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Vegetable Processing Machine Manufacturer Teaches You How To Process Vegetables

                       
Update:23-03-2019
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Today , the Vegetable Processing Machine manufacturer i […]

Today , the Vegetable Processing Machine manufacturer is here to tell you about the processing techniques of your various vegetables :

1.Dehydrate garlic slices . The quality of the garlic head is pleading for large heads , not mildew , not yellow , silver , and the skin and the chassis are peeled off . The processing procedure is : raw material selection slicing (with slicer , thickness according to customer's request but not more than 2 mm ) , rinsing and draining (using centrifuge , time 2-3 minutes ) , dewatering (68 °C - 80 °C drying room , time 6-7 hours ) . Select the inspection grades / graded bagging and sealing package .

 

2 . Dehydrate onion slices . The bulbs are plump and thick , without pumping , core , and no green strips , each weighing no less than 100 grams . The processing procedure is as follows : the raw material selection is cleaned (cut off the onion , green skin , excavate the root pedicle , remove the net scale , peel off the coarse old scales ) and cut to pieces (cut into strips , width is within 4 .0-4 .5 mm ) . Rinsing and draining sieves are loaded into the drying room (continued for 6-7 hours at 58 °C , and the moisture is controlled at 5%) . Balanced moisture (1~2 days ) is selected for inspection and grading packaging . The wavy carton is lined with moisture-proof aluminum foil bags and plastic bags , with a net weight of 20 kg or 25 kg , placed in a 10% thermal storage warehouse for shipment .

 

3 . freeze potato pieces . The processing procedure is as follows : raw material selection , clearing and dicing (the size of the potato block is requested by the customer ) , soaking , blanching , cool , draining , packaging , quick-sealing and sealing . Specifications : fresh and tender , milky white , uniform block , 1 cm thick , 1-2 cm wide , 1-3 cm long . Packing : Carton , net weight 10 kg , one plastic bag per 500 g , one box in 20 bags .

 

4 . freeze carrot sticks . Raw material selection to solve the cleaning and cutting (bar : 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 variety set ) . Processing procedure : blanching cool water drains / drained tray frozen packaging sealing box refrigerated . Specifications : The color is orange or orange . Packing : Carton packs / packed , net weight 10 kg , one bag per 500 g , 20 bags per box .

 

5 . Quick frozen green beans . Pick (a good color , fresh green , no pests , neat and uniform about 10 cm of tender pods . vine species : pod length 18 cm or more , pod width 1 .1-1 .3 cm is 1 ; pod length 15-18 Cm , pod width 0 .8-1 .1 cm for m grade ; pod length 12-15 cm , pod width 0 .5-0 .8 cm for s grade ; dwarf species : pod length 12 cm or more , grade 1 Pod length 10-12 cm , grade m ; pod length less than 10 cm for s grade ) . Wash blanching (pour 1% salt water to 100 ° C , put the pods in boiling water for 40 seconds to 1 minute , quickly remove ) . Cool (immediately release 3 .3 - 5% rinsing in ice water ) . Quick-freezing (disposed to - 30 ° C for a short time to quickly freeze ) . Bagging (in low temperature room below 5 ° C , net weight 500 g / plastic bag ) boxing (carton 10 Kilogram ) storage (95-100% relative humidity ).

 

6 . Tomato sauce . Raw material selection , cleaning , blanching , cool , peeling , refining , blending , mixing , refining , heating , canne , deoxidation , sealing , sterilization , cool , labeling , inspection , packing . The color of the product is bright red , the tissue is delicate and thick , and the flavor is good .