches of finished products and raw materials such as Gaozhuang steamed buns produced by Shanghai Shenglu Food Co., Ltd. on the spot. After testing, "lemon yellow" was detected in 4 batches of finished products; cyclamate content in two batches of finished products exceeded the standard. On the 13th, the Shanghai Municipal Bureau of Quality and Technical Supervision revoked the food production license of Shanghai Shenglu Food Co., Ltd. branch according to law. On April 29, 2011, the joint investigation team of the Shanghai Municipal Government announced the results of the handling of the relevant responsible persons for "dyeing" steamed buns. Xing Xiaojin, deputy director of the Baoshan District Quality and Technical Supervision Bureau, and other supervisors were punished by demerits and dismissal. The method of how to identify dyed steamed buns and identify dyed "corn steamed buns" is very simple, that is, "one look, two smells, three blisters The sheen of the dyed steamed buns is brighter than the natural one, and the surface is smooth at the same time. Normal steamed buns will have a wheat aroma, corn surface steamed buns will have a light corn aroma, and steamed buns with too many additives will have a pungent aroma. In addition, normal steamed buns can pinch out some fine corn fiber particles, but the pigmented steamed buns cannot see the small corn fibers. Break the steamed buns and soak them in water to see the color of the water. If the color of the water becomes the same as the color of the steamed buns, it is the pigmented steamed buns. The brighter the color of the water, the higher the pigment content.