The seasoning transformation in mushroom sauce upgrades new thinking

In recent years, China's condiment industry annual growth rate of more than 20%.
mushroom seasoning products with a strong sense of alcohol, rich nutrition and so on, widely used in the food industry.
and the application of mushroom handle as raw material for the application of enzyme solution technology to develop seasoning products, to promote the transformation and upgrading of China's condiments opened up a new thinking.
map source Pixabay workers on the mushroom sauce raw material selection Expert Committee believes that the project to mushroom processing by-product mushroom handle as raw material, research and development of vacuum immersion technology and bioenzyme technology, to achieve the enzyme, separation, enrichment of mushroom extract industrial production.
mushroom extract contains amino acids, peptides and other flavor substances, the flavor is naturally full.
Compared with the traditional extracted mushroom original paste, the amino acid nitrogen content and the main flavor substance are significantly improved in the content of taste nucleotide dnaodium (I-G), and the project uses mushroom extract and thermal reaction to develop meat-flavored mushroom seasonings, enriching the market to increase the flavoring product category.
At the same time, the project to mushroom handle as raw materials, the application of ultra-micro-crushing and bioenzyme technology, shorten the enzymatic solution cycle, prepared mushroom enzyme solution products do not need to carry out solid fluid separation, both to produce fresh ingredients and can play the role of food base.
, compared with mushroom primary powder, the content of amino acid nitrogen and free taste nucleotide disodium (I-G) increased, which significantly enhanced the flavor of mushroom characteristics.
, a member of the Chinese Academy of Engineering and president of Beijing University of Industry and Commerce, believes that in the future, China's condiment terminal market space is vast.
in China's meat flavor flavoring market application, Zhongjing work done a solid - on the one hand to do flavor products, on the other hand to do terminal food.
Sun Baoguo academician introduced, China's meat flavor flavorings cover three generations of technology, the first generation of technology to meat, bone as raw materials for development;
because the bacteria contain protein, some mushrooms contain up to 20% protein, while its protein structure, amino acid composition is different from other substances, will produce a unique flavor.
that seasoning manufacturers would consider walking on "two legs", one to develop flavor products and the other to food.
he believes that the salty flavor industry in the future to do big, relying on making end food, to face with consumers.
Meng Suho, president of the China Food Science and Technology Association, said that many practical good technology, enterprises from the practice of a little bit of "keying" out, very great;
is even more noteworthy that companies are born at a time when China's food industry is transitioning from high-speed to healthy.
in this context, with "nutrition, health" gene mushroom products, will usher in a larger consumer market.
mushroom handle enzyme solution products, for the transformation of the food industry to provide a good ingredient.
innovation is also in line with the future development trend of the market.
Meng Suho stressed that the effective docking of science and technology with enterprises will support the long-term, quality development of enterprises.
to do a hundred years of enterprises, must have their own core products, in the market to form an irreplaceable position.
core products, there must be strong scientific and technological support.
the main body of innovation, enterprises should find the scientific and technological support with them all the way, focus on their own areas of advantage, and form a differentiated positioning.
with "nutrition, health" characteristics of mushroom products have a lot of market space.
Meng Suho believes that an enterprise to a higher stage, relying on technology, but can not make technology "hollow."
future, the industry should do a good job in applied research, but also increase the combination of basic research and applied research.
this way, we can seek more solid and longer-term development.
She also suggested that enterprises should go out to see more "other people's market" - to go abroad to see the packaging design of similar products, etc. , in the "earth in the end" or "foreign to home" two roads to do a bit.
"High-quality resources and innovation" to support enterprise development "tofu made into tofu milk, soybeans made into soybean sauce, chili peppers made into chili sauce, then, mushrooms can be made into mushroom sauce?" With this question, Zhu Xincheng, president of the Edible Bacteria Industry Association and general manager of Zhongjing Food Co., Ltd. in Xixia County, Henan Province, began his experiment.
do you like mushrooms? The reason is that half of the farmers in Xixia County, where Zhongjing Food is located, are engaged in mushroom-related industries.
since 1998, mushrooms have become the first industry in Xixia County, Henan Province.
years of development, mushrooms have become the first export of agricultural products in Henan Province, and Xixia County mushroom exports accounted for the first in the country.
