Bamboo Shoot Flexible Packaging Technology and Technology


Bamboo shoots are fragrant, crisp, and are high-protein, low-fat and multi-fiber foods. They are sweet, slightly cold, and have the effects of helping digestion, losing weight, and preventing bowel cancer and cardiovascular diseases. However, fresh bamboo shoots have a short shelf life. In order to meet the needs of consumers and the remote transportation, they must first solve their packaging problems. Its flexible packaging technology is introduced as follows:
First, the process flow. Raw materials → precooking → cooling → raw material preservation → except bamboo clothes tablets → cleaning → finishing bagging → adding soup → sealing → high temperature sterilization → finished product inspection → storage.
Second, the process description. 1. Raw materials. Fresh, locust-free, non-bleached, yellowish-brown or milky white, 24 to 27 cm long raw materials harvested on that day should be purchased. Cut away the aged or lignified parts and save the tips. 2. Precooked. After boiling with 0.2% citric acid water, put the bamboo shoots and cook for 4 to 6 minutes. The amount of water is 5 times that of the raw material, and it should be removed immediately after precooking. 3. Cool. After precooking, put it in running water and cool it as soon as possible. Prevents cooling from occurring after ripening and softening. 4. Keep raw materials. Place the cooled raw material neatly in a bucket or tank, fill it with 0.2% sodium metabisulfite, 0.3% citric acid, and 2% saline solution preservatives, and dip the raw materials. 5. In addition to bamboo clothes tablets. Remove bamboo shoots on the surface of bamboo shoots mechanically or manually and do not damage the shoot tips. 6. Finish bagging. Choosing bamboo shoots of the same size, color quality and quality, cutting 15 to 17 centimeters long bamboo shoots in accordance with the shoot tip, and bagging at 90% of the net weight of each bag. Bagging should be neat and beautiful, and do not contaminate the inner wall of the inner layer of the composite bag. 7. Add soup. After boiling water, 0.2% citric acid, 0.1% sodium benzoate, and 10% salt were sequentially added, dissolved and filtered, and then put into a bucket. When the mixture was cooled to anhydrous steam, it was added into the compound bag. When the soup was added, the soup was prevented from adhering to the wall of the bag. 8. Seal. Seal immediately after adding soup. The adjustable sealer should be adjusted to a tilt greater than 0.6 cm. 9. High temperature sterilization. Using pressure sterilization, pressure cooling method, sterilization 5 ~ 2.5 ~ 5 minutes, sterilization pressure 49 ~ 98 kPa, cooling pressure 78.4 ~ 117.6 kPa. 10. Finished product inspection. After sterilizing by high temperature, check whether the product is defective or miscellaneous, whether the packaging bag is abnormal, and whether the evacuation is normal or not. After the product is qualified, it is packaged and stored in the warehouse.
Third, quality standards. 1. Color. Finished bamboo shoots should be yellow or milky white. No green stalks, transparent soup, not cloudy. 2. taste. With the smell of bamboo shoots. 3. The organization is fresh and brittle. No coarse fiber feel, the size and color quality of bamboo shoots per bag were not significantly different. 4. The packaging material is a three-layer composite film bag with outer polyester, inner polyolefin or outer nylon, and inner polyolefin. Specifications are 16cm x 26cm. 5. Net weight 500, solids 450 grams, soup 50 grams. 6. Health standards. Without corruption caused by pathogenic bacteria and microorganisms, packaging the fresh bamboo shoots according to the above-mentioned process technology has certain investment, but it brings greater economic benefits. (Zhang Lan)

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