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Food Partner Network Catering Yantai Seasoning
From Henan Teweilong Food C.
, Lt.
, Inner Mongolia Xibei Catering Group C.
, Lt.
, Jiangsu Hengshun Vinegar C.
, Lt.
, Shanghai Tangtian Catering Management C.
, Lt.
, Zhejiang Gengshengtang Ecological Agriculture C.
, Lt.
, Taizhou Anjing Food C.
, Lt.
, Qingdao Huadi Food Ingredients C.
, Lt.
, Qingdao Tengkai Food Technology C.
, Lt.
, Jiangsu Huitai Food Technology C.
, Lt.
, Zhengzhou Qianbanqianxun Trading C.
, Lt.
, Xi'an Chengshiju Food C.
, Lt.
, Changchun Chuandingxian Seasoning Food C.
, Lt.
, Jiangxi Thirty-nine trainees from more than 20 enterprises and institutions, including Baicaoyuan Industrial C.
, Lt.
, Harbin Dasheng Meat Products C.
, Lt.
, Heilongjiang Habu Food Development C.
, Lt.
, and Dalian University of Technology, participated in the trainin.
, Lt.
, Inner Mongolia Xibei Catering Group C.
, Lt.
, Jiangsu Hengshun Vinegar C.
, Lt.
, Shanghai Tangtian Catering Management C.
, Lt.
, Zhejiang Gengshengtang Ecological Agriculture C.
, Lt.
, Taizhou Anjing Food C.
, Lt.
, Qingdao Huadi Food Ingredients C.
, Lt.
, Qingdao Tengkai Food Technology C.
, Lt.
, Jiangsu Huitai Food Technology C.
, Lt.
, Zhengzhou Qianbanqianxun Trading C.
, Lt.
, Xi'an Chengshiju Food C.
, Lt.
, Changchun Chuandingxian Seasoning Food C.
, Lt.
, Jiangxi Thirty-nine trainees from more than 20 enterprises and institutions, including Baicaoyuan Industrial C.
, Lt.
, Harbin Dasheng Meat Products C.
, Lt.
, Heilongjiang Habu Food Development C.
, Lt.
, and Dalian University of Technology, participated in the trainin.
At 8:30 .
.
on August 4th, under the auspices of Huang Xiaojuan, the industrialized catering project manager of FoodPartner.
com, the opening ceremony of the 2022 compound seasoning package processing technology training class was officially opened!
.
on August 4th, under the auspices of Huang Xiaojuan, the industrialized catering project manager of FoodPartner.
com, the opening ceremony of the 2022 compound seasoning package processing technology training class was officially opened!
At the opening ceremony, Dong Lijuan, general manager of the R&D and Innovation Division of FoodPartner.
com, delivered a welcome speech as a representative of the organizer!
com, delivered a welcome speech as a representative of the organizer!
Dong Zong introduced the background of the training course on compound seasoning package processing technolog.
Catering industrialization is an area that the industry has been paying close attention to in recent year.
As early as 2019, FoodPartner.
com started to organize activities in the field of catering industrialization in response to the needs of the majority of netizen.
Training, using modern industrialization concepts and adopting standardized production methods, is the general trend to transform Chinese food from kitchen operations to modern industrial productio.
The compound seasoning package plays a very important role in the industrialization of catering, so our catering industrialization series of training courses will first launch the "compound seasoning package training", and will launch other special trainings in the industrial catering serie.
Catering industrialization is an area that the industry has been paying close attention to in recent year.
As early as 2019, FoodPartner.
com started to organize activities in the field of catering industrialization in response to the needs of the majority of netizen.
Training, using modern industrialization concepts and adopting standardized production methods, is the general trend to transform Chinese food from kitchen operations to modern industrial productio.
The compound seasoning package plays a very important role in the industrialization of catering, so our catering industrialization series of training courses will first launch the "compound seasoning package training", and will launch other special trainings in the industrial catering serie.
In the end, Dong Zong extended a warm welcome to the arrival of the thirty-nine students, and hoped that everyone could strengthen exchanges and in-depth cooperation in the futur.
From 8:40-9:30 in the morning of August 4th, Professor Feng Tao of Shanghai University of Applied Sciences gave an explanation on the "conceptual classification and development status of compound seasoning package.
Professor Feng introduced the concept and classification of compound seasonings, listed market data in detail for different categories, analyzed and discussed the status quo, and made a research prospect on the compound seasoning industr.
Professor Feng introduced the concept and classification of compound seasonings, listed market data in detail for different categories, analyzed and discussed the status quo, and made a research prospect on the compound seasoning industr.
