2020 2nd Chinese cuisine industrialization processing technology exchange seminar opened in Jinan

Food Partners Network News On October 14, 2020, the "2020 2nd Chinese Cuisine Industrialization Processing Technology Seminar" hosted by Food Partners Network officially opened at Jinan Pull International Hotel.
from food enterprises, catering enterprises, frozen condiments, condiments and other enterprises, catering products production enterprises research and development, quality, production and other related technical personnel, as well as major universities, research institutes, experts and teachers gathered to learn the cutting-edge technology of food and beverage industrialization.
Seminar in line with the "promote cutting-edge technology landing, help enterprises innovation and upgrading" purposes, invited well-known industry senior experts, scholars, entrepreneurs, from the industrial direction, new technology sharing, research and development ideas, policies and regulations for the participants to make a wonderful report.
9:00 a.m. on October 14th, the "2020 2nd Chinese Cuisine Industrialization processing technology conference" officially began, the organizers' representatives took the stage to deliver a welcoming speech.
Food Partners Network Research and Development Director Dong Liyuan took the stage to introduce the leaders and guests, and expressed a warm welcome to the participants, thank you for your support of the Food Partners Network, and hope to work with industry colleagues to promote food and beverage industrialization, standardized processing technology process.
To the delegates gathered in Jinan not far away from all over the country expressed sincere gratitude, and introduced to you the food partners network catering project platform to create the original intention, hoping to achieve food and beverage standardization and industrialization for enterprises to do their part, and wish the conference a complete success.
morning, Zhang Chunxuan, chief scientist of the innovation team of "Chinese Food Processing and Equipment" of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, was the guest of honor and entered the formal discussion session.
9:10 a.m.-10:50 a.m., zhang Chunxuan, chief scientist of the innovation team of "Chinese Food Processing and Equipment" of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, discussed the industrialization technology of Chinese dishes from many angles.
brings the wonderful sharing of "Thinking and Practice of the Industrialization Processing Path of Chinese Cuisine".
Zhang is mainly engaged in Chinese meat products engineering processing key technology and equipment, bone source food high-value processing and other work, with the first-line enterprises nearly a decade of research and development experience.
was awarded 10 awards for scientific and technological progress at the provincial and ministerial levels, participated in the second prize of national scientific and technological progress 2, was granted 84 patents (Japan, Europe invention patents 4), presided over the formulation of national agricultural industry standards 8.
research results in more than 50 enterprises at home and abroad, and achieved good economic benefits.
Zhang Chunxuan researcher led by the Chinese food processing and equipment innovation team, around the Chinese food processing and equipment theory innovation, technological breakthroughs and industrial installation, to carry out Chinese meat products, meat dishes, bone source food quality assurance and improvement research, the creation of a quantity of halogen, intelligent frying, the whole group of step processing and other key Technology and equipment, the development of soy sauce meat products, conditioning meat products, Chinese dishes, casual meat products, orthopaedic seasonings, protein peptides, bone polysaccharides and other innovative products, to achieve the industrialization of Chinese meat products processing technology re-engineering, the construction of industrialization, standardization, greening, intelligent processing technology model, to help industrial technology upgrading.
Zhang this time shared that Chinese cuisine is the carrier and expression of traditional Chinese food culture, with the socio-economic development and consumption mode changes, the scale of Chinese cuisine, standardization, intelligent processing has become the main path of industrial production.
But from the "small pot for big pot", "manual experience to digital standards" industrialization in the process of loss of flavor and flavor distortion, traditional Chinese dishes frying and frying skills of industrialization, "fire waiting" digital control and other issues, are Chinese dishes processing must solve the engineering problems.
9:50-10:20 a.m., Liang Aihua, Professor/Director of the Education Department of Sichuan Tourism College, brought us a wonderful share of the "Standard Regulatory Interpretation and Case Study of Industrial Food and Beverage Food".
