+86 176 5388 8798
+86 176 5388 8798
Quality control inspection
132 sets of inspection and testing equipment, including Agilent gas chromatograph (7890B), oil oxidation stability analyzer, rotary evaporator, and solid fat content analyzer.
The original value of the equipment is over 7 million yuan, and it can perform inspection and testing projects such as organic, inorganic, biochemical, physicochemical, oil extraction, refining, steaming, baking analysis, etc.
Dry Refining Process
No extra water is added in the whole process. Crushed fat is heated directly, oil is separated along with evaporation of inherent moisture. Constant stirring and temperature control are required. Filtering and residue pressing are adopted to recover residual oil after oil extraction.
Features
Strong meat aroma, low moisture content for long shelf life and high oil yield with little wastewater. The shortcoming is strict temperature control, easy local scorching.
Wet Refining Process
Crush raw materials, add plenty of water or inject live steam for heating in water bath. Protein coagulates while oil floats up to realize separation of oil, water and residue. Then skim oil, filter and conduct further refining.
Features
Even heating avoids scorching, finished oil is pale and mild in flavor. Stable oil yield suitable for mass industrial production, mainly applied for refined baking oil. Disadvantages: weak meat aroma and large amount of wastewater.
Refining Process of Oils and Fats
Taking crude oil from dry/fire/wet rendering as raw material, it goes through four procedures: degumming, deacidification, decolorization and deodorization to remove impurities, free fatty acids, pigments and odors, producing Grade 1 refined edible fat with light color, pure taste and qualified acid value.
Features
Bright appearance, good stability and long shelf life, suitable for baking, shortening and high-end food processing. Its original meat aroma is weakened, with higher cost than crude rendered fat.
Stir-frying Workshop
Features
The stir-frying workshop is mainly used for boiling and stir-frying hot pot base and compound seasoning sauces. It adopts refined or fire-rendered halal animal fat as the base material, together with chili, Sichuan pepper, spices and other accessories. Finished products are made through heating, stirring, boiling, seasoning, cooling and filling. Equipped with automatic frying woks, stirring and temperature control equipment, the workshop is divided into functional areas for feeding, cooking, sedimentation, cooling and packaging. Temperature and duration are strictly controlled to ensure consistent flavor, complying with hygiene standards for halal food production.
Research and Development Department (R&D)
The R&D department is responsible for fat product improvement, formula development and seasoning optimization of base materials. It tests physical & chemical indexes, flavor and stability of oils, develops products for catering, baking and foreign trade. It ensures halal standards and food compliance, and completes sample test, pilot test and formal mass production plans.
Warehousing Department
The warehouse department manages the storage, inbound and outbound of raw fat and finished oil. It has a raw fat storage capacity of 5,000 tons and finished oil capacity of 10,000 tons. Constant temperature preservation and standardized inventory management guarantee raw material supply and product delivery.
01
Dry Refining Process
02
Wet Refining Process
03
Refining Process of Oils and Fats
04
Stir-frying Workshop
05
R&D
06
Warehousing Department
production process
01
Raw material reception
Selected fresh butter
02
Cutting/Crushing
cut into small pieces
03
Emulsification (wet emulsification)
Heat and boil with water (110-220 ° C)
4
Jade squeezing separation
Separate oil and solids to obtain butter
05
Crude oil precipitation
Let it stand and remove moisture and impurities
06
Centrifugal clarification
Remove small impurities and residual moisture
07
Degumming
Remove phospholipids, colloids, and impurities
08
Deacidification
Neutralize FFA with alkali and separate soap residue
09
Wash
Wash with hot water to remove soap residue and alkaline substances
10
Dry
Vacuum drying to remove moisture (90-110 ° C)
11
Bleach
Add bleaching soil to adsorb colors and impurities
12
Filter
Filter to remove bleach and small impurities
13
Deodorization
High temperature vacuum deodorization (200-240 ° C)
14
Final filtration
Final precision filtration to ensure clarity and stability
15
Store
Stored in stainless steel tanks
16
Packaging
Load into cardboard boxes, barrels, or barrel shaped containers
17
Ship
Quality inspection and safe delivery
Contact Information
Tel: +86 176 5388 8798
Tel: +86 155 8851 7018
E-mail: zhongbaotuo@gmail.com
WhatsApp: +86 155 8851 7018
WeChat: +86 155 8851 7018
Add:High-Tech Zone, Tai'an City, Shandong Province
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