The train in the era of knowledge economy is rumbling towards us, and the eyes of the world are increasingly focused on IT and other high-tech information industries. However, the eternal theme of green health is still the first goal pursued by human beings, and the avant-garde industry is not as good as the human health industry to some extent. Human beings pursue health, and healthy people cannot do without a healthy diet. The "blood" of green, nutritious and professional food is the condiment brewed by microorganisms, which also confirms China's first sentence that "food is the first thing for the people, and taste is the first thing to eat".

For the condiment industry, there are basic types of condiments at home and abroad. Chinese food has sauce, soy sauce, vinegar and various spices, western food has salad sauce and cream, Indian food has curry, and Japanese food has horseradish and soy sauce. Different condiments determine the essence of dishes. Therefore, seasoning is an extremely important factor in the production of dishes and the key to determine the quality of dishes. The cross-century China economy has made a smooth transition from a period of food and clothing to a well-off society, and economists all over the world are paying close attention to China's huge economic take-off potential in the next 50 years. Considering the basic necessities of life, the demand for food will not only be expressed in quantity, but also in quality-it will become fashionable to eat healthy and nutritious green food and eat it carefully. Condiments brewed by microorganisms can help people to realize the simplest and most direct food cooking, and ensure that the destruction rate of nutrients is minimized, and the color, fragrance and taste are all available. Simplifying complexity has become a new cooking worship in today's society. Of course, the condiment itself should also be a healthy condiment without harmful substances to human body. Everything puts forward higher and stronger requirements for condiment manufacturers, and there is no end to improving the quality level of condiments.

Yantai Xinhe Weidamei Food Co., Ltd. judges the situation, takes the courage of leading healthy seasoning as the first step, takes the promotion of national physical health as its own responsibility, and devotes itself to creating Weidamei condiment, an expert in catering seasoning, and is called the "vanguard" of microbial brewing industry by the industry. Yantai Xinhe Weidamei Food Co., Ltd. has been committed to providing customers with quality services, constantly improving the physical and chemical indicators of pure grain brewing condiments and upgrading the industry standards. With the rapid development of catering industry, pure grain soy sauce with a fermentation period of 6 months is produced, and extensive exchanges are maintained with condiment manufacturers at home and abroad. In view of the news at the beginning of 2000/kloc-0 that the content of chloropropanol in soy sauce exported from China to the European Union was seriously over 3000 times, some news media reported that it might cause cancer, which caused some consumers' confusion and panic to some extent. In order to further clarify the facts and correctly guide consumption, Yantai Xinhe Weidamei Food Co., Ltd. contacted Shandong Food Industry Association in time, and under the organization of the association, contacted relevant condiment manufacturers in Shandong Province, and issued the Declaration on Self-discipline of Key Enterprises in Shandong Brewing Industry, taking the lead in making a solemn commitment to the society and consumers, adhering to the principle of "quality first", taking the protection of consumers' interests and health as its own responsibility, and making due contributions to improving the product quality level of Shandong Brewing Industry and even the whole country. Xinhe enterprise solemnly promises: "The soy sauce we produce is all made of natural raw materials and fermented by biotechnology, and does not contain acid hydrolyzed vegetable protein solution or even chloropropanol. The product has been tested by Shandong Institute of Product Quality Supervision and Inspection, and all indicators meet the requirements of GB 18 186-2000 Brewing Soy Sauce, so consumers can eat it with confidence. At the same time, the company sincerely welcomes the supervision of consumers, news media and relevant departments.

China's cooking is unique and world-famous. The use of soy sauce is very important in exquisite cooking skills. Chinese food pays attention to the four elements of "color, aroma, taste and shape", among which the first three elements are inseparable from the great role of soy sauce. When cooking delicacies, adding Weidamei pure grain to brew soy sauce will make the dishes look delicious. This magical effect is entirely attributed to the soy sauce brewed by Weidamei pure grain. The soy sauce brewed by Weidamei pure grain is a kind of nutritional condiment with harmonious color, fragrance, taste and body. It is rich in 17 amino acids, various B vitamins and safe brownish red pigment, and also contains a certain amount of complex aroma components such as sugar, acid, alcohol, phenol and ester. When stir-frying, stir-frying, steaming and stir-frying, Weidamei pure grain is added to brew soy sauce, in which amino acids react with salt in the cooking process to generate amino acid sodium salts, and chemical reactions occur in the heating process to generate amino acid derivatives, adding unique delicacy to dishes. At the same time, in the cooking process, amino acids in soy sauce will react with sugar to produce attractive aroma. Moreover, the brownish red pigment contained in the soy sauce brewed by Weidamei is mixed with small powder to color the dishes by heating. In this way, the delicious food is cooked. The main varieties of Weidamei pure grain soy sauce we introduced are: Weidamei fresh soy sauce (national super soy sauce, with amino acid nitrogen content ≥ 1.2g/ 100ml, light-colored refined umami soy sauce) and Weidamei soy sauce (national first-class soy sauce, with amino acid nitrogen content ≥0.7g/ 100ml, refined dark soy sauce).

