Production of clear water canned ear

First, the process: Select the rinsing and fixing the bottling and soup cap sterilization cooling inspection packaging storage. Second, the operating points: 1, the choice of materials: the election of no pests, ears, the size of the diameter of 4 to 6 cm fresh ears as raw materials. 2. Rinse: Rinse the selected ear piece with treated soft water. Soak it with 0.3‰ sodium metabisulfite solution for 10~12 minutes before rinsing to achieve the effect of anti-varying color protection. The ear pieces thus produced are delicate in texture and clear in color. 3. Precook and Fix Green: Add 5% of refined salt and 1% of citric acid in the killing water and cook for 10-15 minutes to soften the ear material. 4. Bottling and soup: After using 525g canned Bottle to fix the green ear, the solids requirement is 260~280g. The soup is prepared with 2% salt and 0.5% citric acid. Add other additives according to the food hygiene standards. Mix thoroughly and add to the bottle. 5, cover sterilization: the use of heated exhaust or vacuum exhaust method, exhaust immediately after sealing with a can sealing machine. Sterilized capped cans are sterilized by atmospheric or pressure sterilization. Atmospheric Sterilization: The cans are placed in normal pressure hot water or boiling water, when the temperature is around 100, sterilized for 15 to 20 minutes; pressure sterilization: the cans in the high pressure cabinet (pot), when the temperature When it reaches 115~121°C, it can be sterilized for 15 minutes. 6. Packing and storage: after sterilization and cooling, the wooden box shall be packaged and packaged after inspection, and then stored or exported. (434100 Hubei Jingzhou Ximen Research Institute Edible Fungus Development Center Yan Zexiang)

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