Storage, preservation and processing of fruits and vegetables
Waist Heating Pad is similar to regular Heating Pad, but normally used specifically to relieve pains caused to human waist.
It is with a detachable controller with 4 temperature settings as option.
It will shut off automatically after 2 hours for the sake of safety.
Besides, the internal heating element also has the function of overheating protection, to ensure safety when people use it.
Below image as a reference:
Waist Heating Pad Heating Pad for Waist, Waist Heat Pad for Winter, Multi-Purpose Waist Heating Pad, Large Waist Heat Pad Ningbo Makeheat Electrical Appliance Co., Ltd , http://www.makeheat.net
II. Requirements for pots and vegetables for pots and vegetables The general requirements of pots and vegetables for pots and vegetables are: fresh and full, moderate maturity, suitable ratio of sugar to acid, dense texture, thick meat, and the inherent color, smell and taste of the fruits and vegetables. Tannins With less substance content, no defects such as diseases, insect pests, and mechanical injuries, the fruit size is basically the same, and the edible part is large.
After the fruits and vegetables are harvested, the freshness and quality of the fruits and vegetables fall rapidly at room temperature, and some of them lose their original freshness within hours, causing changes in flavor, texture, and color. Therefore, after harvesting, it must be quickly processed to prevent backlog. Otherwise, the quality of the product will deteriorate, affecting quality.
The specific requirements for pot and vegetable raw materials:
(1) Apples generally have moderate maturity (more than eight matures), dense pulp, neat fruit shape, strong flavor, white flesh, non-sponge resistant to cooking, no malformation, mildew, frostbite, pests and diseases and mechanical injury is appropriate. It is now using Guoguang, Hongyu, and green bananas.
(2) Pears are generally medium in size, smooth in fruit, small in fruit, rich in flavor, delicate in meat, less in stone cells and fibers, white in flesh, free of mildew, frostbite, pests, and mechanical injuries. Laiyang pears, snow pears, and autumn white pears are used.
(3) Peach generally requires large and uniform fruit shape, round and symmetrical fruit shape, small fruit core, delicate and slightly crisp flesh, rich flavor, fruit color white peach white to blue, yellow peach yellow to blue, texture high temperature Cooked, no deformity, mildew, pests and mechanical injury is appropriate. Nowadays, Jingyu, Okubo, Baifeng and Huanglu are used.
(4) Citrus generally requires dense meat, bright color, rich aroma, high sugar content, moderate sugar-acid ratio, suitable maturity, fruit-shaped oblate, thin peel, a certain number of flaps, neat size, good processing adaptability No core is preferred, no pests and no mechanical damage. Local varieties such as local breakfast, red tangerine, and satsuma mandarin are used.
(5) Pineapple Pineapple is an important raw material for pots. The flavor of cans is better than that of fresh foods. It is generally required that the fruit shape is large, the fruit heart is small, the fruit is superficial, the color is dark, the flavor is thick, there is no abnormality, there is no over-taste, no pests, no burns and mechanical injuries are appropriate. Sarawak, Bali, Philippines and other species are now used.
(6) Tomato generally requires fresh and full, thick flesh, few seeds, solid tissue, bright red color, no serious deformities, mildew, diseases and insect pests and mechanical injury. Raw materials used for raw canned tomatoes require fresh or refrigerated tomatoes with no cracks. Luocheng No.1, Qiguo, Beijing Zaohong and Yangzhouhong are now used.
(7) Bamboo shoots generally require crisp and fresh, meaty milky white or light yellow, free of pests, mildew, and mechanical wounds, allowing slight damage to the rough old part of the rootstock, but must not harm bamboo shoots. Fresh spring bamboo shoots are good, white or yellow-white flesh, no deformity, no shrinkage, no significant empty body shoots. Now use bamboo shoots, dragon mustard shoots and other varieties.
(8) Green peas generally require fresh and full, greenish blue, moderate maturity (ie, full barley green barley), tender meat, more sugar, less starch, no pests and mechanical injury. Xiaoqingjing and Ningke 100 are now used.
(9) Green beans are generally required to be fresh and full, green or light green, rounded, uncurved, free of pests and mechanical injuries, and must not use flat, deformed, rust, mildew, gluten, pods, etc. Beans. Now use Baizi Changsong, Saber and other varieties.
(10) Lettuce generally requires fresh and young, no rot, black heart, hollow, hard heart and mildew. After going to the clean rubber band, the salt is pickled and the meat is soft, crispy, with no obvious odor of raw green taste, bitterness, etc. It is light yellow or light green.
