一. Raw material preparation

1. Select raw materials: Use fresh, dry, mildew-free spices with good inherent aroma as raw materials. The origin of raw materials should be stable and reliable to ensure consistent quality.

2. Quality inspection: Conduct quality inspection on raw materials to ensure compliance with national standards, including health indicators and aroma requirements. If the raw materials are moldy or do not meet hygienic standards, they need to be reprocessed or returned.

二. Removal and cleaning

1. Impurity removal: During the drying, storage and transportation processes, the raw materials may be mixed with impurities such as dust, grass clippings, and soil clods. Therefore, these impurities need to be removed through screening and other methods to ensure the purity of spices.

2. Cleaning: Raw materials that still fail to meet clean requirements after screening need to be cleaned. The cleaned raw materials should be dried at low temperature again to prevent mildew and maintain their aroma.

三. Stir-fry until fragrant and dry

1. Stir-fry until fragrant and dry: Put the washed and dried spices into a frying spoon and stir-fry over low heat. The purpose of stir-frying is to further remove moisture, dry out the spices, and fully release their aroma. The spices need to be constantly stirred during the frying process to ensure that they are heated evenly.

2. Drying treatment: In addition to frying, drying boxes and other equipment can also be used for drying treatment. Drying temperature and time need to be adjusted according to the type and characteristics of spices to ensure that their dryness and aroma are not affected.

四. Grind into powder

1. Grinding equipment: Use appropriate grinding equipment for low-temperature grinding, such as grinders or pulverizers, to grind fried or dried spices. During the grinding process, attention should be paid to controlling the grinding fineness to meet the needs of different uses.

2. Screening treatment: The ground spice powder may contain some larger particles or impurities, so it needs to be screened. Large particles and impurities in the powder are removed through the screen to improve the purity and uniformity of the powder.

五. Packaging and storage

1. Measuring and packaging: The screened spice powder is measured and packaged according to the specified specifications. Packaging materials should be moisture-proof, moisture-proof, and anti-oxidation materials to ensure that the quality of spice powder is not affected.

2. Storage conditions: When storing spice powder, it should be placed in a cool, dry and ventilated place, away from direct sunlight and high temperature and humidity. At the same time, storage conditions should be checked regularly to prevent the occurrence of insects, mildew, etc.

Things to note

1. During the entire grinding process, attention should be paid to controlling the temperature and time of each link to avoid adverse effects on the aroma and quality of spices.

2. Grinding equipment should be cleaned and maintained regularly to ensure its normal operation and extend its service life.

3. When processing different types of spices, the process should be adjusted and optimized accordingly according to their characteristics and uses.

To sum up, the spice grinding process is a complex and delicate process that requires strict control of the operating parameters and conditions of each link to ensure that the quality of the final product meets market demand and consumer expectations.

Key control point parameters:

1. Raw material control: It is required that the spice raw materials should be dry, free of insects, mildew, odor, and impurities, have the color, natural aroma or spicy taste that the raw materials should have, and meet the factory's self-made raw material acceptance standards; Other finished product excipients must comply with corresponding national standards, industry standards or relevant regulations. When purchasing, you must obtain a copy of the production license and a third-party inspection report from the other party, and purchase only after verification.

2. Microwave sterilization: According to different materials, the sterilization temperature is set to 85°C-90°C and slowly passes through the conveyor belt.

3. Ingredients: According to different products, materials should be proportioned strictly according to the ingredient list and weighed accurately. Food additives should strictly comply with GB2760.

Add the standard limit and keep records

Cryogenic grinding technology

Low-temperature spice grinding technology is an advanced processing method designed to maximize the preservation of the aroma, nutrients and texture of spices. The following is a detailed analysis of this technology:

一. Technical principles

Low-temperature grinding technology reduces the temperature during the grinding process to avoid high temperature damage to spice ingredients. Typically, this technique uses a coolant such as liquid nitrogen to cool the spice to a brittle temperature, making it easier to grind while reducing the heat generated during the grinding process.

二. Technical advantages

1. Keep the fragrance pure: High-temperature grinding will cause damage to the organic molecules and volatile components in the spices, thus affecting the quality of the fragrance. Low-temperature grinding can effectively avoid this problem and maintain the pure aroma of spices.

2. Protect nutrients: Some spices (such as pepper, turmeric, cloves, etc.) are rich in nutrients, and these ingredients are easily destroyed at high temperatures. Low-temperature grinding can improve the quality of spice powder while protecting these nutrients.

3. Extend the shelf life: Spices are volatile substances that will lose their fragrance and deteriorate if exposed to the air or affected by high temperatures. Low-temperature grinding allows spice powders to maintain their overall structure and reduce the effects of oxidation and moisture, thereby extending their shelf life.

4. Improve processing efficiency: Low-temperature grinding can avoid problems such as waste products and quality differences during processing, and improve processing efficiency. At the same time, since the ground spice powder has uniform particle size and ideal distribution, it is also convenient for subsequent use and storage.

三.Application examples

In the food industry, low-temperature grinding technology is widely used in the processing of various spices. For example, Harbin Kangyuan Food Raw Materials Co., Ltd. uses advanced German ultra-low temperature grinding equipment to grind and process high-quality, high-quality natural spices at home and abroad. This ultra-low temperature grinding process not only ensures that the aroma and nutrients are not lost during and after processing of raw materials, but also makes the processed spice powder finer in particle size and better dispersed.

四.Future development trends

As consumers' requirements for food quality and safety continue to increase, low-temperature grinding technology will be more widely used in the field of spice processing. In the future, this technology may be combined with more intelligent and automated means to achieve a more efficient and precise processing process. At the same time, for different types of spices, more targeted low-temperature grinding processes and equipment need to be developed to meet market demand.

In summary, the low-temperature grinding technology of spices is a processing method with significant advantages. It can play an important role in maintaining the pure aroma of spices, protecting nutrients, extending the shelf life, and improving processing efficiency. With the continuous development and improvement of technology, it is believed that this technology will be more widely used and promoted in the future.