Food factory internship summary

Food factory internship summary

First, the purpose of the study

1. Through the apprenticeship of Yulin Giant Food Technology Development Co., Ltd., we must have a certain perceptual understanding of the design of the factory and the processing process of apple and jujube, and learn to master the processing process of apple red dates.

2. Through production apprenticeship, broaden our knowledge, increase perceptual knowledge, systematically and systematically learn the knowledge, familiarize with the rules and regulations of the production workshop, understand and apply production equipment, and combine learning and practice.

3. Learn the professional knowledge that can't be learned from books, and stimulate our enthusiasm for learning and exploring in practice, and lay a solid foundation for future study and technical work to be carried out.

Second, the trainee company profile

Yulin Giant Food Technology Development Co., Ltd. was established on March 12, 2001. The director Gao Jianping is mainly engaged in the processing and sales of apples and red dates. The factory is located at No. 1 Jingou, Hebin Road, Songjiachuan Town, Wubao County, with 45 employees. Companies adhering to the "customer first, forge ahead" business philosophy, adhere to the "customer first" principle to provide our clients with quality services.

Third, the trainee content

Jujube processing is a kind of food processing. It is a small packaged food made by processing the red dates purchased from the farmers and processing them in different processing techniques. The processing method causes the moisture in the red jujube to evaporate rapidly, and the dried jujube is accumulated for 12-15 days, so that the internal moisture is re-transferred, and the tissue of the red jujube uniformly dispersed in the cell is not destroyed, and attention should be paid during the softening process. Check to prevent adverse phenomena such as fermentation, mildew, and fever. 1, candied dates processing technology 1.1 process

Material selection→cleaning→cutting→sugaring→baking→packaging→finished products. 1.2 Operation points

1.2.1 The selection of the fruit is large and uniform, the skin is thin and the core is small, the meat is thick and loose, and the color is changed from green to white. The jujube fruit with milky white, redness, insects and mechanical damage is removed.

1.2.2 Washing and slashing Wash the jujube fruit with soft water, use a wire drawing machine or hand-threading, and draw a silk depth of about 3mm, which should not be too deep. Too deep is easy to cause broken dates, too shallow sugar is not easy to penetrate, easy to lose water and cause dead dates. The jujube fruit has appropriate heads at both ends, and each jujube is slashed about 30 times.

1.2.3 The method of boiling boiled sugar includes two methods of one-time boiling method and one-time sugaring one-time cooking method. Generally, one-time sugaring and one-time cooking method is used. 60kg～80kg of concentrated sugar solution with a mass fraction of 55%～60% can be added. Adding sugar liquid, 0.5% total citric acid, 50kg～60kg fresh jujube can be put into it, heated and boiled until the flesh is boiled, and the quality score is poured. It is 5kg of 50% sugar liquid. At this time, the sugar liquid in the pot stops boiling, and after 3 minutes to 4 minutes, the sugar liquid starts to boil and sugar is added. The method of adding sugar separately is: 1kg to 2 times each time, 5kg of sugar is added, 1kg~2kg of concentrated sugar solution is poured; 6kg~7kg of sugar is added every 4th to 6th time, no sugar solution is added; after 6th sugar addition , boil for about 20min, at this time the mass fraction of the sugar liquid has reached more than 70%, the red dates are full and transparent, and the sugar liquid is transferred to the tank for 1 day to 2 days after baking.

1.2.4 Baking Remove the jujube fruit from the boiled sugar and drain it on the baking tray and bake at a temperature of 60 ° C to 80 ° C. Start with lukewarm, then gradually increase the temperature, and flip 1 time after 3h~4h. The maximum temperature shall not exceed 80 °C, and the temperature may be lowered after the surface of the jujube is dried. After 20h~24h, the surface will stop baking when it is not sticky. After a little drying, it can be shaped. Then it will be classified and continue to dry. The temperature is still controlled at 60°C～80°C, and the temperature will start to increase slightly. After 2h~3h, it will rise slightly. The temperature was then turned over once every 1 hour, and the surface of the red dates was found to be dry, and then the temperature was changed to low temperature. In short, the temperature during baking should be based on the principle of high middle and low head.

