Citrus fruits are one of the fruits with more global production. China's citrus cultivation area is more than 36 million mu, and the output is more than 33 million tons, ranking first in the world. More than 80% of the citrus in China is mainly fresh food. However, after harvesting and transportation, the citrus is spoiled and deteriorated due to external factors such as microbial infection. The annual fresh fruit loss rate is as high as 25%~30% , giving the national economic belt. Come to a serious loss. Therefore, the insurance base for citrus fruits is crucial. At present, the methods of citrus preservation mainly include chemical preservation and biological preservation. Among them, biological preservation has the advantages of environmental protection, safety and high efficiency, and is a hot spot of research now. However, biological preservatives such as natural animal and plant extracts are easily oxidized and are susceptible to instability by the external environment. Microcapsule technology is a technology that uses natural synthesis to enhance the embedding of solid, liquid and other substances into tiny particles. It isolates the embedded material from the external environment, effectively protects its original activity and increases its storage stability.
Using the same raw material as above, adding seasoning liquid preparation process. There are two types of
Instant
vegetable:such as seasoning surface anesthesia.seasoning
JinPing.Sauce radish etc.
Kamameshi:Used to cook rice, that is cooked with rice at same time, making rice with taste and vegetables.
According to the different formulations, there are Maitake kamameshi, five mesh kamameshi, mountain vegetables mixed kamameshi, Castanea mollissima kamameshi etc..
Seasoned Vegetables, Instant Vegetables, Seasoned Boiled Vegetables
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