Canned vegetables processing methods and requirements are different, can be divided into the following four
(1) clean stains canned vegetables, fresh or chilled good selection of raw materials (including dehydrated vegetables for canning - lotus seeds, red beans, broad beans, etc.), after processing, pre-cooked, washing, sorting, canning, add dilute saline or sugar and salt mixture made of cans. Features: keep fresh vegetables original color, shape, flavor. ,
(2) selection of fresh marinated or salted canned vegetables raw, processed trimmed, cut, canning, then add spice ingredients and acetic acid, salt mixture made of cans. Features: Products acid content providers, the required sterilization Strength Low (100 ℃).
(3) selection of fresh vegetables, canned seasoning class and other small ingredients, the slice (film), canned and processed cooking canning made.
(4) Saline (marinated) canned selection of fresh vegetables, dried diced (film) or pickled canning, then add sugar, salt, MSG and other soup (or sauce) made of cans. Its characteristics: high salt content of products, the required sterilization Strength Low (100 ℃).
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