Bone broth production line

Bone broth production line

Making nutritious and delicious bone broth & stock requires precise craftsmanship and strict hygiene standards.

1. Raw material procurement and inspection:
Select fresh bones and condiments such as beef bones, chicken bones, and pork bones; chicken, beef, and pork, and conduct quality inspection on the raw materials to ensure that there is no foreign matter and contamination.

2. Raw material processing:
The raw materials are cleaned by the cleaning machine and then transferred to the cooking pot.

3. Cooking:
Use Jingye fully automatic bone soup pressure cooker for high pressure cooking. This pressure cooker is made of food grade 304/316 material, with PLC touch screen automatically controlling the whole process and sealed ultra-low pressure cooking process to fully extract the nutrients and flavor from the bones.

4. Temporary storage and filtration concentration:
The cooked bone broth uses the Jingye storage tank filtration system to remove impurities and tiny solid particles in the bone broth to ensure the clarity of the bone broth. Then, professional concentration equipment is used to evaporate the water in the bone broth and concentrate it into a high-concentration bone broth essence.

5. Cooling and packaging:
The concentrated bone broth flows into Jingye's professional cooling equipment for cooling. Jingye's mixing system ensures the uniformity of the bone broth, which helps to reduce the coagulation and precipitation of the broth, and facilitates subsequent processing and storage. The cooled concentrated bone broth is packaged and sealed.

6. Sterilization and quality inspection:
The qualified concentrated bone broth is sterilized by high-temperature steam sterilization to ensure that the bone broth is thoroughly sterilized, thereby effectively extending the shelf life of the food. The sterilized bone broth is quality inspected one by one to ensure that it meets the production standards before it can be labeled and put on the market.

7. Finished product:
The finished product can be used as a basic soup base or seasoning, which not only enhances the flavor of the ingredients but also provides rich nutrients. It is suitable for various cooking needs and can play an important role.