Dehydrated Mustard Powder For Food Chinese Natural Food Seasoning
Wasabi Powder Dehydrated Mustard Powder For Food | Name | Mustard Powder | | Grade | A | | Spec | 60-100 mesh | | Appearance | Powder | | Origin | China | | Moisture | < 6 % | | Color | yellow | | Ingredients | 100% mustard | | Certificates | ISO/SEDEX/FDA/HACCP/HALAL/KOSHER/BRC | | Unit weight | 20 kg/Ctn (18 mt/20'FCL,25 mt/40'FCL) | | Package | Aluminum Foil Bags + Ctn (45*32*29 cm) | | Payment terms | T/T, L/C, | | Price terms | FOB,CFR,CIF | | Delivery Date | In 15 Days after prepayment confirmed | | Shelf Life | 24 months |
| 1. Product Name | dehydrated horseradish granules (powder) | | 2. Qualified dehydrated horseradish slices produced by the company
itself | | | 3. Product characteristics | | | (physical, biological and chemical) physical sensory index | the product is white, granular or powdery, without obvious sensory
defects and foreign matters. Water content ≤ 6.0%. | | Chemical indicators | agricultural residues meet the requirements of the corresponding
directives of the importing countries. | | Microbial index | total number of bacteria ≤ 105 / g; coliform group ≤ 100 / g;
pathogenic bacteria shall not be detected; | | 4. Product specification | 8-16 mesh; 16-26 mesh; 26-40 mesh; 40-80 mesh; 60-80 mesh; 100-120
mesh | | 5. Inner and outer packing materials and packing forms | 1. Inner aluminum foil bag, outer carton packing; 2. Composite bag
packing; | | 6. Storage mode | store and sell at room temperature. | | 7. Shelf life | 24 months | | 8. Intended use | export, semi-finished product reprocessing, as raw material of
mustard powder | | 9. Use or eat directly after unpacking. | | | 10. Product hygiene quality standard GB / t15691 | |
| Process description of dehydrated horseradish tablets | | | No. process description key processing technical parameters | | | 1. Raw material acceptance | the horseradish raw material used shall meet the requirements of
the process, and the raw material shall be fresh with good color
and shape. No diseases and pests, no rot, no chemical pollution. In
the process of packaging, transportation and storage, it is
required to be free of pollution and damage, with the base
certificate. Chlorpyrifos ≤ 0.01 | | Methamidophos ≤ 0.02 | | | Cypermethrin ≤ 0.05 | | | Fenvalerate ≤ 0.05 | | | 2. Grading | use stainless steel knife to cut off the side root one by one. The
main root of the side root shall be segmented, without leakage.
Select stones and mud blocks to avoid affecting the peeling
quality. | | 3. Peeling | If peeling is done with a peeling machine, soak the graded
horseradish slices in water for about 5 minutes, and then put them
into the peeling machine for peeling. | | 4. Select: | Select the garlic rice with skin, peel twice, clean the impurities,
moldy and sugar garlic rice, and rinse the garlic skin. After the
quality inspector has inspected that the product meets the
production standard, the next process can be started for cleaning. | | 5. Sterilization and rinsing | soak in 100-150ppm NaClO solution for more than 5 minutes. After
sterilization, pour raw materials into clean water for rinsing to
eliminate residual chlorine. Use flowing water for cleaning | | 6. Slice | adjust the slice knife distance according to the specification and
thickness required by the customer or the standard formulated by
the company, then slice with water, and put the material evenly,
otherwise the slice quality will be affected. | | 7. Rinse | Rinse the slices and wash them with flowing water twice in
succession to remove the surface mucus, otherwise, the color of
horseradish slices will be affected and it will stick to the mesh
belt. | | 8.draining | Use centrifuge to drain the moisture on the surface of horseradish
slices. The time of draining should not be too long or too heavy.
The time of draining is 2-3 minutes. | | 9. Drying | evenly spread the drained horseradish slices on the mesh belt of
the dryer for drying. The rotation speed of the dryer is controlled
at 180-220 rpm; the temperature is controlled at 65 ℃, and the
temperature difference between the upper and lower parts is not
more than 5 tons. The drying time is controlled at 3-5 hours. Water
content ≤ 5.5%. | | 10.air separation | After air separation, the dried horseradish slices are blown away
with the air separator, which is equipped with a strong magnetic
rod. | | 11. Color separation | use the color separation machine to remove impurities and scabs. | | 12.Select the magnetization | Select the magnetization for manual selection, and the selection
table is equipped with strong magnetic rod. | | 13. Metal detection | the semi-finished products to be packaged as finished products
shall be treated with metal detection. The metal detector shall be
tested with a detection piece every 2 hours before and during the
test to ensure the sensitivity of the metal detector | | 14. The finished products shall be packed | The finished products shall be packedand warehoused to check
whether the hardness, size and shipping mark of the cartons are
correct. Whether the inner package is damaged; whether there are
foreign matters inside. After the package is complete, it shall be
stored in the warehouse. It shall be handled with care and not
operated in a rough manner. It shall be ensured that the box
surface is clean, free of pollution and damage. The stacking shall
be neat, with marks and pallets on the bottom |
Horseradish, also known as behalai, originated in Japan,
Cruciferae. Horseradish is a kind of vegetable and medicinal plant
with high economic value. The product processed by horseradish is
the common mustard, which is the necessary seasoning for eating raw
food and seafood. The fragrant and spicy flavor of Anemone can
effectively eliminate the fishy smell of fish. Japanese and Korean
regard anemone as a treasure.
Low calorie and zero fat horseradish has extremely rich nutritional
value. Fresh anemone (rhizome) contains protein, vitamin C, in
addition to a large number of iron, sulfur, potassium, magnesium,
manganese, copper, zinc and other minerals and cellulose.
Horseradish can not only regulate taste, but also enhance antibody
and immunity. In addition, horseradish mainly contains mustard oil,
amino acids and a variety of trace elements, which can increase
appetite, help digestion and stabilize the level of vitamins in the
intestine after eating.
Horseradish also has strong bactericidal power, which can prevent
bacterial food poisoning. The incidence rate of gout is lower than
that of normal people. The amount of unsaturated organic sulfur and
rich mustard oil can prevent gouty stones. With its unique taste,
horseradish has become a "perfect companion" for beef, chicken,
seafood and other meat.
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