Broth production process

Broth production involves a carefully controlled process to ensure high-quality, flavorful results. Here's an overview of the broth production process and key points to consider:

### 1. **Broth Production Process**

The process includes the following steps:

- **Raw Materials**: Fresh offal from pork, beef, sheep, chicken, duck, and rabbit is used.

- **Cleaning**: The raw materials are thoroughly cleaned.

- **Crushing**: The materials are crushed into smaller pieces.

- **Steaming**: The crushed materials are steamed to extract the flavors.

- **Filtering**: The liquid is filtered to remove impurities.

- **Concentration**: The broth is concentrated to the desired strength.

- **Blending**: Seasonings and other ingredients are added to enhance the flavor.

- **Homogenization**: The broth is homogenized to ensure a consistent texture.

- **Filling**: The broth is filled into containers.

- **Packing**: The filled containers are packed for distribution.

- **Testing**: Quality testing is conducted to ensure the product meets standards.

- **Warehousing**: The final product is stored in a warehouse.

This process is used to create a rich, flavorful broth that surpasses the taste of MSG alone.

### 2. **Key Process Points**

- **Freshness of Bones**: Only fresh, clean bones from non-epidemic areas are used. Different bones (pork, chicken, beef) are used to create specific broth types.

- **Raw Material Handling**: Non-bone impurities and deteriorated bones are removed, and crushed bones are not stored for more than one hour.

- **Concentration and Oil Addition**: After concentration, the broth is mixed with separated oil and other ingredients in a blending tank. The mixture is heated to 95°C and held for 30 minutes for sterilization.

- **Homogenization**: The broth is homogenized under stable pressure to ensure a smooth texture.

- **Filling and Hygiene**: The broth is filled in a closed system to minimize contact with air, ensuring hygienic conditions. Workers must follow strict hygiene procedures during filling to control microbiological indicators.

This process ensures the production of a high-quality, flavorful broth with a long-lasting aftertaste, suitable for various culinary applications.