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Hot pot is the "good heart" of most people. I think everyone only knows that hot pot is delicious, but they don't know that the bottom of hot pot is the "soul" of hot pot. Recently, the author saw a hot search topic on Weibo, namely. The author's curiosity was instantly aroused, and I wanted to see the "fragrance" of the hot pot base material production. So, let's take a look at the production process of hot pot bottoms with the author, and how food machinery such as automatic woks, filling and packaging machines, and quick-freezing equipment can help the safe production of hot pot bottoms!

The author has learned that the production of hot pot bottom material includes multiple processes such as ingredients, boiling oil, feeding, frying, cooling, filling, sealing, sterilization, quick freezing, and packaging. First of all, I saw a staff member pour various ingredients into a fully automatic wok through the video. Of course, these ingredients need to be matched in a certain proportion in advance, otherwise the hot pot base will have different taste standards.

It is understood that the traditional hot pot bottom frying is mostly manual operation, and manual frying and temperature control are required to ensure the quality of the bottom frying. However, this purely relying on manual frying of the base material is not only time-consuming and laborious, low production efficiency, high labor cost, but also unavoidable pollution problems caused by manual operation, and the quality of the base material is difficult to guarantee. From the video, it is not difficult to see that the hot pot bottom material frying mainly uses a fully automatic stirring sandwich wok with a stirrer, which saves time and effort, and stirs evenly and thoroughly to avoid the bottom material from sticking to the pot.

In addition, the pot is equipped with a temperature control system. Users can set the temperature according to the frying needs of different stages of the hot pot bottom material to avoid manual misjudgment by experience that the temperature is too high or too low and affect the quality of the bottom material. At the same time, the equipment is equipped with an automatic discharging system, and the pot body can be tilted to reduce labor intensity and improve discharging efficiency. In addition, the equipment has fast heating up, high thermal efficiency, no open flame, no heat radiation, no soot, and no pollution, which fits the national requirements for energy conservation and environmental protection.

Immediately afterwards, the author saw that the base material was automatically poured into the filling machine after frying and cooling. The equipment opens the packaging bag, and then injects the bottom material into it, and then the sealing, filling and sealing are completed in a sterile environment. The author has learned that the filling machine mainly adopts flow measurement methods, online weighing and other methods, which can well meet the different filling volume accuracy requirements and ensure the uniform weight of the hot pot bottom material. In addition, the machine adopts a fully automatic PLC control system and a man-machine interface operating system, which is convenient for users to operate and can grasp and control the operating conditions of the equipment in real time.。

After the hot pot bottom material was packaged, it entered the sterilization process. According to the author's understanding, most of the current sterilization methods for hot pot bottom materials are high temperature sterilization, pasteurization, and microwave sterilization. Among them, the hot pot bottom material adopts tunnel-type microwave sterilization, which can cause bacteria and microorganisms to be subjected to the combined effect of microwave heating and non-thermal effects to prevent their growth. At the same time, the microwave sterilization speed is fast and the time is short, which can achieve the purpose of sterilization and prolonging the shelf life. It also retains the original flavor and quality of the hot pot base.

Then the author saw that the primer was sent to the quick freezing process again. Since this video is mainly solid butter hot pot bottom material, the bottom material needs to be quickly frozen by quick-freezing equipment. It is understood that the quick-freezer can reach the center temperature of the hot pot bottom material to -18°C in a short time, and the quick-freezing speed is fast, avoiding the formation of ice crystals in the bottom material, keeping the cell membrane from being damaged, and reducing the loss of nutrients after thawing. Keep the original flavor, taste and nutritional value of the base material unchanged.

After quick-freezing, the hot pot bottom material is sent to the cold storage for storage to extend the freshness period. To sum up, although the author simply learned the production process of hot pot bottom material through video, it can also be seen in the clean and tidy hot pot bottom material processing workshop, fully automatic frying pan, filling machine, quick-freezing equipment and other food equipment. , Not only reduces labor intensity, improves production efficiency, but also guarantees the safety of the bottom material production, and ensures the flavor and quality of the hot pot bottom material.