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Food Partner Network News On December 8, 2022, hosted by the National Agricultural Products Processing Industry Science and Technology Innovation Alliance Prepared Vegetables Professional Committee and Food Partner Network, and co-hosted by the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, the Sichuan Key Laboratory of Meat Processing of Chengdu University, and the Institute of Processing of the Chinese Academy of Agricultural Sciences-Yihai Kerry Central Kitchen Research Institute, the "4th Chinese Cuisine Industrial Processing Technology Forum" was jointly hosted by the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, and achieved a complete success with the full support of industry colleagues!
During the forum, the speeches of 19 heavyweight guests, including experts from scientific research institutes and representatives of outstanding enterprises, closely focused on the national, industrial and market needs of prefabricated vegetables such as new technologies/new processes/new products/standards, with the goal of helping prefabricated dishes to be "more delicious, more convenient, safer and more nutritious", discussing the industrial processing cooperation system of prefabricated vegetables, and jointly promoting the high-quality development
of China's prefabricated vegetable industry.
The highlights are as follows:
of China's prefabricated vegetable industry.
The highlights are as follows:
Message from the organizer
On December 8th, at 9:00 a.
m.
, under the chairmanship of Ms.
Dong Lijuan, Secretary-General of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance, the "4th Chinese Cuisine Industrial Processing Technology Forum" officially began!
m.
, under the chairmanship of Ms.
Dong Lijuan, Secretary-General of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance, the "4th Chinese Cuisine Industrial Processing Technology Forum" officially began!
First of all, Mr.
Wang Fengzhong, Director of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, Mr.
Li Yuanzhao, General Manager of Food Partner Network, and Ms.
Wang Xiaoyun, Secretary of Taixing Modern Agricultural Industrial Park in Jiangsu Province, delivered opening speeches
for the forum.
Wang Fengzhong, Director of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, Mr.
Li Yuanzhao, General Manager of Food Partner Network, and Ms.
Wang Xiaoyun, Secretary of Taixing Modern Agricultural Industrial Park in Jiangsu Province, delivered opening speeches
for the forum.
After the opening ceremony, the keynote speech officially began
.
.
Morning report on December 8
Prepared Dishes Professional Committee released
At 9:20 a.
m.
, Mr.
Zhang Chunhui, Chairman of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance, gave a detailed introduction
to the Prefabricated Vegetable Professional Committee.
m.
, Mr.
Zhang Chunhui, Chairman of the Prefabricated Vegetable Professional Committee of the National Agricultural Products Processing Industry Science and Technology Innovation Alliance, gave a detailed introduction
to the Prefabricated Vegetable Professional Committee.
We believe that under the leadership of Mr.
Zhang and many experts from scientific research institutes, with the joint efforts of industry colleagues, our prefabricated vegetable professional committee will definitely empower the industry and enterprises, and here we also welcome everyone to actively join and jointly promote the healthy development of
the prefabricated vegetable industry.
Zhang and many experts from scientific research institutes, with the joint efforts of industry colleagues, our prefabricated vegetable professional committee will definitely empower the industry and enterprises, and here we also welcome everyone to actively join and jointly promote the healthy development of
the prefabricated vegetable industry.
2022 White Paper on the Development of China's Prepared Vegetables Industry
At 9:40 a.
m.
, Ms.
Feng Yongfang, head of the Innovation Research Center of Food Partner Network, as the representative of the editor-in-chief team, elaborated and introduced
the "2022 White Paper on the Development of China's Prepared Vegetables Industry".
m.
, Ms.
Feng Yongfang, head of the Innovation Research Center of Food Partner Network, as the representative of the editor-in-chief team, elaborated and introduced
the "2022 White Paper on the Development of China's Prepared Vegetables Industry".
Cross-border innovation to promote the transformation and upgrading of the agricultural product processing industry
At 9:40 a.
m.
, Mr.
Wang Fengzhong, Director of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, brought a wonderful report
on "Cross-border Innovation, Promoting the Transformation and Upgrading of Agricultural Products Processing Industry - Prepared Vegetable Industry" to the forum.
m.
