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Storage, preservation and processing of fruits and vegetables
The quality of fruit and vegetable products in cans is heavily influenced by the raw materials used. High-quality raw materials are essential for producing premium canned goods, making the establishment of a reliable raw material base a crucial step in the development of the canning industry. In fact, many experts refer to the raw material base as the "first workshop" of canning, emphasizing its foundational role. Therefore, planning and managing the raw material base should align with the manufacturer's production goals, ensuring consistent quality, efficient layout, scientific management, and timely supply without any damage or waste. Raw materials must be supplied in batches to maintain continuous and smooth production.
In addition to quality, the selection of fruits and vegetables for canning must meet specific standards. They should be fresh, fully developed, with a balanced sugar-to-acid ratio, firm texture, thick flesh, and retain their natural color, aroma, and taste. Low levels of tannins, no signs of disease, insect damage, or mechanical injuries, and uniform size are also important. Once harvested, the freshness and quality of these ingredients deteriorate quickly at room temperature, sometimes within hours, leading to changes in flavor, texture, and appearance. Therefore, it's critical to process them promptly to avoid spoilage and maintain product integrity.
Each type of fruit or vegetable has its own specific requirements:
1. **Apples** should be moderately mature, have firm flesh, a neat shape, strong flavor, white flesh, and be resistant to softening during cooking. Varieties like Guoguang, Hongyu, and Green Banana are commonly used.
2. **Pears** need to be medium-sized, smooth, with delicate flesh, few stone cells, and no signs of mold or damage. Laiyang, Snow, and Autumn White pears are popular choices.
3. **Peaches** should be large and uniform, with a round shape, small core, crisp flesh, rich flavor, and proper color. Jingyu, Okubo, Baifeng, and Huanglu varieties are widely used.
4. **Citrus** requires dense, flavorful flesh, bright color, and a good balance of sugar and acid. Local varieties such as breakfast orange, red tangerine, and satsuma mandarin are preferred.
5. **Pineapple** needs to be large, with a small core, dark skin, rich flavor, and no signs of pests or damage. Sarawak, Bali, and Philippine varieties are commonly used.
6. **Tomatoes** should be fresh, firm, with few seeds and a bright red color. Fresh or refrigerated tomatoes are ideal, with varieties like Luocheng No. 1, Qiguo, and Beijing Zaohong being popular.
7. **Bamboo shoots** must be crisp, fresh, and free from pests or damage. Fresh spring bamboo shoots with white or yellow-white flesh are preferred, using varieties like bamboo shoots and dragon mustard shoots.
8. **Green peas** should be fresh, green, tender, and high in sugar. Xiaoqingjing and Ningke 100 are widely used.
9. **Green beans** need to be fresh, firm, and free from deformities or damage. Varieties like Baizi Changsong and Saber are commonly selected.
10. **Lettuce** should be young, fresh, and free from rot or mold. After pickling, it should be soft and crispy, with no strong bitterness or raw green odor. Light yellow or light green varieties are preferred.
By following these detailed guidelines, manufacturers can ensure that the final canned products meet high-quality standards and consumer expectations.