Export vegetable product processing technology

August 06, 2019

1. Dehydrated garlic slices: The quality requirements of the garlic head are large, not mildewy, yellowish, white, skin and chassis stripping. The processing procedure is: raw material selection one slice (with slicer, thickness according to customer requirements but not more than 2 mm) â†’ rinsing â†’ drain (using a centrifuge, time 2 to 3 minutes) â†’ stalls â†’ dehydration (68 to 80% Drying room, time 6 ~ 7 hours) â†’ selection and classification â†’ bag sealing â†’ packaging.
2. Dehydrated Onion Tablets: The plump flesh must be plump and full, no sprouts, no double cores, and no greenish stripe. Each weight should not be less than 100 g. The processing procedure is: raw material selection â†’ cleaning â†’ (removal of green shoots, green skin, excavation of the root pedicle, to the net scale clothing, stripping coarse old scales) â†’ cutting (cut into strips, width within 4.0 to 4.5 mm) â†’ Rinse â†’ Drain â†’ Spreader â†’ Loading â†’ Person Drying â†’ Drying (58Â°C for 6-7 hours, control the baking moisture at about 5%) â†’ Balance moisture (1 to 2 days) â†’ Select test â†’ Grading package. Corrugated cardboard boxes lined with moisture-proof aluminum foil bags and plastic bags, net weight 20 kg or 25 kg, placed in 10% heat preservation library to be shipped.
3. Quick-frozen potato pieces: processing procedures for the selection of raw materials â†’ cleaning â†’ cutting (potato size according to customer requirements) â†’ soaking â†’ blanching â†’ cooling â†’ drain â†’ packaging â†’ quick-freezing â†’ sealing â†’ refrigeration. Specifications: Tissue is tender, milky white, uniform in shape, 1 cm thick, 1 to 2 cm wide, 1, 2, 3 cm long. Packing: Carton, net weight 10kg, one plastic bag per 500g, one carton of 20 bags.
4. Quick-freeze carrot sticks, diced, block: raw material selection â†’ processing and cleaning â†’ segmentation (Article: cross-sectional area 5 mm 5 mm, length 7 cm; D: cross-sectional area 3 mm 5 mm; length less than 4 cm; block: length 4 to 8 cm, depending on the type of thickness). 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. Packing: Packed in cartons, net weight 10kg, one bag per 500g, 20 bags per carton.
5. Quick-frozen green beans: Choose (color is good, fresh green, no pests, neat and uniform about 10 cm Nen. Invasive species: scorpion length 18 cm or more, sacral width 1.1 to 1.3 cm is a grade; 15 to 18 centimeters in width, 0.8 to 1.1 centimeters in width for m, 12 to 15 centimeters in length, and s to 0.5 to 0.8 centimeters in width; dwarf species: 12 centimeters or more in length and 1 in length; 12 centimeters (m class); raft length less than 10 centimeters (grade s)) â†’ Cleaning â†’ Boil (Boil 1% salt water to 100Â°C, place the pods in boiling water for 40 seconds to 1 minute, remove quickly) â†’ Cool ( Immediately rinse in 3.3 to 5% ice water) â†’ Quick freeze (quickly freeze in -30Â°C short time) â†’ Bagging (in low temperature room below 5Â°C, net weight 500g/plastic bag) â†’ Packing (carton 10kg )â†’ Storage (95% to 100% relative humidity).
6. Quick-freezing cowpea segment: raw material selection â†’ processing â†’ washing â†’ segmenting â†’ blanching â†’ cooling â†’ rowing â†’ freezing â†’ packaging â†’ storage. Specifications: Fresh pods, green color, neat bar, segment length 5,7,9 cm. Packing: Packed in cartons, net weight 10kg, plastic bag for every 500g, 20bags for carton.
7. Quick-freezing pea pods: raw material selection (new) â†’ classification â†’ washing â†’ blanching â†’ cooling â†’ quick freezing â†’ packaging â†’ refrigeration. Specifications 6 to 8 cm. Light green, fresh, no insect, no deformity, neat and uniform. Packaging: Carton, net weight 10 kg, 20500 g/bag.
8. Tomato paste, mud, paste: raw material selection â†’ cleaning â†’ blanching â†’ cooling â†’ peeling a refurbishment â†’ dispensing liquid adjustment â†’ beating â†’ heating â†’ canning â†’ deoxygenation â†’ sealing â†’ sterilization â†’ cooling â†’ labeling â†’ inspection â†’ Packing. The color of the product is consistent with bright red, and the tissue is thick and thick and moderate in taste.

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