This is the largest soy sauce factory in Britain. It operates in more than 20 cities in the UK and is the largest sauce company in the UK, producing more than 60 million cans of sauce every year.

First, the worker injected 600 Jin of cream into the machine. Cream can not only make curry sauce taste smooth, but also make the sauce thicker. Now they have added 60kg of solid minced garlic, 90kg of solid Jiang Mo,120kg of coconut powder and150kg of onion, and finally they have added coriander flown in from Germany. The camera came to a nearby cooking workshop. Five mixers are stirring ketchup and purified water again. Now a mysterious liquid needs to be added to the blender. This mysterious liquid like rubber oil is red pepper powder. When Steve poured Chili powder into the mixture and waited, the liquid slowly turned into brown curry sauce. When stirring, workers pour 400 liters of purified water into the nearby dissolved powder, and then add 19 kinds of mixed seasonings.

Second, now the machine is dissolving the mixed seasoning in water at a speed of 90,000 revolutions per hour. Brother Bald added cooking oil, tomato sauce, citric acid, flour and freshly prepared seasoning water to another machine. Five minutes later, he added high-fat milk and 600 Jin of boiling water to the mixture, and finally poured in solid raw materials. Now the machine begins to cook the raw materials while stirring. After the curry sauce is stirred for 30 minutes, it needs to pass a special test. Ma Jingtao boiled the curry paste for 30 minutes, then poured it into the concentration pool. When he opens the gate, the sauce truck will slide down on the scale. After 30 seconds, the curry paste remained at the position of nine centimeters, and now the consistency is just right.

Third, the workers then put the detection probe into soy sauce, and now the acidity on the display screen is higher than the standard value of three. Finally, he took out the color card and compared it with curry sauce. The color was just the same as the standard 20 1, but now the sauce taste is lacking. Next, you need to fill the tested curry sauce. Before filling, the jar needs to be blown with hot air of 50 degrees. This is because the cup cracked when filling the sauce. Now the cans are entering the filling machine with the assembly line. This machine can fill 300 bottles of sauce in one minute, that is, it only takes 20 minutes to fill a batch of 600 bottles of curry sauce.

Fourth, the workers on the other side pour the bottle caps into the capping machine, and then the metal bottle caps will be adsorbed on the leucorrhea after coming out of the capping machine below, and the outward bottle caps will be blown away by the airflow, and those dropped in the machine will come back. Now the bottle cap comes to meet the curry sauce on the wind machine, and the bottle cap will be buckled on the jar at the right time. First, the edge of the bottle cap is buckled on the altar mouth and falls in the correct position, and then the rubber band tightly screws the bottle cap on the bottle cap. Now the bottled curry sauce has reached the stage of high temperature disinfection. This large-scale high-temperature disinfectant can hold 50 thousand cans of sauce at the same time. High temperature will heat the jar to 100 degree, and destroy the bacteria in the jar. This not only increases the shelf life of the sauce, but also improves the taste. Now curry sauce tastes more silky than what I just tasted in the testing room. Then the sauce is dried and put on the outer packaging, and finally the packaged curry sauce will be distributed to cities all over the UK.