In the midsummer season, Fengjing Jiufeng Modern Smart Agriculture Expo Park, located in Jinshan District, Shanghai, ushered in a bumper harvest.
On the loofah promenade covering an area of more than 100 square meters, the "super loofah" with a longest length of more than 2.8 meters swayed gently with the breeze. More than 100 golden giant pumpkins were planted on the field ridges, which contrasted with the loofah on the corridor.
"The greenhouse in our park is equipped with smart agricultural IoT equipment, and more than 200 new vegetable varieties are planted. As the temperature rises, the tomatoes, ginseng fruits and passion fruits produced in the garden have entered the best taste period." Shanghai Fengjingjiu Yao Zibin, deputy general manager of Feng Agricultural Technology Co., Ltd., told the author.
In recent years, with the continuous improvement of agricultural science and technology and the rapid development of e-commerce, logistics and other industries, people's living standards have continued to improve, and food consumption needs are changing. Food varieties are more abundant, and structural needs are more optimized.
The introduction of more and more innovative technological means has not only increased food production, quality and diversity, but also opened up new ways to obtain food, accelerating the shift from "satisfying quantity" to "improving quality", making people's dining table more comfortable. Abundant, eating healthier, and firmly holding up the "happiness on the tip of the tongue".
Greenhouse workshop
Tomatoes grow on rock wool
Xi Shi tomato, imperial concubine tomato, Huamei cocktail tomato... These fruit tomatoes with novel names are all popular varieties in the tomato factory of the National Agricultural Science and Technology Innovation Park.
The delicate appearance, the shatterable skin, the filling and sweet juice and the right sweet and sour ratio are perfect for tasting, juicing, or making tomato sauce.
Different from the common plantation, the growing scene in the tomato factory is very special.
Here, hundreds of metal cultivation troughs are neatly arranged, with a spacing of about 0.8 meters.
On the trough, dense tomato vines climb up the wire.
In the rock wool near the root of each tomato vine, two needle-shaped thin tubes are also inserted to supply water and nutrients.
Wei Lingling, the relevant person in charge of the National Agricultural Science and Technology Innovation Park and the chairman of Zhonghuan Yida Co., Ltd., introduced to the author that this model is called a greenhouse workshop, which belongs to a type of facility agriculture. Lighting and other factors simulate the most suitable environment for plant growth, and can accurately control the water and fertilizer formula according to the growth conditions of plants, so that ordinary people can taste and consume high-quality fresh fruits and vegetables throughout the year.
"The technical level of the multi-span greenhouses in our country has been continuously improved in recent years, but there is still room for improvement in terms of environmental control and service life. After several years of research and development and practice, we have done a lot of work on the structure, roof, and cultivation technology of the greenhouse. Standardization and improvement." Wei Lingling said.
In the National Agricultural Science and Technology Innovation Park, the overall structure of the greenhouse is made of airtight components of different sizes, which are light and tough, taking into account light transmission and safety.
The greenhouse is equipped with a staggered window system, which can freely adjust the opening angle of the window sash. At the same time, the soft and hard co-extruded roof sealing strip is used to solve the problem of poor air tightness of the greenhouse caused by the expansion and contraction of the structure.
At the top of the greenhouse, there is a row of long double-knot hollow water troughs, which can cleverly collect and discharge the rainwater and condensed water on the roof together. Pests and diseases caused by dew.
In addition, the total 15,000 square meters of greenhouse workshops are all enabled with intelligent IoT environmental control systems and ecological operation management systems, which can monitor, collect and record greenhouse environmental parameters in real time, and automatically and dynamically control greenhouse environmental control equipment according to the settings of planting managers. , Precisely control the temperature of the greenhouse and improve the yield and quality of greenhouse crops.
"The application of this system has greatly reduced the work burden of planters, and the overall work efficiency has increased by 20%, meeting the needs of modern planting and refined planting, and significantly increasing economic benefits." Wei Lingling said.
In addition to intelligent regulation in the greenhouse, the greenhouse workshop is also committed to providing "customized solutions" for plant growth.
Taking tomato planting as an example, the greenhouse workshop adopts large-span and high-density cultivation technology with high space utilization, supplemented by water and fertilizer integration and precision irrigation technology. Greatly increase production.
There are also special personnel in the greenhouse factory who are responsible for regularly sampling the nutrient solution and crop tissue of crops, and through the monitoring and analysis reports of professional institutions, constantly adjust the fertilizer use strategy, so as to achieve accurate fertilizer use, fertilizer saving and safe use of fertilizer, and improve agricultural products. quality.
