Guizhou sour soup industry booming, intelligent fermentation equipment to help food out of the mountains

In recent years, the growth of local specialty industries has become an important initiative to promote the development of the local economy in many regions, and local specialty food has become an important pillar of the industry.

Benefiting from the continuous upgrading of food fermentation technology and intelligent fermentation equipment, sour soup products from the Guizhou region in the realization of the quality of the leap at the same time, but also ushered in the corresponding development opportunities for the local community to bring a brand new way to get rich.

The authentic Guizhou flavor, sour this unique flavor is naturally rare.

From fish in sour soup to hot pot in sour soup, sour soup occupies a lot of space in the life of Guizhou people.

As a result, sour soup has also become a representative local ethnic minority specialty.

With the establishment of a series of local specialty sour soup brands in recent years, sour soup has also become a new force in the seasoning industry.

Guizhou sour soup has a variety of characteristics.

From clear soup sour soup, spicy sour soup to fish sour soup, shrimp sour soup, tomato sour soup, etc., not only shows the sour soup flavor variety, but also shows its cooking in the diversified advantages.

In recent years, in order to further promote Guizhou sour soup industry to standardization, large-scale development, the local food enterprises have to increase technological research and development, from the production process to improve the quality of sour soup, playing the characteristics of the food brand.

Guizhou sour soup to high-quality chili peppers, tomatoes as the main raw material, with white wine, ginger, garlic and other ingredients for cleaning, altar, fermentation and other processes.

The traditional sour-making process is based on the ancient craft of the Miao people, with manual processing and natural fermentation.

Considering that it is difficult to accurately grasp the temperature and time of sour soup fermentation in the traditional process, which will have a certain impact on the quality of the finished sour soup, the improvement of the fermentation process has become an important means to enhance the quality of sour soup.

Therefore, the local sour soup producers also increase the capital investment in the modernization of fermentation, the introduction of more than twenty intelligent fermentation tanks, the use of modern purebred fermentation process, set up two modern fermentation production line.

It is understood that in order to achieve high-quality purebred fermentation, to keep the brewing equipment clean and hygienic is an important basis for intelligent fermentation tanks also play a key role in it.

Overall, the intelligent fermenter can not only reduce labor and material costs, but also ensure that the advanced fermentation technology to show strength, to ensure that the raw materials in the process of processing to be fully fermented, to ensure that the finished sour soup flavor is rich, pure.

Not only that, after the adoption of modern fermentation methods, the local sour soup not only ushered in the production process upgrade, but also ushered in the possibility of production without seasonal restrictions.

Today, the local daily production capacity has been able to reach about 41 tons, the overall efficiency has been greatly improved.

With the further expansion of the local specialty industry, the market for its development is also showing new business opportunities.

Advanced processing equipment and processing technology will also boost quality products to a broader national market, promoting local industries, local economies to achieve synchronized and stable development.