Quality appraisal of pickle processing production line

Pickles include sweet soy radish, sweet soy cucumber, sweet soy nectar, sweet soy black cabbage, sweet soy melon, sweet soy ginger sprout, sweet soy eight-treasure cabbage, sweet soy coriander, sweet pick melon, and white sugar garlic. These products are bright in color, rich in sauce flavor, crisp and fragrant, and moderately salty and sweet. Pickle processing production line production technology No matter which pickling method is used, the pickled vegetables must first be desalted and dehydrated before pickling. There are four types of sauce making: bagged sauce, bulk sauce, soaked sauce, and mixed fermented sauce with dough cake and dough. The equipment production line takes the bagging process as an example, and divides the process into: kimchi forming → cutting → desalination and removal → dehydration → bagging → first sauce (second sauce) → Fupu (new sweet sauce) → finished pickles.
In the case of pickle processing production line quality appraisal, Zhongke Testing can provide pickle processing production line quality appraisal services.

GB/T 5009.54-2003 Analysis method of hygienic standards for pickled vegetables
NY/T 437-2023 Green food Pickled vegetables
SB/T 10297-1999 Classification of pickled vegetables
SB/T 10439-2007 Pickled vegetables
SB/T 10213-1994 Physical and chemical inspection methods for pickled vegetables
SB/T 10214-1994 Inspection rules for pickled vegetables
SB/T 10301-1999 Terminology for condiments Pickled vegetables

The pickle processing production line purchased by a food company did not meet the technical requirements stipulated in the agreement, and a dispute arose with the equipment manufacturer.
was entrusted by the court to conduct an appraisal and analysis on "whether there are quality problems" in the pickle processing production line involved in the case.
appraisal analysis results: The
appraisal analysis expert group discussed the relevant information and on-site investigation of the pickle processing production line involved in the case and made a comprehensive quality and technical analysis, and made the following suggestions and conclusions:
1, A7 rough cutting machine, B4 steam wok, C8 metal detector, A13 vacuum infiltration machine and vacuum salt mixing machine do not meet the requirements of the "Technical Plan for Pickle Processing Production Line". 2. A1 brush cleaning machine, A2 mesh belt sorting machine (for cauliflower), A4 bubble cleaning machine (ozone water system), A6 rinsing machine (pure water), A9 slicer, A10 elevator, A12 press Compressed air system + mobile material turning machine, A14 elevator, A15 drum mixer, A16 mobile material truck (6 units), B1 cyclone cleaning machine, B4 steam wok (jacketed pot), B5 boiler The equipment parameters of the pot making, B6 mixing tank, C1 conveyor line, C2 shaping machine, C6 elevator, C7 dryer, C9 packing and conveying platform, D2 bottle washing machine, D3 bottling platform, D4 capping machine, D5 spray sterilizer (automatic temperature control), D6 powerful decontamination machine, D7 blow dryer, D8 self-adhesive labeling machine, and D11 packing platform do not meet the requirements of the "Technical Plan for Pickle Processing Production Line".