Dab tsi yog txoj hauv kev zoo tshaj los khaws zaub?

Tsis muaj ib txoj kev khaws cia zoo tshaj plaws rau txhua qhov zaub lossis txhua lub lag luam. Lub tub yees ua kom luv luv - lub neej tshiab cov khoom nyob ze rau nws qhov qub qub. Kev khov yog feem ntau yog qhov kev xaiv muaj zog tshaj plaws thaum koj xav tau daim ntawv lees paub, xyoo- muaj nyob ib puag ncig thiab rov ua dua. Canning muab txee- ruaj khov faib tab sis siv cov txheej txheem kub ntau heev. Kev ziab kom qhuav tshem tawm qhov hnyav thiab txias -chain dependence tab sis tsim kom muaj cov khoom xyaw uas feem ntau xav tau dej. Fermentation txhob txwm tsim acidity, aroma thiab tsw es tsis txhob sim khaws cia ib tug tshiab sensory profile.

Cov lus nug tseem ceeb yog li ntawd tsis yog yooj yim, "Yuav ua li cas siv tau ntev tshaj plaws?" Nug seb cov zaub yuav tsum ua li cas hauv cov zaub mov tiav, nws yuav muab faib li cas, qhov kev hloov pauv ntawm qhov kev ntxhib los mos thiab qhov tsw tau txais, kev tswj kev nyab xeeb dab tsi, thiab cov nqi siv tau dab tsi. Ib txoj hauv kev uas tiv thaiv xim thiab tom tab sis yuav tsum muaj lub network khov kho tsis yog qhov kev xaiv zoo tshaj plaws. Lub txee- ruaj khov tuaj yeem muaj kev thauj mus los tseem tuaj yeem ua tsis ncaj ncees rau qhov pom nkig garnish.

Txhais qhov "zoo tshaj" yuav tsum xa

Kev khaws cia qeeb cov kev hloov pauv uas ua rau cov zaub tsis tuaj yeem txais lossis tsis zoo, tab sis txhua txoj kev hloov cov khoom. Qhov kub qis qis ua pa ua pa thiab microbial loj hlob. Kev khov kho hloov dej mus rau dej khov thiab ua rau muaj kev cuam tshuam loj heev, txawm tias nws tsis ua kom tsis muaj zaub mov. Canning ua ke nrog lub thawv ntim nrog cov txheej txheem cua sov uas tau lees paub. Kev ziab kom qhuav ua kom muaj dej noo. Fermentation cia siab rau cov kab mob tswj hwm, ntsev, acidity, kub thiab sijhawm. Cov mechanisms no tsis hloov pauv.

Pib nrog daim ntawv thov. Lub chaw tsim khoom khov kua zaub yuav muaj txiaj ntsig zoo rau cov tsuav huv si, kev sib cais ntawm tus kheej thiab lub sijhawm ua noj ua kom pom tau. Lub Hoobkas ua kua ntses tuaj yeem lees txais cov txiv lws suav lossis kua txob muag vim tias cov khoom yuav sib xyaw. Cov neeg tsim khoom noj khoom haus tuaj yeem nyiam cov dos qhuav vim tias qhov hnyav thauj khoom tsawg thiab cov ntsiab lus tsw qab ntau dua li qhov tshiab tom. Lub tsev noj mov ua noj fermented garnish xav tau cov kua qaub thiab aroma tsim los ntawm fermentation; cov no tsis yog defects yuav tsum tau minimized.

Tom qab ntawd teem ciam teb faib. Muaj pes tsawg hnub lossis hli cov khoom yuav tsum nyob twj ywm siv tau? Puas yog lub tub yees tsis tu ncua lossis khov cia muaj los ntawm kev ua tiav los ntawm kev xa khoom? Lub pob puas yuav qhib dua? Puas yog lub hom phiaj xav tau cov hnab ntim khoom noj, cov khoom noj khoom haus lossis cov khoom lag luam? Puas yog dej hnyav txaus nyob rau hauv freight? Txoj kev khaws cia, pob thiab txoj kev tsim ib qho system. Xaiv lawv cais tsim kom tsis txhob poob.

