"Never let consumers eat a drop of unhealthy oil"
"Never let consumers eat a drop of unhealthy oil!" 101October 3 1 day, Xin Xufeng, the rotating president of Lu Hua Group, said that this was the initial intention of Sun Mengquan, the old chairman of Lu Hua Group, to make edible oil, and also the commitment of Lu Hua Group to product quality. For more than 30 years, Lu Hua people have adhered to this quality commitment, and gradually established an enterprise technological innovation system with complete R&D equipment, sound talent team, strong R&D capability and remarkable results and benefits. Lu Hua Group also developed step by step by relying on technology and quality, from a small township oil plant to today's tens of billions of enterprises.
Enhancing soft power with high-quality products is an effective way for Lu Hua Group to enhance its competitiveness. However, the creation of this soft power is inseparable from the kinetic energy of independent innovation of Luhua. At present, Lu Hua has applied for 152 patents, including 12 invention patents and 24 utility model patents. In 20 13, Lu Hua Group won the "National Science and Technology Progress Award", which is the highest science and technology award awarded by the state to the edible oil industry. The advent of 5S crushing technology in Lu Hua established Lu Hua's leading position in edible oil industry.
In the face of social affirmation and praise, Luhua people have not stopped innovating.
At the end of 20 17, Lu Hua high oleic peanut oil cultivated and produced by Lu Hua was officially listed. Its oleic acid content is more than 75%, comparable to olive oil, and it is rich in flavor, which is more in line with the eating habits of China consumers who pursue "color, fragrance and taste". And because of its high oleic acid content, the natural antioxidant capacity of oil products is stronger and the shelf life is longer, which can be preserved for 2-3 years.
At the same time, the successful planting and R&D of peanut varieties with high oleic acid in Lu Hua not only effectively met consumers' demand for healthy and high-quality edible oil, but also led the sixth upgrade of peanuts in China, enhanced the international competitiveness of peanuts in China, and contributed to the transformation and upgrading of peanut industry.
Who says there is no good soy sauce in China? It took Lu Hua people more than ten years to brew good soy sauce.
When the peanut oil industry was booming, how did Lu Hua start to "soy sauce"? This starts with Sun Mengquan, the former chairman of the Group, visiting Lu Hua. He found that many Japanese people went to Japan to snap up soy sauce. "Can't China make soy sauce?"
That is to say, from then on, Lu Hua people made up their minds to make good soy sauce regardless of the cost. Xin Xufeng was in charge of this project at that time. He said that the two most important factors of high-quality soy sauce, one is the fermentation strain, which determines the flavor of brewing and is the most valuable "exclusive secret recipe" of the enterprise; The second is the brewing process. A good brewing process has high cost and strict requirements on temperature control and sealing.
Cultivating the best strain is a complicated process. Therefore, R&D personnel of Lu Hua Group have built 46 10-ton fermentation experimental tanks. Professionals identify the taste according to the fermentation effect, pick out the best samples, identify the taste of gas, analyze the composition of bacteria, remove smelly bacteria, purify and breed, and then disperse them into these 46 large ponds for secondary culture. In this way, it is optimized year after year until a strain with the purest smell and taste is cultivated.
This process is extremely long and difficult. Whenever the team feels that the quality of soy sauce has improved, they take it to the chairman's office for tasting. As a foodie, Sun Mengquan has a better sense of taste than the average person since childhood. "Sometimes some subtle bacteria in our laboratory can't be tasted, so we can find him and he can taste it." Xin Xufeng said, "The boss's requirements for quality are extreme."
"In the tenth year, one day in June 2009, 1 1, there was a pool of soy sauce mash, which gave off a particularly strong fragrance." Xin Xufeng said that after many times of verification, it was determined that this strain produced an extraordinary strong sauce flavor!
The sample was quickly sent to the chairman, and everyone carefully observed the chairman's reaction: at the moment of unscrewing the bottle cap, his face began to stretch, and then he took a quick sip. He suddenly struck the table and stood up: "Done! You did it! This is the smell I am looking for! "
Lu Hua people call this strain "Lu Hua Maotai-flavor bacteria".
