First, the process
Live white lotus root, clear lotus root, sand blast, sand blasting, cooking, peeling, cleaning, flavoring, vacuum packing, sterilization, cooling, sampling, and storage.
Second, the key operation
1, sand stimulation
At present, most white wolfberry canned food factories use natural temperatures (20 ~ 30 °C) and salinity (15 ~ 35 ‰) under natural conditions. Longer time, more sand, energy consumption, time-consuming, unstable effect. When sand is naturally emitted, the earthworms throw sand out at the normal respiratory rate, and the rate of sand blasting is not high. We use physical stimulation to strengthen the respiratory frequency and intensity under conditions of sexual conditions so that the sand in the body can be completely spit out (within 2 to 3 hours) within a short period of time (12 to 16 hours). Food grade requirements.
2, vacuum packaging
Many manufacturers use manual canning, after the exhaust cover, this method makes the bottle vacuum degree is insufficient, easy to jump cap in the sterilization operation, the vacuum is not high, resulting in low product qualification rate, short shelf life. The use of mechanical vacuum capping machine operation can raise the qualification rate to about 98%. The other unit operations in the process can be performed according to the conventional operation of canned food processing.
Third, the shell use
One of the major products in the production of canned shellfish can be used as an environmental hazard if it is not treated.
The main component of the oyster shell is CaCO3, and a trace amount of Zn, Mg, P, Fe, K, etc. The main use is to crush it and mix it into the feed as a livestock additive with limited usage. If the sunset glows into calcium acetate (CH3COO)2CaH2O, the water solubility is greatly increased. It can be used as a food calcium fortifier. At present, the “giant calcium supplement†component launched by Giant Group is calcium acetate. The process flow is as follows:
The clam shell is washed, pulverized, dried, baked, made into milk, added with acid, filtered, concentrated, and dried.
Fourth, the use of soup
There are many miscellaneous soups lost in cooking during the daytime. In addition to some canned soups for white glutinous rice, they can be used as additives for other aquatic products, such as shrimp paste, canned shrimp paste and canned abalone.
The soup is easily corrupted, and can be mixed with different dimension C sodium, and the surface of the soup is covered with 0.1% chitosan and stored refrigerated.
The white pheasant is named Mactra veneriformis (Reeue) and is a common benthic economic shellfish in the coastal areas of China. Its meat is savory and nutritious. Each one hundred grams of fresh meat contains protein 10.8 grams, fat 1.16 grams, carbohydrate 4.6 grams, calcium 37 milligrams, phosphorus 82 milligrams, iron 14.2 milligrams, vitamin A400 international units, thiamine 0.03 milligrams, flavin 0.15 milligrams, smoke Acid 1.7 mg. 100 grams of dry product contained 240 micrograms of iodine. Protein contains 9 kinds of human essential amino acids and the proportion is moderate, is a complete protein. Fat contains the main components of brain gold DHA (docosenoic acid) 3.3%, EPA (eicosapentaenoic acid) 5.5%. Chinese medicine believes that its meat is salty and cold, with nourishing yin, diuresis, phlegm, and softness. It can be used for edema, hoarding, lumps, tumors, uterine bleeding, hemorrhoids and so on.