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After Meikai twice, Tang Renshen won the second prize of national science and technology progress again

2020-01-13 18:30

 

On the morning of January 10, the national science and technology award conference was solemnly held in the Great Hall of the people. Xi Jinping, Li Keqiang and other party and state leaders attended the conference and presented awards to the winners. Hunan TangRenShen meat products Co., Ltd., a subsidiary of TangRenShen group, participated in and completed the key technology and industrialization of modern processing of traditional meat products, which won the second prize of national science and Technology Progress Award in 2019.

People depend on food. Meat industry is an important foundation and people's livelihood industry in China. As a treasure of national food culture, the innovation and development of traditional meat products is of great significance to meet the people's growing needs for a better diet. However, there are still many bottleneck problems in the industrialization process of traditional meat products, which seriously restrict the development of the industry, such as low efficiency of processing technology and equipment, high energy consumption After 12 years of joint research, the project has made a series of key technical breakthroughs. First, Chinese sausage forms unique flavor substances through the flavor and texture quantitative control technology such as lactic acid bacteria fermentation, which makes TangRenShen sausage more nutritious and delicious; second, it integrates advanced technology and technology to remove benzopyrene and other polycyclic aromatic hydrocarbons harmful substances that may be produced in the processing of traditional cured meat products Tang Renshen bacon products are safer and more assured. Third, it has broken through the modern processing technology, developed equipment such as drying maturity integration, natural climate simulation, etc., and replaced the traditional workshop production with large-scale production, providing strong scientific and technological support for the large-scale production of Chinese traditional meat products and for the Chinese traditional food going out of China and into the world.

The project has authorized 47 national patents (43 invention patents), formulated (Revised) 7 national, industrial and local standards, published 142 papers (53 / 28), and won 6 first prizes of provincial and ministerial level science and technology progress. The project promotes the transformation of traditional characteristic meat products to modern and standardized processing methods. The achievements have been extended to more than 30 meat processing enterprises in China. The main application enterprises have increased sales of 87.8 billion yuan and profits of 10.1 billion yuan in recent three years. Through the appraisal of experts organized by China Light Industry Federation, the project technology has reached the international leading level, and the economic and social benefits are remarkable. In April of 2019, the project won the first prize of China Light Industry Association again.

Tang Renshen meat products has a history of 25 years, and has been committed to the research and processing of Chinese sausage and bacon, and the promotion of Chinese meat culture. Over the years, he has presided over and participated in the formulation (Revision) of more than 20 national standards. He has cooperated with large professional scientific research institutes at home and abroad to promote the transformation and industrialization of production, education and research achievements, and promoted the rapid development of Chinese meat products industry, which has been highly recognized by the industry. Tang people God meat, people eat at ease, eat at ease!

Tang Renshen group is the leader of China's pig industry chain management. For more than 30 years, it has always been committed to the mission of "committed to the prosperity of farmers, creating green food and creating a better life". The three major industries of feed nutrition, healthy breeding and brand meat products have "professional operation, industrial cooperation and common development". In 2008, Tangren Group Co., Ltd. won the second prize of national science and Technology Progress Award for "research and promotion of nutrition regulation technology of healthy pig breeding". The project of "key technology and industrialization of traditional meat products with traditional characteristics" won the second prize of national science and technology progress, which made new contributions to the core competitiveness of Tang Renshen industrial chain. It was also a favorite gift and solemn promise for consumers: "safe, delicious, and safe consumption" in the complex environment of Spring Festival consumption peak and African swine fever

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