From 9:30-12:00 in the morning of August 4th, M.
He Junxiang explained "the idea of raw material selection and application technology of compound seasoning package" in detai.
M.
He has been engaged in food research and development for 30 year.
He has worked in Southwest Airlines, Sichuan Aerospace Food Factory, Sichuan Spicy Source Food, Xiangtianxia Hot Pot, Roadside Malatang, Xiaolongkan Group, et.
hold positions such as technical director and have rich practical experience in R&D and production in the field of compound condiment.
He Junxiang explained "the idea of raw material selection and application technology of compound seasoning package" in detai.
M.
He has been engaged in food research and development for 30 year.
He has worked in Southwest Airlines, Sichuan Aerospace Food Factory, Sichuan Spicy Source Food, Xiangtianxia Hot Pot, Roadside Malatang, Xiaolongkan Group, et.
hold positions such as technical director and have rich practical experience in R&D and production in the field of compound condiment.
In this lecture, M.
He gave a detailed explanation on the selection of raw materials and application technolog.
First of all, in terms of raw materials, he shared the selection of oils and fats, the selection of fresh ingredients, the selection of chili peppers, the selection of condiments, the selection of flavors and spices, and the The selection of additives, after introducing the raw materials, M.
He began to explain the production method, and gave a detailed and in-depth explanation for the application of different product categories, including hot pot, cold dishes, stir-frying, and cookin.
, Braised vegetables, steamed meat powder, barbecue, pastries, rice noodles,et.
He gave a detailed explanation on the selection of raw materials and application technolog.
First of all, in terms of raw materials, he shared the selection of oils and fats, the selection of fresh ingredients, the selection of chili peppers, the selection of condiments, the selection of flavors and spices, and the The selection of additives, after introducing the raw materials, M.
He began to explain the production method, and gave a detailed and in-depth explanation for the application of different product categories, including hot pot, cold dishes, stir-frying, and cookin.
, Braised vegetables, steamed meat powder, barbecue, pastries, rice noodles,et.
After a short lunch break at noon, from 13:30 to 16:00, we invited M.
Zhang, a senior food engineer, to give you courses on "Characteristics, Application and Compatibility of Spices" and "Introduction and Use of Common Additives in Compound Seasoning Packages.
From the specific characteristics of spices, to the principles of compatibility, to quality standards and standard regulations, to the use standards and regulations of additives, and examples of food additives commonly used in compound seasonings, a very detailed and in-depth introduction was made, and a lot of production was share.
The experience and operating skills in the R&D process will help everyone avoid detours in the subsequent R&D and productio.
Zhang, a senior food engineer, to give you courses on "Characteristics, Application and Compatibility of Spices" and "Introduction and Use of Common Additives in Compound Seasoning Packages.
From the specific characteristics of spices, to the principles of compatibility, to quality standards and standard regulations, to the use standards and regulations of additives, and examples of food additives commonly used in compound seasonings, a very detailed and in-depth introduction was made, and a lot of production was share.
The experience and operating skills in the R&D process will help everyone avoid detours in the subsequent R&D and productio.
From 16:20-18:00 pm on August 4th, after the study of the above courses, on the basis of everyone's detailed understanding of the raw materials, spices, additives, et.
The course training of formula combination application method and case explanation" describes the formula combination principle, the purpose of formula combination, the application of formula combination, and the explanation of specific case.
The course training of formula combination application method and case explanation" describes the formula combination principle, the purpose of formula combination, the application of formula combination, and the explanation of specific case.
From 8:30-10:30 on August 5th, M.
He Junxiang gave an explanation on "Preparation Process and Equipment Selection of Compound Seasoning Package", "Flavor Change Law, Key Points of Flavor Restoration.
, packaging equipment, sterilization equipment, the law of flavor changes, the reasons that affect the flavor changes and the methods and methods to restore the flavo.
He Junxiang gave an explanation on "Preparation Process and Equipment Selection of Compound Seasoning Package", "Flavor Change Law, Key Points of Flavor Restoration.
, packaging equipment, sterilization equipment, the law of flavor changes, the reasons that affect the flavor changes and the methods and methods to restore the flavo.
From 10:45-12:00 on August 5th, M.
Zhang, a senior food engineer, introduced the "packaging technology of compound seasoning package", introduced the quality issues related to compound seasoning packaging, the introduction of packaging materials and compound seasoning Material packaging standard regulations and main factors for selectio.
Zhang, a senior food engineer, introduced the "packaging technology of compound seasoning package", introduced the quality issues related to compound seasoning packaging, the introduction of packaging materials and compound seasoning Material packaging standard regulations and main factors for selectio.
