Comprehensive decoding of marine vegetables
Recently, a new type of food-“Marine Vegetables” has been circulating among high-end people.
It is reported that this kind of marine vegetables has become a health care product that officials mainly in Shandong are willing to taste, and it has also become a new favorite of food in noble occasions such as first-class aircraft.
This kind of marine vegetable with the scientific name “deep sea kelp” consumed nearly 500 kilograms in one month in a four-star hotel in Jinan, Shandong.
The gift of small kelp from the deep sea has become a decent, healthy and fashionable choice for the local area.
So, in the end, is this something that can become popular in the “tobacco, wine, fish and meat”?
It is understood that this is a brand-new type of kelp product, which has just won the enthusiasm of consumers for its purity and pollution-free, outstanding taste, and easy to eat.
Is “sanitation” upgrading “safe” sufficient?
From June 1, 2009, the “Food Safety Law of the People’s Republic of China” adopted by the seventh meeting of the Standing Committee of the Eleventh National People’s Congress of the People’s Republic of China was formally implemented.
This has changed the situation in which food quality has long been alternately controlled by the Food Sanitation Law, the Product Quality Law, and the Consumer Rights Protection Law.
The special legislation has been upgraded from “health” to “safety”. This change is gratifying.
The “tightening curse” of the law is a good constraint on the norms of the food market and the basic morality of the merchant.
However, the continuous deterioration of the environment, opportunistic “wisdom and bravery”, the breeding of individual illegal acts . Can these complex realities be resolved by a law?
Even if we assume that special legislative and policy efforts to increase more food markets ensure absolute “safety”, is it just “safe” in the face of today’s food market?
China is getting richer at a flying speed.
People in China claim that the requirements for food have been twice as simple as “filling their stomachs”. How to eat more delicious, healthier, more special, and more fashionable has become the goal pursued by the public.
The advantages of marine plants are driven by such popular demand, and the advantages of marine plants are fully revealed.
Marine plants mainly refer to seaweeds such as kelp and laver.
Although these are “regular customers” on people’s tables, their true health characteristics and few health benefits are poorly understood.
Taking kelp as an example, kelp usually grows in shallow seas below 5 meters, because complete “isolation” eliminates all “malignant interference”.
At the same time, the rich trace elements and minerals in seawater are natural nutrients for nature, so that kelp is nourished throughout the growth process.
In addition, kelp contains extremely rich nutrients such as iodine, mannitol, vitamins, iron, phosphorus, and calcium. Its medicinal value has always been optimistic about Chinese medicine experts in Asia.
It has the advantages of preventing complications, preventing “big neck disease”, assisting the treatment of tumor diseases, promoting intelligence, lowering blood lipids, delaying aging and so on.
Therefore, kelp-based marine plant products exactly meet the “high standards and strict requirements” of modern people for food.
Marine vegetables are becoming a trend to break the traditional concept of “sea plants”. Haizhibao Marine Technology Co., Ltd., located in Shandong Rongcheng, the hometown of kelp, has launched the “sea vegetables”-deep sea kelp, which has made the image of traditional kelp “reborn.””Style change.
In processing and production, this kind of kelp uses advanced and professional research and development technology to innovate and improve the backward situation of “industrial processing, agricultural food” that has been in use in the sixties and sixties.
In terms of breeding, the two ends of the deep sea kelp are circled in the deep sea area of 30-40 meters. It also overcomes the indulgent habits of kelp, such as cold and perishable, and is picked at its most tender period to ensure a refreshing, crisp taste andExtremely high nutritional quality.
In addition, the processed deep-sea kelp products also take into account the fast-paced and “lazy” lifestyle of modern people, and have launched different flavors of instant “quick dishes”.
This intimate increase in expectation has increased the attention of small sea kelp products, making it have the green characteristics of marine plants, and at the same time has the advantages of nutrition, deliciousness and convenience.
Once the product is on the market, it will become a “rise star” in marine plant products, and it will first spread among the high-end people.
Looking at the current market feedback alone, the outlook is very optimistic.
When a certain food on the market is “more hygienic”, “safer” as a selling point to attract consumers, or even its own survival guarantee, a dark horse-a small sea kelp killed by a marine plant has attracted everyone’s attention.
Its appearance also makes us see the strategy starting from the traditional variety innovation and consumer “high-level” demand.
From this point of view, the deep sea kelp has become a brand-new “marine vegetable”, which is bound to set off a wave of catering innovation across the country.