In 2004, the "2004 National Condiment Symposium" sponsored by the Brewery Branch of the Chinese Society of Microbiology was held in Shijiazhuang, Hebei Province. Nearly 200 people from experts, scholars and enterprise technicians from the brewing industry from all over the country attended the meeting. During the seminar, participants agreed that in the new era, in order to inherit and carry forward the essence of the traditional brewing industry and develop new products to meet people’s ever-increasing living standards, they must rely on science and technology. Around this center, experts have published their opinions from different perspectives. Looking for a link between high-tech and brewing technology Cai Muyi (China Food and Fermentation Industry Research Institute): China is the birthplace of soy sauce, and this traditional brewing industry has experienced thousands of years of development. Especially in the recent period, the production of soy sauce in China has been steadily rising. In the new century, the annual output of soy sauce in China has reached 5 million tons, accounting for 50% of the world's soy sauce production. However, compared with Japan and South Korea, which are also the major countries for soy sauce production and consumption, China's investment in new product research and development is insufficient in terms of manpower and material resources. There is also a large gap between the variety of products and the quality of products. The soy sauce market in China is moving from the closed and regional brand consumption in the past to the development of open and national brands. Due to the large population, large market demand and different economic levels, all of the traditional brewing soy sauce processes cannot meet market demand. At the same time, China has a vast territory, where eating habits and tastes vary widely, and the functional requirements for soy sauce in terms of diet are also not the same. In 2004, with the continuous development and improvement of the dilute process and blending process, dilute process products gradually occupied the high-end soy sauce market, and solid-state process products retreated to middle and low-end product markets. On the whole, the domestic soy sauce market uses ordinary soy sauce as the overwhelming majority. Blended soy sauce accounts for a large proportion, with high-grade soy sauce and less color and soy sauce. This has lagged far behind the needs of the people's actual life. Therefore, the soy sauce industry must introduce new products, research and development and technological transformation. In late 2004, there were several common problems in the domestic soy sauce industry: First, how can low-salt solid-state technology adjust product structure with low capital investment and increase market competitiveness; Second, production enterprises adopting high-salt, lean fermentation technology , How to shorten the production cycle and reduce production costs; Third, in the face of market requirements for product upgrading, how to choose, use new types of raw and auxiliary materials. To solve these problems, in addition to drawing on the successful experience of foreign countries, all manufacturers need to broaden their thinking, look for the combination of high-tech and existing technologies, and effectively invest funds. High technology is the key to improving labor productivity and improving product quality and grade. For example: low-temperature concentration and ultrafiltration technology for product clarification, concentration, can effectively improve the product's grade, reduce the total number of bacteria; the application of enzyme engineering technology, can greatly improve the utilization of raw materials; the use of modern bio-engineering technology immobilized composite The strains can improve the flavor of the product. These new technologies have the characteristics of small investment, short cycle, and good product flavor, and have now been put into industrial production. Among them, the use of additives to improve and improve flavors and flavors of flavoring practices, is expected to promote the application in the industry in the future. Renovation of traditional brewing techniques using molecular ecological techniques Zhao Liping (School of Life Science and Technology, Shanghai Jiaotong University): There are two main issues that hamper the improvement of the technological level of the traditional brewing industry. One is the relationship between the composition of microbial communities in Daqu and the quality of Daqu. There is no scientific reliability. The evaluation indicators and analytical methods, the other is the fermentation kinetics of the microorganisms in the brewing process and their effects on quality are unclear. The composition of microorganisms in both Daqu and Liquor is very complicated. It is difficult to systematically study the microbial laws in traditional microbiology. Because the traditional microbiology is based on pure culture, it is necessary to isolate certain microorganisms with artificial medium to study their properties and effects. The composition of the microorganisms in Daqu is very complicated. Many microorganisms may not be separated at all by ordinary methods, and there may be species that are of critical importance to quality. With the development of molecular biology technology, many new understandings have been obtained for various microorganisms at the level of genomic DNA, and molecular taxonomy techniques have been gradually developed to identify the systematic taxonomic status of microorganisms based on the similarity of DNA nucleotide sequences. On this basis, a new discipline of molecular ecology, in which microorganisms' genomic DNA is used as a research object to explore the laws of microbial ecology, began to appear. Molecular ecology is a technique that analyzes and measures the types and amounts of microorganisms in an ecological environment by directly analyzing and detecting the genomic DNA of microorganisms. This technique allows qualitative and quantitative analysis of the microorganisms without the need to isolate microorganisms and studies their ecological patterns. This technology is a major reform of traditional ecological methods and has begun to play an important role in the analysis of the ecology of specific environmental microbiological research. The molecular ecology of microbiological DNA sequences can be used to process the dynamic changes of populations of many microorganisms in parallel, which is unmatched by traditional research techniques. It is precisely because of this that molecular ecology can help people solve production problems that traditional methods cannot solve. The microbial community structure and dynamics of Daqu can be a breakthrough in the transformation of traditional brewing industry. With the development of bioengineering technology today, a series of high-tech technologies have been created, enabling people not only to conduct in-depth research on the fermentation production process of purebred microorganisms, but also to conduct in-depth research on the