In recent years, a number of facilities agriculture, including greenhouse workshops, have been applied and promoted in various places.
This year's Central No. 1 document proposed, "Accelerate the development of facility agriculture. Develop plastic greenhouses, solar greenhouses, multi-span greenhouses and other facilities according to local conditions. Concentrate on the construction of factory-like facilities for seedlings. Encourage the development of new types of farming facilities such as factory-based intensive farming and three-dimensional ecological farming. Promote the research and development and application of facilities and equipment technology such as water and fertilizer integration, feeding automation, and environmental control intelligence.”
"Facility agriculture is not affected by the external environment, and can carry out all-season agricultural production to meet people's needs for a variety of fresh animal and plant agricultural products that cannot be stored and transported." Li Tianlai, academician of the Chinese Academy of Engineering and professor of Shenyang Agricultural University, took vegetable production as an example Before the 1980s, the winter off-season in northern my country was dominated by storable vegetables such as cabbage, radish, and potato, while the summer off-season in the south was dominated by leafy vegetables, and there were fewer types of vegetable markets.
With the continuous advancement of facility agriculture technology, vegetable supply has been significantly improved.
At present, the production area of facility vegetables (including facility edible fungi) in my country is nearly 35 million mu, with an annual output of 265 million tons, accounting for 1/3 of the total production, basically realizing an adequate supply of vegetables and edible fungi.
Another example is cherries, strawberries, peaches, plums, apricots, grapes and other fruits that are not resistant to storage and transportation. Through facility cultivation, the supply period has been effectively extended.
At present, the annual output of fruit and watermelon in the facility is nearly 50 million tons, which meets the market supply of melons and fruits that cannot be stored and transported, and enriches the "fruit plate" of the people.
traditional innovation
"Old taste" out of a new way
With a cry for a sale, ten miles of guests come.
Zhengguo Old Street in Zengcheng District, Guangzhou City, Guangdong Province is a good place for diners to taste Zhengguo traditional snacks. There are crispy egg powder, salty water corners, characteristic dace noodles, net oil rolls, and Chen Guanzhong, president of Zhengguo Food Association. The loyal Kee Yunase.
A layer of thin and smooth dough tightly wraps the plump meat filling. The dough is kneaded into a fishtail shape at the opening. The tender color of the meat filling exudes an attractive luster through the dough. The index finger is moving.
In Zhengguo, no matter morning or night, eating a bowl of steaming Yunase when you are hungry will always make people feel satisfied.
As a local traditional snack, there are many shops selling wontons and noodles.
Why is Zhongji Yunase so attractive?
Chen Guanzhong told us with a smile that in addition to his high requirements for ingredients, he could not do without his continuous study and innovation of traditional techniques.
Taking the production of handmade noodles, the traditional production process of noodles is very cumbersome. In order to improve the process, Chen Guanzhong spent two years researching, "Sometimes I come up with new ideas in the middle of the night, so I immediately get up and try to improve it, and wait for it to be done. It's already dawn." After synthesizing multiple production methods, Chen Guanzhong finally succeeded in improving it. The whole production process was completed in about an hour, and the quality of the finished product was very close to the traditional quality.
Chen Guanzhong told the author that he has been interested in cooking since he was a child.
But before opening Zhengguo Wonton Noodles Restaurant, he repaired motorcycles, drove a truck, and worked as a construction site worker.
It was not until he encountered the "Cantonese Cuisine Master" project implemented by Guangdong Province that Chen Guanzhong mastered more cooking skills through participating in catering training, and was able to truly pursue the "Chef Dream".
"I have participated in more than 50 training courses, and there is no shortage of one." Chen Guanzhong said that through the systematic "Cantonese cuisine master" training, he not only learned to make cold fish skin, brine large intestine, vinegar chicken feet, fried wontons, etc. Special snacks, and under the guidance of the teacher, the "Secret Zhongji Chili Sauce" was developed.
Recently, his new menu "Colorful Cloud Set", which added Cantonese specialties such as Chicai Xin, Dragon Fruit and other fruits and vegetables to "dye" Seto powder, became very popular as soon as it was launched.
Like Zhongji Yunze, more traditional foods are becoming more trendy. While inheriting exquisite skills and mellow delicacy, they continue to explore the road of innovation, attracting batches of consumers with various new products, and serving traditional delicacies. Bring a new stage, let the "old taste" walk out of a new way, and radiate new vitality.