The first bottle of "natural fresh" was finally officially born. Although high quality requires high cost, Chairman Sun Mengquan encouraged the R&D team of Lu Hua Group. "We don't care whether this factory makes money or not, at least our wish to brew a good bottle of soy sauce for the people of China has come true!"
That's easy to say, but Lu Hua people spent thirteen years back and forth for this wish, and spent1.500 million yuan.
Innovation is far more than that. Lu Hua has made two other technological innovations in the soy sauce industry. First, the oil extraction process was innovated. The traditional "water spraying method" obtains the first, second and third soy sauce by spraying water on the soy sauce mash for many times, which leads to a large number of low-end soy sauce to find a way out in the market, which is also an important reason why the quality of soy sauce in China cannot be improved. Lu Hua applied the oil squeezing technology to the final oil squeezing stage of sauce making, and directly separated high-quality soy sauce from the sauce mash through the squeezing technology, and the quality reached the standard of super soy sauce! And the grading phenomenon is avoided. An edible oil company can revolutionize the sauce-making process of the Millennium, which caused a sensation in the industry at that time. The second is "music fermentation". Bacteria in the fermentation process is a process of vitality transformation. Based on the inspiration of "music prenatal education", the researchers played music to the fermented soy sauce mash, but the result was particularly surprising: the soy sauce listening to music was brighter in color, softer and more regular in crystallization, and much more delicious in taste.
Thirteen years later, a bottle of good soy sauce belonging to China was finally brewed! On 20 17 and 20 18, the "naturally fresh" maotai-flavor soy sauce from Lu Hua, China, participated in the world quality appraisal conference, which was praised as the Nobel Prize in European international food industry. After expert evaluation from 36 countries around the world, Lu Hua natural fresh sauce has won the gold medal in the World Quality Appraisal Conference for two consecutive years. Why can a bottle of soy sauce get such a high honor? This is the answer.
A more fragrant and wider development path.
After decades of development, Lu Hua relies on 5S physical pressing technology to produce Lu Hua 5S pressed peanut oil as the main product, supplemented by high oleic peanut oil, pressed sunflower seed oil, pressed rapeseed oil and other categories of edible oil industry chain; And using unique bio-fermentation technology to produce high-end Lu Hua natural fresh sauce-flavor soy sauce, whole black bean soy sauce, brewing black glutinous rice vinegar, natural strong-flavor wine, fresh oyster sauce and other two supplementary categories of industrial sectors have quietly formed, and become increasingly perfect, and continue to show new vitality.
However, to achieve sustainable development, enterprises should not only focus on the market, but also grasp the pulse of the market at any time and seek innovation and change. Therefore, following the "oily fragrance" and "sauce fragrance", Lu Hua once again embarked on a new journey of transforming old and new kinetic energy, and then dedicated high-quality "rice noodle fragrance" to consumers' dining tables.
20 18, Lu Hua takes high-quality raw materials as the guide, strictly controls the product quality from the source, and has successively established a processing base in wuchang city, Heilongjiang Province, which is known as the "land of fish and rice" and the origin of the original grain Daohuaxiang No.2; Invest and build Shandong Lu Hua (Wannian) Rice Industry Co., Ltd. in Wannian County, Jiangxi Province, the birthplace of rice in the world; In Yanjin County, Henan Province, the hometown of "the best wheat in the world", Shandong Lu Hua (Yanjin) Pasta Co., Ltd. and other processing bases were invested and established.
While supplying high-quality raw materials based on the country of origin, Lu Hua adopts world-advanced processing and testing equipment and processing technology in the whole production process to provide consumers with high-quality "Hua Fu" rice flour products. At this time, the tertiary industry in Lu Hua is quietly rising. ...
At present, the annual production capacity of edible oil in Lu Hua reaches 6.5438+0.5 million tons, the annual production capacity of condiments is 300,000 tons, and the annual processing capacity of rice flour is more than 500,000 tons.
"China is delicious and fragrant!" Xin Xu, the rotating president of Lu Hua Group, said that Lu Hua Group is deeply cultivating the new value of traditional industries; In the process of transforming old and new kinetic energy, the new image of Lu Hua Group is constantly being shaped. Step by step, step by step, step by step, "fragrance".