Recently, it was learned from China Food and Drug Enterprise Quality and Safety Promotion Association (hereinafter referred to as China Food and Drug Promotion Association) that after being elected as the honorary chairman of the Invention Association last time, it was reviewed and recommended by the Fermented Food Professional Committee of the China Food and Drug Promotion Association and submitted it to the China Food and Drug Promotion Association for approval. It was once again invited to be the vice president of the Fermented Food Committee of the China Food and Drug Promotion Association and the vice chairman of the Liquor Expert Committee of the China Food and Drug Promotion Association.
China Drug Promotion Association was approved by four ministries and commissions including the former State Administration for Drug Administration, the General Administration of Quality Supervision, Inspection and Quarantine, the National Health and Family Planning Commission, and the Ministry of Agriculture. At present, the superior business guidance and supervisory unit are the State Administration for Market Regulation.
Since its establishment, China Food and Drug Promotion Association has actively played the role of a bridge and link between the government and enterprises. Represent the members' common interests and maintain the health and harmony of the government, the public and the industry. At the same time, in accordance with the requirements of the State Administration for Market Regulation, we will focus on the quality and safety of "three products and one machine" enterprises such as food and drugs, provide good services, guide the healthy and orderly development of the industry, and promote industrial upgrading and efficiency improvement. Up to the purpose, the Promotion Association has set up five expert committees: food, medicine, medical devices, cosmetics, science and technology; it has set up five professional committees: traceability, health food, inspection and testing technology, standardization, social governance of food safety, traditional Chinese medicine quality and health, and fermented food.
In July 2019, the China Food and Drug Enterprise Quality and Safety Promotion Association reviewed and approved the establishment of the China Food and Drug Enterprise Quality and Safety Promotion Association Fermented Food Professional Committee. As a secondary branch, it actively practices the role of industry associations as a bridge link between the government and enterprises, conducts in-depth investigations and research on my country's fermented food industry, strengthens domestic and foreign technical exchanges and cooperation, better participate in the formulation and revision of relevant administrative regulations, rules, administrative normative documents and standards, and studies and explores the establishment and evaluation of food safety and nutrition and health technology awards, and helps enterprises implement their main responsibilities. Improve the self-discipline management system of enterprises, improve the level of business management, and promote the healthy development of my country's fermented food industry. The Liquor Expert Committee of the
Promotion Association was established in July 2020. It is committed to exercising its service functions in the liquor industry, including technical consultation, liquor research and development and production, quality evaluation, standard preparation, market research and evaluation, professional training, etc., and to make positive contributions to the healthy development of the liquor industry.
As a senior expert in China's wine industry, Chinese brewing master Li Jiamin was appointed as the honorary vice chairman of China Invention Association not long ago. He has served as the vice chairman of the China Invention Association for two terms. Now he has served as the important position of the fermented food committee of the China Food and Drug Promotion Association. This honor is also a responsibility and a responsibility. It is an affirmation of Teacher Li Jiamin's outstanding achievements in his 40-year winemaking career, and it is also the industry association expects that the master will continue to climb the peak of Chinese wine industry quality in the future and gather rich experience to make greater contributions to the development of the wine industry.
Master Li Jiamin has many flash tags, the State Council special allowance expert, national skill master (Ministry of Human Resources and Social Security, Ministry of Finance and other ministries and commissions approved the establishment of a national studio), China Outstanding Quality Person ( National Quality Award Personal Award, the third person in the industry), Chinese liquor master, Chinese brewing master, China's first leading wine industry technology talent, Chinese contemporary inventor (the only food industry in the country), China's chief wine taster, Sichuan Province academic and technical leader, member of the strong fragrance liquor branch of the National Liquor Standardization Technical Committee, Executive Director of the Sixth Council of China Food Industry Association, Technical Consultant of the Liquor Professional Committee of the China Food Industry Association Question, Member of the Second Technical Committee of the Liquor Branch of the China Liquor Industry Association, Director of the Chinese Famous Liquor Gene Inheritance Museum, Dean of the Liquor Research Institute of Sichuan University, Member of the Sichuan Expert Review Committee (Second and Third), Vice Chairman of the Sichuan Standardization Association, Vice President of the Sichuan New Energy Industry Promotion Association, Vice President of the Sichuan Brewing Association, and Part-time Professor of Jiangnan University, Central China Agricultural University and Chengdu University of Technology, Judge of the International Steamed Wine Competition in Brussels, Belgium, Member of the International Wine Jury Committee of the "1915 Panama Pacific International Expo", Expert of the Certification Expert Database of the China Quality Certification Center (CQC) system certification expert database, and China Certification and Accreditation Association (CCAA) continuously trains teachers exempt from review. He is also the former vice chairman, deputy general manager, chief engineer and chief quality officer of Tuopai Shede .
