About cactus processing technology

Cactus is a collective term for various species of cacti, known for their rich nutritional profile. They are packed with protein, essential minerals, trace elements, and vitamins. Cactus is also valued for its health benefits, including detoxification, stomach nourishment, and regulation of blood lipids. With its unique properties, cactus can be processed into a wide range of products such as jams, beverages, canned goods, and more. Below are some detailed processing techniques for cactus-based food items. **Cactus Health Can** **Process Flow:** Raw materials → Decoction → Peeling → Cutting → Hot Stamping → Accessories Removal → Cleaning → Pre-cooking → Canning → Sealing → Sterilization → Cooling **Processing Steps:** 1. **Raw Material Selection:** Choose fresh cactus stems that are 15–20 days old. Select only the edible parts and wash them thoroughly with clean water. 2. **Detachment and Peeling:** Use sterile tweezers to remove the washed stems. Cut off the outer skin (which is usually thorn-free in this age range), being careful not to damage the inner flesh. 3. **Cutting and Blanching:** Cut the peeled cactus into rectangular blocks measuring 3–3.5 cm in length and 1.5–2 cm in width. Ensure the edges are smooth and free of burrs. To remove the mucus, blanch the pieces in a 1–2% saltwater solution for 10–15 minutes. Add 0.15–0.2% copper chlorophyllin to preserve color. After blanching, soak in cold water for 30–60 minutes to reduce salt content, then rinse and drain. 4. **Preparation of Accessories:** Select ingredients like longan meat, lotus seeds, goji berries, and red dates. Remove any impurities. 5. **Washing and Soaking:** Wash the accessories with clean water. Soak longan meat in 30–35°C water for 20–30 minutes. Soak lotus roots and seeds in cold water for 10–12 hours. Red dates should be pitted first and then soaked in cold water for 2–3 hours. Drain each ingredient separately after soaking. 6. **Pre-cooking and Cooling:** Filter the soaking water and mix it with sugar syrup at 20% concentration. Add 0.1–0.15% citric acid, boil, and add longan meat for 5–8 minutes. Cool down. Reheat to 95–100°C and cook lotus seeds for 5–8 minutes until soft. Cook quail for 5–8 minutes, then cool rapidly. Boil red dates in sugar water for 20–30 minutes until transparent. Cool each item accordingly. 7. **Canning:** - **Filling Liquid Preparation:** Prepare a 14–18% sugar solution using pre-cooked syrup. Add 5% honey, 0.1% ethyl maltol, and 0.06% tea polyphenols. Adjust pH with citric acid. Filter through double gauze and keep at 75–80°C. - **Empty Can Preparation:** Soak cans in 2% sodium hydroxide solution at 40–50°C for 15–20 minutes. Rinse and dry. - **Canning Process:** Place 200g of cactus blocks, 5g of longan, 10g of lotus seeds, and 40g of red dates (with sandwich filling) into the can. Add 240g of hot filling liquid (≥75°C) to reach a total net weight of 510g. 8. **Sealing:** Immediately seal the cans after filling. Use a vacuum sealer with a vacuum level of 300–350mmHg. Sterilize within 30 minutes. 9. **Sterilization and Cooling:** Sterilize in a retort using the formula 5′-25′-5′/100°C. Cool to around 38°C, then dry the cans and bottles. **Cactus Noodles** **Process Flow:** Cactus paste preparation → Surface treatment → Ripening → Tableting → Cutting → Drying → Cutting → Measuring → Packaging **Processing Steps:** 1. **Material Ratio:** Mix 18% cactus puree, 1.8% salt, and 0.4% sodium alginate. 2. **Paste Preparation:** De-thorn, wash, and chop the cactus. Blend into a fine paste and sieve through a 60-mesh screen. Add 80g of β-cyclodextrin per liter of paste and store in a sealed container for 4 days to form inclusion compounds. This helps retain color and reduce bitterness. 3. **Mixing and Aging:** Measure flour and mix with cactus puree and dissolved sodium alginate. Add 30% water and knead for 10–15 minutes. Let the dough rest for 15 minutes at 20–30°C. 4. **Sheeting and Cutting:** Roll the dough into sheets and cut into noodles of desired width. 5. **Drying:** Dry the noodles at 50–55°C and 55–65% humidity until moisture content reaches 13–14%. 6. **Packaging:** After cutting and measuring, package the dried noodles. **Cactus Drinks** **Process Flow:** Raw material processing → Color protection → Blending → Filtration → Formulation → Homogenization → Filling → Sterilization **Processing Steps:** 1. **Raw Material Treatment:** Soak cactus in 0.5% peracetic acid for 3 minutes to disinfect, then rinse with filtered water. 2. **Color Protection:** Blanch the cactus in 85–90°C water for 1 minute. Add 0.1% ascorbic acid and 0.05% citric acid to prevent browning. 3. **Blending and Filtration:** Add 0.1% ascorbic acid and 0.05% citric acid, then blend and filter the mixture. 4. **Formulation:** Mix 205 ml of cactus juice with 1.5% fructooligosaccharides, 4% white sugar, 0.01% protein sugar S-60, and a composite stabilizer (0.005% xanthan gum). Add flavoring for a balanced taste. 5. **Homogenization:** Homogenize the beverage at 20–25 MPa to ensure uniform texture. 6. **Filling and Sterilization:** Fill the beverage while hot (>80°C), degas, seal, and sterilize using the formula 5′-25′/100°C. After cooling, the drink retains its color, aroma, and flavor.

