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As one of the main drafters of industry standards and national standards for chicken seasoning, chairman of the Compound Seasoning Professional Committee, and Rong Yaozhong, general manager of Shanghai Taitai Le Food Co., Ltd., admitted that the lack of national standards for domestic chicken essence has resulted in chicken quality on the market. Misaligned, some unscrupulous companies use chicken flavors, pigments, etc., as a mixture of chicken essence, which is known as "chicken essence." This is not only unfavorable for consumers but also detrimental to the development of the industry.
Glory said that the wife always insists that chicken must first have chicken. In order to ensure the quality of raw materials, Mrs. Yue has established her own chicken breeding base in Fujian and Henan, and since 2007 it has opened a production tour channel to the whole society. It has formed a Tai Tai Le Industrial Tourism Project together with the Taile Le Quality and Safety Laboratory and the factory area. . In the middle of this year, the world’s first umami museum will also be opened to facilitate consumers and peers to intuitively understand the world’s leading technology. Ms. Yue was happy to modify and develop the umami multiplied theory in craftsmanship. Using advanced technologies such as enzyme engineering, protein engineering, cell engineering, feature fingerprinting, and flavor modification techniques, he greatly enhanced the intensity of Taiyin’s chicken flavor, while It has a delicious taste of a variety of high-quality protein.
According to reports, the freshness standard in the national standards of chicken essence will be 5 times higher than that of the international category, 2 times higher than amino peptides, and 1 times longer shelf life. These key indicators have made China's chicken spirits the highest category in all aspects of the international food industry and have established China's leading position in the international industry.
National standard for Chicken MSG is expected to introduce the indicator of freshness at the end of the year
After the national standards drafting group for chickens repeatedly argued and consulted both at home and abroad, the national ratification standard for chicken essence had been approved before the end of the year and it was expected to be released at the end of the year. Among them, in addition to the special requirements for chicken meat content, the freshness index is also clear, which is expected to eradicate the status quo of the current gap between chicken manufacturers, and to promote the overall technical research and development capabilities of the chicken industry.