Thaum kawg, txhais tau tias muaj kev vam meej nrog cov yam ntxwv uas ntsuas tau: xim ntau yam, qhov loj me, ruaj khov, tsw, cov khoom xyaw, cov dej ntws los yog cov dej rov qab, lub sijhawm npaj, microbiological xwm txheej, khaws cia thiab txee lub neej. "Natural," "tshiab-zoo li" thiab "premium" tsis hloov cov kev txwv lossis kev sim. Yog tias ob tus neeg tuaj yeem tshawb xyuas tib yam ntau thiab ncav cuag qhov kev txiav txim siab, qhov kev qhia tshwj xeeb tsis tiav.

Muab piv rau Txoj Kev Khaws Zaub Tseem Ceeb

Lub rooj no yog daim ntawv qhia xaiv, tsis yog txee - cog lus rau lub neej. Lub neej teev tseg yog nyob rau hauv cov khoom uas tau hais tseg, txheej txheem, pob thiab khaws cia. Hloov cov zaub txiav, daim ntawv qhia, oxygen barrier, headspace, kub los yog npaj siv thiab cov ntaub ntawv pov thawj yuav tsis siv ntxiv lawm. Tshawb xyuas cov txheej txheem ntawm qhov chaw thiab cov ntaub ntawv khoom siv es tsis txhob hloov tus lej lej los ntawm lwm yam khoom.

Siv qhov kev xav tau hnyav tshaj plaws kom tshem tawm cov kev tsis haum thaum ntxov. Yog tias ambient kev faib khoom raug kho, cov khoom siv khov kho zoo tib yam raug tshem tawm tshwj tsis yog tias tag nrho cov khoom tiav thiab txoj kev tuaj yeem hloov pauv. Yog tias ib qho pom yuav tsum tau khaws cov lus hais tom qab cua sov, sim cov ntaub ntawv khov thiab cov tub yees ua ntej yuav txais lwm cov kaus poom softer. Qhov no hloov kev sib piv thev naus laus zis dav dav rau hauv kev txiav txim siab luv luv.

Thaum Tshav Kub Kub yog cov lus teb zoo

Lub tub yees yog tsim nyog thaum kev muag khoom nyob ntawm tus neeg ua haujlwm nyoos lossis ua tiav tsawg kawg nkaus thiab txoj kev luv luv txaus los tswj. Cov zaub ntsuab, cov khoom tshiab- txiav thiab qee cov zaub tag nrho tuaj yeem khaws cov nkig thiab zoo li qhov cua sov, ziab lossis khov yuav hloov. Kev lag luam tawm yog txuas ntxiv ua haujlwm lom neeg: txias ua pa ua pa, ya raws thiab ntau yam kab mob, tab sis nws tsis txwv lawv.

Kub ib leeg tsis yog tus tswj tag nrho. Kev sau qoob loo, kev tshem tawm tshav kub, ntxuav, txiav kev puas tsuaj, txheeb ze av noo, pob huab cua, condensation, ethylene rhiab heev thiab tuav lub sij hawm tuaj yeem txav qhov tshwm sim. Cov khoom siv tub yees uas siv sijhawm ntau teev sab nraum nws lub hom phiaj yuav tuaj txog laus dua li daim ntawv qhia hnub qhia. Sau lub sij hawm thiab qhov kub thiab txias los ntawm kev sau los yog ua, tsis tsuas yog nyeem ntawv ntawm lub qhov rooj txais.

