Production Process of All-Purpose Solid Broth

The workers meticulously prepare and process various ingredients to create 5 tons of all-purpose solid broth daily.

### Crafting All-Purpose Solid Broth Using Freeze-Dried Vegetables and Seafood
* 🥩 The broth preparation involves handling about **3 tons of ingredients daily**, with the plan to prepare three ingredients, including **lotus roots**.
* 🥕 Lotus roots are cleaned using a machine called a **district washer** and then washed twice to **remove dirt and impurities**.
* 🍄 Shiitake mushrooms are trimmed, with only the **mushroom caps used**, and then **cleaned by workers**.
* 🔄 The ingredients are sliced into thin pieces using a grinder, and then **quickly frozen to minimize nutrient destruction**.
* 🦐 Seafood, after being inspected, is used to create a **refreshing taste**, and the "brewed head" with a lot of **umami** is extracted separately.
* 🌡 The extraction process involves moving the extract to a **pressure tank**, and then transferring it to a **concentration tank** after completion.
* ❄ The extract is freeze-dried for about **52 hours** to remove only moisture and preserve **taste, shape, and nutrients**.
* To prevent moisture absorption and maintain quality, the freeze-dried ingredients are stored in a dehumidified room, and then quickly **crushed and mixed** to create the final all-purpose solid broth.

In traditional beef broth, eggplants are included. Due to making it in large quantities, the types and amounts of vegetables we prepare daily vary. How much work do you do in a day? We handle about 3 tons. Today, we plan to prepare three ingredients, including lotus roots. This is something that grows well underground, so there is a lot of dirt. That's why we use a machine called a district washer to clean it thoroughly. Lotus roots harvested from the soil are washed twice to shorten the processing time. For the first wash, we use the power of the machine. It rotates like a hand-operated scrubber, removing dirt, plastic, and all foreign substances. The lotus roots, stripped of dirt and impurities, then move to the processing table on a conveyor belt. Here, experienced workers with an average of over 10 years delicately peel them.

Remove the root part on both sides, and clean it thoroughly with a potato knife. Just peeling the skin of the lotus root is not the end of the preparation. You need to carefully inspect the inside as well. If there is mud-like dirt inside, you cannot wash it all away, so cut it in half and if there are impurities, scrape and remove them. We do not tolerate any foreign substances, even a small amount, which is a golden rule. Therefore, it takes longer than other tasks. Next, wash it three times in a bubble washer. Once washed, you won't find any dirt on it. Look, it's very clean now. We must keep it clean because we also eat it. As soon as the lotus root cleaning is done, we move on to cleaning the cabbage.

It would be nice if everything was done neatly and according to the minimum, the way we work changes. In the case of cabbage, there is a lot of work done with a knife, so you need to be careful. It's all day cutting with a knife. When trimming, after a whole day of knife work, the cleaned cabbage goes to the next destination, where it is thoroughly cleaned inside a bubble washer and then hung in a car. Next, a large quantity of shiitake mushrooms comes into the workplace. For shiitake mushrooms, only the mushroom caps are used for trimming. The stems need to be discarded. When you grow them, you grow them on wood like this, so a lot of bacteria and such can get in, so they need to be discarded. Shiitake mushrooms also go through the skilled hands of workers for cleaning without damage. Now, we move on to the grinding process. They are put into a grinder and come out sliced into thin pieces in an automated process, but the work of the workers continues. What are you checking right now?

Oh, is Ibucchi in there? I'm checking my car. It's about organizing the cabbage that came out of the military base and moving it. It's also the worker's job. The preprocessing process is a task that requires being there all day long like this. For example, I almost don't have time to sit. Except for break time and bathroom time, I stay here until I go home. It's a job that requires a lot of use of arms and legs, so I live with pain. I go to the hospital all the time. Shoulders are like that, knees are like that, everyone is like that. Everyone always has patches on their wrists, and knees, well, on Saturdays, they're all busy like they're at the hospital. It's tough, but workers work with a sense of responsibility to produce the right solid broth. Here, we only use good things, so the windows are thick and cool. The crushed vegetables are placed on top for the next process, spread out evenly without clumping.