Master Li Jiamin not only brings together many honors, but also gains fruitful academic research results. He has been engaged in ecological brewing research and development, quality and safety work for nearly 40 years. He has been the first to advocate and build an ecological winemaking, ecological management, ecological civilization, and ecological culture system (written in the textbooks of the national planning university), define the national standard term for ecological winemaking, reveal the "Five Three" principle followed by solid fermentation, and innovatively propose the "Five Flavors and Nine Sensations" principle of the formation and mechanism of food sensory flavor components. Original original grain gas explosion ripening, brewing art, full P ecological winemaking standard system, multifunctional integrated bionic intelligent robot and other achievements are at the leading level in China.
Master Li Jiamin built the Tuopai Shede scientific research and technology system around "safety, high quality, high yield and low consumption". He mainly researched more than 130 scientific and technological projects, 40 authorized invention patents, 10 works, and more than 40 papers. He won 13 international invention gold awards (of which the "Diamond Award" is the only in China), the invention and entrepreneurship award (the only in the national food industry), the Sichuan Province Science and Technology Progress First Prize and other scientific and technological awards, and cultivated nearly 10,000 skilled talents. Focusing on inheriting and innovating the traditional brewing skills of the national intangible cultural heritage - Tuopai Qujiu . The original elegant style liquor has been listed as the national standard, making the company's products develop from a single and strong fragrance to "one tree and five flowers" (strong fragrance, sauce fragrance, refreshing fragrance, thick sauce and sauce). The developed Tunzhihu wine won the highest award - the first place in the Brussels International Liquor Competition in Belgium, the first place, and the other 8 products won 6 gold awards and 2 silver awards respectively.
It is worth emphasizing that Li Jiamin has been obsessed with the research on Zhuangzi culture for a long time. After years of study and self-cultivation, he has achieved a leap from a commoner to a master. His spirit has the legacy of Zhuangzi, his words and aphorisms of Zhuangzi, and his behavior is like Zhuangzi reborn. The most important thing is that he realized the true meaning of white wine philosophy from Zhuangzi. Only when heaven, earth and man brew together can there be good wine! He regards microorganisms as friends, white wine as energy, and fine wine as poetry.
Thanks to the accumulation of decades of winemaking experience and the research of Zhuangzi culture, Master Li Jiamin takes craftsmanship and quality as the way, and takes consumer as the basis, strengthens quality strictly in accordance with corporate standards, and once again devotes his efforts to launch the peak works - Grand Master Wine (Grand Master of Jiamin's works) four series of sauce-flavored alcohol products covering all consumer levels.
As the main drafter and general manager of quality of the Grand Master’s sauce-flavored wine enterprise standards, Master Li Jiamin adheres to the business logic of quality achieving brand value and has built Grand Master’s wine into a test yardstick for “real wine”. Grandmaster wine will surely become a pinnacle work in Master Li Jiamin’s winemaking career.At present, the four series of high-end sauce-flavored wines of Grandmaster have been grandly launched. With the combination of cultural, ideological and quality, Oriental sauce-flavored wine has entered the wine industry track with a new height of beauty.
( China Food News China Wine Weekly, National Liquor Communication Report)
