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    Home > Food News > Food Flavorings News > 2021 sausage processing technology upgrading class ended successfully

    2021 sausage processing technology upgrading class ended successfully

    • Last Update: 2021-12-25
    • Source: Internet
    • Author: User
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    Food products Partners Network News December 2, 2021, food network of partners , the Lok spices and meat processing Sichuan Province key test chamber jointly organized the " sausage processing technology to enhance the class" jointly organized the "sausage processing technology seminar", in Held in Jinan
    .
     
    The training lasted for two and a half days, inviting senior industry experts to explain the technological innovation and quality improvement of sausage products, discuss and practice sausage processing links and product problems, and work with business colleagues on the processing links and product problems Discussions are held to help trainees master more professional knowledge and improve the overall technical level of the industry
    .
    Sponsor's introduction
    At 09:00, the training started under the auspices of Dong Lingjuan, R&D Service Department of FoodPartner.
    com
    .

     
    Dong Lijuan, manager of the R&D and Innovation Division of FoodPartner Network, Chen Runqiang, general manager of Haile Spices, and Professor Wang Wei, head of the Sichuan Provincial Key Laboratory of Meat Processing, respectively introduced them, and expressed their sincere welcome to all the students present!
     
    Wonderful moments of training on December 2

    Expert lecture
     
    Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute, Chengdu University
     
    Course Title: Progress in Sausage Processing Technology and Consumer Trends
     
    Dean Wang gave an overview of the sausage industry and its processing technology from three aspects: sausage classification and technological characteristics, modern sausage processing technology progress, and China's sausage industry and its development trend, especially for western sausage meat products processing Technical progress and new product development, and the overall analysis and explanation of the development trend of sausages
    .
     
    Dong Chuanyong, Senior Engineer of Haile Spices
     
    Course title: Characteristic analysis and application of different raw meat (1), (2)
     
    Based on the raw materials and requirements of Western->
    .
     
    Zhang Sanping, technical expert in the meat industry
     
    Course Title: Sausage Recipe Design
     
    Teacher Zhang gave an overview from the basic logic of sausage formula design, the correlation between the ingredients and auxiliary materials of the formula, the improvement of the product formula and how to make high-quality sausages, especially the improvement of the formula
    .
    picture
    Li Shengli, a technical expert in the meat industry
     
    Practical technical class: Frankfurt and Thuringian sausages
     
    Teacher Li explained in detail the product introduction, formula, processing technology, and processing points of Frankfurt sausage and Thuringian sausage, and the production of two products was carried out on the spot
    .
     
    We also connected with experts in the German meat industry to introduce the production process of local sausages in Germany.
    In addition, German experts gave concentrated answers and explanations on the color of sausages, how to fully extract protein, first-level drying, smoking and other technical issues.
    The trainees benefited a lot
    .
    Wonderful moments of training on December 3
     
    Expert lecture
     
      Fu Qingquan, Associate Professor of Nanjing Xiaozhuang University
     
      Course title: The role and application of functional auxiliary materials and additives in sausage processing
     
      In this training, Teacher Fu introduced in detail the role, application and future development trend of sausage functional raw materials, discussed and analyzed common problems and solutions of sausage products, and let trainees understand the correct use and development status of all food additives in emulsified sausages.
    Provide reference for solving practical problems in enterprise workshop production
    .

     
      Zhang Sanping, technical expert in the meat industry
     
      Course title: The key processing technology of emulsified sausage
     
      Teacher Zhang made a detailed analysis of the key technologies of emulsified sausages, from the ratio of raw and auxiliary materials to temperature control during processing, and how to obtain sausages with good flavor and smoking effect to share experience
    .
    Then the effect of cooking temperature on product quality was explained
    .

     
      Li Shengli, a technical expert in the meat industry
     
      Practical technical class: Pusta Sausage and Nuremberg Sausage
     
      Teacher Li explained in detail the product introduction, formula, processing technology, and processing points of Pusta sausage and Nuremberg sausage, and the production of two products was carried out on site
    .
     
      In addition, the production operating procedures and requirements of meat products were elaborated, including the trimming, marinating, chopping, mixing, tumbling, etc.
    of raw meat.
    They also shared their own new product development ideas: meat Pudding and other research and development processes
    .
     
      Wonderful moments of training on December 4

      Expert lecture
     
      Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute, Chengdu University
     
      Course title: Sausage quality control and new anti-corrosion and fresh-keeping technology
     
      Based on the basic principles of food processing quality control and preservation Explain
    .
     
      Dong Chuanyong, Senior Engineer of Haile Spices
     
      Course Title: Analysis and Solution of Common Problems in Sausage Products
     
      Teacher Dong analyzed and summarized the common problems of water, oil, and shelf life of sausages, and put forward corresponding solutions based on his decades of production experience
    .
     
