Tianjin Chunxuan Technology Group Co., Ltd

1.
Brief introduction of the basic situation

Tianjin Chunxuan Technology Group Co.
, Ltd.
(hereinafter referred to as "Chunfa") is a pioneer and leading enterprise in the domestic production of salty food flavors established in 1992, with a registered capital of 37.
63 million yuan and annual sales of more than 500 million yuan
.
Chunfa has built modern production bases
in Tianjin Binhai New Area and Wuzhong City, Ningxia.
With "Chinese taste" as the core, Chunfa has formed a development model that uses the intensive processing of agricultural products to produce savory food flavors with Chinese characteristics, promotes the innovative development of the food industry, drives the production of agricultural products, and helps agriculture and farmers increase income, which is innovative and typical
.

"Taste first
.
" Faced with the situation that food seasoning mainly relied on monosodium glutamate at that time, in order to increase the deliciousness of food, Chunfa developed the first product "extra umami monosodium glutamate", the main ingredients of which are similar to today's chicken essence, and skillfully combine inosinic acid, guanylate, chicken powder, salt, etc.
with monosodium glutamate to increase freshness
.
As soon as this product was launched, it was welcomed by food factories and restaurants, which promoted production and sales
.
In 1993, this product applied for the national invention patent
of "characteristic monosodium glutamate".

In order to create a more delicious and richer "Chinese taste", Chunfa takes agricultural products as the main raw materials with the concept of "the same source of flavors", and takes the development of natural and natural products as the development direction and core competitiveness
.
In 1993, after hard work, Chunfa successfully developed the first domestic pork salty flavor by integrating a variety of technologies, and pioneered the use of pork, green onions, ginger and other agricultural products as raw materials, and processed into a savory flavor
characteristic of Chinese diet through kitchen cooking and heat reaction.
This flavorful, harmonious and realistic product makes people enjoy both smell and taste, and is quickly adopted
by the majority of instant noodle and meat companies.
Since then, a number of meat flavor products have come out, opening the era of large-scale and commercial production of China's savory flavors, playing a finishing role in the upgrading of instant noodles, meat and other foods in the 90s of the 20th century, and making fragrant contributions
to China's becoming a major producer and consumption of instant noodles and meat.

Chunfa participated in the formulation
of the GB30616-2014 standard for food flavors as the main drafter.
"Chunfa" brand has been rated as a well-known trademark in China, and has successively won many honors
such as "China's Top Ten Light Industry Spice and Flavor Industry Enterprises", "National Agricultural Products Processing Demonstration Enterprise", "Tianjin Agricultural Industrialization Management Municipal Key Leading Enterprise" and so on.
Chunfa salty flavor testing laboratory has been recognized by the National Accreditation Service, and the test results have been mutually recognized
by 57 countries and regions in the world.

Second, the innovation and demonstration of processing and utilization models

After 30 years of development, Chunfa has become a leading enterprise in China's savory flavor industry and a national high-tech enterprise, with core technology at the leading level in China, and has successively undertaken the national 863 plan project "high value-added natural flavor and flavor manufacturing technology and product development", "complex protease catalysis catalytic technology production of peptide-rich natural seasoning pilot test and industrialization application research", "Tianjin municipal science and technology development plan project "yeast expression flavor enhanced peptide research and development" "using poultry bone as raw material to produce natural grade meat flavor".
Apply extrusion technology to produce natural meat flavor", etc.
More than ten national, provincial and ministerial scientific and technological projects
.

Chunfa has made fruitful
scientific and technological achievements in the intensive processing of agricultural products.
More than 200 patents have been authorized and more than 60 effective patents, and these patented technical achievements have been transformed into various flavors of chicken powder, chicken paste, chicken peptides, chicken fat products, covering chicken essence, compound seasonings, instant noodles, meat, leisure food, canned food, processed seafood, frozen food, baking, prepared dishes and other industries and fields
.

Chunfa serves the food industry and agriculture in a unique model, using a large number of primary agricultural products and even scraps for intensive processing, becoming savory food flavors and compound seasonings; Savory food flavors and seasonings provide flavor support for innovative products in the food industry; The rapid development of the food industry has stimulated the supply of agricultural products, promoted the large-scale modernization of agriculture and rural revitalization
.

Chunfa products are mainly based on meat, spices, vegetables, seafood and other agricultural and sideline products as raw materials, using bioengineering targeted deep enzymatic hydrolysis technology, thermal reaction directional aroma technology, steady state slow release technology and other technologies to realize the extraction and deep processing of nutrients and flavor substances of agricultural products, used in the food industry to enhance freshness and seasoning, through the development of the food industry to drive the production of agricultural raw materials, the formation of agricultural industry chain and value chain
.

There are 28 main types of agricultural raw materials used in Chunfa, including meat products such as chicken, cattle, and sheep, as well as spiced agricultural products such as green onions, ginger, garlic, anise, and pepper.