Xaiv lub tub yees thaum koj cov neeg siv khoom yuav them rau cov kev ntxhib los mos tshiab thiab tuaj yeem siv cov khoom hauv lub neej pov thawj. Tsis txhob xaiv nws tsuas yog vim kev ua cov nqi qis dua. suav nrog kev txo qis, kev txiav, kev tsis lees paub, luv luv - hnub luv nqi thiab kev rov ntxiv thaum muaj xwm txheej ceev hauv tus nqi. Cov khoom tshiab tuaj yeem ua lag luam zoo nyob ze cov qoob loo; nws ua tsis yooj yim thaum txoj kev ntev, kev thov tsis sib xws los yog lub qhov rais siv tau tsis meej.

Yog vim li cas Quick Freezing feem ntau haum rau kev lag luam zaub mov

Kev khov sai sai yog qhov muaj txiaj ntsig thaum koj xav tau zaub dhau lub qhov rais sau nrog kev paub txiav thiab tswj cov ntu. Ib txoj hauv kev lag luam ib txwm muaj xws li cov khoom siv raw- kev pom zoo, ntxuav, txiav, txiav, blanching qhov tsim nyog, txias ceev, ntws, tus neeg ceev khov, tshuaj xyuas, ntim thiab khov cia. Cov kauj ruam tseeb nyob ntawm seb cov zaub thiab cov khoom lag luam li cas; "IQF" piav qhia txog hom khov, tsis yog txhua qhov kev nyab xeeb ua ntej lossis kev tswj kom zoo.

Blanching yog ib qho tseem ceeb rau cov zaub feem ntau vim tias cov enzymes tuaj yeem ua rau cov tsw, xim thiab kev ntxhib los mos hauv khov cia. Lub sij hawm yuav tsum phim cov khoom thiab txiav. Hauv qab -blanching tuaj yeem tawm hauv kev ua enzyme; dhau - blanching tuaj yeem ua rau cov khoom muag muag thiab ua rau tsis muaj qab los yog cov khoom noj tsis zoo. Kev ua kom txias sai sai thiab cov dej ntws tawm tom qab kev kho cua sov vim tias cov khoom sov, ntub dej ua rau lub freezer thiab txhawb nqa clumps.

Freezing tsis sterilize zaub. FDA kev taw qhia piav qhia tias cov khoom noj kom zoo khaws cia ntawm 0℃F (-}18 degree) tseem muaj kev nyab xeeb thaum khov, tab sis cov kab mob feem ntau tsis raug tua thiab tsis zoo thaum lub sijhawm. Codex ceev- cov qauv zaub khov kuj tseem siv -18℃hauv lawv cov khov nab kuab- cov saw hlau. Npaj-rau- noj, npaj- rau- cov khoom cua sov thiab ua ntej noj yuav tsum muaj kev tswj hwm kev phom sij sib txawv thiab cov lus qhia ntawm daim ntawv lo; Tsis txhob suav cov xwm txheej los ntawm Frost lossis IQF thov.

Kev khov kuj hloov kev ntxhib los mos. Cov dej khov nab kuab cuam tshuam cov hlwb, ntau cov zaub muag muag lossis tso dej tom qab thawing. Qhov ntawd tuaj yeem siv tau hauv cov kua zaub, kua ntses, do- kib lossis noj mov tab sis tsis tsim nyog rau cov nqaij nyoos -style garnish. Kuaj covkhov zaub homnyob rau hauv lub tiag tiag ua noj system thiab cov ntaub ntawv drained tawm los, daim ciaj sia taus, ua noj lub sij hawm thiab sensory kev ua tau zoo.

Thaum Canning zoo dua khov

Canning tuaj yeem yog cov lus teb zoo tshaj plaws thaum koj xav tau cov txee tsis tau qhib thiab cia siab tias yuav muaj kev ntxhib los mos. Nws tshem tawm qhov khov tsis tu ncua- lub zog yuav tsum tau thaum lub sijhawm thauj mus los thiab khaws cia. Nws tuaj yeem haum cov nceb, pob kws, taum pauv, taum, zaub sib xyaw, kev npaj txiv lws suav thiab lwm yam kev siv uas cov kua ntim thiab cov cua sov- softened tom yog tau.

