Natural fresh bamboo shoot processing

The fresh bamboo shoots processed by the R&D department of Sichuan Cuiwei Food Co., Ltd. without chemical synthesis of preservatives and antioxidants not only maintain the unique flavor of the bamboo shoots, but also facilitate the distribution and marketing of the fresh bamboo shoots into hot-picked bamboo shoots, ready-to-eat bamboo shoots, and appetizers. Bamboo shoots and other flavor series bamboo shoot products have achieved a breakthrough success. The processing process is as follows: The original bamboo shoots → cutting end → precooking → cooling → peeling → trimming → rinsing → selection of classification → loading → adding soup → exhaust → sealing → sterilization → inspection → finished product. 1. Selection of raw materials Fresh bamboo shoots with suitable freshness, suitable length, and no pollution or pests and diseases are used as raw materials. The time from the processing of picking should not exceed 16 hours, otherwise it will become rough and old and affect the utilization of the product. 2. Cut the end of the pre-cooked chopped bamboo shoots, first wash the soil outside the shoot with a knife and cut the rough old part of the shoot base, according to 100 mm, 80 ~ 100 mm, 80 mm, divided into three levels; after the classification with pH The boiling water value is about 3.5, 40 minutes for small cooking, 50 minutes for medium cooking, and 60 minutes for large cooking, and then quickly cooled with flowing water. 3. Shelling and trimming Fresh bamboo shoots are cooked and cooled to remove the shells. The old roots are cut off, and the edges of the shoots are cut obliquely with a knife and trimmed. Use a nylon wire to form a bow to scrape the bamboo shoot's tender coat. The incision should be flat and do not hurt the bamboo shoot. 4. Rinse and Gradually Graduate the finished bamboo shoots in flowing water and rinse for 16 to 24 hours to remove the soluble substances from the shoots and reduce the turbidity in the soup. At the same time, the pH was reduced to about 4.3 from the pool. Prior to packaging, they were sorted into three grades according to the shape of bamboo shoots, and they were exported. 5. canned sterilization can be made of vacuum packaging and manual canning. This article uses hand canning as an example: carefully sort the bamboo shoots into the pot, adjust the pH of the soup to about 5, and add the soup to each pot. The solid content is required to be 60%, and the air-tight seal is performed at a low temperature of 80°C. Use atmospheric sterilization. 6. Cooling Storage After sterilization, the bamboo shoots should be rapidly cooled to room temperature regardless of whether they are soft or canned. And tank stains rinse rinse net, the printed trademark, grade, specifications, production date, bar code, etc. on the affixed to the surface of the tank, sampling by batch after batch, according to grade registration into the library to be sold.

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