Pyongyang, August 10 (KCNA) -- The Food and Consumer Goods Research Institute under the Ministry of Regional Industry is ensuring the implementation of the policy of the Workers' Party of Korea on regional development in a scientific and technological way.
The research group of the Fermentation Research Institute went to the foodstuff factories in different parts of the country, including Kosan and Jaeryong counties, and solved the technical problems arising in improving the performance of equipment, including soy separator and filter press, thus enabling the factories increase their capacity of basic foodstuff production more than three times.
It also introduced the yeast with good qualitative characteristics into the Orang County Foodstuff Factory, thus increasing the actual extract rate of Korean gin made with acorn by more than 10 percent.
The researchers perfected a method of producing tasty paste with wheat as the main ingredient and raised the resolution rate of raw material 1.4 times, providing a scientific and technological guarantee for improving the quality of wheat paste.
The Foodstuff Research Institute also developed various kinds of cheese with locally available materials and indigenous technology and completed the technical guidelines necessary for production.
Its researchers made it possible to extend the storage time of Kimchi and preserve its peculiar taste by using phytosin and solved the technical problems arising in preserving the freshness of foodstuff and improving its quality. -0-
www.kcna.kp (2025.08.10.)
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