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.
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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