Rice noodles refers to foods made from wheat, rice, sorghum, corn, beans and other foods, such as noodles, fresh noodles, wet noodles, wet powder, wet rice noodles, rice cakes, cakes and so on.
The main reason that rice noodles are prone to spoilage is the bacterial contamination of raw materials and processing, as well as the problem of excessive sulfur.
Therefore, the pretreatment and disinfection of raw materials, the hygiene in the production process, and the handling of sulfur exceeding the standard of finished products are important issues in food safety.
Chlorine dioxide is an AI-grade disinfectant recognized by the United Nations World Health Organization (WHO) and FAO (FAO). It is broad-spectrum, highly efficient, non-toxic, residue-free, and has no “three-effect”. In addition to being used as an environmental disinfectant, chlorine dioxide is also a drinking water treatment agent and food additive and food treatment agent approved by the Ministry of Health of China. It is a bleaching powder, bleaching powder, sodium dichloroisocyanurate (euchlorin) and other countries. The best alternative to disinfectants, additives, and bleach used in water disinfection and food.
Chlorine dioxide is suitable for rice noodles, such as wet noodles, rice flour, wet powder, rice cake and other raw materials for the production and processing of disinfection, water disinfection, equipment disinfection, environmental disinfection, personnel disinfection and food bleaching, sulfur over standard food processing and many other links .
【Instructions】
1. Preparation of water disinfection and sterile water: Chlorine dioxide is directly added to water at a concentration of 0.5-1 mg/L.
2. Pretreatment of raw materials such as rice and beans: soak overnight with 50-100mg/L chlorine dioxide disinfectant.
3. Bleaching of wet rice flour: Soak in a satisfactory color with chlorine dioxide food bleach.
4. Preservation of wet noodles and wet rice noodles: The concentration of chlorine dioxide disinfectant in the disinfection tank is 200mg/L, and the shaped noodles can be kept in the disinfection tank for less than 20 seconds through the conveyor belt.
5. Desulfurization of rice flour exceeding the standard of sulfur: soaked with sulfur dioxide scavenger.
6. Disinfection of tools and utensils for production: soak with 50-100 mg/L chlorine dioxide disinfectant.
7. Disinfection of air in the factory environment, workshop, warehouse, etc.: Spray with 100-200mg/L chlorine dioxide disinfectant.
8. Surface disinfection of production equipment such as floor, wall, door and window and conveyor belt in the workshop: wipe with 100-150mg/L chlorine dioxide disinfectant.
9, shoe pool, into the factory entrance vehicle disinfection pool: add 150-200mg / L chlorine dioxide disinfectant, each shift.
10. Hand disinfection by the operator: After cleaning, use 100 mg/L chlorine dioxide disinfectant to soak.
11. Work clothes, work hats, gloves, etc.: Soak for 10 minutes with 10-30mg/L chlorine dioxide disinfectant and dry.
12. Disinfection of sewage: direct input to make the concentration of chlorine dioxide reach 25mg/L.
13. Disinfection of waste: Spray or mix with 200mg/L chlorine dioxide disinfectant for harmless treatment.
[The following models of chlorine dioxide are suitable for use in the production and processing of rice noodles]
1, high purity chlorine dioxide disinfectant
You can take a picture directly in the following connection:
https://detail.1688.com/offer/568646798421.html?spm=a26286.8251493.0.0.221425b2qqqTUu
2, stable chlorine dioxide solution
You can take a picture directly in the following connection:
https://detail.1688.com/offer/44125488463.html?spm=a2615.7691456.0.0.3e48edcckTFPuR
3, one yuan chlorine dioxide disinfection powder
You can take a picture directly in the following connection:
https://detail.1688.com/offer/569724310804.html?spm=a26286.8251493.0.0.221425b2krhiiU
