The gizzard is the flesh of the Citrus sinensis. The majority of the Citrus is gizzard except for the caps, center column, and core. Citrus is the main raw material of famous drinks "grain orange" and "fruit yogurt", and it is also the lining accessory of popular ice cream and western style cakes. First, the process Raw material selection→cleaning→stripping flaps→acid treatment→stirring→alkaline treatment, stirring→rinsing→hardening→liquid mixing→packing→storage. Second, the production method 1, the choice of raw materials. Should choose a bright color and appearance, moderate sugar and acid ratio, good flavor and preferably seedless fruit. The most suitable varieties for processing are Satsuma mandarin and mandarin orange, and other citrus fruits can also be processed. 2, cleaning. Put the fruit in the sink, wash the surface dust with normal water, then dip for 2 minutes with 2 μg of potassium permanganate solution, and finally wash with edible water. 3, peeling, splitting. Because the broad-leather citrus peel is loose, it is easy to peel. The general peeling is to divide the fruit first, then divide it into four, and then divide the petals. Operators can wear finger cuffs on the thumb, and the flaps should be separated completely without flaps. 4, acid treatment, stirring. The citrus valve was injected into a hydrochloric acid solution having a concentration of 0.09% to 0.12%, and the temperature was controlled at 30 to 40°C. The first thing is to remove the fruit floating on the liquid surface, and then drain the fruit. 5, alkali treatment, stirring. Drain the dried citrus slices into 0.07% to 0.09% sodium hydroxide solution, control the temperature at 40-60°C, and stir until 90% of the gizzard is completely separated from the capsular bag. 6, rinse. The gizzard mixture is rinsed in a flow bath, the skin, core, and center column are removed, the gizzard collected, and drained. 7, hardened. The sac was soaked in a solution containing 5% calcium chloride and 2-sodium chloride for 10 minutes and drained. 8, with liquid. The gizzard was poured into the dosing container for dosing. According to the weight ratio, the gizzard was 80% and the dosing liquid was 20%. Liquid formulation: sugar 8% to 12% (0.5% to 1% less than the total sugar contained in the gizzard), 3% acid, 1 sodium phenyl potassium benzoate, 1 potassium sorbate, 15% allo-vitamin C, calcium chloride 1%. 9, packaging. Such as cold storage, will be filled with liquid gauze into a 50 kg double-covered plastic cartridge, into the front plastic cartridge to wash the inverted drip water with edible water, then spray the inner wall with 95% ethanol, and then into the sand Bag, plus inner cover and outer cover. The inner lid is sterilized with ethanol, then chilled to 0°C and stored in a cold storage at 0°C to 2°C. If you need to make cans, fill the cans according to the requirements of the order, and sterilize them according to the standard of sugar-water citrus slices. Third, quality standards Citrus gizzard has the similar color of raw flesh, and the liquid is transparent and has a very slight white precipitate; it has the flavor of raw meat, sweet and sour taste; the soft and hard gizzard is moderate, the grain is full, and the rupture rate is less than 15%; Clothing, center column, and fruit core weigh less than one ten-thousandth. Automatic Endoscope Cleaning Machine Automatic Endoscope Cleaning Machine,Hospital Automatic Endoscope Machines,Automatic Endoscope Reprocessing Machines,Endoscope Reprocessing Machines Taizhou Gaogang District Dixin Medical Equipment Co., Ltd. , https://www.dixinmedical.com