Good product Shandong 丨 Qingdao Jimo: Little black garlic "yeast" opens the door of farmers' wealth

In Qingdao and surrounding areas, as long as the turbulent garlic garlic in Jimo District is mentioned, whether it is older or young people, you can say the palms of the turbulence garlic. Qingdao turbulent bay ecological agricultural professional cooperatives located in Tarry Bay Village, Qifengdian Town. Wang Renfu, the chairman of the cooperative, focuses on the deep processing of black garlic. After 90-120 days of fermentation, the "worth" of the black garlic has doubled. At the high price of 100 yuan, the little black garlic became rich "gold garlic", and also set up "hard -hardening" for local farmers' income and rural rejuvenation.

Give up the stable career and return to the village to start a business

Guanhai journalists came to Qingdao turbulent bay ecological agricultural professional cooperatives and entered the black garlic processing workshop after the visit of the visit. The chairman Wang Renfu was reminding workers to pay attention to processing details.

Wang Renfu showed black garlic products.

Wang Renfu introduced that turbulent bay garlic is large, garlic cloves are white and uniform, fresh and juicy, crispy and rich, thin and easy to peel, rich in garlic, vitamins, amino acids and other trace elements. The distinctiveness of the turbulent garlic is still in the when pounding the garlic mortar and garlic hammer together, so that picking up the garlic hammer will bring up the garlic mortar. Due to the special viscosity, some people's plates and bowls in the past in the past Broken, it usually uses turbulent garlic juice for adhesion and repairs. The effect is good. Another feature of turbulent garlic is that no matter what kind of cold dishes are mixed, it will not change the taste for three or two days.

"The quality of turbulent purple and garlic is well -known, but the benefits are relatively low, but the benefits are relatively low, so I will ponder the deep processing of the turbulence of Ganwan and increase the added value of the garlic." The cause of the career is made up in terms of chemical raw materials. In 2014, accidental opportunities were favored by seeing black garlic food produced by Korean companies. Thinking of the good quality of turbulent purple and purple garlic in the hometown, but the planting benefits were low, so they decided to return home to develop black garlic deep processing. In 2015, he established a cooperative to introduce equipment from abroad and started the development of black garlic food.

Developed black garlic foods doubled in value

"After I returned to the village, the gathering forces were recovered with the planting experiments of turbulent Gan garlic, and they were successful." Wang Renfu said that black garlic is recognized as anti -cancer food. The black garlic contained in the black garlic, which has a broad -spectrum antibacterial effect. It has a killing effect on dozens of epidemic viruses and various pathogenic microorganisms, and is listed as 48 common anti -cancer foods. He successfully registered trademarks such as "turbulent bay" and "turbulent bay garlic". In order to drive farmers to actively participate in the production of Ganwan garlic and increase farmers' income, he organized the launch of the Qingdao Garlic Industry Association, established Qingdao Xiaoyuehe Agricultural Technology Development Co., Ltd. to adopt the business management of "Association+Cooperative+Company+Farmers" Methods, more than 200 acres of planting have been developed.

At the same time, in order to increase the scale of turbulent garlic planting in a large amount, he developed the deep processing project of "turbulent bay black garlic", registered the "turbulent bay black garlic" trademark, and was fermented in strict accordance with the food production process. The sales of food reached more than 100 tons, and the sales price per kilogram of sales reached two or three hundred yuan, which was several times higher than ordinary garlic.

"In order to keep the garlic grains sufficient water, the turbulent bay black garlic is kept humid during the production process, and its appearance is approximately preserved." Wang Renfu revealed that this is because the protein contained in garlic contained in garlic after a long time is decomposed to be decomposed into the garlic. Aminoic acid, carbohydrates are decomposed into fructose, and completely retain the carrine contained. In addition, turbulent bay black garlic is softer and sweet than ordinary black garlic, and is very popular in cooking food.

Construction production line helps rural revitalization

At present, Qingdao turbulent bay ecological agricultural technology development Co., Ltd. combined with traditional crafts and modern equipment to develop and produced the "turbulent bay black garlic" series of products (turbulent bay black garlic, turbulent bay garlic crisp, turbulent bay Laba garlic, turbulent sweet and sour garlic, turbulent bay sweet and sour garlic, Turburning Bay hot and sour sauce, turbulent bay garlic slices, turbulent glorted garlic powder, and turbulent dehydrated vegetables, etc.), already owns the "Green Food Logo" of the China Green Food Development Center, the "Agricultural Products Geographic Symbol" and "Geographical of the People's Republic of China" The "three authoritative signs of the sign, and have won five national patents, becoming a" dark horse "in the food industry in Qingdao, leading the health and life of food, and becoming a gift for people. The products are exported to more than 20 provinces and cities including Beijing, Shanghai, Guangzhou, Xinjiang, Heilongjiang.

Wang Renfu said that now he invests more than 10 million yuan to build a dehydrated vegetable production line. After production, it can process more than 150 tons of fresh garlic daily, and it is expected to reach 300 tons in 2023. At that time, the surrounding garlic growers will be served, the garlic industry chain will be extended, the added value will be increased, and it will help the local rural industry to revitalize.

(Guanhai News/Qingdao Evening News reporter Ma Bingzheng text/picture)

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