传统腐乳食品产业转型升级研究

Research on transformation and upgrading of traditional fermented bean curd food industry

平江腐乳是中国百年传承的大豆发酵食品,具有悠久的历史和丰富的文化内涵,因其香味独特,滋味鲜美得到大众的广泛喜爱。目前平江腐乳企业正处在传统产业向现代食品企业转型升级的时期。文章针对平江腐乳企业生产过程中存在的工艺技术落后、产品质量不稳定、工业污水处理率低、缺乏品牌建设与市场拓展等问题,提出相应对策建议,以期推进平江腐乳走向标准化、规模化、产业化的发展道路。

Pingjiang fermented bean curd is a soybean fermented food that has been passed down for a hundred years in China.It has a long history and cultural connotation.Because of its unique Hunan flavor and delicious taste,it is widely loved by the public.With the pursuit of healthy food by consumers and the inheritance of culture,Pingjiang fermented bean curd enterprises are currently in the period of transformation and upgrading from traditional industries to modern food enterprises.In view of the problems existing in the production process of fermented bean curd enterprises in Pingjiang,such as backward technology,unstable product quality,low industrial sewage treatment rate,lack of brand building and market expansion,the article puts forward corresponding countermeasures and suggestions,with a view to promoting the development of fermented bean curd in Pingjiang towards standardization,scale and industrialization.