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

There are not too many restrictions on these technical books in foreign countries, and they are almost easy to buy.

It's just that most of these professional books are written in other languages, and no one has translated these books specifically, and they don't pay enough attention to these things.

As early as when Li Zhongxin first came to Tokyo, Japan, he specially explained to Kujing Kazuko, and asked Kujing Kazuko to buy a large number of books on technology and cutting-edge technology in Tokyo.

It was Jiujing who went to France to buy red wine, and she still bought these books that Li Zhongxin wanted to buy according to what Li Zhongxin said.

After these books are purchased in China, according to the different languages, the Japanese books will be handed over to some Japanese students for special translation, and the French books will be handed over to French students for translation.

In the process of translation, Li Zhongxin even asked the engineers and technicians who have mastered these technologies in China to improve them together, forming a kind of book that people in China can understand.

There are professional personnel to translate the mechanical technology in mechanical processing and other aspects, and Li Zhongxin also finds experts in this field to track and improve the other aspects of technology.

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

In this way, it is also a considerable supplement to the large free library run by Zhongxin Company.

In a large library, there should be a lot of books that cannot be found anywhere else, so that more people will be attracted to the library to read.

For example, books such as the Food Process Recipe Encyclopedia are books that specifically introduce how to batch process food.

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

For example, in the seventies and eighties, Saqima was a food that was loved by people all over the country.

Regarding the word "Saqima", it was first seen in the Qianlong period of the Qing Dynasty. Legend has it that Emperor Qianlong entered Xinjiang and introduced it to the Central Plains after tasting this pastry himself, marveling at its softness and deliciousness, delicious and fragrant.

The three characters "Saqima" are transliterated from Xinjiang, and the common writing "Shaqima" in the market is not the main story.

The traditional craft of Saqima is very particular about the selection of raw materials and the method of making it.

In terms of material selection, flour should choose wheat flour with high gluten.

Eggs and noodles are used without adding water, and whole egg mixture with both egg whites and yolks is used to ensure that the dim sum has a rich egg flavor and unique taste.

In terms of production, use machines and noodles.

After waiting for 15 to 20 minutes, the dough is hand-rolled out and cut into strips by the pastry chef, which is called "silk" by people in the food industry. Then, shake off the loose dough added by the "silk" during the rolling process and fry it in a pan.

It should be noted that the oil temperature needs to be precisely controlled between 150 degrees Celsius and 180 degrees Celsius, because the temperature is too low to fry through, and too high the "noodles" will turn red.

The temperature is in between, so that the dim sum can take on a final good color. Finally, put aside the fried "noodles" and let them stand for later use.

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

White sugar, honey, and starch sugar are selected, and the three kinds of sugar are mixed and boiled to make a certain standard.

Then the fried "noodles" are stirred and glued with the syrup, and then dried on the table.

Finally, the four carefully selected preserved fruits, such as diced Beijing cake, peach plum, raisins, and melon kernels, are prepared with sesame oil and garnished on them.

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

Li Zhongxin feels that this kind of food should not only be a thing produced by state-owned factories, but should let this kind of good food blossom everywhere.

Saqima is just one of the food production processes that Li Zhongxin likes.

When it comes to food technology, we have to mention the bread that is the most popular among the people in this era.

The so-called bread is a food made of rye, wheat and other food crops as the basic raw materials, first ground into flour, then added with water, salt, yeast and other dough and made into dough blanks, and then heated by baking, baking, steaming, frying and other methods.

Usually, when we think of bread, we think of European and American bread or Japanese-style stuffed bread and sweet bread.

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

In addition to rye flour and wheat flour, buckwheat flour, brown rice flour, corn flour and other ingredients are widely used in the world.

Some breads are fermented by yeast and become fluffier and softer during the baking process; There are many breads that do the opposite, and do not need to be fermented. Although the ingredients and production processes are different, they are all called bread.

Like the bread industry in the seventies and eighties, it can be said that in the seventies and eighties, a small bread factory was able to make a lot of money.

At this time, most of the bread was concentrated in the state-owned food factory, which had the advantages of the state-owned food factory, but also had many disadvantages.

At that time, the types of bread were very simple, generally ordinary bread and bean paste buns were the most widespread, and of course, jam bread also had a certain market position.

In the seventies and eighties, that is, when there was a sports day, the adults in the family would spend two dimes to buy a delicious bread and a bottle of soda for their children, which was already a very good treatment in the school sports meeting.

Eating bread is a very good treatment among children, that is, adults, in the process of going to work, do not catch up with the time to eat, will also choose to buy a good bread to satisfy hunger.

Buying bread is a fashion in this day and age and a good way to replenish energy, but most families are not yet ready to afford bread.

Li Zhongxin felt that whether it was bread or other pastries, since China had enough food in '83, it was necessary to brainstorm and popularize the production of various pastries and bread crafts in large quantities, and only in this way would China's pastry industry develop by leaps and bounds and reach a point where a hundred schools of thought would contend.

In later generations, the food factories in the seventies and eighties gradually disappeared in the long river of history, and what really has been handed down to future generations is nothing more than the kind of conscience of a hundred years of production or decades of conscience pastry shops.

At this time, more people can learn to make it simply, and more people can participate in the production of food, which will also be of great help to the Chinese people to live a happy life in the future.

It is still impossible to see that in a few years, when the state-run factories begin to face layoffs, these books on the process of making food, as well as the books on mechanical processing and other processes, will play a considerable role.