From 8:30am to 9:15am on August 6th, Li Ye, Food Compliance Consultant of the Safety and Compliance Division of Food Partner Network, brought the "Explanation on the Standards and Regulations of Compound Seasoning Packages", and shared the compliance and compliance of compound seasoning.
Supervision, ingredient compliance, production and operation licenses, hygiene regulations, labels and identifications, et.
, give a detailed introduction to the common problems in the R&D and production proces.
Supervision, ingredient compliance, production and operation licenses, hygiene regulations, labels and identifications, et.
, give a detailed introduction to the common problems in the R&D and production proces.
From 9:30-10:30 in the morning of August 6th, M.
Zhang, a senior food engineer, brought you a sharing of "sensory evaluation methods, influencing factors and control", explaining the overview of sensory analysis, the classification of sensory analysis methods and Influencing factors of sensory analysi.
Zhang, a senior food engineer, brought you a sharing of "sensory evaluation methods, influencing factors and control", explaining the overview of sensory analysis, the classification of sensory analysis methods and Influencing factors of sensory analysi.
From 10:40-12:00 in the morning of August 6th, M.
He Junxiang introduced "Flavor Maintenance and Quality Control of Compound Seasoning Package", the common changes, influencing factors, solutions, flavor maintenance principle and quality of compound seasonings The control method was explained in simple terms and answered many questions raised by the trainees in the production proces.
He Junxiang introduced "Flavor Maintenance and Quality Control of Compound Seasoning Package", the common changes, influencing factors, solutions, flavor maintenance principle and quality of compound seasonings The control method was explained in simple terms and answered many questions raised by the trainees in the production proces.
On the afternoon of August 5, the second day of the training, the long-awaited practical session came! Everyone changed into experimental clothes one after another and entered the laboratory from the locker roo.
The training session was mainly presided over by M.
He Junxian.
The training session was mainly presided over by M.
He Junxian.
M.
He first introduced the 3 products to be made in practice, which are the compound sauces for husband and wife lung slices, steamed pork, and braised bee.
He also showed and explained each raw material and explained the us.
Experimental demonstration, while explaining the dosage and precautions for everyon.
He first introduced the 3 products to be made in practice, which are the compound sauces for husband and wife lung slices, steamed pork, and braised bee.
He also showed and explained each raw material and explained the us.
Experimental demonstration, while explaining the dosage and precautions for everyon.
After an afternoon of operation explanation, the sauce is read.
During this process, the students are constantly asking about details, and they have asked the teacher what questions and problems they have encountered in their daily wor.
This is a time of thirst for knowledg.
Zero distance communication between the students and experienced R&D engineer.
During this process, the students are constantly asking about details, and they have asked the teacher what questions and problems they have encountered in their daily wor.
This is a time of thirst for knowledg.
Zero distance communication between the students and experienced R&D engineer.
M.
He patiently answered everyone's questions one by one, and gave solutions without reservatio.
After nearly 4 hours of practical operation and interactive Q&A, everyone's enthusiasm remained undiminished, and each student was absorbing the "points" they neede.
”, the desire for knowledge, the admiration for teachers and the recognition of exchange activities can be read from the students’ eye.
He patiently answered everyone's questions one by one, and gave solutions without reservatio.
After nearly 4 hours of practical operation and interactive Q&A, everyone's enthusiasm remained undiminished, and each student was absorbing the "points" they neede.
”, the desire for knowledge, the admiration for teachers and the recognition of exchange activities can be read from the students’ eye.
On the afternoon of August 6, the third day of the training, M.
He applied the sauce made the previous day to three products, and described the precautions in the application process in detai.
He applied the sauce made the previous day to three products, and described the precautions in the application process in detai.
The 3-day journey always goes by very fast in fulfillment! With a little exhaustion, a little joy, a little reluctance, and more of a harvest, everyone is about to embark on the return journe.
The food partner network finally issued a training certificate to everyone, and the friends graduated successfully!
The food partner network finally issued a training certificate to everyone, and the friends graduated successfully!
The three-day compound seasoning package processing technology training course was successfully held and ended successfully on August 6t.
Thank you for the hard work of the training instructor team, and thank you for your strong support to our activities! Food Partner Network Industrial Catering Alliance will continue to work hard to cooperate with the industry's authoritative expert team to provide you with more learning and exchange opportunities and professional services!
Thank you for the hard work of the training instructor team, and thank you for your strong support to our activities! Food Partner Network Industrial Catering Alliance will continue to work hard to cooperate with the industry's authoritative expert team to provide you with more learning and exchange opportunities and professional services!
