Pickles are traditional Chinese flavor dishes and are loved by people. Our country has a long history of making pickles. In recent years, because of the application of pasteurization method, pickles get better development and application, and pickles pasteurization machine is commonly used pickles processing equipment, has been favored by the food industry.

Pickles is small pickle, and using fresh vegetables pickled, there are many different kinds of pickles, pickles, mustard, pickles, spicy cabbage, cucumber sauce, garlic, ginger, etc., do a factory pickles production line need what certificate, need QS, production license, the hygiene license, etc., want JiangCaiChang scale have their own fixed sales channel it must be, In the early conditions of the certificate need to have their own factory, meet the requirements of the production facilities.

1. The curing

(1) Process selection of raw materials → cleaning → drying → curing → finished products

(2) Operation method: wash the root with mustard and put it in the sun until it is slightly dry. Cut a shallow mouth with a knife every 2 cm and continue to insolate for 2-3 days until it is wilted. Add salt and a small amount of brine to pickle. Salt 17% of raw material. Top pressing stone. At the initial stage of curing, pour the tank every 3 days, 3-4 times in total. It will be ready in three months. It is better to marinate for a long time, if it can be enjoyed every other year.

2. Rose turnips in sauce.

(1) Process process Raw material selection → Slicing → desalting → first sauce making → drying → second sauce making → finished product (2) Operation Method Take pickled turnip as raw material, cut into 0.5-0.6cm pieces, soak in water for 2 hours, change water twice in the middle. After being taken out and dried, put it in the sun to dry. When the skin appears wrinkles, put it into the VAT and add the boiling soy sauce for the first time. Use 4% soy sauce. Toss once a day. After three days, take out and then bask in the sun until sixty or seventy percent dry, and place in the shade to soften for 1-2 days. Into the tank, with sugar, rose, white wine, monosodium glutamate and soy sauce mixed, poured into the tank, stir evenly. Proportion of ingredients: 100 grams of sugar, 30 grams of rose, 30 grams of white wine and 10 grams of MONOsodium glutamate for every 10 kilograms of salted turnip. The sauce will be ready in 10 days. The finished product is dark brown in color, with rose fragrance and crisp texture.

Main technical parameters:

Sterilization time: 10-4min

Sterilization temperature: adjustable from 65 degrees to 95 degrees

Steam pressure: 1-4kg

Processing capacity: designed according to user requirements

Cooling method: normal temperature or forced ice water

Operation speed: infinitely variable speed

Net belt width: 500-2000mm

Power: 3KW cooling at room temperature, 22KW cooling at ice water

Gas consumption: 0.5-1.0m3/h

Power supply: 380 v / 50 hz

Minimum output: 0.55 tons/hour (according to sterilization time 5-10 minutes)