When this is not spread evenly like this and overlaps, it can cause blisters. Blisters are formed because the moisture does not dry but comes out wet. So, you need to spread it out as flat as possible. Stack the processed ingredients neatly for the next step. Transferring the vegetables to a tray quickly, they are pushed into the refrigerator for rapid freezing. What is the temperature inside? It's currently slightly below minus 35 degrees Celsius. In order to minimize the destruction of nutrients, rapid freezing is necessary. How low does the temperature go? It goes down to as low as about minus 44.5 degrees Celsius here. For the all-purpose stock, seafood that will ensure a refreshing taste is also included. Even though they are in a finished state, they go through an inspection process once again to select which ones to use. When you look here, what do you choose, nylon or pieces?

Because such things can be included, we always judge based on this. The carefully inspected brewed head is divided into the data. Unlike vegetables, we go through an extraction process, so the head part has a lot of umami. Therefore, when pouring water in that direction, the taste improves. That's why we use the brewed head a lot. To extract the brewed head completely, we simply tie the entrance of the barrel. By gathering it like this, the amount is huge. How much work is involved? If we use our ingredients, we produce 4 to 5 tons a day. Where do you take it? It needs to be extracted, so it is being moved to the extraction tank. Since there is a lot, two workers are attached to each other for success. This is called a pressure tank. We put the raw materials in and extract for about 115 to 100 minutes. Because the weight is considerable, to move it to the entrance of the tank, a forklift is needed.

When using it, it must be passed through the hands of the worker. Put one tube in the center and surround it with six tubes, then stack them up and put them in. When you see them overlapping, there are parts that can be extracted and parts that cannot, so it seems to have a significant impact on the taste. When divided into two tanks, the extraction preparation is completed. When you put it in, water will come out now. When the water is filled inside, pour it at 11 degrees. After the cool taste extraction time, is the extraction finished? Yes, the extraction is now finished, so we are going to drain it now. While slowly opening the tank valve, observing the internal condition, there could be accidents, so a skilled worker is in charge of the operation. Yes, if there is pressure, be careful when opening it, as there may suddenly be foaming rising from the inside. Right now, when removing this, the liquid at the bottom is going wild.

It is not something that is boiling, but rather a phenomenon that occurs when the pressure is released. When the internal pressure drops, the extract needs to be transferred to the adjacent tank. If you look at the back of the extraction tank and the concentration tank, you will see that they are connected. The extract is transferred directly from one tank to another. To reduce the pressure in the tank, a large amount of steam is quickly released into the workspace, covering the workers with heat. Even though the air conditioning is on, the on-site temperature rises to over 35 degrees, making the work extremely hot. Despite the difficult working conditions, the workers meticulously pay attention to every step in the process. Now, after filtering through the filter membrane, it is poured into that large tank. Through this process, the concentrated solution, containing the sweat and efforts of the workers, is completed. It comes out in a certain ratio. This is the completion of 5 tons of raw materials.

When you put it in, you extract it, and through the farming process, the final product comes out to be around 900km per ton. Through the farming process, a rich and deep flavor is created. Other seafood also goes through this process. This is a bag. Up to now, a total of six seafood concentrates are mixed and rapidly frozen in the same way. This liquid also goes into freeze-drying. Yes, this liquid also goes into freeze-drying. After three days, finally, on the day of taking out the ingredients from the freezer, the worker checking the state, Is it frozen well? Yes, it seems to be well frozen. There is a reason why rapid freezing is insisted upon when making all-purpose broth. If it opens slowly, it can turn into ice like frost, change shape, or even destroy nutrients. Therefore, rapid freezing is done to make a better product. Rapidly frozen vegetables and seafood.

The concentrate is put into a huge drying tube that resembles a submarine to undergo freeze-drying process. However, why are the workers suddenly running? Oh, because if the product even slightly thaws, it could cause defects in the final product, so they need to put it in quickly. Thanks to the efforts of the workers, the final tray safely landed in the drying tube while still frozen. In order to maintain the frozen state, the vacuum level is drastically reduced, and now it is being dried by heating. Therefore, the drying time ranges from an average of 3 hours to about 52 hours. How do the vegetables and seafood concentrate change after being left to dry for 52 hours in a frozen state? While maintaining the original shape and color, let's not forget to examine it down to 3mm internally.

