Academician Sun Baoguo and his wild fungus complex - interpreting the origin of plateau color fungus bone freshness

If we regard food as a science, then Academician Sun Baoguo undoubtedly holds the golden key to open the door of this science. As an academic leader in the field of spices and seasoning research in China, Academician Sun recently released the latest scientific research results - the plateau color fungus bone fresh that was just launched at the academician workstation plateau seasoning achievement conference recently became an epoch-making seasoning product.

The use of spices in Chinese cuisine dates back at least to the Xia and Shang dynasties. However, in recent years, with the transformation of the people from subsistence consumption to quality consumption, people have become more and more critical of food taste. Condiment consumption will also develop from the past heavy taste and light materials to the direction of equal emphasis on flavor materials. In addition to taste enjoyment, consumers tend to be more rational, pay more attention to the harmony and unity of seasoning taste and material selection, and pay attention to the naturalness and health of condiment selection and preparation.

In recent years, Academician Sun Baoguo has been advocating the health concept of "homologous taste and material", which is catering to this demand. China's seasoning industry urgently needs to set off a new technological revolution and develop a new third-generation umami. The birth of fresh fungus and bone is a sign of the great strides into the 3.0 era after the seasoning revolution, and it is also a scientific research miracle created by Sun Baoguo's team in the Yunnan Plateau. Compared with monosodium glutamate and chicken essence, the fresh selection of mushroom bones is more diverse, the umami taste is more mellow, and the application is more extensive.

Yunnan Plateau – the source of 400 spices, the kingdom of wild mushrooms and a treasure trove of animals and plants. In February 2014, led by the Science and Technology Department of Yunnan Province, Academician Sun and the enterprise jointly established the Academician Workstation. Led by Academician Sun, the station is composed of experts and professors in food production from Beijing Technology and Business University and Yunnan Agricultural University to conduct research on highland specialty ingredients such as wild mushrooms in Yunnan. Five of the most legendary Yunnan Plateau specialties have been discovered and refined, including delicious Yunnan wild mushrooms, tender Yunling cattle, Nujiang Dulong chicken raised in the mountains, Xuanwei ham with a strong aroma, and fine and fragrant Banna bamboo shoots. After more than two years of countless experiments, the use of natural materials to highlight the characteristics of the ingredients themselves, and through the cell wall breaking, flavor molecular modification and other technologies, the harmonious coexistence between different ingredients has been realized, and finally achieved the composite of 5 kinds of natural fresh flavor of the plateau color "fungus bone fresh".

In this new product, Yunnan wild mountain fungus is undoubtedly the biggest highlight, and it is also the crystallization of academician Sun Baoguo's more than two years of hard work. Compared with artificial mushrooms, Yunnan wild mushrooms have firm flesh, strong aroma and high nutritional value, and the essential amino acids contained in them account for more than 40% of the total amino acids, which is much higher than that of general animal and plant foods. From the bridge rice noodles to the steam pot chicken, and even a bowl of porcini fried rice, the taste of wild mountain mushrooms is often the most intuitive and profound experience of the characteristics of the Yunnan Plateau. As a "spice academician", Sun Baoguo naturally has this complex, and he hopes to use modern technology to maximize the preservation of the natural nutrition and mellow taste of Yunnan wild mountain mushrooms, so that wild mountain mushrooms can bring consumers more delicious enjoyment.

The same as a general-purpose seasoning, plateau color fungus bone fresh and monosodium glutamate (a single extract from cereals glutamate sodium), chicken essence (increased flavor nucleothizin acid ammonia, chicken bone meal and extract), not only the applicability is not inferior, frying cooking, cooking, mixing stuffing shabu-shabu, every kind of home, but also overcome the single taste of amino acids and nucleotide products, so that the entire flavor system is more natural and mellow, in terms of raw materials and processes are more safe and healthy.

Within a few days, when the first summer rain arrived as promised, among the lush and wild mountains, wild mushrooms with small umbrellas began to break through the soil and quietly appear among the trees. Booming momentum, ready to come out. The research results of Academician Sun Baoguo, the plateau color fungus bone fresh, are also quietly setting off a revolution of "homologous taste materials", leading China's seasoning industry to lead the way to "fresh" in the direction of natural, ecological and healthy.