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2021年05月13日 星期四
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Other Food Engineering
  • 1. Quick-frozen cold drink

    Zhejiang Wufeng Cold FoodCo., Ltd. project with an annual output of 53,000 tons quick-frozen food



    2. Chinese food

    Zhejiang Wufeng quick-frozen cold drink workshop

    Workshop of Hangzhou Huazhongcheng Food Co., Ltd.,with an annual output of 2,200tons food in four series

    Hangzhou Zhiweiguan Food Co., Ltd., withan annualoutput of 2,200 tons food in four series


    3. Snack food

    Anhui Huali Food Co., Ltd., Japanese Konnyakujelly production line project

    60 tons/day melon seed production line

    Melon seed winnowing and classification productionline

    Changsha Qiaqia Food Co., Ltd.: daily output of 200tons snack food and 200 tons roasted seeds and nuts

    Technological transformationproject of Anhui Huatai Group Co., Ltd.: daily output of 1,200 tons snack food

    XianbaliGroup Co., Ltd.: 15,000 tons poultry and aquatic product processing project

    Bailufang(Hangzhou) Food Co., Ltd.: project with an annual output of 10,000 tonsBailufang series products


    4. Phytoextraction

    TCM extraction laboratory ofChengdu Scisyn Pharmaceuticals

    Factoryof Zhejiang TaTa Tea Company, with an annual output of 1,000 tons tea extract


    5. Food fermentation

    Seasoning fermentation:

    Soybean sauce: annual output of 2,000 tons—200,000tons. Feature: adopt fermentation technologies such as high-salt liquid state,low-salt solid state and solid-liquid leaching.

    Sauce seasoning: annual output of 2,000 tons—20,000tons. Feature: adopt solid state fermentation technology with sun-curing pool. Successfulcase: 30 tons/pool sweet sauce and broad bean paste.

    Ricevinegar: annual output of liquid state fermentation vinegar is 5,000 tons—100,000tons. Feature: adopt continuous spray liquefaction technology and submergedfermentation in vat. Annual output of solid state fermentation vinegar is 2,000tons—20,000 tons.


    Wine fermentation:

    Yellow wine: annual output of traditional yellow wine is 5,000 tons—200,000tons. Feature: adopt advanced steaming and cooking process to reduce wastewaterdischarge. Mechanized production in the whole process.

    Redrice healthcare wine: annual output is 5,000 tons—20,000 tons. Feature: redrice is produced by fermental cultivation in large-scale, sterile andventilated way, rich in Monacolin K. Adopt high-concentration fermentationtechnology to produce high-grade red rice healthcare wine.


    Microbial polysaccharide fermentation:

    Gellan gum and xanthan gumfermentation: annualoutput is 5,000 tons—20,000 tons. Feature: adopt efficient and energy-savingairlift type biochemical reactor and efficient multi-range axial flow stirringdisperse system. Adopt gas linkage system to produce high-flow compressed air. Fermentationeffluent circulation uses clean production technology and reaches internationaladvanced level.


    ZhejiangWuweihe Food Co., Ltd., production line with an annual output of 40,000 tons soybeansauce (including 20,000 tons high-salt liquid state Japanese style soybeansauce) and 30,000 tons rice vinegar.

    Fermentation workshop ofproducing 3,000tons/year broad bean paste with solar energy

    Squeezing line of 800 tons Japanese style high-grade soybean sauce, producedwith high-salt liquid state fermentation technology

    Large disc distiller's yeastproducing machine, with 12 meters diameter

    Shaoxing Ziwei Food Co., Ltd., an annual output of20,000 tons soybean sauce (including 8,000 tons high-salt liquid state Japanese style soybean sauce),8,000 tons rose rice vinegar and 5,000 tons snack food

    InnerMongolia Rainbow Biotech Co., Ltd.: microbial polysaccharide project with anannual output of 15,000 tons gellan gum series