Local Specialty Snacks Preparation

Author: Chen Menglin
Publisher:
Publish Date: 2004-05-01
Features: The authors of this series take the enhancement of features as a starting point, using market positioning and methods to screen and innovate traditional product processing techniques and varieties. They produce green, nutritious foods, health foods, beauty and anti-aging foods, children's nutritional series foods, convenient foods and souvenirs for tourism, while innovating in traditional processing techniques and formulations. They increase the innovation and added value of agricultural and sideline product development. In product processing design, there is a requirement for foresight, the ability to keep pace with the times, and alignment with consumer trends. The product positioning has a broad market space, a long sales cycle, and can be sold at a good price, fundamentally avoiding the phenomenon of "secondary spoilage" that may occur after agricultural and sideline products are processed. Another feature of this series is that it can be either small-scale operations or home workshops for small production, or it can be scaled up for factory production. The focus is on small-scale production by home workshops, serving as a means for rural surplus labor to transfer production locally and for laid-off urban workers to find re-employment. It provides them with opportunities for a second career and the necessary skills. The writing of this series emphasizes scientific rigor, accessibility, and practicality, aiming to make it understandable and usable for workers with a junior high school education. This series is suitable for small commodity producers in rural areas, laid-off urban workers, and employees of township enterprises. It can also serve as a reference book and training textbook for teachers and students in agricultural colleges, vocational and technical schools, and secondary vocational schools. This book is a part of the "Series on Specialized Processing of Agricultural and Sideline Products." It collects processing techniques for famous and special snacks from all over the country and introduces technological innovations. The book covers cooking techniques for rice, porridge, noodles, zongzi, and ciba, wrapping and dumpling-making techniques, processing techniques for famous pastries, fried and crispy snacks, processing techniques for pot stickers, sesame balls, and fried fruits, as well as cooking techniques for tangyuan, cool noodles, and other snacks.