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【Course Upgrade】Compound seasoning package processing technology training course

 Last Update: 2022-11-14
 Source: Internet
 Author: User

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Training in compound seasoning package processing technology

Starting from 2022, Food Partner Network will cooperate with outstanding experts and engineers in the industry to jointly launch a series of training related to industrial catering, providing the catering industry and catering supply-side enterprises with exchange and learning opportunities for catering food R&D and production technology in the form of technical theory + practical teaching, hoping to help enterprises technological innovation and upgrading
.

This time, the direction of "compound seasoning package" for pre-made dishes, which has been consulted by netizens recently, provides training and learning opportunities for everyone, and welcomes relevant registration to participate, the specific training arrangements are as follows:

1.
Organizer: Food Partner Network

II.
Time and Place:

First learn the online basic theory preparation course, that is, report to learn; Then participate in offline process theory and practical training, small class teaching, each period of 40 people, until
the registration is full.

Offline course schedule (optional session):

(1) End of November or early December 2022 in Yantai

(The specific time will be notified according to the local epidemic control policy)

(2) March 9-10, 2023 Yantai

(3) September 2023 Yantai

III.
Participants:

Catering chain enterprise management, chefs, R & D and production technicians; seasoning management, R & D and production technicians; Related equipment/packaging/raw and auxiliary material application enterprises, etc
.

IV.
Training Arrangements:

The training adopts online + offline, basic theory + process practice training course arrangement, scientific and effective improvement of processing technology skills
.

A.
Online part 0.
5 days - video teaching materials (basic theoretical knowledge mainly)

B.
Offline part 2 days - on-site teaching (focusing on process theory explanation, case analysis, interactive Q&A of common questions and practical operation demonstration)

V.
Course Content:

Online course content

Serial number Course duration

1 Conceptual classification and development status of compound seasoning package 1h

2 Spice characteristics, application and compatibility technology 1.
5h

3 Introduction and use of common additives in compound seasoning package for 1h

4 Explanation of the standard regulations of compound seasoning package 1h

Live course content

Day 1 8:30-9:30

Raw material selection ideas and application technology of compound seasoning package (Part I)

Selection of raw materials:

1.
The choice of grease

2.
Selection of fresh materials

3.
The choice of peppercorns

4.
Selection of condiments

5.
Selection of flavors and fragrances

6.
Selection of additives

　　9:30-9:50

Coffee break

　　9:50-10:40

Raw material selection ideas and application technology of compound seasoning package (Part II)

Application:

1.
Production method

2.
Product classification: hot pot, cold vegetables, stir-fried vegetables, roasted vegetables, marinated vegetables, steamed meat powder, barbecue, pastry, rice noodles

　　10:40-11:40

Preparation process and equipment selection of compound seasoning package

　　11:40-13:30

siesta

　　13:30-15:30

Explanation of the recipe combination and case study of the compound seasoning package

1.
Formula combination principle

2.
The purpose of formula combination

3.
Formula combination

4.
Case explanation

5.
Interaction and Q&A

　　15:30-16:00

Coffee break

　　16:00-17:00

Explanation of packaging technology of compound seasoning package

The next day 8:30-9:10

The flavor change law and the key points of taste reduction of the compound seasoning package

　　9:10-9:20

Coffee break

　　9:20-11:30

【Practical operation + explanation】

1.
Stir-frying process

2.
Control of key technology nodes of speculation

3.
Quality control and precautions

　　11:30-13:30

siesta

　　13:30-14:30

Sensory evaluation methods, influencing factors and control

1.
Overview of sensory analysis

2.
Classification of sensory analysis methods

3.
Influencing factors of sensory analysis

　　14:30-16:30

Practical operation (application + tasting)

1.
Husband and wife lung tablets

2.
Steamed pork

3.
Braised beef

　　16:30-17:00

Certificate issuance + group photo

VI.
Training Fee:

Standard fee: 3800 RMB/person
.

Group discount: 3 people and above to register, enjoy a special price of 3600 yuan / person
.

The fee includes: training fee, practical materials, materials, lunch fee
during the training.

Accommodation and transportation expenses are at your own expense
.

VII.
Payment Account:

The remittance or transfer account information is as follows:

Company name: Yantai Shibang Information Technology Co.
, Ltd

Tax ID: 91370600MA3NWQQW60

Bank name: Yantai South Street Sub-branch of Huaxia Bank Co.
, Ltd

Bank account number: 12651000000766070

Account bank address: No.
204, South Street, Zhifu District, Yantai City

VIII.
Conference Affairs Group:

Teacher Yu 18906382430 (same as WeChat)

Teacher Huang 18905354390 (same as WeChat)

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