Rooted in regional specialties to accelerate the modernization of traditional food

(Reporter Wang Wei) In recent years, Chinese-style instant food with strong local characteristics, such as snail noodles, hot and sour noodles, noodles and rice noodles, is rapidly emerging

The experts participating in the evaluation come from various fields such as food, catering and nutrition

Zhou Chenggong, deputy general manager of Huaweifang Food (Jiaozuo) Co.

The experts of the expert committee tasted the products developed by the project, and they all said that the noodles are textured and uniform, and the soup is sour and fresh

Meng Suhe, chairman of the China Society of Food Science and Technology, said that in recent years, convenience food innovation has been active and high-quality products have been realized in basic consumption

"The traditional processing techniques of some classic rice and noodle products are disappearing, and the biggest highlight of the project products is the inheritance of the sour soup flavor with regional characteristics and the 'steaming and then cutting' process of traditional noodle products, and industrialization has been realized

Professor Lu Qiyu from the School of Grain, Oil and Foodstuffs of Henan University of Technology pointed out that the industrialization of traditional food is one of the main directions of the development of China's food industry

Wang Jing, deputy director of the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs, suggested that in the process of the food industry's transformation to nutrition, innovation in product nutrition should be increased

Professor Shen Qun from the School of Food Science and Nutritional Engineering, China Agricultural University pointed out that the quick rehydration of the sour soup noodle leaf product can be achieved in 4 minutes, which is an innovation of the project

Liu Lanying, vice chairman of the Supply Chain and New Retail Committee of the China Cuisine Association, suggested that the market space for industrially processed traditional food is vast, and it is necessary to accelerate the connection between more popular industrialized food and catering companies

Li Shiyan, deputy general manager of China Packaging and Food Machinery Co.

Zhou Chenggong said that in the future product innovation, it is necessary to actively improve according to the suggestions and opinions of experts

Meng Suhe said: "Enterprise is the main body of innovation

"China Food News" (August 04, 2021 Edition 04)

(Editor in charge: Gao Na)