The edible fungus is more effective in preventing infection secondary bagging

Application of secondary bagging technology in the production of edible fungi can effectively prevent the infection of bacteria, and keep the survival rate of the strain above 97%. The outer bag should use a plastic film bag that is 2 cm longer than the inner bag and 5 cm in length and knotted and sealed. After the high-temperature sterilization is finished, remove the barrel and put on the outer bag, tighten the bag mouth and move it into the culturing chamber so that the temperature of the barrel falls below 25 degrees Celsius. The bagging should be rapid so as to prevent the cartridge from being exposed to the external environment for a long time and infecting the bacteria. Vaccination Unwrap the bag in the inoculation room or in the inoculation box, and inoculate the closed one by four-fifths. Immediately after inoculation, the outer bag is tightened and placed in the culture room. When the mycelia of the mycelia reached 80%, the outer bag was removed and it was managed according to the conventional method.

Salmon In Vegetable Oil

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Contact: MS. Sunny Wang
Product Description
Name Canned Pink Salmon
Flavor Brine, Oil
Type Bone-in and skin-on, bone-less and skin-less
Certificates EU, FDA, BRC, HALAL,HACCP,KOSHER
Net weight 170g, 185g, 400g, 417g, 425g, 1kg, 1.88kg.
Brand Our brand or OEM, ODM
Shelf life 3/4 Years
MOQ 1X20'FCL
Payment terms T/T, L/C
Delivery time 25 days after label artwork confirmed and advance payment done.
Packing normal lid or easy open,paper label or lithio can, paper carton or shrinked by tray
EU NO. 3302/01034
RUSSIA NO. 3302/01034
Shipping docs Commercial Invoice
Packing List
Bill of Lading
Certificate Of Origin/ Form A
Health Certificate
Veterinary Certificate
Catching certificate
Or as per customer`s request

Pink Salmon,Salmon In Vegetable Oil,Pink Salmon Fish In Oil,Canned Salmon Fillet Fish

Tropical Food Manufacturing (Ningbo) Co., Ltd. , https://www.tropical-food.com

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