Kev ruaj ntseg txee los ntawm cov txheej txheem kev lag luam validated, tsis yog los ntawm cov hlau tuaj yeem los ntawm nws tus kheej. Tsawg- kua qaub zaub yuav tsum tau tswj muaj peev xwm hais txog cov cua sov- cov kab mob tiv taus, nrog rau kev pheej hmoo cuam tshuam nrogClostridium Botulinum. USDA FSIS piav qhia tias yog vim li cas cov boiling zoo tib yam - kev kho dej tsis yog ib txoj hauv kev tsim nyog rau cov zaub uas muaj kua qaub tsawg. Cov txheej txheem kev lag luam tau teem sijhawm, kaw lub thawv, cov ntaub ntawv rov qab thiab cov txheej txheem tso tawm yog los ntawm cov kws tshaj lij tsim nyog thiab cov cai siv tau.

Rau cov kaus poom yuav khoom, txhais cov style, qhov loj me, cov lus qhia, ntsev lossis brine, sau qhov hnyav, qhov hnyav hnyav, lub tshuab nqus tsev lossis lub taub hau qhov chaw uas cuam tshuam, kev ntxhib los mos, xim, qhov tsis xws luag thiab lub thawv ntim. Bulging, to, phem puas los yog txawv txav ntim yuav tsum tau tsis lees paub thiab kev nyab xeeb escalation, tsis yog ib tug saj. Tshawb xyuas qhov tseebqeb zaub mov kaus poomraws li hom khoom sib txawv es tsis yog chav tsev -kub hloov nrog cov zaub zoo tib yam.

Sib piv cov zaub net. Tus nqi qis dua tuaj yeem nkaum qhov feem pua ​​​​ntawm cov kua ntim ntau; tus nqi khov dua tuaj yeem xa ntau daim ntawv qhia- cov khoom npaj txhij tab sis ntxiv cov nqi txias - saw hlau. Kuaj ob qho tib si nrog cov dej ntws tib yam - hnyav thiab daim ntawv thov txoj kev. Yog tias lub stew lees txais cov khoom muag muag thiab muaj txiaj ntsig rau txee ruaj khov, lub peev xwm yuav yeej. Yog tias cov khoom siv pluas noj xav tau ci ntsa iab, ib tus zuj zus florets, cov khoom khov tuaj yeem ua kom pom tseeb qhov kev xa khoom ntxiv.

Kev ziab thiab fermentation pab cov khoom sib txawv

Kev ziab kom qhuav txo cov dej noo kom cov khoom sib zog ua kom sib dua thiab muaj zog dua. Nws tuaj yeem ua haujlwm zoo rau cov nceb, dos, qej, kua txob, tshuaj ntsuab thiab zaub siv hauv seasoning, instant soup, noodle mixes los yog cov khoom siv qhuav. Cov khoom tsis yog zaub tshiab tsis muaj dej. Txiav qhov loj me, txoj kev ziab thiab qhov kawg txiav txim siab brittleness, xim, aroma, cia stability thiab rehydration kev ua tau zoo.

Ib qho zaub qhuav qhuav yuav tsum muaj cov dej noo los yog cov dej uas tsim nyog- txwv kev ua haujlwm, txiav thiab sib cais, xim, tsw, khoom txawv teb chaws, tsis xws luag, rehydration method and yield, microbiological standards and packing barrier. Oxygen thiab noo noo ingress tom qab ziab tuaj yeem tshem tawm qhov kom zoo dua. Kuaj covqhuav nceb homTom qab tib lub sijhawm so, ntws thiab ua noj siv los ntawm cov neeg siv khoom.

