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Sichuan kimchi pickled vegetables in Sichuan Province in recent years, facing a strong impact on Korean kimchi, the provincial agriculture office to catch up, it is necessary to Sichuan pickles create competitive industries, and strive to do 5 years of 30 billion yuan in output value. with Sichuan pickled vegetables produced written 1500 years of history there. However, Sichuan pickled vegetables in the international community is facing the impact of kimchi. LI Wei-min, deputy director of the bureau last year, Sichuan kimchi export revenues of 280 million, but sales of kimchi a year of more than 2.4 billion U.S. dollars, selling more than 110 countries. Not long ago, Sichuan food Hakko Kogyo study Hospitals vice president Chen Gong to South Korea, Japan to study. Kimchi can be found in the rapid rise of Japan and South Korea, the key is to do a long chain of kimchi technology, which is a high degree of processing technology. It is understood that when the Korean kimchi market prospects look bright, they do the implementation of the development of large-scale production line, standardization of production. Korea in 1995 to the specifications of the Committee to the International Food Program kimchi specifications, and finally in July 2001 was adopted as the international food standard kimchi for later opened the door to foreign trade. Gong Chen proposed the establishment of a dedicated large-scale standardization of Sichuan pickled vegetables, raw material base and increase its support for enterprises, so that the progressive realization of large-scale enterprises, groups. In addition, the provincial National Food Industry Association are joining more than scientific research units, in order to "Sichuan kimchi," the development of local standards in order to unify the process of production and safety standards for guidance. Recently, standards have been pickled vegetables in Sichuan approved by experts. experts say Sichuan pickled vegetables is not high nitrite content of "kimchi in high nitrite content, "said Chen Gong argued that nitrate and nitrite is present in the soil of nitrogen-containing compounds, such as through the vegetable crop growth and accumulation in plants, many foods, including grain, vegetables, meat have. However, with the stain soak fermentation time, nitrite gradually decreased. Sichuan kimchi nitrite content is very low (โ
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