Liang is the national "May Day" labor medal winner, Sichuan Province has outstanding contributions to outstanding experts, Sichuan Province academic and technical leaders reserve candidates.
is a member of the National Food Safety National Standards Review Committee, a national food safety expert in catering services, a member of the Sichuan Food Safety Expert Committee, and a vice chairman of the Sichuan Nutrition Society.
team on food safety supervision standards system for catering services, traditional food safety control key technologies, and in the production practice of catering enterprises to test and apply; Innovative research on technology, innovative research on raw ingredients, condiments and catering products of traditional dishes, including processing process, processing technology, shelf life, food sensory analysis technology, etc., and exemplary research on food nutrition label design and nutritional catering design of food dishes.
team of many research content and results are the first time in China, some of the research results have been transformed, improve the economic benefits of food and beverage products and condiments production and processing;
has played a good role in guiding the development of scientific, industrialization and healthy catering service industry.
speech mainly includes the overview of industrial food standards and regulations, national standards for food safety in industrial catering, industrial food standards and regulations examples and case studies.
10:50-11:30 a.m., Zhang Wei, Research Fellow, Agricultural Processing Research Institute of the Chinese Academy of Agricultural Sciences/ General Manager of Hefei Institute of Food Nutrition and Health Innovation, Chinese Academy of Agricultural Sciences, brought us a wonderful sharing of "The Types, Status and Trends of Industrial Chinese Cuisine Products" via live webcast.
Zhang Wei researchers to engage in traditional Chinese main meal (dishes and staples) food quality control technology and engineering and equipment research, in 1997 took the lead in the processing of dishes in Japan's new gas-containing conditioning technology and equipment introduced into the country.
has undertaken more than 20 national and provincial-level scientific research projects, research and development of more than 3000 kinds of industrial food technology and formulation, presided over and participated in the development of more than 10 series of food processing machinery, authorized more than 70 national invention patents, published more than 200 academic papers, has won the provincial-level scientific and technological progress award and social strength award 8.
research results in Japan, China, Singapore and other more than 30 food processing enterprises to promote the application.
mainly includes the definition and classification of industrial Chinese cuisine products, the current situation and trend of industrial Chinese cuisine industry, how to move from industrialization to intelligence of Chinese cuisine manufacturing industry.
11:30-12:10 a.m., Wang Yibo, Director of Bohai Supply Chain Research and Development Center, brings a wonderful share of the "Research and Development Model for Front and Back Products in the Food and Beverage Supply Chain".
Wang is committed to hot pot, Chinese food categories standardized research and development and food and beverage standardization system research and process promotion, focus on standardized equipment, digital information will be traditional cooking technology and modern food technology better combination, to help promote the adaptation to Chinese food and beverage standardized supply chain product system gradually improve, as well as the entire industry product standardization process.
this speech will be mainly from the following three aspects: food and beverage product development 1.0 era summary;
the actual case of a very large number of dry goods to share.
14:00 p.m., the conference officially began under the auspices of Li Wenxuan, Associate Professor/Master's Tutor, School of Food Science and Engineering, Tianjin University of Science and Technology.
14:00-14:40 p.m., Li Hongjun, a professor/doctoral tutor at Southwest University's School of Food Science, brought us a wonderful share of Sichuan Food Industrialization Product Development and Innovative Thinking.
Professor Li is a senior visiting scholar at Cornell University in the United States, a member of the Food Science and Engineering Review Group of the State Council, a post scientist in the National Rabbit Industry Technology System of the Ministry of Agriculture and Rural Affairs, and a former vice president of the China Livestock Products Processing Research Association, and a former dean of the School of Food Sciences and executive vice president of the Graduate School of Southwest University.
first batch of agricultural product processing and storage engineering academic and technical leaders in Chongqing, the National Natural Science Foundation of China review experts and other project evaluation experts.
won the title of "Top Ten Outstanding Science and Technology People" of China's Meat Industry, "Top Ten Outstanding Science and Technology Experts and Scholars in China's Condiment Industry for 20 Years" and "Top Ten People Affecting Chongqing's Food Economic Influence in the 30 Years of Chongqing's Reform and Opening-up".
to preside over the national "12th Five-Year Plan" scientific and technological support, 973 plans, international cooperation, provincial and ministerial levels and horizontal scientific research 38 items.
published more than 200 academic papers by the first author or correspondent, of which more than 40 were SCI-included papers.
and master's degree training more than 120 people, published books and compiled teaching materials 5.
on the current development trend and market prospects of Sichuan food industrialization, Sichuan meat dishes industrial processing technology and integrated innovation is very important.
modern meat processing technology application can realize the traditional flavoring, quality, for the temperature type, low temperature type and frozen type of traditional prepared meat products traditional cooking process industrialization.
combined with the case to introduce the popular fine Sichuan meat processing industrialization standard production, storage and transportation and safety quality control.
this time from the background of food development, Sichuan food industrialization food development trends, Sichuan food product development and market prospects and other aspects of a detailed share.
