2020 Sichuan Cuisine Standardized Processing Technology Seminar successfully concluded

On July 17-18, 2020, the 2020 Sichuan Cuisine Standardized Processing Technology Seminar was opened at the Chengdu City Celebrity Hotel.
July 17, 2020, sponsored by Food Partners Network and Sichuan University Agricultural Products Processing Research Institute, Dazhou Tongchuan District People's Government, Sichuan Liji Lebao Food Co., Ltd., Sichuan Wazi Food Co., Ltd. supported by the "2020 Sichuan Cuisine Sichuan Standardized Processing Technology Seminar" officially opened in Chengdu City Celebrity Hotel.
The participants included government leaders, association leaders, and catering supply-side production enterprises, catering enterprises, condiment enterprises, central kitchen and other research and development, quality, production and other related technical personnel, major universities, research institutes, such as experts gathered nearly 200 people.
Seminar in line with the "promote cutting-edge technology landing, help enterprises innovation and upgrading" purposes, invited a number of industry senior experts, entrepreneurs, from the industrial direction, new technology sharing, policy and regulations for participants to do wonderful report sharing.
the first day of July 17 at 8:50 a.m., "2020 Sichuan Cuisine Standardized Processing Technology Seminar" officially began, the organizers' representatives took the stage to deliver a welcoming speech.
President He Qiang of Sichuan University's Agricultural Products Processing Research Institute delivered a speech on the stage, introduced the leaders and guests present at the meeting, and extended a warm welcome to the participants, thanking them for their support to the Agricultural Products Processing Research Institute and the Food Partners Network of Sichuan University, and hoping to work with industry colleagues to promote the process of food and beverage industrialization and standardized processing technology.
Food Partners Network Research and Development Services Division Manager Dong Liyuan, not far from all over the country gathered in Chengdu delegates expressed sincere thanks, and introduced to you the food partners network catering project platform was created in 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.
At 9:00 a.m., Liu Jungui, Secretary-General of Sichuan Provincial Chamber of Commerce and Industry, delivered a speech on behalf of Liu Jungui, Editor-in-Chief of China Sichuan Tuning magazine and director of the Association of Expert Entrepreneurs from three places on both sides of the Taiwan Straits, in which he mentioned the impact of this year's epidemic on catering and the problems urgently needed to be solved by enterprises in the post-epidemic period, such as standardized processing technology of Sichuan cuisine and Sichuan cuisine, how cutting-edge technology can be achieved through innovation and transformation of enterprises.
I wish this seminar a complete success and a win-win! At 9:25 a.m., President Chen Zhenming, Executive Director of Sichuan Food Condiment Industry Technology Research Institute of Western China University, was the guest of honor and entered the formal seminar.
9:30 a.m.-10:30 a.m., the industrialization technology section of Sichuan cuisine was discussed from many angles by Zhao Zhifeng, executive vice president of Sichuan University's Agricultural Products Processing Research Institute.
brings the wonderful sharing of "Analysis of the Development Course and Status of Sichuan Cuisine Industrialization" and "The Idea of Industrialization Research and Development of Sichuan Cuisine Classic Cuisine".
, is mainly engaged in the research of food and agricultural products deep processing technology, composite condiments and vegetable industrialization innovation research.
Part-time reviewer of the Journal of the Royal Society of Chemistry, "Food and Function", senior member of the China Food Science and Technology Association, member of the Science and Technology Committee of the Chinese Condiment Association, young scholar, director of the Sichuan Food Science and Technology Association, director of the Egg Branch of the China Livestock Products Association, Secretary General of the Sichuan Green Food Association, Executive Vice President and Chief Expert of the Sichuan Food Condiment Association.
Zhao this time to share the Industrialization of Sichuan cuisine is mainly divided into four parts: vegetable development, process equipment, standardization and vegetable restoration.
the development of dishes mainly refers to the formulation and process of dishes, including condiments, ingredients and flavors and preservation.
mainly refers to the central kitchen and kitchen equipment research and development.
standardization mainly includes raw materials, processing processes and product flavor.
also principle mainly refers to the consumer after the second cooking color flavor and other characteristics.
process of industrialization of Sichuan classic dishes mainly includes product design, formulation, process, packaging, equipment, logistics, sales and experience.
product design needs to be based on the consumer experience, according to the market and consumer demand-oriented to determine the process.
consumer experience requires standardization at every step of the product design process, resulting in uniform results.
