Processing technology of canned mushroom sauce

Canned mushroom paste canned meat is a new type of health food that is popular in the market. It is rich in nutrition and unique in flavor. It is a good product on the family table. Its processing technology is as follows: 1, raw materials and accessories. Mushrooms: Use dry shiitake mushrooms or thick shiitake mushrooms with thick aromas, thick caps. Pork: Use a small package with a qualified certificate to cut the meat (should be subjected to cooling acid). Soybean paste: The sauce fermented by broad beans or soybeans has normal color, moderate viscosity, no impurities, no odor, 12%-15% salt content, and no more than 16% water content. Chili sauce: red and brown color, spicy sauce, salt content of 12% -14%. Refined oil: Refined, transparent and clear refined edible vegetable oil. Starch: Use white and delicate corn starch without impurities. Yellow wine: Clear color, normal taste alcohol, alcohol content above 12 degrees. In addition, accessories include MSG, salt, sugar, garlic, and onions. 2, the original, auxiliary material pretreatment. The dried mushrooms were soaked in warm water and soaked for 2-4 hours. The mushroom shank was 1 cm long, the big mushrooms were opened, the middle mushrooms were split, and then cut into 0.4 cm thick strips. After the meat is slowly thawed, cut into 1cm square diced meat and use it with the cut. Add a small amount of water to the bean paste and chilli sauce, and make a separate sauce (0.8 mm diameter sieve machine). After peeling and rooting the onion and garlic, wash and grind them into rice grains. 3, making canning. 8 kg of mushrooms for each pot, 20 kg of pork, 25 kg of bean paste, 8 kg of pepper, 12 kg of refined oil, 8 kg of onion, 1 kg of garlic, 0.5 kg of MSG, 1.5 kg of salt, 8 kg of sugar, starch 2 kg, 5 kg of rice wine. Put the vegetable oil in a ladle pot and heat it. Place the onion grains and garlic grains in saute. Add the pork diced and fry. Then add the fragrant sticks and other ingredients. After heating and boiling, add the starch to the balance and add it. Stir, continue heating to 85-90 degrees Celsius when the pan, while hot loading cans of 200 grams per can (leave 1 cm headspace). 4, sealed sterilization. After the cans are sealed in vacuum, they can also be vented with heat and sealed when the temperature in the tank reaches 85 degrees Celsius. It is then sterilized at a temperature of 115 degrees Celsius for 10-50 minutes. After cooling, it is a finished product.

Greenhouse Wiggle Wire

Wiggle wire lock is designed to be used with poly lock base cap- sold separately. Greenhouse wiggle wire and base care are an effective method of attaching your poly film roof and or shade cloth. The greenhouse wiggle wire lock will hold form 4 mil to 20 mil thickness of material. Use one wire to hold the roof in place and then add a second wire to hold your shade cloth. When it is time to remove the shade cloth, you will not disturb the roof plastic.
Universal Base (WIG2000)- used on the curved surface, i.e. the arch for attaching the end wall covering.
Standard Base (WIG1000) - used along the straight lengths of your greenhouse.

Greenhouse Wiggle Wire,Greenhouse Steel Wire,Greenhouse Spring Wire

JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.alibabagreenhouse.com