Different vegetable processing technologies use different processing technologies. We summarize some processing technologies and share them with you according to different vegetable types.
The quality of the garlic head requires a large head and a large petal, no mold, no yellow, white, and the skin and chassis are peeled off. The processing procedure is: raw material selection → slicing (with a slicing machine, the thickness depends on the customer’s requirements but not more than 2 mm) → rinsing → draining (using a centrifuge, time 2-3 minutes) → spreading → dehydration (68 ℃-80 ℃ drying room, time 6-7 hours) → selection and grading → bagging and sealing → packaging.
The processing procedure is: raw material selection→cleaning→(cut onion tips and green skins, dig out the roots, remove the scales, and peel off the thick old scales)→cut into strips with a width of 4.0-4.5 within mm) → rinsing → draining → sieving → loading → entering the drying room → drying (about 58 ℃ for 6-7 hours, the drying moisture is controlled at about 5%) → balanced moisture (1-2 days) → fine Select Inspection→Grading Packaging. The corrugated carton is lined with moisture-proof aluminum foil bags and plastic bags, with a net weight of 20kg or 25kg, and placed in a 10% thermal insulation warehouse for shipment.
The processing procedure is: raw material selection→cleaning→cutting (the size of the potato pieces according to customer requirements)→ soaking→ blanching→ cooling→draining→ packaging→ quick freezing→ sealing→ refrigeration. Specifications: The tissue is fresh and tender, milky white, uniform in block shape, 1 cm thick, 1-2 cm wide, and 1-3 cm long. Packing: carton, net weight 10kg, one plastic bag per 500g, 20 bags per carton.
Raw material selection → processing and cleaning → cutting (strip: cross-sectional area 5 mm × 5 mm, strip length 7 cm; D: cross-sectional area 3 mm × 5 mm; length less than 4 cm; block: length 4-8 cm, thickness due to species). Processing procedure: blanching→ cooling→ water filtering→ plating→ freezing→ packaging→ sealing→ packing→ refrigeration. Specifications: The color is orange-red or orange-yellow. Packing: Carton, net weight 10kg, one bag per 500g, 20 bags per carton.
Pick (good color, bright green, no pests, neat and even tender pods of about 10 cm.) → Cleaning → blanching (Boil 1% salt water to 100 ° C, put the pods in boiling water for 40 seconds to 1 minute, quickly Take out)→cool (immediately rinse in 3.3-5% ice water)→quick-freeze (put it at -30℃ for a short period of time to freeze quickly)→pack in a low-temperature room below 5℃, net weight 500g/plastic bag ) → packing (carton 10 kg) → storage (95-100% relative humidity).
Raw material selection→ cleaning→ blanching→ cooling→ peeling→ refurbishment→ mixing liquid→ beating→ heating→ canning→ deoxidation→ sealing→ sterilization→ cooling→ labeling→ inspection→ packing. The color of the product is bright red, the texture is fine and thick, moderate flavor is good.