Exchange Tea Break 10:50-11:30 a.m., by Chengdu University Sichuan Meat Industry Technology Research Institute Director / Meat Processing Sichuan Province Key Laboratory Director Wang Wei brought us the "Sichuan meat dishes industrialization key technology" wonderful sharing.
Wang led the construction and operation of the research and development platform of meat processing technology in Sichuan Province, such as the Key Laboratory of Meat Processing in Sichuan Province and the Meat Quality Control Technology Engineering Center of Sichuan Province, and was employed by more than 10 technical consultants of leading meat enterprises.
In the traditional meat products modern industrial processing, cold fresh pre-conditioning meat products development, Sichuan meat dishes industrialization, as well as the introduction of modern meat processing technology in Europe and integrated applications and other fields to complete more than 20 major projects of the state and provincial departments, authorized the invention of 43 patents, the development of more than 40 kinds of products.
's speech mainly includes the industrialization of Sichuan cuisine's meat dishes involving the selection of dishes type, processing technology research and development, facilities and equipment support, quality and safety control and other key links.
In its industrialization development, according to market demand, according to the principle of "1 plus 2 plus 3" to choose suitable for industrialization of the category of dishes; Regulation technology to ensure the characteristic flavor and quality of dishes, according to the needs of product technology characteristics reasonable supporting practical, advanced equipment, through the use of meat processing mature safety control system, and with modern quality and safety traceability technology, through MATEPP fence technology control, to ensure product quality, improve processing efficiency.
is here to exchange research advances involving these key technologies.
11:30-12:10 a.m., Wang Yibo, Director of Bohai Supply Chain Research Center, brings the wonderful sharing of "Food and Beverage Standardization Advances in the Supply Chain Era".
Mr. Wang has devoted ten years to the standardization of hot pot, Chinese food categories of research and development and food and beverage standardization systematic research and process promotion, focusing on standardized equipment, digital information will be the traditional cooking process 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.
presentation will focus on three main aspects: re-understanding product standardization, product standardization in the supply chain era, and remodeling of product standardization systems.
the actual case of a very large number of dry goods to share.
lunch break and buffet lunch at 14:00 p.m., the conference officially began under the auspices of President Wang Wei of Sichuan Meat Industry Technology Research Institute of Chengdu University.
14:05-15:00 p.m., by the West China University Sichuan Cuisine Condiment Industry Technology Research Institute Executive Director Car Zhenming brought us the "composite Sichuan cuisine seasoning standardized trend interpretation" of the wonderful sharing.
is a professor at the School of Food and Bioengineering, director of the Sichuan Specialty Condiment Engineering and Technology Research Center in Sichuan Province, and chief scientist of the Sichuan Food Complex Condiment and Sichuan Cuisine Industrialization Project of the Sichuan Provincial Science and Technology Department.
this time from the sichuan food compound condiment development process and related scientific issues, evaluation technology, food safety control, development trends and other aspects of a detailed sharing.
15:00-15:30 p.m., Liu Fuquan, chief researcher of Sichuan University's Institute of Agricultural Products Processing, brought you a wonderful share of "New Achievements and New Technologies of Sichuan Cuisine Condiments".
Liu is currently mainly engaged in basic research on food applications, focusing on food flavor chemistry, natural plant extracts and anti-corrosion preservation technology.
this time from the modern flavor chemical evaluation system, pepper flavor standardization case, flavor standardization case, etc. were shared.
15:30-16:00 p.m., Professor Liang Aihua, Professor of Sichuan Tourism College/National Food Service Food Safety Expert, brings the wonderful sharing of Sichuan Food Industrialization and Food Additives.
Liang 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.
Liang focused on the current situation of food additives used in the catering industry, the study of flavor characteristics in the process of cooking industrialization, and the application of food additives in Sichuan food industrialization.
16:00-16:30 p.m., Lu Xiaoli, Honorary Dean of The Agricultural Products Processing Research Institute of Sichuan University, brought a wonderful share of "The Application of Gas-containing Conditioning Sterilization Technology in Sichuan Cuisine Processing".
's main area of expertise is "food processing and preservation application technology."
"Low moisture preservation, high salt preservation, chemical and vacuum packaging joint preservation, chemical, vacuum packaging and pasteurization joint preservation, vacuum packaging and traditional high temperature sterilization preservation, gas-containing conditioning sterilization preservation" and other technologies in different table food processing temperature preservation applications, Mr. Lu highlighted the gas-containing conditioning sterilization preservation technology.
