We have our own modern processing plants and a team of experienced processors. We have extensive processing experience in exporting to Africa, Middle East, Southeast Asia and South America. The company has a large number of export-grade red onions for a long time. Red Onion specifications are 4-12 cm, 10 kg or 20 kg net packaging, and can also be packaged according to customers' needs.
1. Commodity name:Red onion
2.Style: Fresh
3. Size: 3.0-5.0cm, 5.0-7.0cm, 7.0-10cm
4. color:Red
5.Packing:
8.Transporting and storing temperature: 0°C -+1°C
Red Onion Red Onion,Fresh Red Onion,Small Red Onion,Red Big Onion JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com
(2) Grade apples are divided into three levels of 60-67 mm, 67-75 mm, and 75 mm or more according to the transverse diameter. Avocado pear and snowflake pears have a diameter of 65-90 mm, Ya pears and long pears have 60 mm or more, and Qiubai pears have 55 mm or more. Individual varieties may be less than 50 mm and washed with clean water.
(3) Peel the skin with hand or mechanical peeling method, immediately immersed in salt water after peeling.
(4) The cuts are cut in half with a stainless steel fruit knife, and the large fruit can be cut in four pieces with a smooth cut surface.
(5) Remove the fruit peel, fruit stem, and flower bud with a knife to remove the remaining skin.
(6) Salt water soaked cut fruit pieces are immediately immersed in 1%-2% saline to protect the color.
(7) Boil and pour the fruit into hot water at 80-100°C for 10 minutes. Remove and chop and drain.
(8) Add canned sugar water, and put the fruit pieces into the disinfected glass jar while hot, 300 grams of fruit pieces and 200 grams of sugar water. The sugar water is prepared as follows: 75 kg of water plus 25 kg of sugar, followed by 150 g of citric acid, heated and melted and filtered with gauze. The sugar water temperature should be above 80°C when canning.
(9) Sealing tanks, heat sealing tanks, seals, lids and aprons must be disinfected in advance.
(10) Sterilization, cooling Immediately after sealing, heat in a boiling water bath for 15-20 minutes, then cool down in sections.
2) or according to the clients' requirements.
6. Supply Period:
A) Fresh season: May to the middle of August
B) Cold storage season: August to December.
7.Conveyance:26-30MT/40'HR (loading quantity depending on packing)
Processing of canned water from apples and pears
(1) Selection of raw materials Select fresh and juicy fruits, with a maturity of 80% or more, dense pulp, small stone cells, and normal flavor. Remove pests, mechanical damage and mildew.