How to use a colloid mill to process seasoning sauce

### Using a Mill to Make Seasoning Sauce

To make seasoning sauce using a mill, follow these steps as explained by Leno Machinery:

1. **Ingredient Preparation**:

- **Mushrooms**: Select fresh mushrooms, rinse them with clean water, and pre-cook them in 2% salt water at 95°C for 3 minutes. Set aside.

- **Garlic**: Choose fresh garlic, peel and trim it, rinse with clean water, and pre-cook 75% of the garlic in 95°C water for 3 minutes. Set aside.

- **Ginger**: Select fresh, tender ginger without dark spots. Remove the skin, rinse thoroughly, and set aside.

2. **Grinding**:

- Grind the mushrooms, garlic, and ginger into a uniform paste using a fruit and vegetable grinder according to the recipe.

3. **Blending**:

- Dissolve sugar, honey, and CMC in a grinder.

- Add the ground paste to the mixture, then incorporate pre-dissolved salt and coloring.

4. **Homogenizing**:

- Pass the blended paste through the grinder again, adjusting the particle size to between 10-30 micrometers.

5. **Seasoning**:

- Add garlic essential oil (9631) and mushroom essential oil (9650), then stir well to ensure even distribution.

6. **Canning, Sealing, Sterilization, and Cooling**:

- Use a quantitative canning machine to fill the cans.

- Seal the cans with a vacuum canning machine.

- Sterilize the cans at 95°C-100°C for 20 minutes.

- Cool the cans gradually using cold water in stages.

This process ensures a flavorful and nutritious seasoning sauce suitable for various dishes, including instant noodles, condiments, and as a side for flatbreads, steamed buns, and bread.