Quality management method and system for fermented bean curd products

Abstract

The embodiment of the invention discloses a quality management method and system for fermented bean curd products. The quality management method comprises the following steps: obtaining a bottle cap code of fermented bean curd single-bottle products; giving a bottle cap code to first product traceability information of the fermented bean curd single-bottle products, and chaining the bottle cap code in the form of a block chain; wherein the first product traceability information comprises one or more of product production information, logistics information and distribution information; obtaining bottle cap codes of a plurality of fermented bean curd single-bottle products in the box bodies, and binding the bottle cap codes of the plurality of fermented bean curd single-bottle products withthe corresponding traceability information; obtaining outer box codes of the box bodies; binding the outer box codes of the box bodies with the bottle cap codes of all the fermented bean curd single-bottle products in the box bodies endowing the first traceability information of all fermented bean curd products in the box bodies with the outer box codes and chaining in the form of block chains; and binding the outer box stacks and the stacks of the plurality of box bodies. The effects of quickly and accurately tracing the product information and improving the fermented bean curd product warehouse-in and warehouse-out management efficiency are achieved.

Description

technical field [0001] The embodiments of the present invention relate to food quality management technology, in particular to a quality management method and system for fermented bean curd products. Background technique [0002] Fermented bean curd is a condiment in the food industry. The food traceability system is an important part of the quality and safety management system of food producers and operators. In order to control food safety risks and protect consumers' rights and interests, food producers and operators should assume the main body of food traceability system construction Responsibility, in the event of quality and safety problems, the relevant products can be recalled in time and the cause can be found. [0003] Due to the characteristics of traditional craftsmanship, the fermented bean curd industry has always been difficult to implement the construction of a traceability system. At present, anti-counterfeiting marks and production information are usually p...

AI Technical Summary

Problems solved by technology

[0003] Due to the characteristics of traditional craftsmanship, the fermented bean curd industry has always been difficult to implement the construction of a traceability system. At present, anti-counterfeiting marks and production information are usually printed on the bottle body in the market, and consumers can identify it with the naked eye.

[0004] However, due to the different purchase channels of consumers, the personal identification ability is limited. In addition, there are endless means of manufacturing and selling counterfeit goods, and it is difficult for consumers to accurately identify them; when a batch of products have quality problems and need to be traced, the efficiency of scanning individual bottles of products in turn is low. At the same time, in the process of transportation and sales, the traceability logo is easily damaged, and the company cannot quickly and accurately trace the source when sending quality problems. The lack of traceability code on the product packaging makes it impossible for consumers to query traceability information, and there is a lack of interaction between consumers and enterprises.

Images