, Mr.
Wang Fengzhong, Director of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, brought a wonderful report
on "Cross-border Innovation, Promoting the Transformation and Upgrading of Agricultural Products Processing Industry - Prepared Vegetable Industry" to the forum.
In the report, Mr.
Wang Fengzhong mainly introduced the current situation of China's prepared vegetable industry, the core bottleneck faced by the industry - the degree of reduction of taste, deeply analyzed the definition of taste, historical origin and development trend in the prepared vegetable industry, and finally analyzed the advantages, prospects and development path
of the development of prepared vegetable industry in Shandong Province.
Wang Fengzhong mainly introduced the current situation of China's prepared vegetable industry, the core bottleneck faced by the industry - the degree of reduction of taste, deeply analyzed the definition of taste, historical origin and development trend in the prepared vegetable industry, and finally analyzed the advantages, prospects and development path
of the development of prepared vegetable industry in Shandong Province.
Analysis of the innovative development path and trend of prepared dishes
At 10:30 a.
m.
, Mr.
Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute of Chengdu University, brought a wonderful report
on "Innovative Development Path and Trend Analysis of Prepared Dishes" to the forum.
m.
, Mr.
Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute of Chengdu University, brought a wonderful report
on "Innovative Development Path and Trend Analysis of Prepared Dishes" to the forum.
Mr.
Wang Wei pointed out in the report that with China's economic transformation and changes in people's consumption patterns, prepared dishes have become one of the fastest growing categories in the food industry, and have also become an important starting point for promoting the development of agricultural product processing, and meat products are the most important products
in prepared dishes.
At present, the development of prefabricated dishes has problems such as
unclear concepts, backward technology and equipment, unmatched standards, and prominent safety hazards.
To this end, it is necessary to further clarify the development direction, gather expert teams and enterprise clusters, take industrial and market demand as the guide, build an innovation platform for industry-university-research cooperation, accelerate technology research and development and achievement transformation, especially promote the healthy and rapid development of
the prepared vegetable industry through technological innovation.
This exchange analyzed the development status, existing problems and innovation paths of prepared meat dishes
.
Wang Wei pointed out in the report that with China's economic transformation and changes in people's consumption patterns, prepared dishes have become one of the fastest growing categories in the food industry, and have also become an important starting point for promoting the development of agricultural product processing, and meat products are the most important products
in prepared dishes.
At present, the development of prefabricated dishes has problems such as
unclear concepts, backward technology and equipment, unmatched standards, and prominent safety hazards.
To this end, it is necessary to further clarify the development direction, gather expert teams and enterprise clusters, take industrial and market demand as the guide, build an innovation platform for industry-university-research cooperation, accelerate technology research and development and achievement transformation, especially promote the healthy and rapid development of
the prepared vegetable industry through technological innovation.
This exchange analyzed the development status, existing problems and innovation paths of prepared meat dishes
.
Key technologies for the industrial transformation of prepared dishes
At 11:00 a.
m.
, Mr.
Zhang Chunhui, doctoral supervisor of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences and chief scientist of the innovation team of "Chinese Food Processing and Equipment", brought a wonderful report
on "Key Technologies for Industrial Transformation of Prepared Vegetables" to the forum.
m.
, Mr.
Zhang Chunhui, doctoral supervisor of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences and chief scientist of the innovation team of "Chinese Food Processing and Equipment", brought a wonderful report
on "Key Technologies for Industrial Transformation of Prepared Vegetables" to the forum.
Mr.
Zhang Chunhui mentioned in the report that the output value of China's prepared dishes will exceed 340 billion yuan in 2021, of which meat dishes account for more than 70%.
