First, the production process includes washing, cutting, blanching, drying, and packaging.
Second, the production of quality carrots involves several key steps:
1. **Material Selection**: High-quality raw materials are essential. The carrots should be fresh, orange-red in color, medium-sized, with smooth skin, minimal roots, blunt ends, no pests, no mechanical damage, and no signs of freezing or frost. They should not have visible pulp parts, be fully ripe without lignification, and contain at least 11% dry matter, 4% sugar content, and no more than 15% waste. These criteria ensure the best texture and nutritional value.
2. **Washing**: After removing the leaf clusters and roots using a knife, the carrots are thoroughly washed in clean water to remove dirt and impurities. Then, they are peeled to prepare for further processing.
3. **Cutting**: The peeled carrots are cut into strips, slices, or cubes, depending on the desired final product shape and size. This step ensures uniformity and enhances the appearance during the final stages.
4. **Blanching**: This is an important step to enhance color, soften the structure, eliminate any off-odors, and prevent browning. The carrots are briefly immersed in boiling water or steamed for 5–8 minutes. Once softened, they are drained. In some cases, a sulfur treatment may be applied by spraying a 0.2%–1% sulfite solution to preserve color and quality.
5. **Drying**: The blanched carrots are evenly spread on baking trays or wire racks at a rate of 5–6 kg per square meter. They are then placed in a drying room maintained at a temperature of 65°C–75°C for about 6–7 hours until the moisture content is reduced to an appropriate level.
6. **Packaging**: Once dried, the carrots are immediately placed into food-grade plastic bags and sealed tightly to prevent air exposure and moisture absorption. They are then packed into cartons or sacks for storage and distribution.
Third, important considerations during the process include:
1. When packaging, it’s crucial to remove any remaining impurities and ensure the moisture content does not exceed 5%–8%, as excess moisture can lead to spoilage.
2. To maintain quality, the entire production process—from raw material selection to finished product—should be completed within the same day. This minimizes the risk of deterioration and ensures freshness.
By following these detailed steps and maintaining strict quality control throughout, the final product will be safe, nutritious, and visually appealing for consumers.
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