Grape seed oil processing technology

Grapeseed oil is rich in vitamins, unsaturated fatty acids and other ingredients, has a unique nutritional and health effects on the human body, is currently the internationally popular high-grade edible oil, expensive. Therefore, grape seed oil can be vigorously developed using grape seeds. With wind or human screening, the grape seeds do not contain impurities such as skin dregs and pomace. All mature grape seed seeds were crushed using a double pair roller crusher. The grape seeds are put into a softening pot and put into about 15% of soft water, heated to 65° C. to 70° C., and kept warm for 40 minutes so that the broken grape seeds are all softened. Then transfer it to a flat-bottomed fry pan for baking. During the operation, the temperature must be uniform so that the material temperature reaches 110°C and the moisture content is 8% to 10%. The time is about 20 minutes. Immediately after the frying, pour into the pressed doughnut to press the cake, making it thick in the middle and slightly thinner around, and put it into the oil press while hot. The temperature of the cake is 100°C. The cakes are stacked and the pancakes must be straightened to prevent falling. The pressure should be lightly pressed to keep the oil flowing and the temperature in the workshop kept at about 35°C. A 2- to 3-layer filter cloth is installed at the oil outlet to remove impurities such as oil cake residue. The melon dried production technique will cut the fresh melon off the cortex, dig out the melon pods, cut into thick 1 cm, 6-8 cm long pieces of melon, placed on the sun exposure on the mat for 8 to 10 hours. The dried melons on the day are dry and easy to break. Therefore, they should be moved indoors or under a pergola at night to allow them to naturally regain moisture for 8 to 12 hours. After the baby is soft, it is put into the basket and bundled together. In order to prevent spoilage, it must be sunburned for 2 to 3 hours, turned 1 or 2 times, and served as dried melon.

Canned Mushroom

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