The method for easily identifying the dry condition of candied dates is to open the candied dates by hand. If the core and meat are easy to separate, the candied dates are relatively dry; if the dates are sticky, the candied dates are not dry and must be baked.

1.3 Product quality

Jujube cut evenly, eat full of sugar, taste pure, in line with food hygiene standards. The surface of the product is in the form of gold wire, the color is brown, the sugar content is about 70%, and the water content is 15% to 18%. 2 frozen vegetable packaging 2, sugar jujube processing technology

2.1 Process

Material selection → nuclear removal → cleaning → cooking → sugar stains → sugar washing → dry → packaging → finished products. 2.2 Operation points

2.2.1 Selecting materials to select the jujube fruit with complete shape, full maturity, bright color, no insects, no broken head and no mildew.

2.2.2 Denuclear use of the core remover nucleus, the diameter of the nuclear mouth should be less than 0.7cm, the diameter is intact, and the upper and lower ends of the pupil are positive.

2.2.3 Cleaning The jujube fruit after denucleation is poured into clean warm water at 65 ° C ~ 70 ° C, lightly pressed and immersed for about 5 minutes. When the jujube meat is swollen, the jujube skin is slightly spread, and the water is permeable. Remove and drain the water.

2.2.4 Cooking, syrup After boiling 25kg of water, add 17.5kg of white sugar, then boil and pour 20kg of jujube. After boiling for 40 minutes, add 12.5kg of white sugar and 40g of citric acid. After boiling, cook for about 20 minutes until the jujube stretches purple. After cooking, pour into the tank together with the sugar liquid, soak for 40h ~ 48h, until the jujube meat is saturated with sugar, the liquid is black and purple.

2.2.5 Wash the sugar and dip the sugar jujube, use a colander to fish into the iron sieve, drain the surface sugar liquid, put it into boiling water at 100 ° C, gently turn the iron sieve, wash the surface of the jujube fruit sugar liquid and then pour Into the baking tray.

2.2.6 Drying The baking tray is sent to the baking room to dry. The method of gas baking is used. It takes about several hours for one time. The initial pressure is 200 kPa. After 2 hours, the pressure is raised to about 400 kPa and baked for about 10 hours. That is, the finished sugar jujube.

2.3 Quality requirements

The residual rate of the sugar jujube is less than 1%, the color is bright, the purple red is transparent, the sweet and delicious, the odor is not odor, the sugar content is not more than 70%, and the water content is 15% to 18%.

Fourth, trainee experience

Trainee is an experience that every college graduate must have. He enables us to understand society in practice, let us learn a lot of knowledge that we can't learn in class, and open up our horizons and gain insights for us to further. To lay a solid foundation for the society, the trainee is an attempt to apply the theoretical knowledge we have learned in practice. Through this short six-month internship, I have a certain degree of understanding of some facilities operations and precautions in the food factory, and I have a first-hand understanding of the process equipment in the factory.

I am going to be good with people in this trainee church. To others humbly ask for advice, to abide by organizational discipline and unit rules and regulations, and to communicate with people and other basic principles of human life must be carefully implemented in real life, good habits must be continuously cultivated in real life. Most of the experience and knowledge I have learned during this period comes from the teachings of leaders and employees. This is a valuable asset in my life. This trainee also made me deeply understand that it is very important to maintain a good relationship with colleagues at work. To do things first, you must learn to be a human being. It is necessary to understand the truth of being a human being. How to get along with others is one of the most basic problems in the modern society. For a person who is about to enter the society, there is a lot of things to learn. They are the best teachers. The so-called "threesomes, there must be my teacher", we can learn a lot of knowledge and reason from them. We are doing some small things that are inconspicuous. Maybe you will feel a waste of ability at this time, but it is in such a small matter that determines your success or failure.