Medical Isolation Shoe Covers

The medical protective shoe cover includes a coat, an inner bladder, a strap, a velcro surface, a non-slip bottom, and a velcro female surface. There is a sock-shaped inner liner that can be removed, and the anti-slip bottom is preferably provided with an anti-slip corrugated beef tendon bottom on the bottom surface; one side of the end of the strap is provided with a hook-and-loop fastener surface, and the other side is provided with a hook-and-loop fastener surface matching the hook and loop surface; the jacket Waterproof material is preferred, and elastic fabric is preferred for the inner liner; the jacket of the utility model is made of waterproof plastic material, and the anti-slip bottom surface adopts beef tendon bottom, which is strong and durable; The utility model can be reused after cleaning and disinfection, and can be used continuously after the inner tank is cleaned and disinfected; the arrangement of the straps enables the utility model to have the protection performance exceeding that of high-top shoe covers, but it is as convenient to wear as low-top shoe covers. Scope of application: used by medical personnel in medical institutions to prevent contact with potentially infectious patients' blood and body fluids, and play a barrier and protection role Instructions: Before use, unfold the isolation shoe cover, put on the shoe cover, put the socks and trousers into the isolation shoe cover, and fix it with straps. Through the actual operation of many people, it has been verified that Dongbei disposable non-woven isolation shoe covers are wear-resistant, waterproof, breathable, good isolation, and high-tube shoe covers do not slide down in one-time use. Features The product uses non-woven fabric or polyethylene film as the main raw material, which is cut, sewn into or thermosynthesized. Sufficient strength and barrier properties, provided non-sterile Product Description; This product is made of plastic film or non-woven fabric and rubber band by hot pressing. The biggest feature is that it is easy to use, and has a wide range of applications. Different materials have different corresponding functions, such as anti-skid, anti-static and dust-proof. Moreover, the price is much cheaper than the non-disposable shoe covers, and the handling is also convenient, especially the non-woven shoe covers, which can be naturally degraded. Scope of application: It is generally used by medical staff, hygienic, clean places, and laboratories. [Precautions] 1) This product is for one-time use only and will be destroyed after use. 2) This product should be stored in a well-ventilated and clean environment away from fire sources, with a relative humidity of not more than 80%, no corrosive gas, and good ventilation.

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