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    Home > Food News > Food Flavorings News > 【February 24-25, 2023 Yantai】The third training course on compound seasoning package processing technology

    【February 24-25, 2023 Yantai】The third training course on compound seasoning package processing technology

    • Last Update: 2022-12-29
    • Source: Internet
    • Author: User
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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:
     
    1.
    Organizer: Food Partner Network
     
    II.
    Time and Place:
     
    February 24-25, 2023 Yantai, Shandong
     
    III.
    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 course content

    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)
     
    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
     
    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 2)
     
    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 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
     
    2.
    The purpose of formula combination
     
    3.
    Formula combination application
     
    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 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
     
    2.
    Control of key technical nodes of speculation
     
    3.
    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
     
    2.
    Method classification of sensory analysis
     
    3.
    Influencing factors of sensory analysis
     
    14:30-16:30 Hands-on (Application + Tasting)
     
    1.
    Couple lung film
     
    2.
    Tamales
     
    3.
    Braised beef
     
    16:30-17:00 Certificate issued + group photo
     
    IV.
    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:
     
    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:
     
    The remittance or transfer account information is as follows:
     
    Company Name: Yantai Shibang Information Technology Co.
    , Ltd
     
    Tax number: 91370600MA3NWQQW60
     
    Name of the bank: Huaxia Bank Co.
    , Ltd.
    Yantai South Street Sub-branch
     
    Bank account number: 12651000000766070
     
    Address: No.
    204, South Street, Zhifu District, Yantai City
     
    VII.
    Conference Affairs Group:
     
    Teacher Sun: 13356989576
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