menu-text1 current
page views：11
safe , stable and reassuring quality raw red beans how to make ?
firstly, the consistency of beans’ quality is an essential condition. different beans of different varieties, produced from different places of origin, harvested in different years, and preserved in different conditions have different characteristics. they also vary with the climate of the harvest year, the properties of soil, harvest conditions and dryness. mastery of such information about beans is a prerequisite for processing high-quality products.
secondly, the “pre-management” of red beans is the key to produce safe, stable and reassuring bean pastes!
as a manufacturer dedicated to the production of red bean pastes with love, conscience, and gratitude, kyo nichi has set up their special contracting farms in northeast china, in order to ensure the stable quality of products starting from farmlands and relying on the collaboration of farmers. they have truly realized the “pre-management” from farmland management, temperature recording, to guidance for farmers.
for example, if harvested beans are dried on the ground randomly without management, vehicles would pass them over, and chickens and ducks would play around on them... when the beans are collected, they are mixed with a lot of stones, clods, and chicken manures, which can by no means be transported to red bean paste plants directly. firstly, food processing plants need to spend a great deal of manpower and material resources to separate them to ensure the safety of food; in fact, such ingredients are unlikely to ensure the safety of red bean pastes; secondly, a large number of foreign matters bring into the food plant is unsafe itself, which will cause the cross-contamination of food. more importantly, it is important to realize that this is the “post management.” why cannot we consider how to prevent and reduce the occurrences of interfusing contaminants in the preliminary stage? this is also the radical reason for many food safety problems; namely, having lack of the awareness of “pre-management”.