During the internship, the intended purpose was achieved. A large amount of food expertise combined with social knowledge not only consolidated the professional knowledge, but also learned the social knowledge, which is very helpful for our employment in the near future. Through this trainee, I have a deep understanding of food posts. I found a loophole in my professional knowledge. I am not very sure about a lot of basic knowledge and need to review and learn. I have a practical experience of patience and meticulousness required by food staff. I also need to adjust my own impetuous mind. I will organize my mentality and have a correct understanding and evaluation of myself to understand what kind of work I am suitable for and understand that I need to work hard. The direction. Learning to communicate with others requires certain skills. This trainee laid the foundation for us to step into the society and pointed out the direction for our employment and job hunting.

Food factory internship summary

I. Internship purpose

Through the on-the-spot understanding of the Nongkang Sankang Food Factory, we must have a certain perceptual understanding of the design of the factory and the production process of milk soy milk, and learn to master the processing of milk.

Through production internships, we will broaden our knowledge, increase perceptual knowledge, systematically organize our knowledge, familiarize ourselves with the rules and regulations of production workshops, understand and apply production equipment, in order to deepen our understanding of the course knowledge we have learned, so that learning and The combination of practice.

Through production internships, learn the professional knowledge that can't be learned from books, and get the latest information on the development status of domestic and foreign science and technology in this profession, and stimulate our enthusiasm for learning and exploring for practice, for future study and technical work to be engaged. lay a solid foundation.

Second, Sankang Food Factory

Jiangxi Agricultural University Food Science Training Base - Nanchang Sankang Food Factory was established in 1993 by various parties and its address is located in the eastern part of the school. The factory has more than 2 million yuan in fixed assets, covers an area of ​​4,000 square meters, and currently has 30 employees. Sankang Food Factory has achieved a daily production capacity of 10 tons of dairy products and is a professional manufacturer of yogurt in Jiangxi Province.

Sankang Food Factory is a school-run enterprise with independent legal personality. It provides intellectual support and technical support from the School of Food Science and Engineering. Sankang Food Factory also provides a good platform for students in the School of Food Science and Engineering. It can undertake internship and training tasks for 500 to 600 students each year. In order to accelerate development, Sankang Food Factory carried out technological transformation in 2002, increased investment, and introduced excellent management and management talents. In 2005, according to the requirements of “QS”, the food factory invested 5 million yuan to build a new standardized factory building. Technological transformations have been carried out to meet growing market requirements and teaching requirements.

The training base adheres to the philosophy of “people-oriented, market-oriented, quality management as the center”, and continuously carries out new product development and technology innovation, with management seeking efficiency and market development. The main products of Sankang Food Factory include coagulated bismuth citric acid milk, low-fat sour milk, sugar-free sour milk, fruit-flavored sour milk, bagged strawberry yogurt, sweet milk and cocoa milk. Among them, bismuth citrate is the first product in the Jiangxi market, and the “Sankang” brand has been rated as the most popular brand in Nanchang.

Third, product introduction

The products produced by Sankang Food Factory are mainly sold to Nanchang City and are one of the most popular dairy companies in Nanchang. In detail, its market is mainly concentrated in the Changbei area of ​​Nanchang, such as Jiangxi Agricultural University and its surrounding areas, which is mainly based on its location advantage. Sankang has accounted for most of the dairy market in this region, and in the past it has achieved good results with an annual sales volume of 10 million bottles.

Such a good sales volume indicates that Sankang Food Factory has established a good reputation in the hearts of consumers. The good reputation comes from the quality of “Sankang products”. Relying on the intellectual support and technical support provided by the College of Food Science and Engineering of Jiangxi Agricultural University, the dairy products produced by Sankang Food Factory not only pay attention to quality, but also have a variety of varieties. There are more than a dozen varieties of solidified bismuth citric acid milk, low-fat sour milk, sugar-free yogurt, fruit-flavored yogurt, bagged strawberry yogurt, sweet milk and cocoa milk. In particular, the bismuth citric acid is the first product in the Jiangxi market, filling the gap in the province.

