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Fan processing new technology
A groundbreaking green and healthy food product has been successfully developed by the Research Group of Agricultural Products Processing based in Room 107 of the Chinese Academy of Agricultural Sciences. This innovative food, designed for convenience, is set to revolutionize traditional fan (a type of starch-based food) processing techniques. The new technology enables fans to be shaped freely with excellent transparency and vibrant color, offering superior quality compared to traditionally crafted versions.
One of the key advantages of this technology is that it eliminates the need for heat treatment, allowing the product to be naturally dried and packaged. This not only improves production efficiency but also reduces costs by 10% to 15% compared to conventional methods. The fans are now easier to consume, as they no longer require soaking before use. Simply boiling them in water is enough, significantly shortening the preparation time.
What makes this development even more remarkable is that it avoids the use of alum, a substance harmful to human health, aligning perfectly with global trends toward green and safe food products. Moreover, the technology is highly adaptable. It does not require any additional equipment investment—existing machinery can still be used, and the process can be manually operated, making it both cost-effective and user-friendly.
This innovation not only enhances the quality and safety of the product but also brings greater convenience and sustainability to consumers and producers alike. With its eco-friendly approach and efficient production method, it's clear that this new technology is poised to make a significant impact on the market.