Into the Nanjing National Agricultural High-Tech Zone in the "yellow professor" food production workshop, a pot of boiling brine, traditional skills and modern technology is a wonderful fusion of ...... Recently, Nanjing Yellow Professor Food Co. Key Laboratory, which isThe first national key laboratory approved in Lishui District.
Starting from a temporary plant, to build a modern factory, Professor Huang Ming team in Nanjing National Agricultural High-Tech Zone successfully opened the road from the laboratory to the market transformation of scientific and technological achievements, so that "Professor Huang" series of products on the dinner table of tens of thousands of households.
Breaking through: from the lab to the big market
"Many people wonder why a professor chooses to make roast chicken." Huang Ming, a second-class professor at Nanjing Agricultural University and the company's founder, admits, "For me, the value of food science does not lie in how many papers are published, but in whether it can truly enhance people's eating experience."
This path from laboratory to production line has taken Huang Ming more than ten years. Back in 2009, when he decided to take the mature roasted chicken processing technology of Nanjing Agricultural University out of the lab, the first challenge he faced was how to transform the small batch, high standard scientific research results into stable and reliable industrialized production.
"It's relatively easy to make a 90-point product in the lab, but it's another thing entirely to ensure that every roasted chicken on the production line is consistently above 90 points." Huang Ming recalls.In 2013, the whole team moved to Baima Town, Lishui, Nanjing; two years later, "Professor Huang" brand was officially founded.--This brand, named directly after an academic title, sparked a lot of controversy at the time, but also demonstrated the team's determination to deeply tie academic reputation to product quality.
The road to entrepreneurship is not a straight path. The company has suffered from flooded plants and damaged equipment, with the worst losses amounting to one million dollars. It is these difficult moments that make the team more convinced:The upgrading of the traditional food industry must rely on scientific and technological innovation.
As the company has been approved by the National Poultry Meat Processing Technology Research and Development Center and other platforms, a clear path of integration of industry, academia and research is gradually taking shape, laying a solid foundation for the promotion of the "national team".
Innovation: the leap from "cookery" to "craftsmanship"
In the production workshop of Prof. Huang's food, the scene of traditional roasted chicken workshop where the master controls the fire by experience is not seen, but replaced by intelligent equipments to precisely control each processing parameter.
In the R&D system of Prof. Huang's food, "culinary skills" are being systematically transformed into "craftsmanship". At the center of this transformation is the team's development of"Industrialized Processing Technology for High Quality Poultry Meat Products" - This technology has been selected as the main technology to be promoted by the Ministry of Agriculture and Rural Development in agriculture in 2025.
"What we are doing is not simply copying the traditional taste, but using scientific methods to parse and optimize the traditional process." Prof. Huang Ming explained, pointing to the running intelligent brine pot. Relying on this self-developed equipmentOne pot can cook 1,500 chickens at the same time and ensure that each one is evenly flavored, increasing production efficiency by more than 10 times compared to the traditional process.
The team independently developedAutomatic continuous oil-water separation frying equipmentThe technology can effectively reduce the generation of harmful substances in the deep-frying process; and the rapid cooling and freshness locking technology can reduce the center temperature of the product from 90℃ to below 25℃ within 15 minutes, which, combined with the precise packaging, significantly extends the shelf-life of "Professor Huang's Roasted Chicken" from 15 days to 3 months, and greatly enhances the competitiveness of the product.
Currently.The annual sales volume of "Professor Huang" roasted chicken has exceeded one million, and the products have entered the mainstream supermarkets and e-commerce platforms across the country.The company's product line has also expanded from the initial roasted chicken to more than 30 products, including duck blood vermicelli soup and salt water duck.The company's technical achievements have been popularized to 20 provinces in China, providing technical support for more than 50 food enterprises.A virtuous cycle of industrial upgrading driven by scientific and technological innovation has been formed.
With the official approval of "Key Laboratory of Meat Processing and Nutritional Health of the Ministry of Agriculture and Rural Affairs", Professor Huang's R&D mission has been upgraded again. "This national platform will become an important link in the innovation chain of the Agricultural High-Tech Zone, injecting innovative kinetic energy into the high-quality development of the meat industry." Nanjing National Agricultural High-Tech Zone, said the person in charge.
