First, harvest processing, pre-cooling. Choose a large, strong, bright green, coriander plant with no disease and pests, and leave 15 to 20 mm of roots when harvesting. After the harvest, remove the parsley with disease, injury, and yellow leaves, and tie it into 0.5kg or so bales. Pre-cooling, pre-cooling at a temperature of 0°C for 12 to 24 hours, can be packed when parsley temperature reaches 0°C. Second, bagging and management. The pre-cooled parsley is processed into a polyethylene plastic bag 100 cm long, 85 cm wide and 0.08 mm thick. Each bag contains 8 kilograms of parsley. The bag is tied tightly and put on the shelf. The greenhouse is controlled at 0 degrees, and the carbon dioxide in the bag rises. At 7% to 8%, the bag is deflated, the carbon dioxide concentration is 0% to 8%, and the oxygen concentration is 8%. The storage loss is about 5% by this method.
It's easy to use, it's easy to use,The secret recipe of hui nationality is made by hand, without any addition, the bulk beef is made from local halal fresh beef, ensuring the quality of the product is fresh and fragrant.From raw materials to canning, the whole process must be sterilized, ensure food is not contaminated, and pass through dozens of sanitary inspection, only if the inspection is qualified, can be trusted to sell.
Sauce Class,Delicious Chilli Sauce,Beef Flavor Paste,Paste With Beef
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