Company Filing History:
Years Active: 2024
Title: The Innovative Mind of Ying Li in Rapid Fermentation Technology
Introduction
Ying Li, an inventive spirit based in Zhenjiang, China, has made significant strides in the field of food technology. With a focus on enhancing fermentation processes, his innovative mind has led to the development of a patent that addresses the fermentation of shrimp paste, a vital ingredient in various culinary traditions.
Latest Patents
Ying Li holds a noteworthy patent entitled "Rapid fermentation method for shrimp paste based on combined strain fortification." This innovative method utilizes two distinct strains, Z3 and X1, both of which are preserved in the Chinese typical culture preservation center under the preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486. The patented process involves fermenting small hairy shrimp in a two-step procedure, maximizing fermentation capacity while enhancing speed and stabilizing quality. Importantly, this method also minimizes the contamination from undesired bacteria through strain-enhanced fermentation.
Career Highlights
Currently employed at Jiangsu University, Ying Li has established himself as a prominent figure in the research community. His expertise in fermentation technology has not only contributed to academic advancements but has also provided practical applications that benefit the culinary industry.
Collaborations
Within the collaborative academic atmosphere of Jiangsu University, Ying Li works alongside esteemed colleagues such as Ruichang Gao and Huijie Liu. Together, they explore innovative approaches to food preservation and fermentation, fostering an environment of creativity and knowledge exchange.
Conclusion
Ying Li's contributions to fermentation methods reflect the potential for innovation in traditional food processing. His patent not only enhances the quality and efficiency of shrimp paste production but also exemplifies the intersection of science and culinary arts. As his career continues to develop, the food technology sector eagerly anticipates his future endeavors and the impact of his work on global cuisine.