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Add: Room 1205, Block B, Main Building, 660 Huanghe West Road, Huangdao District, Qingdao City, Shandong Province
Phone: 0086 13375432222
E-mail: 13375432222@189.cn
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Vegetable blanching equipment
- Detailed Description
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The processing of using vegetables as raw materials, after pre-treatment such as cleaning, peeling, cutting (or without peeling, cutting), and blanching, and using physical, chemical, and biological methods to make food for preservation.
The improvement of the quality of vegetable processing products and the development of production largely depend on the selection of excellent raw material varieties. For example, as an excellent variety for tomato sauce processing, it should have the following advantages: ① high yield and strong disease resistance; ② The fruit is medium in size, with a tough and not easily cracked skin; ③ Uniform and consistent coloring, with no residual green color on the fruit shoulders; ④ The flesh is bright red or dark red, and the gelatinous material around the placenta and seed is red or light red; ⑤ The content of soluble solids is relatively high, generally above 5%; ⑥ Lycopene content is high, generally above 8mg/100g; ⑦ Sweet and sour, with a pleasant taste. For example, as an excellent variety for mushroom canning and processing, it should have the following advantages: ① high and stable yield, strong stress resistance; ② The cap is thick, round, and semi-circular; ③ The color is pure white and the organization is tight and solid; ④ The stem is short and thick, without a hollow; ⑤ Small gills with light color; ⑥ The pre cooking yield and whole mushroom yield are high, generally above 60%. The main vegetable varieties suitable for canning in China are asparagus, beans, peas, tomatoes, water chestnuts, bamboo shoots, lettuce, etc.
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