Research on transformation and upgrading of traditional fermented bean curd food industry
Pingjiang fermented bean curd is a soybean fermented food that has been passed down for a hundred years in China.It has a long history and cultural connotation.Because of its unique Hunan flavor and delicious taste,it is widely loved by the public.With the pursuit of healthy food by consumers and the inheritance of culture,Ping-jiang fermented bean curd enterprises are currently in the period of transformation and upgrading from traditional industries to modern food enterprises.In view of the problems existing in the production process of fermented bean curd enterprises in Pingjiang,such as backward technology,unstable product quality,low industrial sewage treat-ment rate,lack of brand building and market expansion,the article puts forward corresponding countermeasures and suggestions,with a view to promoting the development of fermented bean curd in Pingjiang towards standardiza-tion,scale and industrialization.
family workshoppollution controltechnological innovationtransformation and upgrading
NETL
NSTL
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