fermentation production process of population microbes in the traditional brewing industry. In late 2004, domestic and foreign manufacturers of famous brewing products are actively cooperating with research institutes to intensify research on the relationship between their unique production processes and microbial populations and the fermentation kinetics of their microbial populations in order to reveal the substantive nature of the production of specialty products. Technology, based on this technology innovation, in order to be invincible in the fierce market competition. Activated abattoir brewing soy sauce technology Zhang Heying (College of Life Sciences, Hebei University): Modern biotechnology originated in the West and there is little research on Chinese traditional fermented foods. Therefore, the soy sauce production process has not undergone major changes for more than 50 years, and there are still problems such as high energy consumption, low raw material utilization, long production cycle, and high production costs. With the improvement of people's consumption level and the implementation of the market access system, brewing soy sauce will become the mainstream of the market. In order to improve the economic efficiency of soy sauce production companies, we have used modern biotechnology to develop a new technology for activating soy sauce and reducing koji soy sauce. This technology is the first in the world and its biological principle is to use the inducer and activator of Aspergillus oryzae strain to induce Aspergillus oryzae to produce more abundant tissue-degrading enzymes, proteases and peptidases, and to activate the enzyme activity during the enzymatic hydrolysis process. , This will make the decomposition of raw materials more thorough, shorter decomposition time. Due to the rich enzyme system and strong enzyme activity, the protein and sugar in the raw materials can be completely utilized when the amount of koji is reduced. Experiments show that using this technique can reduce the koji 40%, shorten the fermentation period from 30 days to 10 days, and increase the soy sauce productivity by 10%. In late 2004, domestic production of soy sauce reached 5 million tons per year, and consumed 1.5 million tons of grain. Based on this calculation, if the full-scale promotion of enzyme-reducing brewing technology is conducted, it can save 150,000 tons of grain or increase 500,000 tons of soy sauce each year. Six breakthroughs should be made in the technological transformation of vinegar production Zhao Liangqi (Institute of Biotechnology, Shanxi University): The production level of vinegar in China is determined by statistics on several major indicators of vinegar production units. The rate of vinegar production from solid fermentation vinegar is Kilograms of main materials produce 3.5% of vinegar, between 2.5 kg and 5.5 kg. There are not many high-level enterprises that can produce vinegar at a rate of 5.5 kg per kilogram; there are not a few low-level manufacturers of 4.5 kg and 2.5 kg. Starch utilization rate of raw materials is generally 30% to 40%, and there are very few enterprises with more than 50%. Relative to solid fermented vinegar, the production level of liquid fermented vinegar is higher. Although the Shanghai vinegar factory's self-suction fermenter vinegar production technology index ranks first in the country, there is still a certain gap compared with similar products in Japan. For example, the conversion rate of alcohol is nearly 5% lower than that of its Japanese counterparts, and the amount of oxidized alcohol is 25% lower, while the electricity consumption per square meter of fermentation tanks is about 45% higher than that of Japan. It is not difficult to see that the current development of China's vinegar industry production technology faces opportunities and challenges. On the one hand, the rapid development of modern economy and the ever-increasing living standards of the people have increased the demand for vinegar, especially for high quality vinegar, both in production and in life. It requires that the vinegar industry must accelerate its development. At the same time, the development of modern science and technology, especially biotechnology, has created favorable conditions for the technological progress of the vinegar industry and even the entire brewing industry. The development of vinegar industry production technology has ushered in unprecedented opportunities. On the other hand, China's vinegar production technology lags behind, productivity is low, economic efficiency is not high, and scientific research input is seriously insufficient. The development of vinegar industry production technology is facing severe challenges. To change the current situation, I think there should be a breakthrough in six aspects: First, vigorously carry out microbial genetic engineering research, selection of good strains, construction of super-functional bacteria, and optimization of Daqu microbial flora. This is the most basic and core work in improving the production technology of vinegar. The second is to conduct research on brewing vinegar metabolism project, improve the utilization of raw materials, sugar alcohol conversion rate, enhance the smell of vinegar, determine the best technology to achieve the purpose of improving production and quality, reducing costs, and increasing economic efficiency. The third is to strengthen the study of downstream processing, establish new technologies for separation, concentration, and aging, eliminate precipitate turbidity, and maintain a good vinegar body style. The fourth is to optimize the vinegar production equipment and research and development, and gradually improve a variety of remote sensing and control instruments to achieve automatic management of fermentation parameters and processes. The fifth is to conduct research on the new technology of vinegar quality analysis, establish analysis methods and standards for active ingredients of vinegar, realize standardized production and sales, and eliminate fake and shoddy products. Sixth, research on intensive processing of vinegar has been intensified, and new varieties of vinegar have been actively developed, such as health vinegar, beverage vinegar, and fruit vinegar, which make vinegar, an ancient and traditional condiment, a new modern functional food.
The Platewarmer uses minimum of energy due to the grid design of the heating element and provides a practical way to heat 3-12 plates in less time than it takes to cook a meal, leaving room in your oven for the cooking. To use the Plate Warmer, simply place up to 4 plates in each fold and switch on.
Electric Plate Warmers are thermostatically controlled to keep the plates at the ideal temperature to serve hot food whilst leaving the outer edges safe to handle and are a safe and easy alternative to heating up plates in the oven. The Electric Plate Warmer can be personalised with your own bespoke logo and/or design colour.
Below image as reference:
Electric Plate Warmer
Electric Plate Warmers, Electric Dish Warmer, Plate Warmers for Home, Electric Warming Plate