However, the rich and diverse raw materials for the processing of Chinese meat dishes, the wide variety of processing methods, the ambiguous process and unclear quality formation, the large-scale processing method of "small pot for large pot", and the inheritance of skills from master to apprentice, it is difficult to break the regional and temporal constraints of production and consumption, how to break through the digitalization of skills, process standardization, nutritional precision, and quality tradition, reveal the formation mechanism of "taste" and "Tao", and realize the transformation of Chinese meat dishes from the "chef version" to the "industrialized version"; How to carry out industrial process reengineering, achieve quality inheritance and integrity innovation, and develop more delicious, convenient and nutritious innovative products is the only way
to industrialize Chinese meat dishes.
Zhang Chunhui mentioned in the report that the output value of China's prepared dishes will exceed 340 billion yuan in 2021, of which meat dishes account for more than 70%.
However, the rich and diverse raw materials for the processing of Chinese meat dishes, the wide variety of processing methods, the ambiguous process and unclear quality formation, the large-scale processing method of "small pot for large pot", and the inheritance of skills from master to apprentice, it is difficult to break the regional and temporal constraints of production and consumption, how to break through the digitalization of skills, process standardization, nutritional precision, and quality tradition, reveal the formation mechanism of "taste" and "Tao", and realize the transformation of Chinese meat dishes from the "chef version" to the "industrialized version"; How to carry out industrial process reengineering, achieve quality inheritance and integrity innovation, and develop more delicious, convenient and nutritious innovative products is the only way
to industrialize Chinese meat dishes.
December 8 Afternoon report
Key technologies for the industrial transformation of prepared dishes
At 14:00 p.
m.
, Mr.
Tu Zongcai, Professor/Vice President of Jiangxi Normal University, delivered a wonderful report
on the development status and trend of prepared aquatic dishes to the forum.
m.
, Mr.
Tu Zongcai, Professor/Vice President of Jiangxi Normal University, delivered a wonderful report
on the development status and trend of prepared aquatic dishes to the forum.
Mr.
Tu Zongcai systematically introduced the development history, industrial status, consumption trend and development foundation, development advantages and industrial situation of aquatic prepared vegetables in China from four aspects: "the development status of China's prepared vegetable industry, the development status of aquatic products prepared vegetable industry, the problems existing in the development of aquatic products prepared vegetables and the development trend of aquatic products prepared vegetable industry", and pointed out the problems in the industry, industrial chain and technology of aquatic product prepared vegetable industry, and put forward the consumption of aquatic products prepared vegetables, Eleven trends
such as changes in the industry pattern, technical research, and business models.
Professor Tu Zongcai's report is rich in content, detailed data, unique views and forward-looking suggestions, pointing out the direction
for the development of China's aquatic products prepared vegetable industry.
Tu Zongcai systematically introduced the development history, industrial status, consumption trend and development foundation, development advantages and industrial situation of aquatic prepared vegetables in China from four aspects: "the development status of China's prepared vegetable industry, the development status of aquatic products prepared vegetable industry, the problems existing in the development of aquatic products prepared vegetables and the development trend of aquatic products prepared vegetable industry", and pointed out the problems in the industry, industrial chain and technology of aquatic product prepared vegetable industry, and put forward the consumption of aquatic products prepared vegetables, Eleven trends
such as changes in the industry pattern, technical research, and business models.
Professor Tu Zongcai's report is rich in content, detailed data, unique views and forward-looking suggestions, pointing out the direction
for the development of China's aquatic products prepared vegetable industry.
Design and industrialization of pre-made cooking kits
At 14:30 p.
m.
, Mr.
Zhao Zhifeng, Executive Vice President of Sichuan Agricultural Products Processing Research Institute, brought a wonderful report
on "Design and Industrialization of Prefabricated Cooking Bags" to the forum.
m.
, Mr.
Zhao Zhifeng, Executive Vice President of Sichuan Agricultural Products Processing Research Institute, brought a wonderful report
on "Design and Industrialization of Prefabricated Cooking Bags" to the forum.
Mr.
Zhao Zhifeng mentioned in his report that cooking bags are a new product of industrial wisdom, and improving the "reproducibility of dishes" while industrialization is the unchanged direction of food enterprises to develop and optimize products, which requires the design of cooking bag types according to dish characteristics and application scenarios, and the selection of appropriate processing, sterilization and storage methods.
