다목적 고체 육수 생산 공정

직원들은 매일 5톤의 다용도 고형 육수를 만들기 위해 다양한 재료를 꼼꼼하게 준비하고 가공합니다.

### 동결 건조 야채와 해산물을 이용한 다용도 고체 육수 만들기
* 🥩 육수 준비에는 매일 약 **3톤의 재료**를 취급해야 하며, **연근을 포함한 3가지 재료**를 준비할 계획입니다.
* 🥕 연꽃 뿌리는 지구 세척기라는 기계를 사용하여 **세척한 다음 두 번 세척**하여 먼지와 불순물을 제거합니다.
* 🍄 표고버섯은 **버섯 갓만 다듬은 후 작업자가 세척**합니다.
* 🔄 재료를 그라인더로 얇게 썰어서 **빠르게 냉동**하여 영양소 파괴를 최소화합니다.
* 🦐 해산물은 검수 후 깔끔한 맛을 내기 위해 사용하고 **감칠맛이 많은 '양조 머리'**는 별도로 추출합니다.
* 🌡 추출 과정은 **추출물을 압력 탱크로 옮긴 다음 완료 후 농축 탱크로 옮기는 과정**을 거칩니다.
* ❄ 추출물을 약 **52시간 동안 동결 건조**하여 수분만 제거하고 맛, 모양, 영양소는 그대로 보존합니다.
* 🧊 수분 흡수를 방지하고 품질을 유지하기 위해 **동결 건조된 재료를 제습실에 보관**한 후 빠르게 분쇄하고 혼합하여 **최종 다용도 고체 육수**를 만듭니다.

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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육수 생산을 위한 야채의 효율적인 준비

소고기 육수 준비에는 연근을 포함한 많은 양의 야채를 취급해야 하며, 기계를 사용하여 꼼꼼하게 세척하고 불순물을 제거하기 위해 수작업으로 처리합니다.

세척 과정에는 이물질이 없는지 확인하기 위해 여러 번 세척하고 검사하는 과정이 포함됩니다.

양배추와 표고버섯도 육수 제조에 사용하기 전에 세심하게 세척하고 가공합니다.

양배추 가공 및 급속 동결의 까다로운 작업

양배추 가공 공장의 근로자들은 육체적으로 힘든 작업을 수행하며 종종 통증을 호소하고 병원에 자주 방문해야 합니다.

5도의 낮은 온도에서 급냉동하는 동안 물집이 생기는 것을 방지하기 위해 채소를 고르게 펴는 과정이 매우 중요합니다.

이 공장에서는 하루에 4~5톤의 다목적 스톡을 생산하며, 지게차를 이용해 추출 탱크로 이동하여 추출 과정을 거칩니다.

급속 냉동 및 해산물 농축액 생산 과정

급속 동결은 해산물 농축액의 영양소와 품질을 보존하는 데 매우 중요합니다.

이 공정은 추출물을 탱크 사이로 옮기고 여과한 다음 급속 냉동하여 맛과 영양소를 유지하는 과정으로 이루어집니다.

작업자들은 극도로 더운 환경을 견디면서도 고품질의 최종 제품을 만들기 위해 공정의 각 단계에 세심한 주의를 기울입니다.

야채 및 해산물 농축액의 동결 건조 공정

작업자는 해동과 결함을 방지하기 위해 서둘러 농축액을 건조 튜브에 넣습니다.

냉동 상태를 유지하기 위해 진공 수준을 낮추고 가열하는 데 3~52시간이 걸립니다.

52시간이 지나면 농축액은 모양과 색이 유지되고 수분이 없을 때 바삭바삭한 소리가 납니다.

동결 건조는 맛과 모양, 영양소를 보존하지만 곰팡이에서 분리할 때 수분이 흡수되지 않도록 힘과 빠른 조치가 필요합니다.

시설 내 습도 유지를 위해 제습기와 온수를 사용합니다.

다용도 고체 육수를 만드는 과정

11가지 채소와 6가지 해산물 농축액을 80~100마이크로미터의 밀도로 빠르게 혼합하기 위해서는 분쇄가 중요합니다.

18가지 재료의 혼합물은 보통 250kg 정도이며 1시간 반에서 2시간 동안 천천히 섞습니다.

화학 첨가물 없이 기계의 힘만으로 동전 모양으로 고체 육수를 만들어 바쁜 현대인의 입맛을 사로잡습니다.