Fourth, the product production process

Process and requirements for liquid milk production

Liquid milk is a fresh milk produced by healthy cows. After effective heat sterilization, the milk is distributed and sold. According to the definition of the International Dairy Federation, liquid milk is a general term for three types of dairy products: pasteurized milk, sterilized milk and yogurt. The chemical composition of liquid milk is very complicated, at least 100 kinds. The main components are composed of water, fat, phospholipid, protein, lactose and inorganic salts.

The pre-treatment of cow's milk includes the acceptance of fresh milk, filtration, purification, reduction of milk powder, and quality standardization of the product.

Homogenization: Generally, the pressure is 170~220kg/cm2, and the homogenization temperature is 50~60oC.

Sterilization or ultra-high temperature sterilization: Sterilization conditions: 1~4s under the condition of 5~10s or 130~150oC under the condition of 115~120oC.

Cooling: After high temperature sterilization, use brine to cool to below 10oC.

Canned: The cooled milk must be filled in time and ensure that it is not contaminated during filling.

Process and key points of yogurt production

Yogurt is a kind of dairy product which is made from cow's milk and is cooled by pasteurization and added with lactic acid bacteria. Long-term easy to use yogurt, can promote the body's absorption of phosphorus, calcium and iron, maintain B vitamin balance, relieve lactose intolerance, lower cholesterol, prevent cardiovascular and liver diseases, constipation and bacterial diarrhea To preventive effects. Yogurt can also improve the body's immunity, inhibit cancer, anti-aging, and has a cosmetic effect such as solid teeth and key hair.

Pretreatment of milk: Pretreatment includes fresh acceptance, filtration, purification, reduction of milk powder, standardization of product quality and sterilization.

Homogenization: The general homogenization pressure is 160~180kg/cm3, and the temperature is 50~60°C.

Sterilization or ultra-high temperature sterilization: sterilization conditions are 5 to 10 seconds at 115~120 °C, or 1 to 4 seconds at 130~130 °C.

Fermentation culture: The mixed starter is added in a certain ratio and cultured under certain conditions.

Packing: Add the starter mixture and homogenize it, it should be filled immediately.

Refrigerated storage: The finished product should be stored in a cold storage at 2~8 °C and sold at low temperature.

V. Production operation procedures

Operation workshop health management rules

Raw material hygiene

Raw materials before production must be inspected, and unqualified raw materials shall not be put into production;

Each process must be continuously produced to prevent the accumulation of raw materials and semi-finished products and cause the growth of pathogenic bacteria and spoilage bacteria.

Hygienic operation

Before the production, the tools, pipelines and equipment must be cleaned and disinfected. The boiling water disinfection must ensure the disinfection time and temperature. Only after passing the inspection can the production be carried out;

When the production is interrupted due to equipment or other reasons, the batch of products must be strictly inspected. If it does not meet the standards, it shall not be used as an edible or indirect food product;

The sterilization of dairy products should have a legal record, indicating the date of production and the number of shifts of the products. The factory adopts ultra-high temperature instantaneous sterilization method;

Raw materials and semi-finished products that overflow or splash during operation should be cleaned in time to avoid breeding sources of pollution;

If the staff change jobs, the raw materials and semi-finished products may be replaced with work clothes, hand washing and disinfection.

Operation workshop hygiene management

The operation workshop must be bright and well ventilated, with fly-proof, rodent-proof facilities, equipment, walls and floors for easy cleaning and disinfection;

After the work is completed, the equipment and equipment must be thoroughly cleaned and disinfected. The walls, floors and drains of the workshop must also be cleaned and disinfected;

Set the waste storage bin, the waste should be cleaned at any time, and the factory should be removed in time, and the waste storage bin should be cleaned and disinfected every day.

Personal hygiene and health requirements

The operator should maintain good personal hygiene and the overalls should be kept clean and hygienic;

Regularly accept the Food Sanitation Law, the hygiene regulations of dairy factories and other public health education related to health regulations;

A health certificate can be obtained and a health check is conducted once a year.

