Author: Hai Kang Zhou Li Si technology for a long time For many people, scallions are just a flavoring ingredient that adds flavor. In fact, chives also have good nutritional and health functions, including: antibacterial, antiviral; antipyretic, expectorant; anti-cancer and anti-cancer; prevent colds, headaches, nasal congestion; prevent blood vessels and arteriosclerosis. With scallions as an adjunct, you can develop a variety of foods, such as scallion biscuits, shallot noodles, scallion instant noodles, chives and instant rice noodles, scallion and quick-fried buns, chives and braised pork, and chives with marinated chicken legs. Among them, chives are popular among consumers because of their rich nutrition, loose taste, and easy to eat and carry. However, the chives biscuits are also easily contaminated by microorganisms such as bacteria and molds, causing problems such as mold and deterioration, which harms the health of consumers and affects the reputation of biscuit companies, which is not conducive to the development of biscuit enterprises. So, how to prevent the mildew and deterioration of the chives ? Zhou Jiang, chief engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd. , which has long developed food quality assurance technology , believes that scientific design and production process, using raw materials with less initial bacteria content, using advanced food quality equipment such as dynamic disinfection machine can prevent microbial contamination. Food, avoid the mildew and deterioration of the chives and biscuits, thus prolonging the shelf life of the chives. Biscuits are a kind of crispy baked goods. They are made of flour as the main raw material, added (or not added) sugar, oil and other raw materials, processed by powder mixing (or pulping), forming, baking and other processes. There are many types of biscuits, which can be divided into crisp biscuits, tough biscuits, soda crackers, crackers, cookies, sandwich biscuits, wafer biscuits, egg biscuits, egg rolls, sticky biscuits, and blister biscuits. Each type of biscuit can be subdivided into a plurality of varieties. For example, a crisp biscuit is used as a main raw material, and a loosening agent and other auxiliary materials are added, and the powder is pressed, rolled, and rolled by a cold powder process. The shapes made by printing or punching and baking are mostly embossed, and the cross-sectional structure presents a porous structure and a loose baked food. Crisp biscuits can be divided into cream biscuits, chives biscuits, and meringue biscuits. According to the excipients used, the variety of biscuits is more colorful. For example, biscuits made with shallots can be called chives, peanuts can be called hazelnut biscuits, and peanuts can be called peanut biscuits. In addition, there are blackberry biscuits, blueberry biscuits, milk biscuits, chocolate biscuits, egg biscuits, purple potato biscuits, banana biscuits, mint biscuits, osmanthus biscuits, and the like. Ingredients for the production of scallions: flour, white sugar, salad oil, water, shallots, baking soda. The main points of operation for the production of chives biscuits - 1. Select the scallions with normal appearance, no odor, no insect damage, and no deterioration, as raw materials for processing scallion biscuits. 2. Put the shallots in the water, remove the yellow leaves, and wash off the soil. 3. After draining the water on the shallot, cut into diced green onion. 4. Use flour with normal color, no odor and no insects as raw material for the production of scallions. 5. Put the flour, white sugar, water, baking soda, and salt into a clean blender and mix well. The mixer can be cleaned with dual-core ozone water in advance to kill the microorganisms and improve the sanitation of the equipment. 6. Put the diced green onion and salad oil into the above materials and stir evenly to prepare the diced biscuit dough . 7. Rolling and forming the dough, a plurality of green onion biscuits can be obtained. 8. Bring the green onion biscuits into the oven and select the appropriate temperature and time for baking. When baking, the temperature should not be too high, otherwise the biscuits will be burnt; but the temperature should not be too low, otherwise the biscuits will not be cooked, and the microbes in the biscuits will not be killed, which will cause the shallot biscuits to be stored in the subsequent storage period. Moldy inside. 9. Remove the cooked biscuits from the oven and send them to the cooling workshop for cooling. 10. Quickly pack the cooled shallot biscuits in a plastic tray, then put the plastic tray into a plastic bag and seal it in time. The Packaging Materials used should comply with the relevant food packaging standards. 11. Test the indicators such as sensory, microbial, heavy metals and nutrition labels on the sealed scallion biscuits. The sauer biscuits that have passed the inspection are stored in the warehouse and sold as finished products. According to the weekly legislation of Shanghai Kangjiu Disinfection Technology Co., Ltd., there are many reasons why the total number of colonies of chives biscuits exceeds the standard and the products are mildewed and deteriorated . One important reason is that the air in the biscuit workshop is too dirty, and the air contains too much microorganisms such as mold. Contamination of the biscuits waiting to be packaged in the cooling and packaging workshop. The use of dynamic disinfection technology and dynamic disinfection equipment, hazard factor interception measures can improve the hygiene quality of food production workshops, prevent the mildew and deterioration of chives and biscuits , thereby prolonging the shelf life of chives. NICOLER disinfection technology refers to a disinfection method in which the human-machine can be synchronized in the same field. When disinfecting the air, the worker does not need to leave the disinfection site, and there is no harm to human health. This disinfection method is called dynamic disinfection. The disinfection principle of the " food dynamic disinfection machine " developed by the dynamic disinfection technology is: through the high-voltage direct current pulse, the plasma electrostatic field generates a reverse electric effect, and a large amount of plasma is generated. Under the action of the negative pressure fan, the polluted air in the food workshop such as scallion biscuits is pumped into the sterilizer. When passing through the plasma electrostatic field, the negatively charged microorganisms are broken down and combined with the components such as the drug-impregnated activated carbon. Secondary disinfection filtration. The treated clean air is rapidly circulated in a large amount, so that the controlled environment such as the food workshop is always in a sanitary state. The food dynamic disinfection machine is mainly used for synchronous dynamic sterilization of food production workshops under the condition of some people working. At present, in the production process of mushroom products, meat products, dairy products, poultry products, cakes, biscuits, bread, beverages, soy products, aquatic products, etc., dynamic disinfection machines have played an important role and effectively extended The shelf life of these foods. Using dynamic disinfection technology and advanced food equipment to develop scallions food, although it can improve the quality of food and increase the income of onion farmers, but pay attention to the compatibility and taboos between scallions and other food ingredients: 1. Scallions should not be matched with honey. The enzymes in honey react with certain components of the onion to produce substances harmful to the human body, which can cause diarrhea and gastrointestinal discomfort. 2. Shallots should not be mixed with tofu. The oxalic acid and tofu contained in the onion easily form calcium oxalate, which hinders the body's intake of calcium. Not only the tofu, but also the onion should not be eaten with other foods with higher calcium content. 3. Shallots should not be stewed with dog meat or cock meat. Stewed dog meat and cock meat can cause the body to get angry. Patients with rhinitis can eat the chicken stew with chives, which may aggravate the condition. 4. Scallions should not be paired with Dihuang. Onion, garlic, spicy, warm, can pass the yang to promote blood circulation, deworming, detoxification, sweating solution, for cold, cold, headache, cold and abdominal pain, internal resistance, dysentery, etc. have a better therapeutic effect. However, these effects of the shallots are exactly offset by the rehmannia, and the two cannot be matched. This article is provided by Shanghai Kangjiu Disinfection Technology Center We would like to exchange the methods of “prolonging the shelf life of food†and “sterilization and disinfectionâ€, welcome, call, email or post. Packaging Materials Packaging Materials,Prefillable Syringe,Pharmaceutical Packaging ,Food Packaging Shandong Qidu Pharmaceutical Co., Ltd. , https://www.qdyypharma.com
How to prevent mildew and spoilage of chives?