Equipment And Process Knowledge For Making Bone Soup High Pressure Cooker Pot
Cooking Mixer News /
08/02/2021
Equipment and process knowledge for making bone soup high pressure cooker pot
1. Process points and instructions
1) Raw material inspection and acceptance
The raw material bones used in the broth require fresh and clean pork bones, chicken bones, and beef bones from non-epidemic areas. Different types of bones produce corresponding pork bone stock, chicken bone stock, and beef bone stock. Use Longze high-capacity high pressure cooker pot to cook bones, meat, etc.
2) Crush
After receiving the raw materials, pick out the non-bone impurities inside, the surface air-dried, severely oxidized and deteriorated bones. The picked raw materials are crushed into small pieces of about 10cm in length. The crushed bones should not be stored in the workshop for more than time. 1h.
3) Withdraw
This process is a key process in the production of broth, which directly determines the quality of the final product. Different raw material extraction process parameters should be different. During the operation, the degree of circulation should be controlled, and excessive circulation should not be used. The corresponding relationship between temperature and pressure should be kept constant. Excessive fluctuations, pressure and temperature will adversely affect the quality of the final product.
4) Static separation
At the end of the extraction process, the soup is drawn into the static separation tank for natural precipitation, and the oil, residue, and soup are naturally stratified. Enter the next process after standing still for 5 hours. Note that the temperature of the soup in the static separation process should not be lower than 95°C.
5) Centrifugal separation
The broth that has settled at rest is separated by a centrifuge to separate the suspended meat and other particulate matter in the broth, and separate the broth from the oil.
6) Treatment of oil
In the process of processing the soup in the static separation tank, when the oil-liquid interface reaches the lower part of the static separation tank, the processing is stopped, and the remaining oil, scum and the oil from the oil outlet during the separation of the soup are drawn into Re-precipitation is carried out in the scum oil tank.
After the oil and scum are settled in the scum tank for 1 hour, the oil is separated again with a centrifuge to separate the water and scum in the oil, and the separated oil is sent to the finished product tank for use.
7) Vacuum concentration
The separated soup enters the vacuum concentration system to evaporate the water. The temperature in this process should not exceed 50% to reduce the loss of aroma caused by the evaporation of water.
8) Reconciliation and sterilization
After the concentration reaches the requirement, the broth is sent to the mixing tank, and the separated grease is added in proportion. Other auxiliary materials can also be added in this process to produce a distinctive broth. After the auxiliary materials are added, the temperature is raised and stirred, and the temperature rises to 95°C. , Keep for 30min, sterilize.
9) Homogeneity
After the sterilization time of the soup in the mixing tank is up, it will be sent to the next process for homogenization. The homogenization process must ensure uniform feeding, and the pressure control of the homogenizer must be stable, and large-scale fluctuations should not occur.
10) Finished product filling
The homogenized product should be sent to the filling room in time. The filling room should be a relatively independent and closed room, because the product runs completely in a closed pipeline before filling and only in contact with air during this process, so the filling room’s sanitation work Especially important, it is a key process for the control of product microbiological indicators. During the filling process, the personal hygiene and disinfection work of filling personnel shall strictly implement the disinfection system.
11) Finished product warehousing
The filled products are sent to the finished product warehouse, placed in batches, and stored at room temperature.
1. Process points and instructions
1) Raw material inspection and acceptance
The raw material bones used in the broth require fresh and clean pork bones, chicken bones, and beef bones from non-epidemic areas. Different types of bones produce corresponding pork bone stock, chicken bone stock, and beef bone stock. Use Longze high-capacity high pressure cooker pot to cook bones, meat, etc.
2) Crush
After receiving the raw materials, pick out the non-bone impurities inside, the surface air-dried, severely oxidized and deteriorated bones. The picked raw materials are crushed into small pieces of about 10cm in length. The crushed bones should not be stored in the workshop for more than time. 1h.
3) Withdraw
This process is a key process in the production of broth, which directly determines the quality of the final product. Different raw material extraction process parameters should be different. During the operation, the degree of circulation should be controlled, and excessive circulation should not be used. The corresponding relationship between temperature and pressure should be kept constant. Excessive fluctuations, pressure and temperature will adversely affect the quality of the final product.
4) Static separation
At the end of the extraction process, the soup is drawn into the static separation tank for natural precipitation, and the oil, residue, and soup are naturally stratified. Enter the next process after standing still for 5 hours. Note that the temperature of the soup in the static separation process should not be lower than 95°C.
5) Centrifugal separation
The broth that has settled at rest is separated by a centrifuge to separate the suspended meat and other particulate matter in the broth, and separate the broth from the oil.
6) Treatment of oil
In the process of processing the soup in the static separation tank, when the oil-liquid interface reaches the lower part of the static separation tank, the processing is stopped, and the remaining oil, scum and the oil from the oil outlet during the separation of the soup are drawn into Re-precipitation is carried out in the scum oil tank.
After the oil and scum are settled in the scum tank for 1 hour, the oil is separated again with a centrifuge to separate the water and scum in the oil, and the separated oil is sent to the finished product tank for use.
7) Vacuum concentration
The separated soup enters the vacuum concentration system to evaporate the water. The temperature in this process should not exceed 50% to reduce the loss of aroma caused by the evaporation of water.
8) Reconciliation and sterilization
After the concentration reaches the requirement, the broth is sent to the mixing tank, and the separated grease is added in proportion. Other auxiliary materials can also be added in this process to produce a distinctive broth. After the auxiliary materials are added, the temperature is raised and stirred, and the temperature rises to 95°C. , Keep for 30min, sterilize.
9) Homogeneity
After the sterilization time of the soup in the mixing tank is up, it will be sent to the next process for homogenization. The homogenization process must ensure uniform feeding, and the pressure control of the homogenizer must be stable, and large-scale fluctuations should not occur.
10) Finished product filling
The homogenized product should be sent to the filling room in time. The filling room should be a relatively independent and closed room, because the product runs completely in a closed pipeline before filling and only in contact with air during this process, so the filling room’s sanitation work Especially important, it is a key process for the control of product microbiological indicators. During the filling process, the personal hygiene and disinfection work of filling personnel shall strictly implement the disinfection system.
11) Finished product warehousing
The filled products are sent to the finished product warehouse, placed in batches, and stored at room temperature.
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