The production of canned bamboo shoots

Products are salted bamboo shoots, oil bamboo shoots, assorted bamboo shoots, soy sauce and so on. Processing equipment includes boilers, washing machines, processing tables, capping machines, sterilizers, coolers, and anti-aging antiseptics. The processing technology is: bamboo shoot washing â†’ cutting end selection â†’ fixing â†’ peeling skin â†’ cooling â†’ cutting â†’ finishing â†’ floating water â†’ election classification â†’ boiled â†’ over weighing â†’ loading â†’ hot water injection â†’ degassing â†’ sealing â†’ disinfection â†’ cooling â†’ Check â†’ Select â†’ Clean â†’ Pack and Store. (usually 100kg fresh bamboo shoots made of 40 ~ 44kg pot bamboo shoots). 1. Oil, bamboo shoots and bamboo shoots: press 50kg bamboo shoots + edible oil 1.75kg + water 20kg + soy sauce 10kg + sugar 8kg + salt 0.9kg, boiled with oil and boiled with antiseptic sodium benzoate, and boiled for approximately 1 hour. 2, sweet and sour bamboo shoots: bamboo shoots boiled and cut into pieces, each 50kg bamboo shoots + vinegar 2.5kg + sugar 10kg, dip overnight can be canned. 3, bamboo barrel processing technology: raw materials â†’ Fixing â†’ shelling â†’ conditioning trim â†’ water rinse â†’ cans â†’ water injection â†’ fake seal â†’ sterilization â†’ dehydration â†’ sealing â†’ cooling â†’ finished product â†’ test tank â†’ storage. 4, salty cooked bamboo shoots (salt-blasted bamboo shoots): peeled â†’ boiled and frozen â†’ cooling â†’ dip float â†’ remove impurity left â†’ salt pressure release (100kg bamboo shoots + 46kg salt + 150g partial acid + 35g citric acid) â†’ release cylinder pressure stone â†’ remove â†’ Dipping â†’ Grading â†’ Canning. Another pickled bamboo shoots, the bamboo shoots cook for 2 to 3 hours, plus 3 to 5% salt and mix well into the jar, half a month later put into pickled bamboo shoots. 5. Dehydrated bamboo shoots: raw materials, peeled, adjusted, frozen, hot air dried, shredded, dehydrated, graded, and packaged. 6. Frozen bamboo shoots: Fixing, cooling, stripping, trimming, slicing, slicing, cooling, immersing, freezing, packing, and freezing. 7, pickles bamboo shoots: just bamboo shoots, bamboo shoots, chicken shoots and other bamboo shoots can do. Each 50kg bamboo shoots + salt 15kg pickled embryos, each 50kg embryo + sweet sauce 22.5kg + red brine 10kg, pickled for 10 days into a sauce shoots. 8, sour bamboo shoots: fresh bamboo shoots after pressing for 35%, salted with salt (1.5 to 2% salt) and light salting method that is salt-free salting. 9. Fresh and convenient bamboo shoots: Raw materials â†’ go to the bamboo shoots, peel the shell â†’ section, classify â†’ precooking â†’ cooling â†’ shaping â†’ rinsing â†’ seasoning â†’ bagging â†’ evacuation sealing â†’ sterilization â†’ cooling â†’ finished product storage Generally distinguish water shoots tip slices, seasoned bamboo shoots, slices, etc., at least 3 months storage.

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Ningbo Yaoming Medical Technology Co., Ltd. , https://www.yaominmed.com