One, Frozen Wild Vegetables
1. **Raw Material Selection and Preparation** – Begin by selecting young, fresh, and sturdy wild vegetables that are free from damage or disease. Thoroughly clean the vegetables to remove dirt, soil, and any impurities. Ensure they are fully washed and drained before proceeding. 2. **Blanching and Rinsing** – Place the cleaned vegetables in a boiling solution of 0.2% zinc gluconate for a short time to soften them. After blanching, rinse them quickly with cold water to stop the cooking process. If needed, add 0.5% citric acid to adjust the pH to around 6.0, which helps maintain color and texture. Cool the vegetables to room temperature before moving on. 3. **Final Processing and Packaging** – Once cooled, remove any tough or fibrous parts at the base of the stems. Clean the leaves thoroughly, removing scales and surface mucus. Place the vegetables into freezer trays with holes at the bottom, ensuring they are evenly distributed according to size and weight. 4. **Pre-Cooling and Freezing** – Pre-cool the vegetables to 0°C before placing them in a deep freezer set at -30°C. Freeze until the core temperature reaches -18°C, ensuring they are fully preserved. 5. **Ice Coating** – After freezing, briefly dip the vegetables in 10°C water to form a thin, even layer of ice on their surface. This helps maintain freshness and prevents moisture loss during storage. 6. **Packaging and Storage** – Seal the frozen vegetables in polyethylene bags, ensuring an airtight seal. Transfer them immediately to a storage facility maintained at -18°C for long-term preservation.Two, Canned Wild Vegetables
1. **Sorting and Preparation** – Select fresh, young wild plants and wash them thoroughly with clean water. Drain and keep them whole to preserve their natural shape and texture. 2. **Blanching and Washing** – Immerse the prepared vegetables in a 0.2% zinc chloride solution with a pH of 5.0 for 3 to 5 seconds. This step helps inactivate enzymes, protect color, and soften the vegetables. Then, rinse under running water to remove excess chemicals, surface brown residue, and mucus. Cool them down after rinsing. 3. **Canning and Soup Addition** – Grade the vegetables and pack them into 500g cans. The soup used should contain 0.15% citric acid, 1% salt, and 20.1% calcium chloride. Boil the soup and pour it into the cans at a temperature of 80°C or higher to ensure proper sealing and preservation. 4. **Exhaust and Sealing** – Perform hot exhaust to remove air from the cans, ensuring the internal temperature reaches above 80°C before sealing. This step is crucial for maintaining quality and preventing spoilage. 5. **Sterilization and Cooling** – Sterilize the canned vegetables at 100°C for a sufficient duration. Allow the cans to cool gradually to 37°C to prevent thermal shock and maintain product integrity. 6. **Inspection and Final Packaging** – Store the finished products in a heat preservation warehouse at 25–28°C for 5–7 days. Conduct regular sampling to check for quality and safety. After the heat test, perform bacterial and physicochemical tests. Only approved products are labeled, packed, and stored properly.Three, Dried Wild Vegetables
1. **Selection and Pretreatment** – Choose fresh, disease-free wild vegetables and wash them thoroughly to remove dirt and impurities. Soak them in a mixture of 0.2% to 0.5% citric acid and 0.2% sodium metabisulfite for 5 minutes. This helps inactivate enzymes, protect color, and sterilize the vegetables. Rinse with running water, cool, and remove any remaining scales and mucus. 2. **Drying Process** – Start the drying process at a lower temperature of 45–50°C, then gradually increase to 60°C. Ensure the drying room is well-ventilated and maintain low humidity levels. Rotate the baking trays regularly and turn the vegetables to ensure even drying and consistent texture. 3. **Softening and Grading** – After drying, transfer the vegetables to a closed room or container for 1–3 days to allow them to soften slightly and reach a uniform moisture level. Sort the dried vegetables based on color and length to meet quality standards. 4. **Briquetting** – Depending on the desired packaging and grade, manually or mechanically compress the dried vegetables. The briquetting machine typically applies a pressure of about 70 kg/cm². If the material is prone to breaking, spray a small amount of hot steam before compression to improve stability. 5. **Insect Control** – Dry wild vegetables can be vulnerable to pests. Before briquetting, fumigate them with methyl bromide to control insects. Ensure that any pesticide residues comply with national safety standards. 6. **Packaging and Storage** – Seal the dried vegetables in polyethylene plastic bags and store them in a cool, dry place with a temperature between 2–10°C and a relative humidity of 65% or less. Keep them away from direct sunlight to maintain quality and shelf life.Diagnostic Devices,Diagnostic Medical Devices,Medical Routine Diagnostic Tools,Medical In Vitro Diagnostic Tools,Digigal Thetmometer,Stethoscope,Syhygmomanometer
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