The rational design and industrialization of cooking bags are in line with the trend of consumption upgrading, and are an important way
for cooking bags to develop towards standardization and quality.
Zhao Zhifeng mentioned in his report that cooking bags are a new product of industrial wisdom, and improving the "reproducibility of dishes" while industrialization is the unchanged direction of food enterprises to develop and optimize products, which requires the design of cooking bag types according to dish characteristics and application scenarios, and the selection of appropriate processing, sterilization and storage methods.
The rational design and industrialization of cooking bags are in line with the trend of consumption upgrading, and are an important way
for cooking bags to develop towards standardization and quality.
Seasoning analysis and healthy and delicious enhancement solutions in prepared dishes
At 15:00 p.
m.
, Mr.
Sun Hequn, Senior Engineer of Application Technology of Angel Yeast Co.
, Ltd.
, brought a wonderful report
on "Seasoning Analysis and Healthy and Delicious Improvement Solution in Prepared Dishes" to the forum.
m.
, Mr.
Sun Hequn, Senior Engineer of Application Technology of Angel Yeast Co.
, Ltd.
, brought a wonderful report
on "Seasoning Analysis and Healthy and Delicious Improvement Solution in Prepared Dishes" to the forum.
Mr.
Sun Hequn has been engaged in the research and development of compound seasoning and catering application for more than ten years, published more than 10 core journal articles, and 3 articles won the National Condiment Industry Science and Technology Award
.
The report mainly analyzes the seasoning status of prepared dishes, as well as the introduction of fresh flavor and the sharing of flavor enhancement of YE products
.
Sun Hequn has been engaged in the research and development of compound seasoning and catering application for more than ten years, published more than 10 core journal articles, and 3 articles won the National Condiment Industry Science and Technology Award
.
The report mainly analyzes the seasoning status of prepared dishes, as well as the introduction of fresh flavor and the sharing of flavor enhancement of YE products
.
There is about "fresh" - gas black technology to help pre-made dishes take off
15:30 pm: Mr.
Yin Zhan, Senior Manager of Application Technology of Linde Group, brought a wonderful report
on "About "Fresh" - Gas Black Technology Helps Prefabricated Dishes Take Off" to the forum.
Yin Zhan, Senior Manager of Application Technology of Linde Group, brought a wonderful report
on "About "Fresh" - Gas Black Technology Helps Prefabricated Dishes Take Off" to the forum.
Linde is one of
the world's leading industrial gases and engineering companies.
Linde's end markets cover a wide range of industries, including aerospace, chemicals, food and beverage, electronics, energy, healthcare, manufacturing and primary metals
.
Linde also offers a range of cutting-edge gas treatment solutions to support our customers' businesses, improve efficiency and reduce carbon emissions
.
the world's leading industrial gases and engineering companies.
Linde's end markets cover a wide range of industries, including aerospace, chemicals, food and beverage, electronics, energy, healthcare, manufacturing and primary metals
.
Linde also offers a range of cutting-edge gas treatment solutions to support our customers' businesses, improve efficiency and reduce carbon emissions
.
In the report, Mr.
Yin Zhan shared that for the prepared vegetable industry, the main ultra-low temperature liquid nitrogen quick-freezing technology is to maintain the taste of the prepared dishes to the greatest extent, maintain the "pot gas", directly hit the flavor pain points of the prepared dishes after freezing, return to the roots, and make the prepared dishes more delicious
.
Yin Zhan shared that for the prepared vegetable industry, the main ultra-low temperature liquid nitrogen quick-freezing technology is to maintain the taste of the prepared dishes to the greatest extent, maintain the "pot gas", directly hit the flavor pain points of the prepared dishes after freezing, return to the roots, and make the prepared dishes more delicious
.
From catering cooking to central kitchens, catering businesses take a gorgeous turn
16:00 pm: Mr.
Li Peng, General Manager of Meizhou Dongpo Catering Group-Sichuan Wangjiadu Food Co.
