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In view of the current situation, the "Third Compound Seasoning Bun Processing Technology Training Course" has been postponed to February 24-25, 2023! Small class system, combination of technical theory + practical teaching, limited places,
first-come-first-last.
Colleagues in need are welcome to actively register and contact
.
The specific training arrangements are as follows:
first-come-first-last.
Colleagues in need are welcome to actively register and contact
.
The specific training arrangements are as follows:
1.
Organizer: Food Partner Network
Organizer: Food Partner Network
II.
Time and Place:
Time and Place:
February 24-25, 2023 Yantai, Shandong
III.
Course Content:
Course Content:
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 (mainly basic theoretical knowledge)
Online part 0.
5 days - video teaching materials (mainly basic theoretical knowledge)
Online course content
serial number Course duration
serial number Course duration
1 Conceptual classification and development status of compound seasoning package 1h
2 Spice characteristics, application and matching technology 1h
3 Introduction and use of common additives in compound seasoning packs for 1h
4 Compound seasoning package standard regulations explained 1h
B.
Offline part 2 days - on-site teaching (focusing on process theory explanation, case analysis, interactive Q&A of frequently asked questions and practical operation demonstration)
Offline part 2 days - on-site teaching (focusing on process theory explanation, case analysis, interactive Q&A of frequently asked questions and practical operation demonstration)
Live course content
Day 1
8:30-9:30 Raw material selection ideas and application technology of compound seasoning package (Part I)
Raw material selection:
1.
Selection of oils and fats
Selection of oils and fats
2.
Selection of fresh materials
Selection of fresh materials
3.
The choice of peppercorns
The choice of peppercorns
4.
Selection of condiments
Selection of condiments
5.
Selection of flavors and fragrances
Selection of flavors and fragrances
6.
Selection of additives
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 2)
Application:
1.
Production method
Production method
2.
Product classification: hot pot, cold vegetables, stir-fried vegetables, roasted vegetables, marinated vegetables, steamed meat powder, barbecue, pastry, rice noodles
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 packet
11:40-13:30 Lunch break
13:30-15:30 Recipe combination application method and case study of compound seasoning bag
1.
Formula combination principle
Formula combination principle
2.
The purpose of formula combination
The purpose of formula combination
3.
Formula combination application
Formula combination application
4.
Case explanation
Case explanation
5.
Interaction and Q&A
Interaction and Q&A
15:30-16:00 Coffee break
16:00-17:00 Explanation of packaging technology of compound seasoning packets
The next day
8:30-9:10 Flavor change rules and taste reduction points of compound seasoning packets
9:10-9:20 Coffee break
9:20-11:30 [Practice + Explanation]
1.
Stir-frying process
Stir-frying process
2.
Control of key technical nodes of speculation
Control of key technical nodes of speculation
3.
Quality control and precautions
Quality control and precautions
11:30-13:30 Lunch break
13:30-14:30 Sensory evaluation methods, influencing factors and controls
1.
Overview of sensory analysis
Overview of sensory analysis
2.
Method classification of sensory analysis
Method classification of sensory analysis
3.
Influencing factors of sensory analysis
Influencing factors of sensory analysis
14:30-16:30 Hands-on (Application + Tasting)
1.
Couple lung film
Couple lung film
2.
Tamales
Tamales
3.
Braised beef
Braised beef
16:30-17:00 Certificate issued + group photo
IV.
Participants:
Participants:
Restaurant chain enterprise management, chefs, R&D and production technicians; Seasoning management, R & D production technicians; Related equipment/packaging/raw and auxiliary material application enterprises, etc
.
.
V.
Training Fees:
Training Fees:
Standard charge: 3800 yuan / person
.
.
Group discount: 3 people and above to register, enjoy a preferential price of 3600 yuan / person
.
.
The fee includes: training fee, practical materials, materials, lunch fee during the training period
.
.
Fees do not include: accommodation and transportation expenses
.
.
VI.
Payment Account Number:
Payment Account Number:
The remittance or transfer account information is as follows:
Company Name: Yantai Shibang Information Technology Co.
, Ltd
, Ltd
Tax number: 91370600MA3NWQQW60
Name of the bank: Huaxia Bank Co.
, Ltd.
Yantai South Street Sub-branch
, Ltd.
Yantai South Street Sub-branch
Bank account number: 12651000000766070
Address: No.
204, South Street, Zhifu District, Yantai City
204, South Street, Zhifu District, Yantai City
VII.
Conference Affairs Group:
Conference Affairs Group:
Teacher Sun: 13356989576