Research development of rice and flour products
1. Application Study of traditional Chinese style dishes flavor in instant rice and flour products.
2. Development of condiment based on ordinary people’s taste products by savory flavor.
3. Breakthrough and Innovation of the study of non-frying technology in instant noodles.
4. Development of instant rice, and breakthrough on short time high temperature and aseptic packaging technology in instant rice.
5. Development and application of basic material for flavor treating technique.
6. Research and application of extrusion technology in restructuring instant rice.
7. Research and application of color-protecting and crisp-protection technology in ready-to-eat vegetable dish.
8. Development of nutrient enrichment or rich-functional factors instant rice and flour products.