Compared with developed countries, China's industrialization process is still very backward at this time, especially in terms of process technology, which is decades behind other countries.

Technical books on these processes do not have many restrictions abroad, and they are almost easy to buy.

It's just that most of these professional books are written in other languages. No one has specially translated these books, and there is not enough attention to these things.

As early as when Li Zhongxin first arrived in Tokyo, Japan, he specifically asked Kujing Naiko to purchase a large number of books on craftsmanship and cutting-edge science and technology in Tokyo.

Even when Kujing Naiko went to France to buy red wine, she still followed Li Zhongxin's instructions and bought the books that Li Zhongxin wanted to buy.

After these books are purchased in China, according to different languages, the Japanese books are handed over to some Japanese students for special translation, and the French books are given to French students for translation. As long as they are purchased, these books that Li Zhongxin thinks are good

Books, then Li Zhongxin will ask people below to translate these books.

During the translation process, Li Zhongxin even asked engineers and technicians in China who have mastered these technologies to work together to improve it and form a book that people in China can understand.

Mechanical technologies such as mechanical processing are translated by professional personnel. For other technologies, Li Zhongxin also finds experts in this field to track and improve.

A large part of these translated books cannot be published in book form, so these books will be enriched in the large library that Zhongxin Company will build in the future and people can read them for free at any time.

In this case, it is also a considerable supplement to the large-scale free library developed by Zhongxin Company.

A large library must have many books that cannot be found elsewhere. Only in this way will more people be attracted to read in the library.

For example, books such as The Complete Food Craft Recipes are books that specifically introduce how to batch process food.

The production of this kind of book will bring about a brand new change in China's food processing industry in the future.

For example, in the 1970s and 1980s, Saqima was a food that was loved by people all over the country.

The word "Saqima" was first seen during the Qianlong period of the Qing Dynasty. According to legend, Emperor Qianlong visited Xinjiang and tasted this pastry in person. He was amazed at its softness, deliciousness, and delicious fragrance, and introduced it to the Central Plains.

The three characters "Saqima" are transliterated from Xinjiang, and the common writing method "Shaqima" on the market is not authentic.

The traditional craft of Saqima is very particular in the selection of raw materials and production methods.

In terms of material selection, flour should be high-gluten wheat flour.

Eggs are used to make noodles without adding water, and a whole egg liquid containing both egg white and egg yolk is used to ensure that the dim sum has a rich egg aroma and unique taste.

In terms of production, machines are used to knead the dough.

After waiting for 15 to 20 minutes, the dough is rolled out manually by the pastry chef and cut into strips. This is what people in the food industry call "silk". Then, the "silk" is added during the rolling process.

Shake off the loose noodles and fry them in a pan.

It should be noted that the oil temperature needs to be accurately controlled between 150 degrees Celsius and 180 degrees Celsius, because if the temperature is too low, it will not be fried through, and if the temperature is too high, the "noodles" will turn red.

Only when the temperature is within this range can the dim sum show its final good color. Finally, put the fried "noodles" aside and let them cool to dry for later use.

In addition to the exquisite craftsmanship of Saqima, the ancient method of processing its slurry is even more exquisite.

Use white sugar, honey, and maltose, and mix the three sugar ingredients to a certain standard.

Then stir the fried "noodles" with syrup, bind them, and put them on a drying table to dry.

Finally, four carefully selected preserved fruits, including Beijing cake cubes, peach plums, raisins, and melon kernels, are mixed with sesame oil and garnished on top.

The production of this kind of thing is not complicated, but most people only know that there is such a delicious thing, but they don’t know how to make it and the process.

Generally, this kind of food is produced by some old state-owned food factories. Li Zhongxin feels that this kind of food should not just be produced by state-owned factories, but this kind of good food should be made available everywhere.

Saqima is just one of the food-making techniques that Li Zhongxin used in his metaphor.

Speaking of food technology, we have to mention bread, which is the most popular among people in this era.

The so-called bread is made from rye, wheat and other food crops as basic raw materials. It is first ground into powder, then water, salt, yeast, etc. are added to knead the dough and made into a dough base, which is then heated by baking, roasting, steaming, frying, etc.

Made food.

Usually, when we mention bread, we mostly think of European and American bread or Japanese stuffed bread, sweet bread, etc.

In fact, there are many special types of bread in the world.

In addition to rye flour and wheat flour, the raw materials widely used in the world for making bread include buckwheat flour, brown rice flour, corn flour, etc.

Some breads are fermented by yeast and become more fluffy and soft during the baking process; there are also many breads that are just the opposite and do not need to be fermented. Although the raw materials and production processes are different, they are all called breads.

Like the bread industry in the 1970s and 1980s, it can be said that in the 1970s and 1980s, a small bread factory could make a lot of money.

Most bread at this time was concentrated in state-owned food factories. State-owned food factories have the advantages of state-owned food factories, but they also have many disadvantages.

The types of bread at that time were very simple, with ordinary bread and red bean paste buns being the most common types. Of course, jam bread also had a certain market position.

In the 1970s and 1980s, that is, when there was a sports meeting, the adults in the family would spend 2 cents on their children to buy a delicious bread and a bottle of soda. That was already a good thing at the school sports meeting.

What a treat.

Eating bread is a very good treat among children. Even adults will choose to buy a good piece of bread to satisfy their hunger when they do not have time to eat while at work.

Buying bread is a fashion in this era, and it is also a good way to replenish energy, but most families are not yet able to afford bread at any time.

Li Zhongxin believes that whether it is bread or other pastries, since China has enough food in 1983, we should pool our wisdom and promote the production of various pastries and bread craftsmanship. Only in this way will China's pastries become more popular.

Only when the industry advances by leaps and bounds will it reach a point where a hundred schools of thought contend.

In later generations, the food factories of the 1970s and 1980s have gradually disappeared in the long river of history. What has really been passed down to later generations is nothing more than the conscientious pastry shop that has been produced for a hundred years or the pastry shop that has been produced for decades.

At this time, letting more people learn to make simple food and let more people participate in the production of delicious food will also be of great help to the happy and contented lives of the Chinese people in the future.
Chapter completed!