Freeze Drying
The full name is Vacuum Freeze Drying, also known as Drying by
Sublimation. It is used to freeze the liquid material into a solid.
Under the conditions of low temperature and pressure reduction, the
sublimation performance of ice is utilized, A method to dehumidify the material to achieve the purpose of drying.
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Product Name
Country of Origin
Ningxia in China
ANALYSIS
SPECIFICATTION
TEST METHODS
Product Name
FD Goji Powder
SD Goji Powder
Color
Orange-yellow or Orange-red
Organoleptic Inspection
Odor
Characteristic, no other odor
Organoleptic Inspection
Taste
Characteristic
Organoleptic Inspection
Characters/Appearance
Fine particles or powder, slightly caking
Organoleptic Inspection
Impurity
No visible foreign material
Organoleptic Inspection
Loss on drying/Moisture(%)
NMT 10.0
NMT 8.0
GB5009.3
Total Sugar(glucose%)
NLT 40.0
NLT 20.0
GB/T18672
Protein(%)
NLT 4.0
NLT 4.0
GB5009.3
Leads(Pb) mg/kg
NMT 0.5
NMT 1.0
GB5009.12
Arsenic(As) mg/kg
NMT 0.3
NMT 0.5
GB/T5009.11
Total Plate Count(cfu/g)
NMT 30000
GB4789.2
Coliform(MPN/100g)
NMT 90
NMT 30
GB4789.3
Mold(cfu/g)
NMT 25
NMT 20
GB4789.15
Yeast(cfu/g)
NMT 25
NMT 20
GB4789.15
Pathogen
Negative
GB4789.4, GB4789.5, GB4789.10, GB/T4789.11
Shelf Life
12 months if stored in a cool ventilated dry place
Storage
It should be stored under cool, well ventilated, and dry condition
Package
Internal: Double composite bag. External: Carton
Goji Freeze-Dried Powder,Freeze Dried Goji Powder,Freeze Dried Goji Berry Powder,Organic Freeze Dried Goji Berry Powder Ningxia Wolfberry Goji Industry Co.,ltd , http://www.nx-wolfberry.com
There are many storage methods for meat and meat products. The traditional methods include drying method, salting method, smoke-curing method, etc.; modern storage methods include low-temperature refrigeration method, pot-storage method, irradiation treatment method, and chemical preservation method. Here are some commonly used methods.
First, the drying method is also called dehydration method, mainly to reduce the moisture inside the meat, hindering the growth and development of microorganisms, to achieve the purpose of storage. The growth and reproduction of various microorganisms require the most appropriate water content. Generally, at least 40% to 50% of water is required. Without proper moisture content, microorganisms cannot grow. The moisture content of pork is generally above 70%, and appropriate methods should be adopted to reduce the moisture content to less than 20% or to reduce the water activity in order to prolong the storage period.
1, the natural air dry method: According to the requirements of the meat cuts, hang in a ventilated place, dry naturally, so that the moisture content decreases. For example, products such as dried meat, sausages, and chickens must be air-dried and dried.
2, dehydration drying method: In the processing of dried meat, floss and other products, often using baking methods to remove the moisture in the meat, so that the water content dropped to 20% or less, can be stored for a longer time.
3, add solute method: that is, in the meat by adding salt, sugar and other solute, such as processing ham, bacon and other products, the need to use salt, sugar, etc. on the meat marinated, the results can reduce the water activity in the meat, In order to inhibit the growth of emblems.
Second, salt storage salt preservation method of storage, mainly through salt to increase the osmotic pressure of meat, remove part of the water, and reduce the oxygen content in meat, resulting in adverse environmental conditions for bacterial growth and reproduction. However, some bacteria have strong salt tolerance, and salting alone cannot achieve long-term preservation. Therefore, the use of salt in production is mostly carried out at low temperatures, and salting and drying methods are often used in combination to produce various flavors of meat products.
Third, the low-temperature storage method of low-temperature storage method that is frozen meat, cold storage or refrigerator, meat and meat products is the most practical method of storage. Under low temperature conditions, especially when the temperature drops below -10°C, the moisture in the meat forms ice, causing the environment in which the bacteria cannot grow. But when the meat is thawed and rejuvenated, the bacteria begin to grow again due to the increase in temperature and the oozing of gravy. Therefore, when using low-temperature storage of meat, it must maintain a certain low temperature until it is consumed or processed, otherwise it cannot guarantee the quality of meat. Refrigeration of meat can be divided into cooling meat and frozen meat.
1, cooling meat: mainly used for short-term storage of meat, usually to reduce the meat center temperature to 0 ~ -1 °C. The specific requirement is that before the meat is placed in the cold storage, the temperature of the stock is first reduced to about -4°C, and after the meat is put into storage, it is maintained between -1 and 0°C. Pork cooling time is 24 hours and can be stored for 5 to 7 days. The cooled meat forms a dry film on the surface, which prevents the growth of bacteria, slows the evaporation of water and extends the preservation time.
2, frozen meat: The meat for rapid, deep frozen, so that most of the meat frozen into ice, this meat is called frozen meat. Frozen meat is more resistant to storage than cooling meat. Frozen meat is generally -23 °C below the temperature, and stored at about -18 °C. In order to improve the quality of frozen meat, it will restore its original flavor and nutritional value after thawing. At present, most cold storages adopt the quick freezing method, which means that the meat is quickly frozen at -40°C, so that the meat temperature can be quickly reduced to -18°C. Then move into the refrigerator.
The cooling and freezing of meat is carried out under hanging conditions, which occupy a large number of places. For longer storage, frozen meat can be stored in a freezer storage. The temperature of the refrigerator requires less than -18°C, and the center temperature of the meat is kept below -15°C. The colder the temperature, the longer the storage time. At -18 °C, pork can be stored for 4 months; at -30 °C, it can be stored for more than 10 months. The cold storage of stored meat should meet the hygienic requirements, and each batch of products should be cleaned and disinfected prior to storage. When storing, different meat products must be stored in isolation to prevent cross-taste and affect quality.
Fourth, the irradiation preservation method uses radiation to irradiate food, can kill the surface and the internal bacteria, achieves the long-term preservation purpose. Since the radiation preservation is to sterilize without increasing the temperature, it is beneficial to maintain the freshness of the meat, and it is free from the freezing and thawing process. It is the most advanced food preservation method. The radiation sources currently used in research in China are mainly gamma rays emitted from isotopes 60 cobalt and 137 cesium. Preservation by irradiation requires special equipment and conditions.
Vacuum freeze-drying to a large amount of water-containing substances, pre-cooled to freeze the solid. The
water vapor is then sublimed directly from the solids under vacuum
while the material itself remains in the ice shelf when it is frozen, so
it dries and remains unchanged in volume and becomes porous with good
rehydration performance. Freeze-dried vegetables
or foods, its most important feature is to retain the color, smell,
taste, shape and original nutrients of nutrients, also known as
aerospace food, is today's natural, green, safe and nutritious food.
Any inquiry would be replied within 2 hours on working days!
Production Specification Sheet
Pork storage method
Pork is the main source of meat for our people and it is rich in nutrients. However, if stored at room temperature for too long, it will be contaminated by microorganisms and cause various changes, resulting in corruption. In order to prevent the contamination and corruption of meat, it is first necessary to inhibit the growth of microorganisms or to kill microorganisms. At the same time, in order to store better, it is also necessary to perform various methods for the treatment of meat, and appropriately change its nature. Therefore, storage and processing actually have the same principle and effect.
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