, Ltd.
, brought a wonderful report
on "From Catering Cooking to Central Kitchen, Gorgeous Transformation of Catering Enterprises" to the forum.
Li Peng, General Manager of Meizhou Dongpo Catering Group-Sichuan Wangjiadu Food Co.
, Ltd.
, brought a wonderful report
on "From Catering Cooking to Central Kitchen, Gorgeous Transformation of Catering Enterprises" to the forum.
Food flavor analysis technology and its application in the research and development of prepared dishes
16:30 pm: Professor Song Huanlu of Beijing Technology and Business University delivered a wonderful report
on "Food Flavor Analysis Technology and Its Application in the R&D of Prepared Dishes".
on "Food Flavor Analysis Technology and Its Application in the R&D of Prepared Dishes".
Mr.
Song Huanlu's report pointed out that flavor is an important indicator of food quality, through advanced food flavor analysis technology, you can find the key flavor substances given by food characteristics, and then infer their formation pathways, and master their changes in the process of food processing and storage, so as to achieve quality control
in food production from flavor.
This paper introduces the main methods of flavor analysis and the application of flavor analysis in the research and development of
prepared dishes.
Song Huanlu's report pointed out that flavor is an important indicator of food quality, through advanced food flavor analysis technology, you can find the key flavor substances given by food characteristics, and then infer their formation pathways, and master their changes in the process of food processing and storage, so as to achieve quality control
in food production from flavor.
This paper introduces the main methods of flavor analysis and the application of flavor analysis in the research and development of
prepared dishes.
Morning report on December 12
On the morning of December 9th, under the chairmanship of Mr.
Wang Wei, Dean of Sichuan Meat Industry Research Institute of Chengdu University and Director of Sichuan Key Laboratory of Meat Processing of Sichuan Province, the keynote report began to share:
Wang Wei, Dean of Sichuan Meat Industry Research Institute of Chengdu University and Director of Sichuan Key Laboratory of Meat Processing of Sichuan Province, the keynote report began to share:
Analysis of the current situation and development path of Chinese cooking industry
At 9:00 a.
m.
, Mr.
Meng Xiangren, Director of the Chinese Food Prosperity Base of Yangzhou University and Deputy Dean of the School of Tourism and Cooking, brought a wonderful report
on the "Analysis of the Status Quo and Development Path of Chinese Cuisine Industry" to the forum.
m.
, Mr.
Meng Xiangren, Director of the Chinese Food Prosperity Base of Yangzhou University and Deputy Dean of the School of Tourism and Cooking, brought a wonderful report
on the "Analysis of the Status Quo and Development Path of Chinese Cuisine Industry" to the forum.
Mr.
Meng Xiangren pointed out in the report that there is still a lack of precision integration professionals in China at the emergence stage; However, traditional cooking techniques are numerous, ingredients are diverse, and the cooking process is mostly experience-oriented, resulting in poor stability of dishes and difficulty in forming a technical standard system; In addition, China's traditional prepared vegetable market demand, product research and development, supporting equipment have not formed an effective linkage mechanism, and the industrial transformation of high-quality dish products is seriously insufficient
.
Therefore, the integration of traditional Chinese cooking technology with the modern food industry still faces many difficulties
.
Meng Xiangren pointed out in the report that there is still a lack of precision integration professionals in China at the emergence stage; However, traditional cooking techniques are numerous, ingredients are diverse, and the cooking process is mostly experience-oriented, resulting in poor stability of dishes and difficulty in forming a technical standard system; In addition, China's traditional prepared vegetable market demand, product research and development, supporting equipment have not formed an effective linkage mechanism, and the industrial transformation of high-quality dish products is seriously insufficient
.
Therefore, the integration of traditional Chinese cooking technology with the modern food industry still faces many difficulties
.
Progress of prefabricated vegetable packaging and new technology of functional fresh-keeping packaging
At 9:30 a.
m.
, Ms.
