Frozen fish portion is the part of all
kinds of fishes, like fillet, roe, milt and so on. This category contains the
following products: Frozen Mackerel Fillet Piece, Mackerel Butterfly Fillet
Piece, Frozen Spanish Mackerel Fillet, Frozen Mahi Mahi Fillet, Frozen Mullet
Gutted, Frozen Mullet Roe, Frozen Mullet Milt, Frozen Mullet Gizzard, Frozen
Cooked Frigate Tuna Meat and Frozen Cooked Tuna Meat.
R & D and innovation is the focus of
modern enterprise, so our company have established cooperative relationship
with some famous universities like Zhejiang University of Technology and
Shanghai Ocean University and so on.
We will always strive to create more
delicious, natural and safer marine health food.
Frozen Fishes Portion,Frozen Mackerel Fillet Piece,Frozen Spanish Mackerel Fillet,Frozen Cooked Tuna Meat TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , http://www.tzxingwang.com
Direct investment biological kimchi rapid production technology successfully developed
The China Food Fermentation Industry Research Institute and the Nanchang University's "Direct Injection Bio-Kimchi Rapid Production Industrial Technology Research" project passed the Beijing Science and Technology Achievement Appraisal in January 2005. Experts such as Professor Li Lite of China Agricultural University agreed that the project is the right topic and the technology is advanced; the research and development of the rapid production process of direct-pinch biological kimchi and the compound bacterial powder technology for pickle fermentation are reasonable and advanced. It is a domestic initiative and has achieved Leading domestic level. The China Food Fermentation Industry Research Institute and Nanchang Daxing Group have research and development advantages in talents, technology and equipment, and jointly researched and developed the direct injection biological method rapid ripening process technology. The project researcher has selected special kimchi production strains with excellent food safety from traditional kimchi production old liquids, and has produced compounded direct kimchi-specific compound powders for compounded kimchi through the compounding process and vacuum drying technology. The rapid production technology of biological kimchi was developed using direct-acting compound bacteria powder. The technology can achieve rapid maturation of kimchi within 48 hours. The project has completed pilot production and achieved good expected results. The kimchi products produced by adopting this technology are rich in nutrients, unique in flavor and rich in probiotics; the product quality is uniformly documented, and the hidden problems in food safety in traditional kimchi production are solved well; the project investment is flexible and suitable for the construction of plants in the place of production of vegetables. It can achieve large-scale production; the project is in line with China's industrial policy for deep processing of agricultural products, and will play a positive role in increasing farmers' income and driving local economic development; the project has positively promoted and guided the upgrading and healthy development of traditional pickle industry in China. effect. The China Food Fermentation Research Institute has filed two domestic invention patents and one utility model patent for its products and processes.