There is no end to innovation. In order to better promote seafood dishes, Yantai Xinhe Weidamei Food Co., Ltd. introduced "Weidamei XO juice" and became a good companion for cooking seafood. Its method is to stir delicious Chili and horseradish with white vinegar and white sugar, then add delicious fresh soy sauce, chicken essence, monosodium glutamate and minced meat juice, sprinkle chopped green onion and coriander to make juice. Add peanut oil and sesame oil to the pot, heat it, add onion and ginger slices, stir-fry, pour the mixed juice into a bowl, and make delicious Delta XO juice. For example, the dish "delicious XO bird shell" is to cut the bird shell into hinges, blanch it thoroughly with water, remove the clear water, put it on a plate, add onion, shredded ginger and coriander, add peanut oil to the pot, burn it until 10 is ripe, and pour it on the bird shell. When eating, delicious Delta XO juice is served on the table and dipped in it. This kind of rookie shellfish is fresh and tender, delicious and XO juice has a unique flavor. It is one of the famous dishes recently created with Weidamei fresh soy sauce. Many famous dishes such as Weidamei XO giant clam, Weidamei XO conch and Weidamei XO Venetian silk can also be made by this method.

The "blood" of dishes is the basic condition for the quality of dishes. Just like people, if the blood is unhealthy, it will make people suffer from anemia, thrombosis and other diseases, which will damage people's health. Therefore, a dedicated and professional chef must take the first step to make excellent dishes and choose nutritious and professional pure grain to brew condiments. In the increasingly competitive catering market, if you want to be bigger, stronger and better, you need a chef who is not only an all-round expert in the industry, but also proficient in the profession, understands the mechanism of raw materials and nutrition, improves the cooking level and becomes an expert in cooking nutrition. Therefore, catering industry and condiment industry are interdependent and promote each other. Yantai Xinhe Weidamei Food Co., Ltd. is in close contact with the catering industry, especially launching "Weidamei" brand condiment for catering, which closely links pure grain brewing condiment with cooking career. In the mutual promotion with the culinary world, it has achieved good results in the market. With the help of predecessors, experts and scholars in the culinary field, innovative condiments are constantly introduced, which is not only the crystallization that the company will strive to find in the next decade, but also the reward for employees who are treading on thin ice and concentrating on business. This company has gained a firm foothold in the fierce market competition. In the face of impressive achievements, the company did not "turn a blind eye", but looked at the broader sky, lived up to its mission and worked hard. The "Weidamei, Xinhe" series of condiments produced by the company have been verified by experts and industries, and have been successively recognized as "1999 designated condiments for Shandong Cooking Technology Competition", "designated condiments for Shandong Corps in the 4th National Cooking Technology Competition", "designated condiments for Shandong Lunenggui and Crown Cup Cooking Skills Competition in 2006+0" and "China (Yantai) in 2002". In 2002, Xinhe enterprise passed the audit of SGS in Switzerland and successfully obtained the ISO900 1:2000: 2000 international quality management system certification issued by UKAS in the UK. In May, 2002, Yantai Xinhe Weidamei Food Co., Ltd. was approved by China Green Development Center, which was recognized as a grade A product of green food and allowed to use the green food logo. In June, 2002, Yantai Xinhe Weidamei Food Co., Ltd. became the signing unit of China condiment "Green Project" sponsored by China Condiment Association. The company will strictly abide by the four commitment principles, do all the work well, and make contributions to the development of condiment industry in China. In 2003, Yantai Xinhe Weidamei Food Co., Ltd. successfully passed the HACCP system certification of Moody's International Certification Company and obtained the internationally accepted RVA accreditation certificate.

Experience is the mother of wisdom. Yantai Xinhe Weidamei Food Co., Ltd. keeps pace with the times, constantly improves the variety of seasonings, and introduces the corresponding pure grain brewing soy sauce according to the different practices of good dishes. If David's delicious, fresh, light, delicate and salty soy sauce is introduced, the original flavor of the dishes will be maintained, that is, the role of pure grain in brewing soy sauce will be fully exerted without destroying the "true color" of raw materials. David's delicious flavor is a masterpiece of high-salt and dilute fermentation products in microbial brewing industry. Because of its elegant color and delicious taste, it is easy to be mixed twice on the table, and it is used by a considerable number of urban consumers and high-end restaurants and hotels. Weidamei soy sauce and soy sauce are introduced, which not only play the role of brewing soy sauce with pure grain, but also increase the color and taste of dishes, and occupy a considerable part of the catering market with the characteristics of strong color and good thermal stability. In the 1999 4th National Cooking Technology Competition, the "rising star" Ba Jingbo won the gold medal for hot dishes with a famous dish "Grilled Shark's Fin", which was made with fresh and fragrant soy sauce, without destroying the original color of shark's fin, and was properly matched. Ba Jingbo's "roasted shark's fin" is milky white and transparent in color, soft and waxy in shark's fin, fresh and mellow in taste, beautiful and elegant in shape, and can be called a boutique. In addition, in the 200 1 Shandong "Lunengguihe Crown Cup" cooking skill competition, the "rich abalone wings", "roasted wings", "crab yellow sea cucumber" and "cluster dragon flowers" made by Weidamei and Xinhe series condiments all won grand prizes, which were well received by the expert judges. In the 2002 "Man-Han Banquet" National Cooking TV Competition, the gold medal dishes made by contestants with condiments such as Weidamei soy sauce and onion sauce were considered as the masterpieces of contemporary cooking, which greatly satisfied the national judges, movie stars and audience.

In short, with the improvement of people's living standards and the increase of income, it will be very popular in China to eat one dish today and change to another tomorrow. Yantai Xinhe Weidamei Food Co., Ltd., like its condiment counterparts, has a sense of mission and innovative ideas. We wish the condiment industry in China a faster development. Promote each other, develop together and expand a more brilliant tomorrow with elites from all walks of life in the catering industry.

Executive director of China Cuisine Association

Director of the World (China) Culinary Federation

Yantai Wei Xin hedamei foods co., ltd

Zhong Hongbo

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