Xiao Naiyu, professor of the School of Light Industry and Food of Zhongkai College of Agricultural Engineering, brought a wonderful report
on "Progress of Prefabricated Vegetable Packaging and New Technology of Functional Fresh-keeping Packaging" to the forum.
m.
, Ms.
Xiao Naiyu, professor of the School of Light Industry and Food of Zhongkai College of Agricultural Engineering, brought a wonderful report
on "Progress of Prefabricated Vegetable Packaging and New Technology of Functional Fresh-keeping Packaging" to the forum.
The content shared by Ms.
Xiao Naiyu mainly focuses on the underlying logical analysis, trends, difficulties, stuck points and pain points
of the development of prepared dishes.
As well as in view of the consumption scenarios and difficult problems of various prepared dishes, analyze the demand for functional packaging, and collect research progress
at home and abroad.
Due to the imperfection and imbalance of the development of China's cold chain system, the preservation of prepared dishes still relies on high-intensity sterilization processing, so its nutritional flavor retention is compressed, and storage and transportation costs
are increased.
Through the new technology of packaging and preservation, "keep safety, retain flavor, store nutrition, increase convenience, and add interest", escort the prepared vegetable industry to go further
.
Xiao Naiyu mainly focuses on the underlying logical analysis, trends, difficulties, stuck points and pain points
of the development of prepared dishes.
As well as in view of the consumption scenarios and difficult problems of various prepared dishes, analyze the demand for functional packaging, and collect research progress
at home and abroad.
Due to the imperfection and imbalance of the development of China's cold chain system, the preservation of prepared dishes still relies on high-intensity sterilization processing, so its nutritional flavor retention is compressed, and storage and transportation costs
are increased.
Through the new technology of packaging and preservation, "keep safety, retain flavor, store nutrition, increase convenience, and add interest", escort the prepared vegetable industry to go further
.
Intelligent equipment helps the industrialization of Chinese food
At 10:00 a.
m.
, Ms.
Liu Yanxia, Marketing Director of Shanghai Duoke Electronic Technology Co.
, Ltd.
, brought a wonderful report
on "Intelligent Equipment Helps the Progress of Chinese Food Industrialization" to the forum.
m.
, Ms.
Liu Yanxia, Marketing Director of Shanghai Duoke Electronic Technology Co.
, Ltd.
, brought a wonderful report
on "Intelligent Equipment Helps the Progress of Chinese Food Industrialization" to the forum.
Ms.
Liu Yanxia pointed out in the report that the industrialization of Chinese food is facing bottlenecks such as low intelligent production level and low detection safety; How to help the progress of Chinese food industrialization through intelligent equipment, how to build a smart Chinese food industrialization factory to improve and meet people's needs, and introduced the solution of Duoke Group in "innovative technology empowers Chinese food industrialization" through innovative technology, intelligent equipment such as X-RAY, gold inspection, weight sorting machine and other testing equipment, packaging automation equipment, "supply chain food safety" monitoring intelligent Internet of Things cloud platform, "innovative technology empowers Chinese food industrialization" MES The solution is to realize intelligent factories, improve the progress speed of Chinese food industrialization, and ensure that Chinese food industrialization meets people's growing food safety and dietary needs
.
Liu Yanxia pointed out in the report that the industrialization of Chinese food is facing bottlenecks such as low intelligent production level and low detection safety; How to help the progress of Chinese food industrialization through intelligent equipment, how to build a smart Chinese food industrialization factory to improve and meet people's needs, and introduced the solution of Duoke Group in "innovative technology empowers Chinese food industrialization" through innovative technology, intelligent equipment such as X-RAY, gold inspection, weight sorting machine and other testing equipment, packaging automation equipment, "supply chain food safety" monitoring intelligent Internet of Things cloud platform, "innovative technology empowers Chinese food industrialization" MES The solution is to realize intelligent factories, improve the progress speed of Chinese food industrialization, and ensure that Chinese food industrialization meets people's growing food safety and dietary needs
.
Construction of Chinese meat and bone broth health nutrition technology route
At 10:30 a.
m.
, Mr.
