Preservation of wild vegetables
Five Function Bed,Five-Function Electric Hospital Bed,Five Function Electric Bed Better Medical Technology Co., Ltd. , http://www.fshospitalbed.com
First, the main process of wild vegetables → salting → desalination → green conservation → blanching → sterilization → rinsing → fresh packaging → vacuum sealing → sterilization → finished products. Second, the operating points (a) will be salted wild vegetables into the water has been placed in desalination containers, water dish weight ratio of 3:1, soak for 10-12 hours, desalination and rinse with water in the net. (2) Prepare green color protection solution, and use HL-2 color protection green agent to obtain satisfactory results. (3) Bactericidal agents should be used in combination with warming and blanching. 75 °C water plus 0.1% bactericidal soak for 1.5 minutes. (D) The formula for eating preservatives is citric acid 0.2%, ascorbic acid 0.1%, and inositol hexaphosphate 0.1%. (v) Vacuum sealer sealing, requiring a vacuum of 0.07 MPa. (6) The sterilization temperature is 95°C to 100°C and the sterilization time is 5-10 minutes. After sterilization, it is quickly cooled to below 30°C.