Shandong Province Zhucheng City Kesheng Food Machinery Co

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: stainless steel and fully complies with national food safety standards. It is suitable for use in processing industries such as soy products, pickled vegetables, etc., and is the main equipment for pressing and dehydrating. This machine has the characteristics of wide application, simple structure, strong durability, convenient maintenance, high pressure, high production efficiency and easy operation.
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Fruit press, vegetable press, pickle press

Pickle press, potato press, vegetable press< br />
Enoki mushroom press, powerful press.

Zhucheng, Shandong, vegetable cleaning machine, pickle rotating press,
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Vegetable press, spinach press, rapeseed press,
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Amaranth press, potherb press, mustard press,

Bean press, chrysanthemum press, kale press,

Cabbage Press, bitter melon press
, celery press,

Chinese cabbage press, celery press, gourd press,

Lettuce press, winter melon Press, radish press,

Coriander press, water spinach press, bean press,

Cucumber press, pepper press, pepper press,
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Garlic press, carrot press, onion press. There are many types of pasteurization procedures in use today. Pasteurizers are widely used in pickles

Kimchi, low-temperature meat products sterilization, ham sausage sterilization, sausage sterilization, canned fruit sterilization, juice drinks, vegetable juice drinks, sterilization, pickles sterilization, pickle sterilization Sterilized salted vegetables, sterilized pickled vegetables, sterilized soybean paste, sterilized large roots, sterilized kimchi, sterilized mustard, sterilized wild vegetables, sterilized jam, sterilized jelly, sterilized soy products, sterilized yogurt, sterilized milk products, sterilized cans, sterilized, etc. Vacuum soft packaging Sterilization of food hose soft bottle packaging, glass bottle packaging of pickles, pickles, jam cans.

Keep the water temperature at ℃
for about
minutes (different products have different sterilization times). Using this method, various growth-type pathogenic bacteria can be eliminated, and the sterilization efficiency can reach %~%
. Only some thermophilic and heat-resistant bacteria remain after sterilization, which is not only harmless to humans but beneficial healthy.

The basic principle of sterilization is to kill pathogenic bacteria. If the temperature is too high, there will be more nutritional losses.
Alternating between hot and cold can cause bacteria to die quickly. <