Export processing of vegetable products

1. Dehydrated garlic slices: The quality requirements of the garlic head are large and large, not mildew, no yellow, innocence, skin and chassis stripping. The processing procedure is: raw material selection â†’ slice (with slicer, thickness according to customer requirements but not more than 2mm) â†’ rinsing â†’ drain (using a centrifuge, time 2 ~ 3 minutes) â†’ stalls â†’ dehydration (68 ~ 80% baking Room, time 6 ~ 7 hours) â†’ selection and classification â†’ bag sealing â†’ packaging. 2. Dehydrated Onion Tablets: Requirements bulb full plump, no sprouting, no double core, no green stripe, each weight not less than 100g, processing procedures: raw material selection â†’ cleaning â†’ (remove the onion tip, blue skin, dig up , to the net scale clothing, stripping coarse old scales) â†’ cut (cut into strips, width 4.0 ~ 4.5mm or less) â†’ rinse â†’ drain â†’ booth â†’ loading â†’ into the drying room â†’ drying (58 Â°C For about 6 to 7 hours, the drying moisture is controlled at about 5%) â†’ Balanced moisture (1 to 2 days) â†’ Selective inspection â†’ Graded packaging. Corrugated cardboard boxes lined with moisture-proof aluminum foil bags and plastic bags, net weight 20kg or 25kg, placed in 10% heat preservation library to be shipped. 3. Asparagus cans: divided into two kinds: white and green shoots. The former is grown in the soil and has not yet formed chlorophyll. Cut it in the ground at 15cm. It is better to use fresh white flesh. The latter is cut from the ground when the ground grows to a height of 10 to 15cm. After cutting, the tissue changes rapidly and must be promptly transported to the cannery for processing. The processing procedures are: harvesting (within 1 to 2 hours) â†’ washing pre-cooling â†’ selection and grading â†’ sorting and cutting (cutting off the long part of the base) â†’ blanching (in steam or 75 to 95% hot water for 2 minutes) Preparation of salt solution â†’ canning â†’ exhaust â†’ sealing â†’ sterilization â†’ cooling â†’ finished product inspection â†’ labeling and packing. 4. Quick-frozen potato pieces: The processing procedure is raw material selectionâ†’cleaningâ†’slicing (pot of potato pieces according to customer requirements)â†’soakingâ†’scaldingâ†’coolingâ†’drainingâ†’packingâ†’quick freezingâ†’sealingâ†’refrigeration. Specifications: Tissue is fresh, milky, uniform in shape, thick 1cm. Wide 1 to 2cm long 1, 2, 3cm. Packing: Carton, net weight 10kg, one plastic bag per 500g, one carton of 20 bags. 5. Candied lotus root water can: processing procedures for the raw material â†’ peeled â†’ slice â†’ color protection â†’ precooked â†’ shower â†’ grade â†’ with the liquid liquid â†’ canning â†’ sealing â†’ inspection â†’ sterilization â†’ sub-cooling â†’ cleaning tank â†’ insulation treatment â†’ Storage. Operational points: The raw material requirements are mature and appropriate, not too old, not too tender, fresh and good, no rot and pests, and the best milk color is the color. Peeling method is divided into cold water pot according to the segment of glutinous rice, heat and boil until the glutinous rice is slightly soft. Use a pair of chopsticks to scrape and peel. It is better to remove the skin and put it in cold water to soak it. After cooling, use a bamboo stick to peel it. Slice a 0.5 cm thick wafer. The slices were quickly placed in 0.02% to 0.05% sodium metabisulfite and 0.1% citric acid solution for color protection. Pre-cooked water is 0.1% to 0.2% citric acid plus 0.1% to 0.15% of cac12 and 0.02% to 0.05% of sodium metabisulfite. For 5 minutes, remove and wash with cold, flowing water until it is not sticky. With 24% to 26% of sugar plus 0.2% to 0.4% of citric acid, pH3.0 to 4.1 plus 0.2% to 0.3% of cac12. The sepals were divided into two levels according to their size, and they were respectively filled into 300 g glass bottles. When the boiled and filtered sugar liquids were more than 80%, 200 g sugar liquids were bottled. Seal the bottle hot and immediately sterilize it after passing inspection. Use a sterilizer to bring the water temperature to 100% within 5 minutes and hold it for 55-60 minutes. Use 70% to 60% to 50% hot water to cool in sections for 5 minutes, and remove the tank at a temperature of 40%. Wipe the water and put it in 35 to 37% in the greenhouse for 5 to 7 days. If there is no problem, it can be stored in the warehouse. 6. Frozen carrot sticks, diced, block: Block: raw material selection â†’ processing and cleaning â†’ segmentation (section area 5mm5mm, length 7cm; D: cross-sectional area 3mm5mm; length less than 4cm; block: length 4ï½ž8cm, thickness Variety depends. j Processing program: blanching â†’ cooling â†’ draining water â†’ draining â†’ freezing â†’ packing â†’ sealing â†’ packing â†’ refrigerating. Specifications: The color is orange or orange. Packaging: Packed in cartons, net weight 10kg, one bag per 500g, 20 bags per carton. 7. Quick-frozen green beans: Selection (color is good and green, no pests, neat and uniform about 10cm Nen. Man-like species: Axillary length 18cm or more, alum width 1.1 ~ 1.3cm for the l-class; cockroach length 15 ~ 18cm , èš width of 0.8ï½ž1.1cm is m level; èš length is 12ï½ž15cm, èš width is 0.5ï½ž0.8cm as s level; dwarf species : èš length is more than 12cm, which is l level; èš length is 10ï½ž12cm, which is m level; The length is less than 10cm for the s level) â†’ cleaning â†’ blanching (boil 1% to 100%, put the pods in boiling water for 40 seconds to 1 minute, quickly remove) â†’ cooling (immediate release of 3.3 to 5% ice water Rinsing â†’ Quick freezing (placed in ~30% quick freezing) â†’ Bagging (in a low temperature room below 5Â°C, net weight 500g/plastic bag) â†’ Packing (carton 10kg) â†’ Storage (95% to 100% relative humidity 8. Quick-freezing cowpea segments: raw material selection â†’ processing â†’ washing â†’ segmenting â†’ blanching â†’ cooling â†’ trays â†’ freezing â†’ packaging â†’ storage Specifications: fresh pods, green color, neat bars, segment length 5, 7, 9cm.Packing: Packed in cartons, net weight 10kg, one plastic bag per 500g, one carton of 20 bags 9. Quick-freezing pea pods: raw material selection (new) â†’ grade â†’ polyester â†’ blanching â†’ Cooling â†’ Quick freezing â†’ Packaging â†’ Cold storage Specification: 6ï½ž8cm Light green, fresh, no wormhole, no deformity, neat and uniform Packing: Carton, net weight 10kg, 20500g/bag 10. Tomato sauce, mud, paste: raw material selection â†’ Cleaning â†’ Blanching â†’ Cooling â†’ Peeling â†’ Renovation â†’ Mixing with liquid adjustment â†’ Beating â†’ Heating â†’ Canning â†’ Deoxygenation â†’ Sealing â†’ Sterilization â†’ Cooling â†’ Labeling â†’ Inspection â†’ Packing The product has bright red color, and the structure is dense and thick Thick and moderate flavor is good.
Fresh Potato
Sweet Potato,Fresh Russet Potato,High Quality Fresh Potato
Changhong Imp. & Exp. Co., Ltd. , http://www.ly-foods.com

Posted on March 31, 2019