Project Name: Western-Style Vegetable Pickling and Processing Techniques for Wild Vegetables
I. Technical Features
Western-style pickles are fast-curing products made from desalted vegetable raw materials, processed through desalination, dehydration, pickling, and sterilization. Unlike traditional Chinese pickling, this method involves different ingredients, seasonings, and techniques. Japan was among the first to industrialize such products, and now they have a huge market volume, becoming a daily necessity in many households. These pickles are also commonly referred to as "Japanese pickles." The use of high-quality vegetables and a wide range of seasonings and nutritional additives gives these products a crisp texture and unique flavor. They are nutritious, hygienic, and convenient, offering an improvement over traditional pickles that are often high in salt and sugar with limited color variety. With industrialized production, quality control is easier, the production cycle is short, and the investment is relatively low, making it highly efficient. In recent years, this product has gained popularity in China, showing great market potential. Especially in vegetable-producing areas, it has become a value-added agricultural product, helping farmers increase their income and improve their livelihoods.
The processing of wild vegetables has emerged as a valuable resource in mountainous and rural areas in recent years. These wild vegetables not only offer a distinct taste but also have health benefits, such as cooling effects and detoxification properties. Modern medicine has confirmed that some wild vegetables contain active compounds that can kill harmful bacteria and viruses, remove toxins from the body, and aid in the treatment of certain diseases. As living standards rise and people become more conscious of healthy eating, the demand for wild vegetables is increasing. This technology focuses on common wild vegetables found in northern China and uses advanced food processing methods to preserve their green color, pickle them, package them, and sterilize them using enzymes, resulting in high-quality natural foods. This project is well-suited for implementation in mountainous and rural regions, helping to boost farmers' incomes while ensuring product quality.
II. Investment Analysis
For the Western-style pickle production line with a capacity of 2 tons, the workshop requires an area of 100 square meters, with equipment investment totaling 650,000 yuan. This includes a full set of equipment, production technology, and product formulas, with a transfer fee of 50,000 yuan.
For the wild vegetable processing project, which also produces 2 tons, the workshop covers 100 square meters, and the equipment investment is 450,000 yuan. This includes the selection of production equipment, development of production processes, and formulation of products, with a transfer fee of 50,000 yuan.
This project offers a promising opportunity for entrepreneurs looking to enter the growing market of healthy, value-added food products. It combines traditional knowledge with modern technology to create a sustainable and profitable business model.
Vegetarians Size 3 Empty Capsule
Vegetarians Size 3 Empty Capsule,Natural Empty Vegetable Hard Capsules,Empty Veggie Capsules,Empty Vegan Pill Capsules
Ningbo Jiangnan Capsule Co., Ltd. , https://www.jncapsule.com