      Trainee tasting session
     
      The trainees tasted 4 products developed in practical operation
     
      Teachers and students participated in the tasting.
    Dean Wang and all the teachers spoke highly of them.
    After class, the students communicated with the teachers and the students and the students.
    They asked questions about the R&D technology, quality control and the development trend of sausage products in the production process.
    The teacher They are also enthusiastic to analyze and answer questions for the students
    .

     
     
      A group photo of the students with a certificate of completion

      Food products Partners Network News December 2, 2021, food network of partners , the Lok spices and meat processing Sichuan Province key test chamber jointly organized the " sausage processing technology to enhance the class" jointly organized the "sausage processing technology seminar", in Held in Jinan
    .
     
      ,、,,,,
      09:00,

     

      、,!
     
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      Li Shengli, a technical expert in the meat industry
      Li Shengli, a technical expert in the meat industry
     
      Practical technical class: Frankfurt and Thuringian sausages
     Practical technical class: Frankfurt and Thuringian sausages
     
      Teacher Li explained in detail the product introduction, formula, processing technology, and processing points of Frankfurt sausage and Thuringian sausage, and the production of two products was carried out on the spot
    .
     
      We also connected with experts in the German meat industry to introduce the production process of local sausages in Germany.
    In addition, German experts gave concentrated answers and explanations on the color of sausages, how to fully extract protein, first-level drying, smoking and other technical issues.
    The trainees benefited a lot
    .
      Wonderful moments of training on December 3
    Wonderful moments of training on December 3
     
      Expert lecture
     Expert lecture
     
      Fu Qingquan, Associate Professor of Nanjing Xiaozhuang University
     Fu Qingquan, Associate Professor of Nanjing Xiaozhuang University
     
      Course title: The role and application of functional auxiliary materials and additives in sausage processing
     Course title: The role and application of functional auxiliary materials and additives in sausage processing
     
      In this training, Teacher Fu introduced in detail the role, application and future development trend of sausage functional raw materials, discussed and analyzed common problems and solutions of sausage products, and let trainees understand the correct use and development status of all food additives in emulsified sausages.
    Provide reference for solving practical problems in enterprise workshop production
    .

     
      Zhang Sanping, technical expert in the meat industry
     Zhang Sanping, technical expert in the meat industry
     
      Course title: The key processing technology of emulsified sausage
     Course title: The key processing technology of emulsified sausage
     
      Teacher Zhang made a detailed analysis of the key technologies of emulsified sausages, from the ratio of raw and auxiliary materials to temperature control during processing, and how to obtain sausages with good flavor and smoking effect to share experience
    .
    Then the effect of cooking temperature on product quality was explained
    .

     
      Li Shengli, a technical expert in the meat industry
      Li Shengli, a technical expert in the meat industry
     
      Practical technical class: Pusta Sausage and Nuremberg Sausage
    Practical technical class: Pusta Sausage and Nuremberg Sausage
     
      Teacher Li explained in detail the product introduction, formula, processing technology, and processing points of Pusta sausage and Nuremberg sausage, and the production of two products was carried out on site
    .
     
      In addition, the production operating procedures and requirements of meat products were elaborated, including the trimming, marinating, chopping, mixing, tumbling, etc.
    of raw meat.
    They also shared their own new product development ideas: meat Pudding and other research and development processes
    .
     
      Wonderful moments of training on December 4
     Wonderful moments of training on December 4

      Expert lecture
      Expert lecture
     
      Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute, Chengdu University
      Wang Wei, Dean of Sichuan Meat Industry Technology Research Institute, Chengdu University
     
      Course title: Sausage quality control and new anti-corrosion and fresh-keeping technology
     Course title: Sausage quality control and new anti-corrosion and fresh-keeping technology
     
      Based on the basic principles of food processing quality control and preservation Explain
    .
     
      Dong Chuanyong, Senior Engineer of Haile Spices
      Dong Chuanyong, Senior Engineer of Haile Spices
     
      Course Title: Analysis and Solution of Common Problems in Sausage Products
     Course Title: Analysis and Solution of Common Problems in Sausage Products
     
      Teacher Dong analyzed and summarized the common problems of water, oil, and shelf life of sausages, and put forward corresponding solutions based on his decades of production experience
    .
     
      Trainee tasting session
    Trainee tasting session
     
      The trainees tasted 4 products developed in practical operation
     The trainees tasted 4 products developed in practical operation
     
      Teachers and students participated in the tasting.
    Dean Wang and all the teachers spoke highly of them.
    After class, the students communicated with the teachers and the students and the students.
    They asked questions about the R&D technology, quality control and the development trend of sausage products in the production process.
    The teacher They are also enthusiastic to analyze and answer questions for the students
    .
     
     
      A group photo of the students with a certificate of completion
      A group photo of the students with a certificate of completion
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