The pursuit of "taste" has always been one of the important standards for Chinese people's cuisine. And the taste often has the saying of "five flavors and one hundred flavors". From ancient times to the present, "fresh" occupies an important position in people's lives. For example, at the end of the Qing Dynasty and the beginning of the Qing Dynasty, Li Yu mentioned in "Idle Love and Occasional Mail" that "the fragrance of the mushroom is limited, but the umami of the juice is endless"; Lü Buwei mentioned in "Lü's Spring and Autumn · Chapter": "The beauty of harmony, the ginger of Yangpu, the ostentatious gui, the fungus of Yue Luo, the tuna of tuna, the salt of Daxia, the dew of slaughter, its color is like jade, and the egg of Changze."
As a thousand-year-old "fresh" culture, how to create new inspiration in a variety of umami? I believe that it is what various food companies want to break through the most. Recently, Xiaobian found that Baishanzu brand, a subsidiary of Baixing Food, has launched a new type of mushroom condiment, 9 mushroom fresh. It is said that the original flavor of the nine different mushrooms is directly extracted.
Out of curiosity, we also came to the headquarters of Zhejiang Qingyuan Baixing Food. As the saying goes, iron also needs its own hardness, and if you want to stand out in the fiercely competitive condiment track, the foundation is to need a certain amount of hardware strength. At the headquarters of Qingyuan, we first came to the Baixing Edible Fungi Research Institute, a research institute with provincial high-tech enterprise research and development center, Zhejiang Provincial Key Agricultural Enterprise Research Institute, and National Edible Fungi Processing Technology R&D Professional Center (Ministry of Agriculture and Rural Affairs). I believe that this place can bring us inspiration for creating "fresh".
With curiosity, at the technical professional level, we consulted the blue engineer of the research institute, and she told the editor that the food development part is a very deep knowledge, in addition to being familiar with the properties and uses of raw materials, but also familiar with the characteristics and use of food additives. For example, in the direction of "umami", from the perspective of food science, umami is actually composed of a variety of umami molecules. In order to improve the umami of food, most of the ingredients will contain different umami molecules, which include umami extraction molecules from natural plants and external umami additives. For example, the umami substances in edible fungi mainly include two main components: free amino acids and nucleotides, as well as organic acids and peptides, which also have the effect of promoting umami. In addition to edible mushrooms, glutamate can also be isolated from kelp, for example. It is another "umami" taste that is different from sour, sweet, bitter and salty. In addition, the research institute will also test the composition of different volatile flavor substances in hundreds of edible mushrooms to form a database for different product development, so that the products from Baixing are more abundant.
Interview photo of Engineer Blue
"9 Mushroom Fresh" is a sauce that uses the latest mushroom production technology achievements made by Baixing Food in cooperation with Jiangnan University. It uses a specific technology to extract freshness, which can directly extract the original flavor of nine different kinds of mushrooms, and retain the nutrients and flavor of the mushrooms to a large extent. At the same time, "9 Mushroom Xian" uses a specific technology to finely filter the extract, which can remove impurities and microscopic particles in the extract, making the freshness of the mushrooms purer and clearer, and the taste more delicate and smooth.
Not only that, in the process of processing the extract, "9 Mushroom Xian" also adopts a special closed tank technology to release more umami substances from the extract, and by controlling the temperature and time, the umami substances can be fully released and fused, making the sauce more delicious and rich. So from the ingredients, look at organic Qingyuan shiitake mushrooms, organic delicious porcini mushrooms, organic black porcini mushrooms, organic yellow porcini mushrooms, organic matsutake mushrooms, organic chicken fir mushrooms, organic ashwagandha, organic tea tree mushrooms, organic kelp, black tiger palm mushrooms (wild), organic apple juice, edible sea salt, organic apple cider vinegar. In the non-soybean, wheat brewing, O added chemical additives on the basis of the "freshness"!
Baixing Food Headquarters
Baixing Food Co., Ltd., which brings "fresh" inspiration to condiments, can change with the trend, believing that their basic skills are the confidence in the face of market competition, and differentiated thinking is the unique sales proposition of the product, and I believe that on the basis of establishing its own core competitive barriers, the new product "9 mushroom fresh" under the brand of Baixing Food "Baishanzu" will definitely help give the dishes a more "fresh" soul.