Dehydrated Horseradish Granules Main Root Fresh Horseradish Mayonnaise Sauce Powder

1. Product Name

dehydrated horseradish granules (powder)

2. Qualified dehydrated horseradish slices produced by the company itself

3. Product characteristics

(physical, biological and chemical) physical sensory index

the product is white, granular or powdery, without obvious sensory defects and foreign matters. Water content ≤ 6.0%.

Chemical indicators

agricultural residues meet the requirements of the corresponding directives of the importing countries.

Microbial index

total number of bacteria ≤ 105 / g; coliform group ≤ 100 / g; pathogenic bacteria shall not be detected;

4. Product specification

8-16 mesh; 16-26 mesh; 26-40 mesh; 40-80 mesh; 60-80 mesh; 100-120 mesh

5. Inner and outer packing materials and packing forms

1. Inner aluminum foil bag, outer carton packing; 2. Composite bag packing;

6. Storage mode

store and sell at room temperature.

7. Shelf life

24 months

8. Intended use

export, semi-finished product reprocessing, as raw material of mustard powder

9. Use or eat directly after unpacking.

10. Product hygiene quality standard

GB / t15691

Process description of dehydrated horseradish tablets

No. process description key processing technical parameters

1. Raw material acceptance

the horseradish raw material used shall meet the requirements of the process, and the raw material shall be fresh with good color and shape. No diseases and pests, no rot, no chemical pollution. In the process of packaging, transportation and storage, it is required to be free of pollution and damage, with the base certificate. Chlorpyrifos ≤ 0.01

Methamidophos ≤ 0.02

Cypermethrin ≤ 0.05

Fenvalerate ≤ 0.05

2. Grading

use stainless steel knife to cut off the side root one by one. The main root of the side root shall be segmented, without leakage. Select stones and mud blocks to avoid affecting the peeling quality.

3. Peeling

If peeling is done with a peeling machine, soak the graded horseradish slices in water for about 5 minutes, and then put them into the peeling machine for peeling.

4. Select:

Select the garlic rice with skin, peel twice, clean the impurities, moldy and sugar garlic rice, and rinse the garlic skin. After the quality inspector has inspected that the product meets the production standard, the next process can be started for cleaning.

5. Sterilization and rinsing

soak in 100-150ppm NaClO solution for more than 5 minutes. After sterilization, pour raw materials into clean water for rinsing to eliminate residual chlorine. Use flowing water for cleaning

6. Slice

adjust the slice knife distance according to the specification and thickness required by the customer or the standard formulated by the company, then slice with water, and put the material evenly, otherwise the slice quality will be affected.

7. Rinse

Rinse the slices and wash them with flowing water twice in succession to remove the surface mucus, otherwise, the color of horseradish slices will be affected and it will stick to the mesh belt.

8.draining

Use centrifuge to drain the moisture on the surface of horseradish slices. The time of draining should not be too long or too heavy. The time of draining is 2-3 minutes.

9. Drying

evenly spread the drained horseradish slices on the mesh belt of the dryer for drying. The rotation speed of the dryer is controlled at 180-220 rpm; the temperature is controlled at 65 ℃, and the temperature difference between the upper and lower parts is not more than 5 tons. The drying time is controlled at 3-5 hours. Water content ≤ 5.5%.

10.air separation

After air separation, the dried horseradish slices are blown away with the air separator, which is equipped with a strong magnetic rod.

11. Color separation

use the color separation machine to remove impurities and scabs.

12.Select the magnetization

Select the magnetization for manual selection, and the selection table is equipped with strong magnetic rod.

13. Metal detection

the semi-finished products to be packaged as finished products shall be treated with metal detection. The metal detector shall be tested with a detection piece every 2 hours before and during the test to ensure the sensitivity of the metal detector

14. The finished products shall be packed

The finished products shall be packedand warehoused to check whether the hardness, size and shipping mark of the cartons are correct. Whether the inner package is damaged; whether there are foreign matters inside. After the package is complete, it shall be stored in the warehouse. It shall be handled with care and not operated in a rough manner. It shall be ensured that the box surface is clean, free of pollution and damage. The stacking shall be neat, with marks and pallets on the bottom