The stable flavor and quality of savory flavor products have high requirements for agricultural products, and Chunfa has established a food safety traceability system to achieve the whole process of information management
.
It is the first in the industry to pass the ISO 9001 quality assurance system and HACCP food safety management system certification, as well as GB/T22000 food safety management system, GB/T19001 quality management system, FSSC22000 food safety system, and build the food safety management system
of the enterprise.
At the same time, strict implementation of raw material standards and supplier identification have played an important role
in promoting the production and quality improvement of agricultural products.
At present, Chunfa agricultural products suppliers are all well-known brands or leading enterprises in agricultural industrialization, and all have agricultural product production bases
.

After 30 years of development, Chunfa has become the "fragrance world", a total of more than 700 kinds of "Chunfa" brand savory food flavors and compound seasoning products are widely used in meat products, compound seasonings, convenient and conditioning food, leisure food, catering, baking and other fields, sales network covers many countries and regions at home and abroad, the group's annual production and sales scale exceeds 400 million yuan, is Shuanghui, Jinluo, Yurun, Unified, Haoji, Shisanxiang and other domestic famous brands as a total of 950 food processing enterprises suppliers
。

Chunfa takes the lead in developing and using chicken skeletons at home and abroad to produce salty food flavors and compound seasonings, so that the scraps of agricultural products can be used to become high-grade flavor substances, the added value of broilers is improved, and the annual income of agricultural product breeding and slaughtering and processing links is increased by nearly 10 million yuan, which is praised as a model of
innovation by the flavor industry at home and abroad.

Chicken skeletons have been in a state of "chicken ribs" for a long time, can only be made into bone paste or feed, people rarely eat, livestock and poultry slaughtering enterprises are also worried about sales, the price is extremely low
.
Chunfa uses chicken skeletons as raw materials in large quantities, which heats up the market, so that the chicken skeleton rises from 1500 yuan / ton in the past to 5000 yuan / ton, which is 3.
3 times
the original price level.
In 2021, the use of agricultural products of Chunfa Group is 4783 tons/year, of which the use of chicken products is 3558 tons/year, and the use of chicken skeletons in chicken products is 2815 tons/year
.
Chunfa Group's chicken skeleton is purchased from Qingdao Jiulian Group and Shandong Fengxiang Industrial Co.
, Ltd
.
, the key leading enterprises of large-scale agricultural industrialization in China, as well as their associated livestock and poultry breeding bases, agricultural cooperatives and farmers.
From 2019 to 2021 alone, Chunfa Group purchased 7,515 tons of chicken frame bones, increasing income by nearly 30 million yuan for agricultural product breeding and slaughtering and processing, of which 9.
85 million yuan in 2021, which heated the chicken skeleton market and helped the "three farmers"
.

Chunfa regards the "double reduction" (salt reduction, oil reduction) of service food industry products as an important goal of implementing the big health strategy, carries out scientific research in the direction of freshness enhancement to provide flavor support for the "three reductions", and organizes scientific and technological research for ten consecutive years, with remarkable results, which has been highly praised
by experts such as the Chinese Society of Food Science and Technology and Academician Sun Baoguo of the Chinese Academy of Engineering.
Chunfa has developed a new generation of natural umami agents produced by natural extraction technology, such as umami peptides, natural scallop powder, etc.
, to stimulate the taste buds with the natural umami taste of chicken and seafood products and achieve salt reduction, contributing to
the care of public health.
The application of Chunfa "Biomanufacturing Key Technology of Natural Low Sodium Seaweed Flavor Flavor" can reduce the sodium content in the product by 50% while maintaining product performance; Meet customer needs
for high-end products.
The application of "compound fat cooking flavoring and Maillard reaction synergy technology" can greatly reduce
the fat content in food while maintaining product performance.

Third, the value of demonstration and promotion

Food taste is the primary factor of consumption, and Chunfa supports the innovation and development of
the food industry with its unique "Spring Taste".
In the spring of 2021, the annual output of salty flavor is 12,834 tons, with an output value of 510 million, in addition to driving the output value of chicken essence and compound seasonings of 6.
9 billion yuan, 207.
9 million yuan of salty flavor is calculated according to the amount and amount of 3%, which can achieve an output value of 8.
9 billion yuan for meat, instant noodles, salty canned food, savory snack food, pre-made dishes, etc.
, which not only caters to the people's demand for food flavor in the new era, but also promotes consumption and drives agricultural output value
.
At the same time, the agricultural product supply enterprises and related farmers have stabilized the industrial chain relationship, stabilized the agricultural varieties and improved the quality
of agricultural products.

In the 21st century, Chunfa implements the national health development strategy, positions "Chunfa taste" as "natural, flavorful, harmonious and healthy", and continues to organically combine traditional Chinese cooking technology with modern bioengineering technology, thermal reaction technology, extraction technology, flavoring technology, microcapsule technology, drying technology, antioxidant technology, etc.
, to develop "six more" flavored food flavors and compound seasonings that are more delicious, healthier, more natural, safer, more convenient and more nutritious for the food industry
。

Responsible Editor: Zhao Yu Review: Wang Jinchen