Zou Jian, Dean of the School of Food and Biological Engineering of Henan University of Animal Husbandry and Economics and Executive Dean of Henan Prepared Vegetable Technology Innovation Research Institute, brought a wonderful report
on the construction of Chinese meat and bone broth healthy nutrition technology route to the forum.
m.
, Mr.
Zou Jian, Dean of the School of Food and Biological Engineering of Henan University of Animal Husbandry and Economics and Executive Dean of Henan Prepared Vegetable Technology Innovation Research Institute, brought a wonderful report
on the construction of Chinese meat and bone broth healthy nutrition technology route to the forum.
Mr.
Zou Jian's report mainly analyzes the ingredients of pork bone broth and black chicken soup under different process conditions, and analyzes the differences in sensory characteristics, so as to provide a route
for the healthy nutrition of Chinese meat and bone broth.
Zou Jian's report mainly analyzes the ingredients of pork bone broth and black chicken soup under different process conditions, and analyzes the differences in sensory characteristics, so as to provide a route
for the healthy nutrition of Chinese meat and bone broth.
From behind the scenes to the front of the stage, pre-made dishes are the key points of branding
At 11:00 a.
m.
, Mr.
Ni Rutie, General Manager of Xiamen Anjing Frozen Supply Chain Co.
, Ltd.
, brought a wonderful report
on "From Behind the Scenes to the Front of the Stage, Key Points of Branding of Pre-made Dishes" to the forum.
m.
, Mr.
Ni Rutie, General Manager of Xiamen Anjing Frozen Supply Chain Co.
, Ltd.
, brought a wonderful report
on "From Behind the Scenes to the Front of the Stage, Key Points of Branding of Pre-made Dishes" to the forum.
Mr.
Ni Rutie's report mainly shared from the overview of the prefabricated dishes industry, several thoughts on the development of prefabricated dishes, the analysis of the advantages and disadvantages of quick-frozen food enterprises, the introduction of Yasui's development strategy, and the introduction of Mr
.
Frozen Dishes.
Ni Rutie's report mainly shared from the overview of the prefabricated dishes industry, several thoughts on the development of prefabricated dishes, the analysis of the advantages and disadvantages of quick-frozen food enterprises, the introduction of Yasui's development strategy, and the introduction of Mr
.
Frozen Dishes.
December 12 Afternoon report
The cultural and scientific and technological genes of the development of the millennium Shaanxi prepared vegetable industry
At 14:00 p.
m.
, Ms.
Huang Junrong, Professor of the School of Food Science and Engineering, Shaanxi University of Science and Technology, brought a wonderful report
on the "Culture and Technological Genes of the Development of Shaanxi Prepared Vegetable Industry in the Millennium of Shaanxi Cuisine" to the forum.
m.
, Ms.
Huang Junrong, Professor of the School of Food Science and Engineering, Shaanxi University of Science and Technology, brought a wonderful report
on the "Culture and Technological Genes of the Development of Shaanxi Prepared Vegetable Industry in the Millennium of Shaanxi Cuisine" to the forum.
Ms.
Huang Junrong's report mainly brought wonderful sharing
from the cultural genes of "Millennium Shaanxi Cuisine" and the scientific and technological genes of the development of Shaanxi Cuisine prepared vegetable industry.
Huang Junrong's report mainly brought wonderful sharing
from the cultural genes of "Millennium Shaanxi Cuisine" and the scientific and technological genes of the development of Shaanxi Cuisine prepared vegetable industry.
Intelligent control and equipment for quality formation in the process of industrial stir-frying of lamb cheeks
At 14:30 p.
m.
, Mr.
Bai Shuang, a team of Professor Luo Ruiming of Ningxia University, brought a wonderful report
on "Intelligent Control and Equipment for Quality Formation in the Process of Industrial Stir-frying of Lamb Cheeks".
m.
, Mr.
Bai Shuang, a team of Professor Luo Ruiming of Ningxia University, brought a wonderful report
on "Intelligent Control and Equipment for Quality Formation in the Process of Industrial Stir-frying of Lamb Cheeks".
