Dehydrated garlic is produced from large, firm bulbs that are free from mold, yellowing, and damage. The outer skin should be intact, with no signs of peeling or deterioration. The processing steps include raw material selection, slicing (using a slicer, with thickness determined by customer needs but not exceeding 2 mm), rinsing, centrifugal drainage (for 2–3 minutes), spreading, and dehydration in a controlled temperature environment (68°C–80°C for 6–7 hours). After drying, the product is sorted, packaged, and sealed.
For dehydrated onion slices, the onions must be plump, with no hollow centers, double cores, or green skin remnants. Each piece should weigh at least 100 grams. The process includes cleaning, removing green shoots, skin, roots, and old scales, followed by cutting into strips (4.0–4.5 mm wide), rinsing, draining, spreading, loading, and drying at 58°C for 6–7 hours, with moisture control set to 5%. After a 1–2 day hydration balance, the product is carefully selected and packed. The packaging uses corrugated cardboard boxes lined with moisture-proof aluminum foil and plastic bags, with net weights of 20 kg or 25 kg, and stored in a 10% heat preservation warehouse before shipping.
Frozen potato chips are made from high-quality potatoes, cut to customer specifications. The process involves selection, washing, cutting, soaking, blanching, cooling, draining, packaging, quick-freezing, sealing, and refrigeration. The final product should have a tender texture, bright white color, uniform shape, and dimensions of 1 cm thick, 1–2 cm wide, and 1–3 cm long. Packaging consists of cartons with a net weight of 10 kg, each containing 20 individual 500g plastic bags.
Fast-frozen carrots are processed from fresh, uniformly sized pieces. They are cut into specific sizes: cross-sections of 5x5 mm with 7 cm length, 3x5 mm with less than 4 cm, or blocks of 4–8 cm in length, depending on the variety. The process includes blanching, cooling, draining, freezing, packing, sealing, and refrigeration. The final product has an orange or bright orange color and is packed in cartons with a net weight of 10 kg, containing 20 individual 500g plastic bags.
For fast-frozen green beans, the selection criteria are based on size and appearance: 1st grade (over 18 cm long, 1.1–1.3 cm wide), 2nd grade (15–18 cm long, 0.8–1.1 cm wide), 3rd grade (12–15 cm long, 0.5–0.8 cm wide), and S-grade (under 12 cm). The process includes cleaning, boiling in salted water (100°C for 40 seconds to 1 minute), rapid cooling in ice water (3.3–5%), quick freezing at -30°C, bagging in low-temperature rooms (500g per bag), carton packing (10 kg per box), and storage under 95–100% humidity.
Ketchup production begins with quality raw materials, followed by cleaning, blanching, cooling, peeling, refining, liquid adjustment, beating, heating, canning, deoxygenation, sealing, sterilization, cooling, labeling, and final inspection. The finished product has a consistent, bright red color, a thick and balanced flavor, and meets strict quality standards.
Monkfish-Sliced,Monkfish-Fillets,Monkfish Tails With Skinless,Monkfish Tails With Skin-On
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