Processing technology of bagged leek
Zinc Chloride Zinc Chloride,Zinc Chloride Supplier,Water Treatment Chemicals Water Treatment Chemicals and biocides Co., Ltd. , http://www.nspharmainter.com
(1) Production process The tender seedlings (or tender tips) → cleaning and miscellaneous → salted green-keeping → lye-treating → protection of green and brittleness → sterilization and preservation → vacuum packaging → storage of finished products.
(2) Processing technology points (1) Washing of raw materials: Wash the young seedlings (or tender tips) with flowing water to remove mud, sand, and other impurities. Rubbing is not allowed. During the cleaning process, dead leaves and stubs are picked up. Miscellaneous items.
(2) Protecting greens from salting: 3% refined salt will be used for cleaning and removing impurities. 0.1% sodium sulfite solution, soak for 30 minutes, remove and rinse drain.
(3) Alkaline treatment: soak in 1% sodium sulfite solution for 15 minutes, remove and rinse the residual lye with water.
(4) Protecting green and crisp: Protecting green and crisp is the key process technology of bag-packing. A 0.2% Zinc Chloride, 0.02% sodium sulfite, and 0.05% calcium chloride mixture was kept at a vacuum of 0.09 MPa for 15 minutes to protect the green.
(5) Bactericidal and antiseptic: Chlorophyll is easily destroyed during heating process, and it is green, and it loses its brittleness and softness. In order to keep bagged leek green and brittle and avoid hot factors, 0.05% sodium benzoate solution is used to soak 30 Minutes, bactericidal anti-corrosion, can be packed after draining.
(6) Vacuum packaging: Vacuum sealed and packaged with nylon/polyethylene (PA/PE) composite bag, vacuum degree 0.085-0.095 MPa.
(7) Storage: After sealing, heat preservation at 37°C and 2°C for 5 to 7 days. Check for no abnormalities. If any abnormal bags should be removed, store them at room temperature (20°C) and sell at any time.