Dehydrated garlic is required to have large, firm heads with no signs of mold, yellowing, or damage to the skin and outer layers. The processing steps include raw material selection, slicing (using a slicer with thickness adjusted per customer needs, but not exceeding 2 mm), rinsing, draining (via centrifuge for 2–3 minutes), spreading, dehydration in a drying room at 68°C–80°C for 6–7 hours, followed by sorting, packaging, and sealing. This ensures high-quality, long-lasting garlic products suitable for various culinary uses.
For dehydrated onion slices, the requirements are full, plump flesh without hollow centers, no double cores, and no green skin strips. Each piece must weigh at least 100 grams. The process involves cleaning, removing green shoots, skins, roots, and old scales, then cutting into 4.0–4.5 mm wide strips. After rinsing, draining, and spreading, the onions are dried at 58°C for 6–7 hours with moisture controlled at 5%. A balancing period of 1–2 days follows, then grading and packaging. The final product is packed in moisture-proof aluminum-lined corrugated boxes, either 20 kg or 25 kg, and stored in a 10% heat preservation warehouse before shipping.
Frozen potato chips are processed through raw material selection, washing, cutting (based on customer specifications), soaking, blanching, cooling, draining, packaging, quick-freezing, sealing, and refrigeration. The product should be tender, milky white, uniformly shaped, and cut to 1 cm thick, 1–2 cm wide, and 1–3 cm long. Packaging includes cartons with a net weight of 10 kg, each containing 20 plastic bags of 500g each.
Fast-frozen carrots are selected based on size and uniformity, with cross-sectional dimensions varying depending on the type: 5 mm x 5 mm, 3 mm x 5 mm, or block shapes. After washing, blanching, cooling, and draining, they are frozen and packaged in cartons of 10 kg, with each 500g portion in a separate bag. The color should be bright orange, and the texture firm and fresh.
For fast-frozen green beans, quality is determined by length and width. First-grade beans are over 18 cm long and 1.1–1.3 cm wide, while second-grade beans range from 15–18 cm and 0.8–1.1 cm. Third-grade beans are 12–15 cm long with 0.5–0.8 cm width, and fourth-grade beans are under 10 cm. The beans are cleaned, boiled in salted water for 40 seconds to 1 minute, quickly cooled in ice water, then rapidly frozen at -30°C. They are packed in low-temperature rooms, with 500g per plastic bag and 10 kg per carton, stored in high-humidity conditions (95–100%).
Ketchup production starts with raw material selection and washing, followed by blanching, cooling, peeling, refining, liquid adjustment, mixing, heating, canning, deoxygenation, sealing, sterilization, cooling, labeling, and inspection. The final product has a consistent bright red color, thick texture, and balanced flavor, meeting high-quality standards for commercial use.
Monkfish-Sliced,Monkfish-Fillets,Monkfish Tails With Skinless,Monkfish Tails With Skin-On
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