The pursuit of "flavor" has always been one of the important criteria for Chinese people to eat delicious food. And there is often a saying that "five flavors are harmonious and a hundred flavors are fresh". From ancient times to the present, "freshness" occupies an important position in people's lives. For example, Li Yu in the late Qing Dynasty mentioned in "Random Notes on Leisurely Feelings" that "the fragrance of mushrooms is limited, but the freshness of juice is infinite"; Lü Buwei mentioned in "Lüshi Chunqiu·Original Flavors": "The most beautiful harmony is the ginger of Yangpu, the cinnamon of Zhaoyao, the mushrooms of Yueluo, the meat of tuna, the salt of Daxia, the dew of Zaijie, the color of which is like jade, and the eggs of Changze."

As a "fresh" culture with a history of thousands of years, how to create new inspirations in the diverse freshness? I believe that this is what all food companies want to break through the most. Recently, Baishanzu brand under Baixing Food launched a new mushroom seasoning 9 mushroom fresh. It directly extracts the original flavor of nine different mushrooms.

As the saying goes, a good iron must be hard. If you want to stand out in the fiercely competitive seasoning track, you need certain hardware strength. Baixing Edible Fungi Research Institute is a research institute with golden signs such as the Provincial High-tech Enterprise Research and Development Center, the Zhejiang Provincial Key Agricultural Enterprise Research Institute, and the National Edible Fungi Processing Technology Research and Development Professional Center (Ministry of Agriculture and Rural Affairs). Here, the partners of the institute can bring us inspiration for creating "freshness".

With curiosity, at the technical professional level, Engineer Lan from the Institute has something to say: "In the food development part, it is a very deep subject. In addition to being familiar with the performance and use of raw materials, you must also be familiar with the characteristics and use of food additives. For example, in the direction of "freshness", from the perspective of food science, umami is actually composed of a variety of umami molecules. In order to improve the umami taste of food, most of the ingredients will contain different umami molecules, which include umami extraction molecules from natural plants and external umami additives. For example, the umami substances in edible fungi mainly include two main components: free amino acids and nucleotides, and organic acids, peptides, etc. also have the effect of promoting umami. In addition to edible fungi, glutamate can also be isolated from kelp. They are all another kind of "umami" taste that is different from sour, sweet, bitter, and salty. In addition, the Institute will also measure the composition of different volatile flavor substances in hundreds of edible mushrooms to form a database for different product development, so that the products from Baixing will be richer.

The "9 Mushroom Fresh" sauce uses the latest mushroom production technology achieved by Baixing Food in cooperation with Jiangnan University - enzymatic mushroom hydrolysis technology.

It uses a specific technology to extract the freshness of nine different mushrooms through precise control, which can directly extract the original flavor of the mushrooms and retain the nutrients and delicious taste of the mushrooms to a large extent. At the same time, "9 Mushroom Fresh" uses a specific technology to finely filter the extract to remove impurities and tiny particles in the extract, making the mushrooms more pure and clear, and the taste more delicate and smooth.

Not only that, in the process of extract processing, "9 mushrooms fresh" also uses a special sealed tank technology to allow the extract to ferment for a long time in a sealed tank to release more umami substances. By controlling the temperature and time, the umami substances are fully released and integrated, making the sauce more delicious and rich. So from the ingredients, organic Qingyuan mushrooms, organic delicious boletus, organic black boletus, organic yellow boletus, organic matsutake, organic chicken mushroom, organic maitake, organic tea tree mushroom, organic kelp, black tiger palm mushroom (wild), organic apple juice, edible sea salt, organic apple cider vinegar. On the basis of non-soybean and wheat brewing, O added chemical additives, it has achieved the same "freshness"!

Baixing Food, which brings "fresh" inspiration to condiments, can change with the trend. I believe that the basic skills of the research institute are the confidence to face market competition, and differentiated thinking is the unique sales proposition of the product. I believe that on the basis of establishing its own core competitive barriers, Baixing Food's new product "Nine Mushrooms Fresh" under the Baishanzu brand will definitely help give dishes a more "fresh" soul.