At present, China's leisure soy products market is full of new products, and there are more than a hundred varieties of leisure soy products. In the face of fierce market competition, in order to become the largest leisure bean processing company in Southwest China and even in the country, Chongqing Qishuang Industrial Co., Ltd. invested heavily in supporting the establishment of a quality control center and a food research institute, striving to develop the potential value of soybean products, so that Product flavors are constantly updated to meet consumer needs.

 

Although soybean food is rich in nutrition, it has been recognized by the world and is predicted to be a rising industry in the 21st century. However, China's traditional soybean product industry is currently in a state of low output value, high water consumption, high energy consumption, and high waste water and waste residue. The development direction of the Twelfth Five-Year Plan is very different from the general trend of energy saving and emission reduction. To achieve continuous energy saving and emission reduction in the traditional soybean product industry, production enterprises must innovate in processes, equipment and production methods. Today, the production development model will not change, and the traditional soybean product industry will obviously have no future.

 

According to Yubo Zhiye Market Research Center, soybean products are mainly divided into two categories, namely fermented soybean products and non-fermented soybean products. Fermented soybean products are soybean products with soybean as the main raw material and fermented by microorganisms, such as bean curd and fermented soybean paste. Non-fermented soy products refer to tofu made from soybeans or other miscellaneous beans, or tofu with various patterns made by pressing, smoking, brine, and deep-fried brine. At present, the most representative leisure soy products on the market are packaged leisure tofu, that is, dried tofu is made into small packages of ready-to-eat foods with unique flavors and suitable for leisure and travel needs, making dried tofu expand from traditional dishes to leisure, Tourism food, product quality and technical content have been further improved, which can be called "the second generation of dried tofu." Traditional tofu products, including "second-generation dried tofu", are rich in plant protein, but have less vitamin content. In order to make up for the lack of vitamin content in the second-generation dried tofu, the third-generation leisure will be produced in the future. Tofu is a combination of vegetables (such as carrots, onions, ginger, etc.) that are rich in vitamins and minerals and plant active ingredients with certain health functions, and soybeans that are rich in protein. They are developed using modern soybean product processing technology. A new generation of dried tofu-dried vegetables and nutrition tofu.

 

Cowpea products are popular with consumers for their delicious taste and rich nutrition. The processing of soybean products in China has a long history. With the development of modern food machinery and equipment, the types of soybean products are also increasing, the tastes are ever-changing, and they are constantly enriching the discerning taste buds of consumers. However, the size of China's soybean product processing enterprises is uneven, and processing technology and equipment are also very different. To develop well and quickly in the fierce market competition, it is necessary to continue to develop new products, improve production processes, and form their own competitive advantages.