14:40-15:00 p.m., Wang Xuedong, Executive Vice Dean/Professor of National Yeast Technology Center, Executive Vice President/Professor of the School of Food Science and Engineering of Wuhan University of Light Industry, brings a wonderful share of the current situation and future trends of the industrialization of food products for food staples.
Wang's main research focus is grain food research and product development, focusing on grain staple food and leisure food processing technology principle research and product development work.
published more than 50 research papers in academic journals at home and abroad.
has presided over more than 30 scientific and technological projects such as the National 13th Five-Year Plan, the National Agricultural Transformation Fund, the National Spark Project, the National 863 Project Project, the Central Guidance Local Special, the Hubei Natural Fund Project, and the Wuhan City Major Research and Development Program.
scientific research projects completed in the past year, 5 scientific research achievements have been identified to reach the international advanced level, 7 achievements have reached the leading domestic level, and 3 have won the Hubei Province Science and Technology Progress Award.
Wang focuses on analyzing the characteristics of Chinese staple food from the technical and market point of view, and discusses the prospect of Chinese staple food in the process of food and beverage industrialization and the development bottleneck it faces.
discussed the status quo of industrial processing equipment, shelf life improvement and taste upgrading of food and beverage staple food, and put forward the direction and trend of the industrialization of food and beverage staple food.
this time, the characteristics of Chinese staple food, food and beverage staple food development status and problems, food and beverage staple food industrialization direction, staple food research and development trends, etc. were shared in detail.
16:00-16:40 p.m., Huang Feng, associate researcher/master's tutor of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences, "Chinese Food Processing and Equipment" innovation team backbone, brings you the wonderful sharing of "Chinese meat dishes flavor analysis and control technology".
Huangfeng researcher has long been engaged in Chinese meat food science and technology research.
presided over more than 10 national, provincial and ministerial-level related topics, published more than 60 academic papers, obtained more than 50 patents, participated in the formulation of agricultural industry standards 1 item, and participated in the compilation of 2 books.
Chinese meat dishes have a strong flavor and are popular with consumers.
long time, Chinese meat dishes face the problem of unstable flavor, industrial processing process due to the transformation of traditional technology, but also caused by the problem of flavor distortion.
Huang is committed to analyzing the main material components of Chinese meat dishes, exploring the changes of the main flavor substances in the processing and storage process, in order to achieve the traditional flavor of Chinese meat dishes.
16:40-17:10 p.m., Sun Hequn, Senior Engineer of Applied Technology at Angie Yeast Co., Ltd., brought a wonderful share of "Fresh and Thick Taste Solutions in Food and Beverage Standardization".
Sun is currently engaged in chicken essence, chicken powder, compound seasonings and food and beverage application research and development for more than ten years, published more than 10 core journal articles, 3 articles won the National Condiment Industry Science and Technology Award.
today introduced the trends and problems in food and beverage standardization, and analyzed the taste advantages and disadvantages of different fresh substances in cooking.
Introduced yeast extract (YE) this kind of natural nutrition delicious food ingredients, how to use the taste characteristics, to solve the problem of food and beverage standardization of fresh taste is not resistant to cooking, Angie YE in the standardized application of Chinese food reflects the promotion of aftertaste, cover up the smell, enhance the meat and other effects.
from the food and beverage standardization trends and problems, fresh substance taste analysis, YE on the food and beverage products, such as flavor promotion was shared.
17:10-17:40 p.m., By Nestle professional food processing technical consultant Li Dalong to bring you the "Chinese food industry analysis and food taste standardization" wonderful sharing.
shared market insights from the post-epidemic era, introduced Nespresso's professional catering solutions to participants, and shared them in the light of industrialization cases.
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