16:30-17:00 p.m., Liang Junmei, Research and Development Manager and Senior Engineer of Yihai Kerry Research and Development Center, brought a wonderful sharing of "The Application Advantages of Rice Oil in the Industrialization of Vegetables".
Liang is currently mainly grease oxidation and application product development work.
today from the grease and vegetable industrialization, the application of the oil characteristics of the requirements, rice oil application performance and its advantages in the industrialization of vegetables and other aspects of sharing.
July 18, 8:30 a.m., the second day of the interactive answer-and-answer reception dinner was hosted by President Gao Ying, Vice President of sichuan University's Agricultural Products Processing Research Institute, who entered the seminar.
8:35-9:30 a.m., for the central kitchen technology sector, by Sichuan University Food and Agricultural Products Processing Research Institute Chief Engineer / Jinfeng Engineering Technology Services (Chengdu) Co., Ltd. General Manager Liu Weiyi, from a variety of perspectives to discuss the industrialization of Sichuan cuisine technical issues.
brings a wonderful share of Central Kitchen and Food Industrialization and Central Kitchen's Key Technologies and Digital Evolution Routes for Industrialization of Cuisine.
Liu is the world's most valuable employee with an MBA from Shandong University, a master's degree in industrial engineering from IE from Hehai University, a Lean 6 Sigma Black Belt from the American Association of Engineers, and a director of production operations for the China region of Grandenford Thomas Corporation in the United States.
Mr. Liu's sharing will begin with the history of the development of the central kitchen and the core values of the central kitchen, carefully analyzing the key processes and implementation methods of industrial dishes, the agile development and rapid iteration of industrial dishes, and the digital and intelligent evolution of the central kitchen.
tea break exchange 10:00-10:30 a.m., by the Food Partners Network Food Safety Compliance Division senior expert Yan Chunna brought "food and beverage industrialization food safety compliance management and case study" wonderful sharing.
is mainly responsible for catering-related customer information services and compliance consulting business.
this presentation is mainly from the following three aspects: food safety compliance management related to the regulatory agencies, China's food safety standards regulatory system, corporate compliance management points and the analysis of common problems.
10:30 a.m.-11:30 a.m., Huang Minggang, Chief Advisor of Sichuan Light Industry Research and Design Institute/Expert of the Decision Advisory Sub-Committee of the Sichuan Food Safety Expert Committee, brings a wonderful share of "The Application of Food Testing Technology in the Central Kitchen".
Huang has been engaged in food industry and food safety research for more than 30 years.
member of the Sichuan Food Safety Expert Committee, senior consultant in sichuan province consulting industry, national measurement certification review and accreditation of national assessor.
this speech mainly from the following: "central kitchen" concept is introduced from abroad, in Europe and the United States, Japan and other developed countries, the central kitchen has formed a better mode of operation.
China started late, although a number of, but the prevalence of small-scale, low degree of automation and other issues, with the development of testing technology, its application in the central kitchen is more and more extensive, advanced testing technology is conducive to ensure the establishment of the central kitchen food safety management system.
the morning seminar, the participants took a bus to visit the Sichuan Sichuan Wazi Industrial Park.
More than 100 industry experts, business managers, food and beverage research and development, engineers and so on from the seminar went to Sichuan Wazichuan Food Industry Park to discuss the industry development and technological progress of Sichuan cuisine, to discuss the implementation and implementation of Sichuan cuisine and Sichuan adjustment standardization technology! Sichuan Wazzi's Sichuan taste-seeking trip, the pursuit of food has not to wait, arrived at the first stop of sichuan vegetable industrial park is the hot pot square tasting, the scene display of Sichuan Wazi hot pot bottoms, ready-to-eat sauces, convenient fast food products display and delicious trial eating, so that visitors immersed in Sichuan pie delicious, haunting, sun-like fire is also fearless! A group of people under the leadership of the Sichuan Vazi explainer, Kawawazi led by the official start of the taste-seeking journey! Visited the condiment production workshop, meat production workshop, storage center, research and development center, quality control center.
let everyone know more about Sichuan Wazi, Sichuan Wazi modern production capacity, cutting-edge testing capabilities, innovative research and development capabilities to express high praise! If you missed this seminar because of something, then October 15-16 we Shandong Jinan "Chinese cuisine industrialization processing technology seminar" about it! Food Partners Network welcomes old and new friends to get together! !