If there is no moisture, it makes a crisp sound, like the sound of a branch breaking. If it's not dried well, it won't make that crisp sound. Six types of seafood are dried in block form. It seems well-dried. The color is nice, and freeze-drying removes only moisture, preserving the taste, shape, and nutrients. As you can see, the original shape is maintained. Next is the process of separating it from the mold, which requires strength because it hardens and is difficult to remove. It needs to be gently pried out. It's now a battle against time because the longer it is exposed to air, the more likely it will deteriorate when it absorbs moisture again. That's why we have a dehumidifier in our facility, as well as hot water to maintain the humidity in the grinding room.

Consistency must always be maintained. Next, due to the nature of the raw materials, crushing must be done quickly. The hands of the worker in charge of crushing get busy. The key to crushing density when combining eleven types of vegetables and six types of seafood concentrates is crucial. Depending on the raw materials, the crushing density varies. Currently, it is crushed to about 80 to 100 micrometers. In our daily lives, you can think of it as fine as flour powder. The remaining freeze-dried ingredients are also quickly crushed repeatedly. How many kilometers is this? Now, the completion of the all-purpose solid broth is just around the corner. It is a process of measuring each of the 18 ingredients. The usual amount for one mixing is around 250 kilograms. The 16 ingredients made into powder are put into the mixer in the right amount, and they are slowly mixed. Starting from the beginning.

Patience and dedication are required until the end. Now, although each batch varies slightly, we usually mix for about one and a half to two hours. The mixed broth powder is then moved to a space with a tea machine. There is something called a 상펀치 합 펀치 where it is pressed from bottom to top to create egg shapes like this. Without any chemical additives, the solid broth, imbued with taste and health benefits, is formed into coin shapes solely by the force applied by the machine from top to bottom. Its strength lies in its versatility for various dishes, appealing to busy modern individuals. Once the packaging is done, the long process comes to an end. We work hard to make it like this. After making it, when people around us repurchase our products and compliment its taste, it gives us a sense of pride and fulfillment.

불티나게 팔린다. 한 알씩 넣다 보면 절대 못 끊는다는 만능 고체 육수 만드는 과정│극한직업│#골라듄다큐

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Efficient Preparation of Vegetables for Broth Production

Beef broth preparation involves handling large quantities of vegetables, including lotus roots, which are meticulously cleaned using a machine and hand-processed to remove impurities.

The cleaning process involves multiple washings and inspections to ensure no foreign substances are present.

Cabbage and shiitake mushrooms are also carefully cleaned and processed before being used in the broth production.

The Challenging Work of Cabbage Processing and Rapid Freezing

Workers in the cabbage processing plant have physically demanding jobs, often experiencing pain and requiring frequent hospital visits.

The process of spreading the vegetables evenly is crucial to prevent blisters from forming during rapid freezing at temperatures as low as -44.

The plant produces 4 to 5 tons of all-purpose stock a day, which is then moved to the extraction tank using a forklift for the extraction process.

The Process of Rapid Freezing and Seafood Concentrate Production

Rapid freezing is crucial for preserving the nutrients and quality of the seafood concentrate.

The process involves transferring the extract between tanks, filtering it, and then rapidly freezing it to maintain its flavor and nutrients.

The workers endure extremely hot conditions but pay meticulous attention to each step of the process to ensure a high-quality final product.

The Freeze-Drying Process for Vegetable and Seafood Concentrate

Workers rush to put the concentrate in the drying tube to prevent thawing and defects.

The vacuum level is reduced to maintain the frozen state, and the heating process takes 3 to 52 hours.

After 52 hours, the concentrate maintains its shape and color, producing a crisp sound when moisture-free.

The freeze-drying preserves taste, shape, and nutrients, but the separation from the mold requires strength and quick action to prevent moisture absorption.

A dehumidifier and hot water are used to maintain humidity levels in the facility.

The Process of Creating All-Purpose Solid Broth

Crushing is crucial in quickly combining 11 types of vegetables and 6 types of seafood concentrates, with a density of 80 to 100 micrometers.

The mixture of 18 ingredients usually involves about 250 kilograms and is slowly mixed for one and a half to two hours.

The solid broth is formed into coin shapes solely by machine force, without any chemical additives, appealing to busy modern individuals.