Different vegetable processing technologies use different processing technologies. We summarize some processing technologies and share them with you according to different vegetable types.
Dehydrated Garlic Flakes
The quality of the garlic head requires a large head and a large petal, no mold, no yellow, white, and the skin and chassis are peeled off. The processing procedure is: raw material selection → slicing (with a slicing machine, the thickness depends on the customer's requirements but not more than 2 mm) → rinsing → draining (using a centrifuge, time 2-3 minutes) → spreading → dehydration (68 ℃-80 ℃ drying room, time 6-7 hours) → selection and grading → bagging and sealing → packaging.
Dehydrated onion slice
The processing procedure is: raw material selection→cleaning→(cut onion tips and green skins, dig out the roots, remove the scales, and peel off the thick old scales)→cut into strips with a width of 4.0-4.5 within mm) → rinsing → draining → sieving → loading → entering the drying room → drying (about 58 ℃ for 6-7 hours, the drying moisture is controlled at about 5%) → balanced moisture (1-2 days) → fine Select Inspection→Grading Packaging. The corrugated carton is lined with moisture-proof aluminum foil bags and plastic bags, with a net weight of 20kg or 25kg, and placed in a 10% thermal insulation warehouse for shipment.
Frozen potato wedges
The processing procedure is: raw material selection→cleaning→cutting (the size of the potato pieces according to customer requirements)→ soaking→ blanching→ cooling→draining→ packaging→ quick freezing→ sealing→ refrigeration. Specifications: The tissue is fresh and tender, milky white, uniform in block shape, 1 cm thick, 1-2 cm wide, and 1-3 cm long. Packing: carton, net weight 10kg, one plastic bag per 500g, 20 bags per carton.
Frozen carrot sticks
Raw material selection → processing and cleaning → cutting (strip: 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 species). Processing procedure: blanching→ cooling→ water filtering→ plating→ freezing→ packaging→ sealing→ packing→ refrigeration. Specifications: The color is orange-red or orange-yellow. Packing: Carton, net weight 10kg, one bag per 500g, 20 bags per carton.
Frozen Green Beans
Pick (good color, bright green, no pests, neat and even tender pods of about 10 cm.) → Cleaning → blanching (Boil 1% salt water to 100 ° C, put the pods in boiling water for 40 seconds to 1 minute, quickly Take out)→cool (immediately rinse in 3.3-5% ice water)→quick-freeze (put it at -30℃ for a short period of time to freeze quickly)→pack in a low-temperature room below 5℃, net weight 500g/plastic bag ) → packing (carton 10 kg) → storage (95-100% relative humidity).
Ketchup
Raw material selection→ cleaning→ blanching→ cooling→ peeling→ refurbishment→ mixing liquid→ beating→ heating→ canning→ deoxidation→ sealing→ sterilization→ cooling→ labeling→ inspection→ packing. The color of the product is bright red, the texture is fine and thick, moderate flavor is good.
Post time: Mar-25-2022