UGG Boots Outlet Fried soft canned _1209 bullfrog

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Fried soft canned Bullfrog

Technical Teachers College, Department of Food Engineering 066600) * 15.9. Packing: Recovering film bag. Bullfrog 100 grams per bag, who allowed 5 errors. Small bag of frog legs required uniform. 10. Sealing: The vacuum sealing machine for sealing flexible packaging,[link widoczny dla zalogowanych], preheating temperature 120 - 125 ℃, voltage 24-30V, sealing time of 3-3. ss. 0.9Mpa the vacuum seal. n. Sterilization: Sterilization formula: 20min a 35mln2Stain/108 ℃, Ha pressure cooling to 30 ℃ \rejection technique will be paving the square of soft canned crispy frog in a plastic bag. plastic plate was cross stacking, storage temperature 37 ℃ ± 2c, insulation vacuum in the 0.25Mpa 7 nights or more, is the qualified products labeled trademark Fourth, note material must meet the requirements, that is,[link widoczny dla zalogowanych], with fresh or thawed Warou Warou, but not rejection Refreezing Warou, and the processing is timely. shall strictly control the backlog of frying time, the rule of thumb, deep fry in yellow when the frog appropriate. dip seasoning, the solution should be adjusted to maintain a certain temperature,[link widoczny dla zalogowanych], narrowed to speed up seasoning to Warou internal penetration rate, thus ensuring product quality. high temperature sterilization and rapid cooling is caused by soft bags can break the main, therefore, during the sterilization time. pay special attention to the back pressure control with pressure balance sterilization pot until the pot temperature dropped to sterilization 60 \test well, no bubbles, no split thickness; degree of tolerance breakdown 5 × 1o5pa. hold time 30S, the maximum rupture length of 1.5 mm; sample width 13 mm, sliding speed degree o.25 m / min. five quality indicators 1 . sensory indicators Color: Warou normal color; taste and smell: a Warou canned soft and odor should be ignorant of AIDS, ignorance is no different morphology: Organization melted, dry and hard, each pack contains roughly the size of frog meat, even after the fade, j flown alongside the bag neatly impurities: not allowed. 2. physicochemical weight 100 grams per bag to allow error ± 5, but not less than the average net weight of each batch of solid: no less than the weight of the 9s; sodium cyanide content : 1.030%; tin 2004mg/kg Pb Cu ≤ 5.Omg/kg} ≤ 1.Orag/ks; Arsenic ≤ 1.Omg/kg; mercury 4o.5mg/kg3. microbiological indicators: no microbial pathogens and solid the role of the symptoms caused by corruption. 4. Shelf life: 15 months (Author: Paul Shanxi Yongji copy lao pure plant 044513) ● Training ● speaking hole lay a 'restore public Tuo ■ ■ have come to China for training in food technology seminar the world's leading food production enterprise groups - the United States-based limited set of Fife Secretary invited by our journal, will come to China for the production of meat food processing technology seminars and abundance of instant noodle production training for male dynamic development and China's food industry to improve food production Journal of the level of luxury and I run classes for the first trial of 92 Luxury Division conducted a Rose in Zhuhai training activities, many mainland companies represented. rewarding place so when the beam of China training seminars will also be stacked several other foreign Division to participate in the lectures, boat Shao contemporary food workers abroad and the status of the development of leek, teaching the best techniques for the food system in China's national conditions. small food machinery and equipment, and provide abundant information technology related product samples and related content Series such as the amount of product formulations. ● training of meat processing technology seminar developed in mid-July in 94 years, located at Zhengzhou, Henan Province for a period of 3 to 4 days. Summary: Series of food such as sausage, ham foot island spring afternoon,[link widoczny dla zalogowanych], the processing technology by the other technology. raw materials, auxiliary materials, such as adding Jing Jing by fresh and pro-choice formula ● instant noodle production line technology seminars training iJil drawn up in 94 years early in September, place the end of Jinan in the mountains, a period of 3 to 4 days. main elements: instant noodles, bowls mounting surface such as the production of new technology, new technology; foreign equipment, packaging materials,[link widoczny dla zalogowanych], the development of 'the West rich material production technology, new materials, accessories add Jing, Jing by the selection of fresh and relevant series of two lectures on training formulas Tu moving plants around the country for Li, free training in production techniques. complimentary food samples and related formulations. the appropriate fee to receive care services and meals, accommodation arranged their own expenses. who participated in the old register in advance. 1 to 2 people per unit. Address: House Institute of Food Science, \16 *
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