Northeast pickled Chinese cabbage is a kind of homely special food in Northeast China. Made by pickling Chinese cabbage, it has local characteristics of Northeast China. Pickled Chinese cabbage, known as Potamogeton crispus in ancient times, has its name in Zhou Li. Qi Min Yao Shu of the Northern Wei Dynasty introduced in detail various methods of pickling pickled Chinese cabbage and other raw materials. After fermentation by lactic acid bacteria (which are beneficial to humans), cabbage produces a large amount of lactic acid, which not only has a good taste, but also benefits the human body. Now with the promotion of the Internet, pickled Chinese cabbage in Northeast China has spread all over the country. It's not time to make pickled Chinese cabbage again! Thank you for the customer's support. After several months of communication, we have finally developed a device that satisfies our customers.
Pasteurization lineThe whole machine is made of high-quality SUS304 stainless steel, and the temperature and speed can be set according to the process requirements. The machine runs smoothly, with high strength of the stainless steel strip, small elasticity, not easy to deform, easy maintenance, and convenient operation and maintenance. Compared with the current traditional sterilization pool, it has lower labor intensity, less manpower, high degree of self-control, and the temperature can be automatically adjusted within 98 ℃. The temperature difference between the upper and lower layers is small, and the product quality is easy to control. It is an ideal equipment for the food processing industry such as soft packaging bags and cans.