Fermentation muaj lwm lub hom phiaj. Cov kab mob tswj tau hloov cov carbohydrate uas muaj thiab tsim cov kua qaub thiab cov yam ntxwv tsw. Ntsev concentration, acidity, kub, lub sij hawm, zaub - mus rau -brine piv thiab huv si cuam tshuam kev nyab xeeb thiab kev ntxhib los mos. Lub National Center for Home Food Preservation ceeb toom tawm tsam hloov cov kua txiv hmab txiv ntoo, zaub mov lossis dej hauv cov zaub mov kuaj thiab sau tseg tias ntsev yog qhov tseem ceeb rau kev nyab xeeb thiab kev ntxhib los mos hauv cov khoom fermented.

Tsis txhob siv fermentation ua ib qho kev cawm seej rau cov khoom tsis zoo. Pib nrog cov zaub pom zoo thiab cov txheej txheem validated. Qhia seb cov khoom lag luam puas nyob fermented, pasteurized tom qab fermentation, tub yees lossis txee ruaj khov. Cov kev xaiv no hloov tsw, microbial xwm txheej, daim ntawv thov thiab kev faib tawm. Cov zaub qhwv qaub fermented yog cov khoom lag luam zoo thaum qhov profile tau tsim; Nws tsis yog pov thawj tias fermentation khaws cia cov zaub qhwv tshiab tsis hloov pauv.

Khoom noj khoom haus nyob ntawm cov zaub, txheej txheem thiab kev pabcuam hauv paus

Zam kev thov tias ib txoj kev khaws cia ib txwm khaws cov khoom noj khoom haus tshaj plaws. Cov ntxhia thiab fiber ntau feem ntau ruaj khov dua li qee cov vitamins, tab sis tev, txiav, blanching, cua sov, ntws, oxidation, cia lub sij hawm thiab ua noj kawg tag nrho cov teeb meem. Kev tshawb fawb sib piv cov tub yees thiab cov khoom khov khov pom tau tias khaws cia sib txawv los ntawm cov khoom lag luam thiab cov khoom kuaj feem ntau pom tias tsis muaj qhov tseem ceeb tshiab - piv rau - khov qhov sib txawv rau cov khoom ntsuas, fiber ntau thiab phenolics. Qhov ntawd tsis lav qhov sib npaug rau txhua qhov khoom noj lossis ntau ntau.

Canning tuaj yeem txo cov cua sov- cov as-ham rhiab heev thaum ua rau lwm cov khoom siv ntau dua thiab khaws cov fiber ntau thiab cov zaub mov muaj txiaj ntsig. Cov zaub qhuav qhuav ua kom cov as-ham thiab lub zog ib 100 g vim tias cov dej tau raug tshem tawm, yog li qhov qhuav - qhov hnyav sib piv tuaj yeem ua rau yuam kev. Cov khoom fermented thiab pickled tej zaum yuav muaj sodium ntau nyob ntawm daim ntawv qhia. Cov zaub khov khov tuaj yeem yog dawb los yog muab nrog cov ntses, ntsev los yog seasoning. Sib piv cov ntsiab lus ntawm cov khoom xyaw thiab qhov ntau npaum li cas tau noj.

Siv cov khoom siv sib npaug. Sib piv 100 g raws li noj, ib feem ntawm daim ntawv qhia, los yog cov as-ham xa los ntawm qhov kawg npaj ua noj. Yog tias koj piv 100 g qhuav nceb nrog 100 g rehydrated nceb, feem ntau qhov txawv yog dej. Yog tias koj piv cov zaub hauv kaus poom ua ntej thiab tom qab tso dej, sodium thiab net solids yuav hloov. Daim ntawv qhia zaub mov muaj nyob rau hauv cov qauv tsim thiab kev npaj, tsis yog rau kev khaws cia - cov lus hais.