Braised meat, beef, mutton rice noodles, small pot rice noodles, bridge rice noodles, bean curd rice noodles, cold rice noodles... When Kunming people never get tired of rice noodles, they become dessert snacks, cold dishes, appetizers, appetizers, you want Don't want to try it?
Recently, in the "Wang Yong·Chuncheng Chief Technician Studio" of the Tourism College of Kunming University, students who participated in the Yunnan Rice Noodle National Challenge Competition in the form of video have made more new tricks for the rice noodles.
Add sweet sauce to lotus root starch to make three-color rice noodle rolls, and then add flowers, nuts, fruits and other ingredients to make the taste richer.
Xu Guorui, a grade 20 cooking and nutrition education class student at Kunming University, made traditional rice noodles into a dessert snack - "Rice Noodles with Lotus Root Soup with Flowers".
He believes, "rice noodle, as a traditional snack in Yunnan, needs innovation to go out of Yunnan and to the world. Only by making rice noodle a delicacy that everyone loves, and making it more beautiful and delicious, can rice noodle go further."
new food
Inject higher technology content
With the improvement of people's living standards and the improvement of dietary structure, miscellaneous grains are more and more favored by people.
"Nowadays, the deep-processed products of small miscellaneous grains in northern Shaanxi also have higher technological content." Associate Professor Wang Xiaojian from the School of Life Sciences of Yan'an University told the author that taking buckwheat as an example, it is possible to tap its potential, develop it into buckwheat rice flour, and produce technological content. Higher processed buckwheat products.
"Buckwheat is rich in nutrients and has special health care effects, but the taste is rough when eaten directly, and the existing processing methods are relatively simple. Therefore, I came up with the idea of developing new buckwheat products." Wang Xiaojian said.
After many investigations, he and his colleagues found that if the buckwheat in northern Shaanxi was processed into buckwheat rice flour, it would have a huge market prospect.
From buckwheat to rice noodles, it seems simple, but the process of developing new products is actually not smooth.
Due to the characteristics of buckwheat itself, problems such as difficulty in loose powder, easy to crisp, and poor toughness are prone to occur during processing.
Wang Xiaojian stayed in the factory almost every day, and worked with technicians to adjust ingredients and optimize process parameters for many times, and finally solved the practical problems encountered in the production process through methods such as raw material compounding, staged low-temperature aging, and high-humidity air-drying.
At present, Wang Xiaojian's buckwheat rice flour processing technology has entered the stage of mass production. It can produce rice flour with different buckwheat content and thickness according to different needs, which not only provides more varieties of healthy food, but also makes full use of buckwheat resources and enhances the added value of technology. , to maximize the output value of buckwheat.
"Our research direction should be combined with local characteristic resources, tap the potential of local characteristic resources, let them create more economic value, serve the society, and serve the common people. The specific practice of the transfer and transformation of achievements." Wang Xiaojian said, "We must use scientific research to solve key problems and transform achievements, so that scientific research can give wings to small grains, and let the small grains with characteristics of northern Shaanxi go further."
In addition to using scientific and technological innovation to further process existing food and increase the technological content of food, with the support of rapid development of science and technology and continuous improvement of industrial capacity, people can even create new types of food in addition to food production.
The Future Food Science Center is located in Wuxi Jiangnan University. Since its inauguration in November 2019, it has been focusing on exploring food synthetic biotechnology.
So, what are synthetic foods?
Professor Zhou Jingwen, deputy director of the Future Food Science Center, introduced to this newspaper that synthetic food mainly uses biotechnology to convert cheap, easy-to-obtain and sustainable biomass resources into starch, oil, and protein. , taste, shape and nutrition and other raw materials, and then through a specific food processing technology, to produce products that meet the needs of consumers in terms of appearance, taste, nutrition and other aspects.
Chen Jian, academician of the Chinese Academy of Engineering and professor of Jiangnan University, said: "Synthetic foods are mainly derived from plants and microorganisms. These have been in China for many years. We have traditional vegetarian meat, but now with the addition of biotechnology , On the basis of the original plant protein, many good ingredients can be synthesized by biotechnology, so that food with better flavor, more nutrition and better taste can be produced."
The synthetic food industry has developed rapidly around the world in recent years. On the one hand, it can reduce the pressure on the environment and resources brought about by planting and breeding; demand.
Ye Xiaonan, Ji Lewei