Fresh Onion Specifications:
Size: 5cm-7cm, 7cm-9cm, 9-11cm
Packing: 5kgs/10kgs/20kgs /mesh bags or as per buyer's requirements.
13 – 14 MT /20` container.
26 – 28 MT/40` container.Payment terms: T/T or L/C Shipment:
Within 5-7 days after received the deposit.
Supply period: May to next February.
Fresh Onion Fresh Onion,Fresh Red Onion,Natural Fresh Onion,Fresh Yellow Onion Anqiu Giyafuku Foods Co.,Ltd , http://www.giyafuku.com
Temperature: 0-+2`C,
Moisture: 65%,
Ventilation: 15CBM/H
Pineapple Jelly Processing
This product is a natural jelly, also known as fruit jelly, also known as pineapple??????(10)?elly translation sound), processing techniques are as follows: 1. Raw material processing: choose mature pineapple, but can not be too familiar, with great fruit color Partially yellowed to eight mature fruits. With mechanical or artificial peeling, to the heart, beaten with a beater, if the material is relatively mature, little water is added when the beating, generally only one-tenth of the material is sufficient. 2. Filtrate extraction: Take the pineapple juice as the basic raw material of jelly through the press, or use the bag squeeze juice to remove slag. In order to reduce the cost, you can add one third to one quarter of the moisture in the pineapple juice, that is, pineapple juice. Diluted, calculated the amount of other additives with pineapple juice. 3. Handle thickener: Because pineapple juice contains less pectin, extra thickener is needed to make pineapple juice freeze. For example, agar is used as a thickener and the amount used is 1%, which is previously soaked in 20 times water and heated to a uniform gel. 4. Add the colloid to the pineapple juice: Mix the pineapple juice with a thickening agent in a stainless steel saucepan, then add 30 to 35% sugar, 0.2 to 0.3% citric acid, a proper amount of lemon yellow pigment, 0.05% potassium sorbate, and the appropriate amount (One ten-thousandth) pineapple flavor, mixed and heated until boiling to stop heating. 5. Filling: Packing methods can be used 200 grams round bottle, or 50 grams, 20 grams plastic bottles, boxes, then covered and sealed. 6. Sterilization: Heat in boiling water at 100 degrees Celsius for 5 to 10 minutes. 7, cooling and freezing. Finished product: Jelly finished transparent or translucent, elastic, lemon yellow, sweet and sour, with a pineapple aroma.