Sun Baoguo let the Yunnan Plateau color fungus bone fresh king come to the world

A delicacy is like a big drama, the pure ugliness of life is complete to have a taste, and the food cannot become a delicacy without seasonings, just as there is no protagonist without supporting roles. Seasoning is indispensable, and seasoning needs to be broken. Compared with MSG and chicken essence, the Yunnan fungal bone fresh forged by the team of academician Sun Baoguo is more diverse, the umami taste is more mellow, and the application is more extensive. The birth of Gao yuancai "fungal bone fresh" means the advent of the third generation of umami materials, and the seasonings have since entered the 3.0 era.

At the press conference of the plateau seasoning achievements of the academician workstation held in March 2016, Academician Sun Baoguo, an academic leader in the field of spices and seasonings research in China, publicly proposed for the first time a new concept of the development of the condiment industry of "homologous taste", and the consumption of condiments has become a general trend from the past heavy flavor light materials to the current direction of flavor materials. In order to bid farewell to MSG and chicken essence, the future condiment industry urgently needs a new change to adapt to consumers' natural and healthy desire for condiment selection and preparation in addition to taste enjoyment, and for the harmonious and unified demands of condiment taste and material selection.

As we all know, Yunnan, as the treasure house of Chinese animals and plants, is the origin of countless seasonings, there is a saying called "food in China, taste in Yunnan", as small as a cumin seed, a peppercorn, a fragrant leaf, all over the country cuisine is inseparable from the natural seasoning of Yunnan. Led by the Science and Technology Department of Yunnan Province, Academician Sun Baoguo and Beijing Technology and Business University, Yunnan Agricultural University, and Yuxi Plateau Cai Specialty Food Co., Ltd. jointly established an academician workstation to develop and study the characteristic ingredients of the Yunnan Plateau, and finally selected 5 flavors of plateau ingredients - wild mushrooms with rich protein and amino acid content, delicious taste of Yunling cattle, nujiang dulong chicken raised in the mountains, Xuanwei ham pickled in the ancestral party, and fine and fragrant Banna bamboo shoots, and developed a new product with a composite of 5 kinds of natural and fragrant flavors." "Fresh mushrooms and bones" is the latest achievement of Yunnan Plateau's characteristic condiments to practice the concept of "homologous taste and materials", and it is also a revolution in the history of condiment development.

Friends who have watched the documentary "China on the Tip of the Tongue" must have a deep impression of Yunnan wild mushrooms and Xuanwei ham. Freshly selected for their own delicacies. Compared with artificial mushrooms, Yunnan wild edible mushrooms have strong flesh, strong aroma and higher nutritional value; while the special pork varieties and climatic conditions in Yunnan form the unique flavor of Xuanwei ham, ham in the natural fermentation process, fat, protein, ATP and other substances degraded from free fatty acids, amino acids and nucleotides and other substances form a special umami taste and aroma. Coupled with the freshness of Banna bamboo shoots, the meat quality of Yunling beef A3 grade and the mellowness of Nujiang Dulong chicken, not only the taste is more delicate, the layering of ingredients tends to be richer, and the raw materials are more natural and healthy. Compared with the traditional sense, the monosodium glutamate extracted from grains alone, and the chicken essence that increases the flavor nucleothirate amna and chicken bone meal and extract, whether it is raw materials, flavor type, process, application, is a huge upgrade.

Food, everyone loves. But the lack of ecological and healthy food will inevitably lose people's trust. The advent of fresh mushrooms and bones has pioneered the condiment 3.0 era, allowing food to ride on the ecological and healthy wings and continue to soar freely on the tip of the tongue.