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Training NoticeThe third sausage processing technology improvement class will be held in Jinan at the end of the month

 Last Update: 2022-11-25
 Source: Internet
 Author: User

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As the main industry of the meat industry, the sausage industry is facing new challenges and opportunities
under the influence of constantly updating consumer trends.

In this context, Food Partner Network and Haile Spices and Meat Processing Sichuan Provincial Key Laboratory held the third sausage processing technology improvement class, experts will explain the selection and application of raw and auxiliary materials, processing technology, formula design, product technology innovation, quality improvement, etc.
of Western-style sausages and Chinese-style sausages, and lead the students to practice
together.
In order to help participants master key technologies, solve practical problems in production, and improve the technical level
in the processing process of sausage products through this training.

01 Hosting

Food Partner Network, Haile Spices, Sichuan Provincial Key Laboratory of Meat Processing

02 Training time and place

2022.
11.
28-30 Jinan, Shandong

03 Applicable objects

1.
Production and R&D technicians, quality control personnel, marketing and sales personnel, and enterprise executives of meat processing enterprises and catering enterprises;

2.
Experts and scientific and technological personnel of scientific research institutions related to meat products;

3.
Equipment manufacturing enterprises related to meat products;

4.
Self-employment, etc
.

04 Training highlights

Small class teaching: combination of technical theory and product practice;

Strong practicality: comprehensive and systematic explanation of classic Chinese and Western representative products;

Course upgrade: optimize and upgrade the theoretical content, increase the application of raw and auxiliary materials, product improvement, detailed explanation of production process, etc.
;

Senior Lecturers: Industry technical experts and senior engineers teach to help you solve processing technology problems
.

05 Schedule

Day 1

　　8：30-9：15

An overview of the progress of sausage processing technology and its development trends

　　9：15-10:00

An overview of common Western and Chinese sausage product types

　　10：00-10：15

Coffee break

　　10：15-11:10

Application explanation of commonly used raw and auxiliary materials (raw materials, seasonings, spices) in sausage products (1)

　　11:10-12:00

Application explanation of commonly used raw and auxiliary materials (additives, casings and other auxiliary materials) in sausage products (2)

　　12：00-13：30

lunch

　　13：30-17：00

Product practice: 3 typical Western-style sausage recipe process and on-site operation (flavored table grilled, red sausage, crispy chicken sausage)

　　17：00-17：30

Analysis and answers to key processes, control points, and frequently asked questions of Western-style sausages

The next day

　　8：30-9:30

Quality control and antiseptic preservation technology of sausage products (1)

　　9：30-10:30

Quality control and antiseptic preservation technology of sausage products (2)

　　10：30-10：50

Coffee break

　　10：50-11：50

Sausage-based product taste and structure preservation technology

　　11：50-12：00

Discuss exchanges

　　12：00-13：30

lunch

　　13：30-16：30

Key technology for Chinese sausage processing

　　16：30-17：30

Typical Chinese sausage on-site production practice + key processes, control points, FAQs of Chinese sausage

Day 3

　　8：30-9：10

Sausage production line design and equipment selection

　　9：10-10：15

Chinese and Western Sausage Product Technology and Product Innovation (Discussion and Q&A)

　　10：15-10：35

Break discussions

　　10：35-11：00

Sample evaluation

　　11：00-11：30

A certificate of completion will be presented and a group photo will be taken

06 Training costs

3600 RMB/person
.

The fee includes training fees, teaching materials, practical materials, work clothes, and working lunches
.

Accommodation and transportation expenses are at your own expense
.

Inquiry registration

Teacher Chi: 13361383590

Teacher Wang: 13361384260

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