In his report, Mr.
Bai Shuang pointed out that stir-frying is one of the characteristics of Chinese cooking, and the complexity of the stir-frying process is the main reason
restricting the development of Chinese characteristic stir-frying.
The large pot of stir-fried lamb cheeks is difficult to fry the flavor of small pot mutton cheeks is the main reason
restricting its industrial application.
On this basis, the quality prediction simulation software and intelligent flavor stir-frying machine in the process of stir-frying lamb cheeks are developed, so as to realize the real-time prediction of the quality of mutton cheeks in the process of stir-frying through software, which has important theoretical and production guiding significance
for the development of fried meat products.
Bai Shuang pointed out that stir-frying is one of the characteristics of Chinese cooking, and the complexity of the stir-frying process is the main reason
restricting the development of Chinese characteristic stir-frying.
The large pot of stir-fried lamb cheeks is difficult to fry the flavor of small pot mutton cheeks is the main reason
restricting its industrial application.
On this basis, the quality prediction simulation software and intelligent flavor stir-frying machine in the process of stir-frying lamb cheeks are developed, so as to realize the real-time prediction of the quality of mutton cheeks in the process of stir-frying through software, which has important theoretical and production guiding significance
for the development of fried meat products.
Northern specialty prepared vegetable processing technology and case sharing
At 15:00 p.
m.
, Mr.
Xue Xiangyang, President of Longda Food Research Institute of Shandong Longda Gourmet Co.
, Ltd.
, brought a wonderful report
on "Processing Technology and Case Sharing of Northern Characteristic Prepared Dishes" to the forum.
m.
, Mr.
Xue Xiangyang, President of Longda Food Research Institute of Shandong Longda Gourmet Co.
, Ltd.
, brought a wonderful report
on "Processing Technology and Case Sharing of Northern Characteristic Prepared Dishes" to the forum.
Mr.
Xue Xiangyang's report mainly shared the general introduction of Longda cuisine, the classification of Chinese specialty cuisine, the origin of processing northern characteristic prepared dishes, etc.
, and took Longda cuisine as an example to share
the experience of processing cases of northern characteristic prepared dishes.
Xue Xiangyang's report mainly shared the general introduction of Longda cuisine, the classification of Chinese specialty cuisine, the origin of processing northern characteristic prepared dishes, etc.
, and took Longda cuisine as an example to share
the experience of processing cases of northern characteristic prepared dishes.
Intelligent sensory technology helps to regulate the flavor of pre-made dishes
At 15:30 p.
m.
, Ms.
Zeng Hongyan, Director of the Sensory Analysis Research Center of Jinan Intelligent Sensory Analysis Instrument Co.
, Ltd.
, brought a wonderful report
on "Intelligent Sensory Technology Helps Prefabricated Dishes Flavor Control" to the forum.
m.
, Ms.
Zeng Hongyan, Director of the Sensory Analysis Research Center of Jinan Intelligent Sensory Analysis Instrument Co.
, Ltd.
, brought a wonderful report
on "Intelligent Sensory Technology Helps Prefabricated Dishes Flavor Control" to the forum.
Ms.
Zeng Hongyan's report mainly analyzed the development prospect of intelligent sensory technology in the field of prepared vegetables and the application of intelligent sensory equipment in the prepared vegetable industry
.
Zeng Hongyan's report mainly analyzed the development prospect of intelligent sensory technology in the field of prepared vegetables and the application of intelligent sensory equipment in the prepared vegetable industry
.
Finally, thanks to all the participants for their trust and support to the activities of the Food Partner Network, we will live up to expectations, build a more professional platform for industry colleagues, provide better services, and make unremitting efforts
to promote the exchange and development of catering industrialization.
The 4th Chinese Cuisine Industrial Processing Technology Forum 2022 ended successfully, we will meet again next year!
to promote the exchange and development of catering industrialization.
The 4th Chinese Cuisine Industrial Processing Technology Forum 2022 ended successfully, we will meet again next year!
