1. Technological process Raw material selection â†’ raw material processing â†’ main fermentation â†’ post-fermentation â†’ transfer pool â†’ storage â†’ deployment â†’ gluing â†’ changing pool â†’ freezing â†’ filtration â†’ bottling and storage. 2. Process points (1) Selection of raw materials Selection of mature, fresh, non-perishable, disease-free pests, high sugar content, and fruit juices as raw materials. (2) After the raw material is processed to remove impurities, rinse it with running water. Use a crusher to break pears into pellets 1 to 2 cm in diameter so that they fill 80% of the tank, and then add about 100 mg/L and 5% of the artificially cultivated yeast liquid. After the start of fermentation, add 60 g. / liters of white sugar. (3) The pre-fermentation fermentation temperature is controlled between 20 and 24Â°C for about 8 days and then separated. The fermented fruit residue and the feet of the wine were fermented twice and distilled again. The resulting alcohol was used for blending pear wine. The isolated juice was post-fermented and the temperature was controlled at 15-20Â°C for about 14 days. (4) After the completion of the fermentation after the transfer to the pool, immediately change the pool to remove the drinking feet and add edible alcohol to increase the alcoholicity to over 16 degrees to inhibit microbial activity and then store it. (5) After the end of the storage, the original wine is stored in a closed barrel for aging. After one year, the ingredients of sugar, wine, and acid are blended to achieve the best drinking effect. (6) After the glue is mixed, the pear wine is added with an appropriate amount of gelatin to be combined with components such as negatively charged tannins in the liquor to break the colloidal balance, form a precipitate, and adsorb the suspended matter during the sinking process. When gluing, first immerse the gelatin in cold water for one day, expand and remove the impurities, and then dissolve the gelatin in hot water 10-12 times more. Then according to the determined amount, slowly add pear wine, and quickly stir. The glue temperature 8 ~ 15 Â°C. The amount of gelatin is generally 120 to 150 mg per liter, and it is separated after standing for 2 weeks. (7) Clarify and filter the liquefied pear wine and then cool it to -4Â°C, incubate for 5 days and nights, and filter by cold. The clarified pear wine is bottled and stored. 3. Quality indicator liquor is slightly yellow, clear and transparent, no suspended sediment; with a unique fragrance of pears; wine degree of 16 degrees, sugar juice to 150 grams / liter, total acid to citric acid juice 5 to 6 grams / L, volatile acid is 0.7 g/l in acetic acid juice.
Main products are our featured products.
Including Sea-Frozen Mackerel, Sea-Frozen Mackerel HGT, Sea-Frozen Mackerel
HGGT, Sea-Frozen Mackerel Fillet Piece, Sea-Frozen Bonito, Sea-Frozen Bonito
HGT, Sea-Frozen Pacific Saury, Sea-Frozen Spanish Mackerel, Sea-Frozen Mahi Mahi, Sea-Frozen Scad
Mackerel and Sea-Frozen Sardine. They are all fresh and delicious because when
the fishing season is coming we use our own vessel to go fishing on the sea and
directly froze on the vessel.
We own 7 distant fishing vessels, 14
sea-frozen processing vessels, the annual processing of various types of
aquatic products amounted to 100,000 tons. The company main engaged in sea
frozen mackerel, sea frozen tuna, sea frozen bonito, also focus on the canned
fish, fish loin and octopus etc.
We will always strive to create more
delicious, natural and safer marine health food.
Main Seafood Products
Main Seafood Products,Main Frozen Seafood,Frozen Main Seafood Product
TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , http://www.tzxingwang.com