2021-08-11
Nowadays, in addition to academic research, professors and doctors from various agricultural academies and universities have developed many delicacies. These byproducts range from snacks and ingredients that you see on a regular basis. They have conquered the stomachs of many foodies with a quality of absolute dust. Although the food is unpretentious, it is full of academic atmosphere, which makes people feel strangely reliable. Today, follow Liu Fangluo to these "cultural" food.
Yantai Academy of Agricultural Sciences selected and bred "Yanshu 25", known as "the shoulder of the baked potato world", the biggest characteristic is sweet. Yantai is located at 37° north latitudes, regarded as the "magical latitude" by historians and geographers. The base is backed by Yantai Kunyu Mountain, and the sweet potato grown here is a honeypot worthy of the name. As the ultimate potato, a bite of "Tobacco Potato No. 25" is so sweet between your teeth that you don't want to stop. The texture is very powdery and delicate, without a fiber that sticks in your teeth, like a chestnut.
Caas - "Yi Tian Yi Nuo" high folic acid corn
The Chinese Academy of Agricultural Sciences (CAAS) has developed "Ytian Yino" high folic acid corn, which is known as the most high-tech, nutritious and safe corn on the table of ordinary people. It had seven times more folate than regular corn, was non-GM, and had no detectable crop residues of 260. Very suitable for pregnant women, hypertension and the need to supplement folic acid, the elderly and children eat more beneficial. In addition, the palate is waxy and sweet, leaving the mouth and teeth fragrant.
Chinese Academy of Agricultural Sciences & luosifen
As early as the establishment of river luosifen, we started to cooperate with the processing Institute of Chinese Academy of Agricultural Sciences to discuss the technology of river luosifen in Liuzhou. It is the only river luosifen brand cooperating with the Agricultural Research Institute of Chinese Academy of Agricultural Sciences.
When the pre-packaged luosifen industry was still a "newborn", the research team of the processing institute communicated deeply with the Liufangluo team, improved the flour making process, effectively extended the shelf life of rice noodle, and laid the foundation for the cooperation between liuzhou luosifen industry and science and industry.
The traditional way to make rice noodles is to soak the rice in large water and then grind the rice noodles. The water soaked in the rice has been acidified and is rich in nutrients, which will pollute the environment when thrown away. We found that it was more scientific to add as much water as needed for the final powder, and to use a semi-dry powder process like flour. In addition, with less water, there is no active environment for bacteria to grow. By reducing water precipitation, the whole process of aseptic operation and sterilization can prolong the shelf life of luosifen." Processing jia Jinlong said.
In March 2021, Ms. Liu Fang, chairman of Liuzhou Liufangluo Brand Management Co., Ltd. and industrial researchers of its RESEARCH and development team jointly developed the luosifen with more "black technology" with many scientific researchers.
Next, liu fang liufangluo rice noodles will be honoured as an opportunity to give full play to the development of the Chinese academy of agricultural sciences' agricultural products, take the initiative to undertake the agricultural products processing technology demonstration to promote task, continuously improve the ability of independent innovation, further accelerate the speed of scientific research innovation and achievements transformation, promote liufangluo rice noodles processing technological progress and industrial transformation and upgrading, Make a new and greater contribution to the development of liuzhou luosifen industry.
Luosifen rice noodles,Noodle review,Luosifen noodle soup