Preparation of bacterial species operating procedures

The stainless steel milk bucket and the large triangular glass bottle for seed production are disinfected with boiling water, and the water is opened at 100 degrees for more than 20 minutes.

Before the start of seed production, the small triangle bottle and the large triangle bottle are taken out from the cold storage and placed in the designated place of the disinfected filling room for use.

Preparation of the mother starter: 3L from the sterilized milk, 43 degrees of milk into the big three bottle, open the small triangle cap, pour the strain into the big bottle of milk, shake, cover, disinfected The plastic mold is tied, the milk scale outside the bottle is rinsed with water, and then placed in the fermentation chamber for fermentation.

Food factory internship summary

The academic year internship is a practice that takes place after completing all the basic and professional courses. Through visiting the production process of the factory, understanding and mastering the production process and process of food, consolidating and understanding the theoretical and professional courses that have been learned, cultivating our ability to connect theory with practice, improving practical ability, practical ability, problem solving and observation The problem, the analysis of the problem and the ability to solve the problem, lay a solid foundation for the subsequent graduation design and graduation thesis. In the internship process, let us understand the history of the factory, the current production situation and the development prospects, and master the product structure and position in the market. Master the process flow of the product and the precautions for the operation of each production link; understand the layout of the workshop, master the equipment operation process and analyze the quality control points of the workshop, put forward the rationalization suggestions for improving the product quality, and the research and development status of the enterprise.

V. History of the company:

Jinmailang Food Co., Ltd. is a modern integrated food enterprise integrating production, sales, scientific research and development. The company enjoys a good reputation in China for its first-class convenience food production level and famous brands such as “Jianmailang” and “Hualong”.

The company has a total of 30,000 employees and total assets of 5 billion yuan. It has five divisions, flour, catering, beverages and comprehensive five divisions. It has 28 branches. In the country, there are Hebei Longyu, Yi, Zhengding, Xushui, Qinhuangdao, Heilongjiang Harbin, Jilin Changchun, Liaoning Shenyang, Shandong Zhangzhou, Henan Xuchang, Tangyin, Hunan Pingjiang, Anhui Tianchang, Shaanxi Fufeng, Zhejiang Jiaxing, Guangdong Dongguan 18 production bases such as Sichuan Chengdu, Beijing Miyun, etc., the annual production capacity of instant noodles is 12 billion, and the annual conversion of wheat is 1.8 million tons. The conversion amount is equivalent to the commodity grain of farmers in more than 60 counties. The powder scale has leapt to the forefront of the world.

The marketing company is divided into 11 business offices in North China, Central China, Eastern China, South China, Southeast, Sichuan, Northwest, Northeast, Jiang'an, Southwest and Direct Sales. Ten business outlets.

The company's Jinmailang series, Dongsanfu series, Xiaokang family series, and Liucang series have been widely praised by consumers all over the country, especially the products represented by Jinmailang are “smart and smooth, nutrition”. The advantage of being delicious is sought after by consumers. In XX, Hualong Nissin Company achieved sales revenue of 6.3 billion yuan.

Hebei Hualong Face Group, the predecessor of Jinmailang Food Co., Ltd., was established in March 1994 as a joint-stock company. The decision-makers headed by Fan Xianguo, the chairman and president of the company, always regard the "industry serving the country and benefiting the society" as the lofty ideal of the company. With its unique resource advantages, leading-edge professional advantages, complete range of supporting advantages, and superior product cost performance advantages. The market advantage of high domestic coverage has achieved the extraordinary development of enterprises and created the "miracle" of the rapid growth of Chinese food industry. In just ten years, the company's scale and comprehensive strength have expanded by more than 1,000 times, and the brand value has soared to 828.999 billion yuan. The products are sold well in 31 cities and autonomous regions nationwide, and exported to the United States, Canada, Germany, Czech Republic, South Africa, Australia, New Zealand. More than 30 countries and regions such as Xilan have been praised by the industry as one of the most dynamic and promising companies in the fast-food noodle industry in China.