The Frozen Squid Cut,The Seasoned Squid Cut,Cut from the Squid Body Hairoad food zhejiang co,.LTD , https://www.goodfoods-group.com
Green food garlic processing
China is one of the countries with the largest acreage and output of garlic. Garlic is also one of China’s traditional export agricultural products. It has a long export history and is mainly sold to countries and regions such as Japan, South Korea, Europe, America, Southeast Asia and the Middle East. Taiwan area. Japan produces around 30,000 tons of garlic annually and imports 20,000 tons from China. Japanese garlic varieties are divided into six, white six-clove garlic, there are other blessings, very early Yuanzhou, early childhood Shanghai, Jiading white. Garlic export processing forms are: garlic is mostly fresh, garlic is mostly fresh and quick-frozen, garlic is mostly preserved and preserved, garlic slices are mostly dehydrated after drying. Northeast Agricultural University studied garlic selenium enrichment technology from 2000 to 2001, which increased the garlic production in Acheng by 10-15%. The selenium content in garlic clove increased from 0.010mg/kg to 0.10mg/kg, and was 0.10mg/k-0.3mg. /kg range controllable. The input cost per farmer (666.7 m2) is 5.0-5.5 yuan, 400 kilograms per mu for output sucrose and 1000 kg per mu for fresh garlic. Each kilogram of garlic, fresh garlic head 1 yuan, increase 140 yuan, the input-output ratio is about 5:140-5:100. From 2000 to 2001, Northeastern Agricultural University developed selenium-enriched garlic powder and selenium-enriched garlic paste with selenium content controllable from 0.010mg/k to 0.3gmg/kg; fresh-keeping period selenium-enriched garlic powder 0.5 to 1 year, selenium-enriched Garlic paste is 0.3-0.5 years old. Export Fresh-keeping Garlic Processing Process Raw Material Acquisition→Classified Peeling→Choice→Root Cutting→Cut Stem→Weighing→Storage Operation Points 1 Raw Material Acquires a Diameter of 5.5cm or More, Skin is White, Dry, No Mould, No Worm, No Rotting, No Injury, no germination, no dryness, no malformation, no deodorization, no odor of garlic head; 2 grade diameter above 5.5 cm is grade I, 6.0 cm in diameter is this grade II; 3 peeling and stripping 1-3 layers old Skin, but can not reveal a single garlic; 4 cut roots, cut the stem to cut the root hair of garlic, exposing the white peony, cut the stem and leave the pile (1.5 cm high at the base of the stem); 5 weighing, packaging includes three kinds: 20kg / net Bags, 1kg/pouch, 3 pouches, the latter two are packed in cartons, 10kg/carton; 6 Stored in cold air storage, temperature is about 0°C. Dehydrated Garlic Dehydrated Garlic Tablets Process Raw Material Selection → Garlic → Garlic Skin → Slice → Color Care → Rinsing → Selection → Packaging Operation Points 1 Peel the garlic with a manual or mechanical method, separate the garlic cloves, and then remove the epidermis; 2 slices of garlic cut into 2-3 mm; 3 color protection Garlic cloves in 0.1-0.7% NaHSO3 or Na2SO3 solution for 20 minutes for color protection, to prevent the loss of alliin oxidation; (garlic is rich in alliin, Under the action of alliin, it forms volatile sulfur compounds, ie allicin, which has a special spicy taste and plays an anti-appetite and antibacterial effect. 4 Rinsing with clean water (according to GB5749-85 standards for drinking water quality) fully washed, washed Go to the surface of the garlic slag, drain to moisture or spin dry; drying room temperature 60-65 °C, time 6-7 hours, garlic sheet moisture content 4.5%; 5 packaging finished product moisture content does not exceed 6%, generally with cardboard boxes Packing, plastic composite bag inside the pad, Zhakou sealed, 20kg / box; 6 product standard products should be white or light yellow white, oval or irregular shape, loose texture, crisp, dry with a clear garlic flavor. Source: "Friends of the Rich Farmers"