Xam cov nqi siv tau, tsis yog tus nqi yuav khoom xwb

Qhov kev suav no tuaj yeem hloov kho rau cov kaus poom thiab cov khoom qhuav. Rau cov zaub hauv kaus poom, siv daim ntawv thov ntws tawm - npaj cov khib nyiab ntau dua li qhov hnyav tag nrho. Rau cov txiv hmab txiv ntoo qhuav, siv cov kev pom zoo rehydrated thiab drained tawm los, tom qab ntawd ntxiv cov sij hawm so, dej, kev ua hauj lwm thiab ib qho kev nplua nyiaj pov tseg. Rau cov zaub fermented, suav nrog brine lossis cawv tsuas yog tias daim ntawv qhia siv nws. Ib txwm dlhos tus denominator nrog ib feem uas tsim nqi.

Tsim cov Specification nyob ib ncig ntawm txoj kev xaiv

Txhua txoj kev khaws cia pib nrog tus kheej. Lub xeev hom lossis hom kev lag luam, keeb kwm uas cuam tshuam, kev loj hlob, kev tso cai ntau yam, cov lus qhia muaj thiab xav siv. Tom qab ntawd txhais cov khoom siv lub cev: tag nrho, florets, hlais, tsuav, strips, puree los yog hmoov; nominal loj thiab kam rau ua; xim; tsw; kev ntxhib los mos; tawg tej daim; cov khoom txawv teb chaws thiab cov khoom lag luam - tshwj xeeb tsis xws luag.

Ntxiv cov txheej txheem - cov chaw tshwj xeeb. Rau cov zaub khov khov, paub meej tias blanching lossis lwm yam kev kho mob ua ntej, khov, tsis muaj - qhov yuav tsum tau ua kom txaus, clumps, dej khov saum npoo, ua noj raws li txoj cai thiab cia kub. Rau cov kaus poom, txhais cov khoom nruab nrab, qhov hnyav hnyav, kaw thiab ntim cov khoom tsis xws luag. Rau cov khoom qhuav, txhais cov dej noo los yog dej ua haujlwm thiab ua kom rov ua dej dua. Rau cov khoom fermented, txhais cov acidity, ntsev, fermentation raws li txoj cai thiab seb puas muaj kev kho cua sov tom qab siv.

Khoom noj khoom haus- yuav tsum muaj kev nyab xeeb yuav tsum ua raws li cov txheej txheem tiag tiag thiab qhov chaw. Saib xyuas qhov chaw nyob, tshuaj xyuas kev phom sij, microbiological thiab tshuaj lom neeg cov txheej txheem, kev tswj cov tshuaj tsis haum qhov twg siv tau, tshuaj tua kab -kev ua raws li cov khoom seem, cov kab mob sib kis, txawv teb chaws - khoom tshawb nrhiav, traceability, ntau coding thiab tso tawm cov ntaub ntawv. Daim ntawv pov thawj lub npe tsis txaus; tshawb xyuas tus tuav, qhov chaw, cov khoom lag luam thiab kev siv tau ntawm cov khoom muaj.

Qhia cov qauv kuaj ua ntej yuav khoom. Sau cov qauv loj, kev npaj, thaw los yog ntub dej, lub sij hawm ntws, khoom siv, lub sijhawm ua noj thiab qhov kev lees paub. Yees duab tau txais thiab tsis lees paub qhov tsis xws luag. Khaws cov txiaj ntsig tau pom zoo thaum siv tau. Ib qho piv txwv pom zoo raws li cov khoom xyaw kua zaub tsis tuaj yeem tsim nyog rau tib yam khoom raws li pom tau npaj ua ntej- cov khoom noj.

Match Ntim thiab Logistics rau cov khoom

Ntim tiv thaiv tus mob tsim los ntawm kev ua haujlwm. Frozen zaub xav tau cov ntsaws ruaj ruaj thiab cov ntaub ntawv uas tiv taus txias, puncture thiab ya raws. Cov zaub qhuav qhuav xav tau ib qho kev tiv thaiv kev ya raws thiab feem ntau cov pa oxygen. Cov kaus poom nyob ntawm lub suab seams, txheej compatibility thiab kev tiv thaiv lub cev. Cov khoom fermented yuav xav tau kev tswj xyuas siab, tub yees lossis cov khoom siv pasteurized nyob ntawm lawv tus qauv tsim.

