Recently, Chongqing Science and Technology Commission issued documents (Chongqing Science and Technology Commission [2016] No. 189), identified the "Chongqing hotpot condiments and dishes engineering technology center", marking Chongqing hotpot condiments and dishes engineering technology research center (hereinafter referred to as the "center") was formally established.
Why set up the center? What is the significance of the center in promoting the development of Chongqing hot pot, especially the spicy condiments derived from it? What about the technical strength of the center? What exactly does the center do? With many questions, the reporter interviewed the director of the center, Song Zhenwei.
Reporter: Hello, Director Song, congratulations on the recognition of the center by Chongqing Science and Technology Commission. As a new thing in Chongqing hot pot industry, would you please talk about the original intention of establishing the center?
Director Song: Chongqing hot pot industry is huge, has been to the table of ordinary people's families, to the world, Chongqing has become a dazzling name card of the city, at the same time, Chongqing hot pot as the representative of spicy condiments is a sudden rise, has become a new growth point in the development of Chinese condiments. We set up the center, is to be related to the hot pot seasoning raw materials, products, production technology, production equipment for in-depth research, use the power of science and technology to overcome the defects of the industry, so that Chongqing hot pot seasoning industry can be more scientific and more healthy development.
The task of the center is to inject strong scientific and technological power for Chongqing hot pot, especially the seasoning industry, and lay the scientific and technological foundation for the international development of Chongqing hot pot seasoning industry.
Reporter: What is the significance of the center to promote the development of Chongqing hot pot condiment industry?
Director Song: Chongqing hot pot seasoning industry is derived from the traditional industry, there have been some "State Food Safety Law" does not allow bad habits, such as: using industrial caustic soda and formalin hair to make hot pot hair belly and duck intestines; The use of illegal additives in the base material frying, such as poppy husk, sultan red, etc. Balance the relationship between heavy oil and heavy taste and nutrition and health, etc. On the one hand, these bad habits need to strengthen the moral quality, legal concept and professional quality of practitioners, more importantly, it is necessary to inject new blood of science and technology, while respecting traditional culture, it is necessary to use science and technology to improve the quality and safety, so that it can be reborn.
Chongqing hotpot seasoning industry is still in the process of transformation from tradition to modernity and is in urgent need of the support of science and technology. Many enterprises in the industry use traditional manual production, there are some defects in food safety and quality stability. In recent years, the hot pot condiment enterprises led by Dezhuang have gradually formed automatic and continuous production lines by adopting advanced modern integration technology, which greatly improves the safety and quality stability of products. However, the technological content of hot pot seasoning itself is low, and there is a lack of standardized production guidance and supervision. Therefore, it is urgent to change the current situation and use science and technology to ensure the market competitiveness of Chongqing hot pot seasoning industry.
Reporter: What does the center mainly do at present?
Director Song: mainly committed to the Chongqing hot pot condiment and dishes application technology and standardization of research and development and service work, including: hot pot condiment standardization production control key technology, including the impact of raw material quality on quality, raw material pretreatment and production process on quality; Chongqing hot pot condiment standardization research and development and industry technical personnel training, training and other services; Technology development and application of Chongqing hotpot seasoning industry 4.0 system.
Reporter: Would you please talk about the staff composition of the center? What is the level of technical strength in the industry?
Director Song: At present, the staff composition of the center is: 1 director, 3 deputy directors, 1 logistics management, 18 technical personnel and 10 external experts. In addition, we will continue to supplement the relevant technical strength according to the market changes of Chongqing hot pot condiments.
The Center takes the road of combining production, learning and research, and has set up an expert committee, employing 10 well-known experts in the industry. The director of the expert committee, Sun Baoguo, is the only academician of the Chinese Academy of Engineering in the condiment industry in China. The deputy directors are Luo Yunbo and Zhao Mouming, who are well-known experts in the industry. Members of the national well-known prickly ash experts Li Menglou, national well-known pepper experts such as Lv Zhonghua.
In a word, the technical level of the center is at the top level in the industry, and we will try our best to inject strong scientific and technological power into the development of Chongqing hot pot condiment industry.
Reporter: As far as I know, the center has been in operation for some time. Could you please tell me what technical achievements the center has made so far?
Director Song: Up to now, the center's main research achievements include: hotpot spiciness classification method; The influence of raw material quality, pretreatment method and roasting process on product quality; The key technical parameters were determined by the rapid detection methods of hotpot, such as hotness, salt, moisture, hemp and soup concentration. A substantial breakthrough has been made in product traceability system.
Reporter: what plan does the center have next step?
Director Song: The next step of the center will be to carry out research work in the following aspects: 1. 2. Detection of butter and salad oil mixed with other ingredients; 3. Detection of numb-taste substances in Chinese prickly ash; 4, product packaging research; 5. Analysis and research on aroma components of hot pot seasoning; 6. The influence of various parameters on the flavor of the base material in the process of frying; 7. Rapid detection method of capsaicin; 8. Study on the mechanism of mixing hot pot soup in the process of boiling; And so on.
Reporter: thank director song for accepting the interview, I hope the center will make greater contribution to the development of chongqing hot pot condiment industry.
Director Song: We will try our best!