Plateau coiform bone fresh use the height of Yunnan to achieve higher freshness

Yunnan is known as the "Kingdom of Wild Mushrooms", and people living in this magical land enjoy the selfless gifts of nature. The plateau's unique topography and climate and vegetation and soil make for an unparalleled natural ingredient. Yuxi Plateau Cai Specialty Food Co., Ltd. has led the arrival of the condiment industry 3.0 era with its unique resource advantages and created a new benchmark for Yunnan characteristic agricultural brands. At the same time, the plateau color fungus bone fresh, standing on the top of the color cloud, achieved an insurmountable freshness.

South of the clouds, the mountains are full of trees, lush grass, here "a mountain is divided into four seasons, ten miles of different days." "Its long history, unique species resources and splendid and diverse national culture have created an inclusive and unique food culture in Yunnan for thousands of years, and the unique Dian cuisine has written a brilliant and colorful chapter in food culture." But many food lovers may not necessarily know, as small as a wild mushroom, a fennel seed, a fragrant leaf, rich supply of spices, so that many cuisines across the country are inseparable from the natural seasonings of Yunnan. In particular, wild mushrooms, green mountains and green water are natural, drinking clear spring nectar, Panasonic red humus soil grown between all kinds of "elves", not only high nutritional value, but also rich in a variety of human body needs of carbohydrates, proteins, various vitamins, trace elements and minerals, essential amino acids account for more than 40% of the total amino acids, its fresh and delicious taste of major animals and plant ingredients, becoming a must-have condiment for the catering owner stream.

But for a long time, how to maximize the preservation of the unique taste and nutritional value of Yunnan wild mushrooms? Allowing consumers to taste super delicious and eat healthy and safe has always been a problem that plagues the food seasoning industry. 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, conducted development and research on the characteristic ingredients of the Yunnan Plateau, and jointly established an academician workstation, aiming to practice the new concept of "homology of flavors" condiment industry proposed by Academician Sun Baoguo. In addition to satisfying consumers' desire for natural and healthy condiment selection and preparation, in addition to taste enjoyment, and for the harmonious unity of seasoning taste and material selection.

After two years of hard work, the plateau coiform bacteria bone fresh finally came out! Once launched, it was highly appreciated by condiment industry experts and chefs, and the charm of food and deliciousness quickly conquered the market. Plateau color mushroom bone fresh is a universal seasoning, the integration of Yunnan local wild mushrooms, Banna bamboo shoots, Nujiang Dulong chicken, Yunling cattle, Xuanwei ham 5 flavor plateau ingredients, a variety of ingredients compound to produce a more natural and mellow flavor, the flavor of the ingredients is more rich, frying cooking, frying, filling shabu-shabu can be. Compared with MONOSG and chicken essence, there are huge upgrades in the raw materials, flavor types, processes and applications of mycosmic freshness.

To explore the mystery of the freshness of the fungus bones, it is necessary to start with the five flavors of highland ingredients.

The amino acid content is far more than that of wild mushrooms in Yunnan that are food for animals and plants

Compared with artificial mushrooms, Yunnan wild edible mushrooms have strong flesh, strong aroma and higher nutritional value. Wild mushrooms contain more than 40% of the total amino acids, which are higher than general animal and plant foods such as soybeans (33.59%), corn (35.02%), and lamb (36.66%). The delicious porcini mushrooms, green-headed mushrooms and black tiger palm mushrooms selected by the fresh bacteria and bones are the three kinds of bacteria with outstanding umami substances in wild mushrooms, which have great contributions to the flavor of the product.

Banna bamboo shoots with protein content comparable to those of fungi

The protein content of bamboo shoots is between 19.01 and 30.66%, which is comparable to that of fungi. The total amount of amino acids is much higher than that of ordinary vegetables, and the flavored amino acid content accounts for about 40% of the total amino acid content, which has a great contribution to the freshness part of the finished product.

Nujiang Dulong Chicken with unique flavor

Chicken essence is based on chicken meat, and there is still chicken meat, but the selected dragon chicken is no longer the original white feather broiler type. Compared with broiler chickens, Nujiang Dulong Chicken has a long production cycle, is resistant to rough feeding, has strong foraging power, has a wide range of foraging, and has a more fragrant meat, better taste and unique flavor.

Snowflake beef standard Yunling cattle

Inosinate is an important indicator of meat freshness, its freshness enhancement capacity is 40 times stronger than sodium glutamate, the main component of monosodium glutamate and chicken essence, and can form a synergistic effect with sodium glutamate to improve freshness. According to the Japanese Wagyu beef segmentation and grading standards, 70% of the meat quality of Yunling cattle reaches the medium grade or above of "A3", which can produce high-grade snowflake beef.

Sherwin-Williams ham with an amino acid content of 2.7 times that of fresh meat

After the natural fermentation process, the macromolecular protein in Sherwin-Williams ham is degraded into small molecule amino acids that are more likely to perceive the flavor, which is higher than the content of amino acids in fresh meat, and has an important freshening effect on the product.

Freshness is not just a simple accumulation of good ingredients, but the sublimation of natural taste by science and technology! Through techniques such as cell wall breaking, the bacteria and bone fresh interact between different ingredients of the five ingredients, overcome the monolithic taste of amino acids and nucleotide products, and make the whole flavor system more natural and mellow.

It's the season of wild mushrooms again, in the rain-fed mountain forests, in the thick fog of the morning, the air emits a unique fresh fragrance. Plateau coiform bone fresh may also contain the nostalgia and taste code of Yunnan people, so that friends who love food can taste the endless taste of plateau freshness in the depths of their taste buds.