Plateau color - a strange force in the Yunnan plateau

In Yunnan, mushrooms are known as "mountain treasures". After the summer every year, the plateau climate of "sunrise in the east and rain in the west" indicates that the annual "fungus season" is coming again, and all kinds of fungi are competing to break through the ground, colorful and different tastes, which is the season when foodies begin to "celebrate the festival", but it was once a bottleneck problem that plagued Agriculture in Yunnan.

How to maximize the preservation of its natural taste and nutritional value of such a delicious wild mushroom? Allowing consumers to taste super delicious and eat healthy and safe has always been a problem that plagues the food seasoning industry.

It should be known that the Yunnan Plateau is a treasure trove of animals and plants unique to China, especially in terms of the types and quantities of wild mountain mushrooms, which is more than a "fungal kingdom", accounting for more than half of the world's edible mushrooms and two-thirds of China's edible mushrooms. Such a large amount of ownership, on the one hand, makes diners salivate, on the other hand, it makes the fungus farmers anxious.

In the context of the Yunnan Provincial Government's vigorous development of plateau characteristic agriculture, led by the Science and Technology Department of Yunnan Province, Yuxi Plateau Cai Specialty Food Co., Ltd. and Professor Sun Baoguo, academician of the Chinese Academy of Engineering, developed and researched the characteristic ingredients of the Yunnan Plateau represented by wild mushrooms, and jointly established an academician workstation. It aims to "play the plateau card and take the characteristic road", transform the resource advantages of plateau characteristic ingredients into industrial advantages, create plateau characteristic brands, enhance the added value of products, and make the plateau delicious and fragrant.

For a long time, Academician Sun Baoguo, as an academic leader in the field of spices and seasoning research in China, advocates the new concept of the development of the condiment industry of "homologous taste", and advocates a revolution of the 3.0 era after monosodium glutamate and chicken essence, so as to adapt to the consumer's desire for natural and healthy condiment selection and preparation in addition to taste enjoyment, and the harmonious and unified emphasis on seasoning taste and material selection.

This is in line with the entrepreneurial spirit of Yuxi Plateau Cai Specialty Food Co., Ltd., and it coincides with the current concept of traditional agriculture in Yunnan to restart to modern agriculture. Only by making full use of the advantages of resources, the government improving policies and measures, leading enterprises taking the lead in demonstration, and the joint efforts of industry, education and research can Yunnan agriculture be truly transformed and the masses of all ethnic groups can truly embark on the smooth road of common prosperity.

After two years of scientific research, Plateau Color mushroom bone fresh, as a universal seasoning, once launched, it has been praised by condiment industry experts and consumers for its high-altitude flavor style and natural and healthy processing technology.

Fresh mushrooms are composed of five of the most legendary Yunnan Plateau characteristics of the ingredients, they are delicious, protein and amino acid rich in wild mushrooms, delicate meat Yunling cattle, in the mountains free-range raised Nujiang Dulong chicken, with ancestral pickled Xuanwei ham, delicate and fragrant, sweet and delicious Banna bamboo shoots, with natural materials to highlight the taste of the ingredients themselves, through the combination of ingredients, to shape the flavor, through the promotion of the process, to sublimate the natural taste. Compared with MONOS and chicken essence, it is more healthy and natural, whether it is raw materials, flavor type, or technology and application, there are huge upgrades.

Some consumers describe the fresh bones of the fungus as follows: "Let us taste the aroma of the long-lost red earth after the rain." Industry experts believe that the birth of fresh fungal bones indicates that China's seasoning industry will develop from the current situation of mixing synthetic seasonings and natural seasonings to the new normal of non-synthetic and non-blended natural compounds.