Bagging Scale sytem
Bagging Scale System is suitable for
packing open-mouth bags, after filling the material, the system will sew or
seal the bags. It has a widely filling weight ranging depend on the customer`s
request and weighting sensor.it is usually used in a complete plant, to pack
the cleaned seeds. It has an ideal weighing system by adopting advanced
microelectronic technologies; it provides perfect control and management of the
weighing and packing process.
It's suitable of packing the granule materiel,
such as the seed, agricultural product and chemical etc.
Advantage:
High
calculating precision, rapid packaging speed, stable function, easy operation.
Adopt
advanced techniques on control instrument, sensor, and pneumatic components.
Advanced
functions: automatic correction, error alarm, automatic error detection.
All
components which have direct contact with bagging materials are made from
stainless steel.
Bagging Scale System Bagging Scale System,Grain Bagging Machine,Electronic Weighing Scale,Weighing Scale SHIJIAZHUANG SYNMEC INTERNATIONAL TRADING LIMITED , http://www.seedgraincleaner.com
Vegetable dehydration processing method
Dehydrated vegetables are dried foods made by artificially heating off most of the water in fresh vegetables. When eaten, it is not only delicious, fresh, but also able to maintain the original nutritional value; plus it is smaller than the fresh vegetables, light weight, will be restored into the water, transport and convenient consumption, etc., and much people's favor. 1. Fresh and plump vegetables with thick flesh, dense tissue and less crude fiber such as beans, cucumber, celery, green pepper, garlic, radish, ginger, green beans, potatoes, carrots, onions, bamboo shoots, day lily, and edible mushrooms. Can be used to process dehydrated vegetables. 2. Before dressing and dehydrating, the selected raw materials should be washed away with water, except for melons and seeds. Other types of vegetables must be removed with water, stems, sticks and sticks, and then dried in a place without direct sunlight; then Cut radishes, potatoes, onions, and other root vegetables into flaky, diced, or strips with a sharp knife. The rest of the bundles are bundled together to make them consistent and easy to cook. Horseshoe potatoes, carrots, etc., but also to remove the epidermis, the method is: with 1% to 2% sodium hydroxide at room temperature or boiling water for 5 minutes to 10 minutes. 3. The boiling and boiling time varies according to the type of raw materials, so that the leaves become translucent or the raw materials are slightly soft. Over-cooking, large loss of nutrients, and decreased ability to rehydrate. The cooking process should always keep the water in the pot boiling, and the vegetables should be constantly turned after the pot to make it fully heated evenly. 4. After the water-cooled and well-cooked vegetables are panned, they should be immediately put into cold water to immerse the heat and constantly flush into the new cold water. When the water temperature in the bowl is basically the same as the temperature of the washed water, remove the vegetables and drain the water. After the room can be baked. 5. When drying and drying, evenly spread the vegetables that have been cooked and dried well on the baking tray, and then place them on a pre-designed drying rack. The temperature is controlled at 32°C to 42°C and let it dry, every 30 minutes. Minutes into the drying room to check the temperature, while constantly turning the vegetables in the baking pan, to make it faster drying speed, found that the temperature should be adjusted timely firepower, usually after 11 hours to 16 hours, when the vegetable body moisture content dropped to about 20%, Spray 0.1% of sorbic acid or sodium bicarbonate, sodium benzoate, etc. on the surface of the vegetables, evenly sprayed and sealed. 6. Seal stuffy vegetables will be dried in a tightly constructed large wooden cabinet (box) sealed temporarily for about 10 hours in order to maintain the moisture content of dried vegetables uniform. 7. Dry and dry vegetables that are packaged and dried out of the house. After cooling, they should be packed in a plastic bag to seal a small bag of 500 grams and a large bag of 50 kilograms. And indicate the trademark, weight, name, date of manufacture, for sale on the market.