" mushroom handle contains a large number of mushroom cover the same nutritional and flavor components and its preconsumable substances, such as protein, mushroom sorghum and a variety of trace elements.
, the protein content is 20%.
can I make further use of it? "It's what businesses think about.
Zhongjing realized the industrial production of enzyme solution, separation and concentration of mushroom extract by using bioenzyme solution technology and vacuum immersion technology.
At the same time, combined with the actual demand of food production to shorten the enzymatic time, and greatly reduce the production of water, prepared mushroom enzyme solution products do not need to be solid separation, can produce fresh ingredients and can play the role of food base.
Zhu Xincheng said that in the future, plant-based development trends.
, I want to "gold- and gold-digging" from mushroom resources.
but to have a place in the traditional seasoning market, the most important thing is to do something different from others.
and the company's flavoring research, it is the mushroom handle as the center of the development.
more than "a scissors" so that farmers get affordable "in the past by mushroom farmers every place discarded mushroom handle, now through standardized treatment, the market price per kilogram as high as 30 yuan.
" from the practice to explore the experience, enterprises and mushroom farmers to achieve a "win-win situation."
Zhu Xincheng proudly told reporters that in the processing of mushroom handle, mushroom farmers in the past "one scissors" into "two scissors."
this extra scissors, so that farmers' income greatly increased.
In the past, according to the traditional way, farmers in the treatment of mushrooms, only a scissors to separate the mushroom umbrella and mushroom handle;
this extra scissors, so that the previous purchase price of mushroom handle from 3 yuan per kilogram, climbed to 30 yuan per kilogram.
the past, the mushroom handle, which was not visible to the eye, became the mushroom farmer's incense.
two scissors after the mushroom handle standard is: two heads flat, no bag material chips, no black phenomenon.
It is understood that Xixia County is the country's edible fungus production county, as early as the 1970s has become the export base of henan Province double spore mushrooms, the 1980s section of wood black wood ear and birch mushroom production in the province ranked first.
the development of the mushroom industry has gone through four stages: the stage of birch mushrooms, the stage of mushrooms in bags, the stage of standardized planting, the stage of upgrading in the upper stage.
in the cultivation model, from 2008 in Xixia County began to promote the standardized cultivation of mushrooms, the current standardization rate of more than 98%.
, "At present, about 200,000 people in Xixia County are engaged in mushroom production and management, and 60% of farmers' income comes from this industry," said Zhu Xincheng, a farmer.
" West Gorges existing mushroom sauce enterprises nearly 10, the annual production capacity of about 11,000 tons, mainly domestic sales.
past 20 years, Xixia mushrooms have won many honors such as "National Geographic Indication Protection Product" and "Ecological Origin Product Protection".
, executive director of the China Condiment Association, believes that the reason for the rapid development of enterprises is to capture key technologies.
also in line with the government's work report on "high-quality development."
, zhongjing developed these mushroom handle as raw material, using enzyme technology to develop related products, has a pleasant smell.
, vice president and secretary-general of the China Food Science and Technology Association, said that in the "three minus three health" aspect, mushroom handle as raw materials related products, there is still a lot of room for expansion in the future.
Xiaoyan, a researcher at the Vegetable Research Center of the Beijing Academy of Agricultural and Forein sciences, said that the deep processing of agricultural and by-products is of great significance for extending the industrial chain and promoting farmers' income.
Fang, Of the School of Food Science and Nutritional Engineering, Agricultural University of China, made suggestions on the safety control of products with mushrooms as the main raw material.
, she points out that in the future, the market for the elderly is broad, but there is currently less food for the elderly.
how to use mushroom raw materials to develop products that are convenient for the elderly to eat, it is worth thinking about in the industry.