The temperature in the south is high. Bracken will soon be browned, aged and deteriorated after harvesting. By improving the bracken preservation and preservation process, no vacuum packaging, high temperature sterilization, no copper ion pollution, and the use of fresh fern, can be simple. Quickly produce safe and healthy bracken. Process flow: fresh bracken → picking → blanching → protecting green and brittle treatment → hot acid (acetic acid solution) packaging → rapid cooling → inspection → finished product. Operation points: 1 Picking: The timely picking of fresh bracken by different lengths piled up, clean; 2 blanching: The bracken placed in 85-90 °C 1% salt water blanching about 3 minutes, remove , Drain the water; 3 Put the blanched bracken into 0.02% magnesium chloride, 0.03% zinc lactate, 0.40% calcium chloride, and 0.02% natural color-protection partner (f-type). Soak in liquid for 12 hours, then remove, rinse with water and drain. 4 heat packaging, rapid cooling: bracken bagging, adding a 90-95 °C 0.18% acetic acid solution, sealed at normal pressure; 8 minutes into cold water cooled to room temperature. 5 Inspection: Observe at room temperature and meet the product quality standards after 180 days.
Frozen Shelled shrimps,Frozen Bamboo shrimp,Frozen Red shrimp
Zhejiang Ocean Family Co., Ltd., , https://www.ocean-family.com