Rau cov khoom khov khov, tshuaj xyuas lub thawv lub zog, sab hauv liner lossis lub hnab muag khoom, qhov hnyav, coding, pallet qauv thiab thawv airflow. Siv XMSDfrozen ntim txheej txheem cej luamrau thav duab cov lus nug, tom qab ntawd paub meej cov khoom siv tseeb thiab pob kuaj rau qhov kev txiav txim. Lub hnab ruaj tsis tuaj yeem kho cov khoom uas thawed ua ntej ntim.

Qhov tau txais qhov kub thiab txias yog ib qho taw qhia cov ntaub ntawv, tsis yog tag nrho cov lus. Txheeb xyuas lub thawv ntawv, cov ntsaws ruaj ruaj, cov qauv dej khov, clumping, cov ntaub ntawv logger thaum xav tau thiab cov pov thawj ntawm ib nrab thaw. Teem lub luag haujlwm ntawm txhua qhov kev sib koom tes los ntawm qhovtxias - chain distribution route. Rau txee- cov khoom ruaj khov, tshuaj xyuas cov khoom ntim ruaj khov, dryness, corrosion, kab tsuag raug thiab warehouse kub raws li txoj kev npaj.

Ib Txoj Kev Xaiv Xaiv Ib Ntus

1. Lub npe siv zaum kawg.Sau seb cov zaub yuav tsum nyob twj ywm pom, nkig, concentrated, acidic, du los yog yooj yim portioned.
2. Txhim kho qhov kev faib khoom.Lub xeev qhov siab tshaj plaws txoj kev lub sij hawm thiab seb lub tub yees, khov los yog ambient tswj yog tiag tiag muaj.
3. Xaiv ob txoj kev ua tau zoo.Tsis txhob sib piv tag nrho cov technologies abstractly; sib piv cov ntaub ntawv uas tuaj yeem pab cov khoom tiag.
4. Kuaj ntawm qhov sib npaug.Siv tib daim ntawv qhia tso zis, ntws los yog rov ua dej tawm, qhov ntsuas qhov ntsuas qhov ntsuas thiab cov cai tsis lees paub.
5. Xam cov nqi siv tau.Xws li trim, kua, rehydration, breakage, shrink, zog, zog, pob thiab freight.
6. Tshawb xyuas kev nyab xeeb thiab cov ntaub ntawv.Ua raws li qhov chaw, txheej txheem, khoom raws li txoj cai, daim ntawv pov thawj, daim ntawv lo thiab lo lus uas peb xav tau.
7. Xauv cov specification thiab tswj cov qauv.Qhia seb yuav txheeb xyuas ntau npaum li cas yav tom ntej thiab leej twg txiav txim siab txog kev zam.

Cov kab ke tiv thaiv ib tus cwj pwm ntxim nyiam los ntawm kev tswj hwm qhov kev txiav txim siab. Lub neej txee ntev tsis kho qhov kev ntxhib los mos tsis zoo; tus nqi qis qis tsis kho cov khoom siv tsis zoo; Cov qauv kev ua tau zoo tsis kho cov zaub mov tsis muaj kev txhawb nqa - kev nyab xeeb. Nres thaum qhov yuav tsum tau ua tsis tiav, lossis sau cov khoom thiab cov txheej txheem hloov pauv uas xav tau ua ntej kuaj dua.

Cov lus nug nquag

Cov ntaub ntawv

• US Food and Drug Administration: Puas yog koj khaws cov zaub mov zoo?
• National Center for Home Food Preservation: Blanching Zaub
• Codex Standard for Quick Frozen Vegetables, CXS 320-2015
• USDA FSIS: Txee -Sable Food Safety
• National Center for Home Food Preservation: General Information on Fermenting
• Bouzari li al.: Mineral, Fiber, thiab Tag Nrho Phenolic Retention nyob rau hauv tub yees thiab Frozen Khoom