Guangzhou Green Health Pharmaceutical Technology Co., Ltd. commited to build health and beauty,it is a High-tech intergreted enterprise company include research developing,manufacturing,market sale and OEM. We focus on product research,development and utilize scientific research industry since the company established.The company brings together the technical elites of biological research institutes and colleges and universities. In terms of product development and research, it is among the best in the industry in terms of raw materials, formulas and technologies.Relying on strong technical strength and professionalism, we are a gold medal partner for various e-commerce and shopping."Excellent quality, competitive price, efficient service" is our slogan to undertake commissioned processing, to help you win in the fierce market competition.We mainly engaged in the business scope of solid beverages, tablets, gummies, capsules, enzyme jelly, Liquid Drink and other new products development, production, packaging, sales and OEM one-stop service. Guangzhou Green Health Pharmaceutical Technology Co., Ltd.,strength and product quality have been recognized by the industry.We welcome friends from all walks of life come to visit, guide and negotiate business. Mint Slices, Man Mint Slices,Man Health Mint Slices ,Man Energy Mint Slices Guangzhou Green health Pharmaceutical Technology Co.,Ltd , https://www.greenhealthfactory.com
Root Mustard Processing Process
1. Pickling
(1) Process: Selection of raw materials → Washing → Drying → Pickling → Final product
(2) Method: Start by washing the root mustard with water, then place it in the sun to dry slightly. Cut the mustard into 2 cm pieces and continue exposing it to sunlight for 2-3 days until it is slightly sunburned. Then transfer the pieces into a container and add salt—approximately 17% of the weight of the raw material. Press the pieces down with stones. During the initial pickling stage, turn the container once every 3 days, repeating this process 3-4 times. After about three months, the pickled product is ready. The longer the pickling time, the better the flavor tends to be. Some people even let it sit for another year to enhance the taste further.
2. Marinated Rose Kohlrabi
(1) Process: Selection of raw materials → Slicing → Desalting → First Sauce → Drying → Second Sauce → Final Product
(2) Method: Use previously pickled kohlrabi as the base. Cut it into small pieces, about 0.5–0.6 cm in size, and soak them in water for 2 hours. Change the water twice during this time. After soaking, drain and control the moisture, then spread the pieces out in the sun to dry. When the surface starts to wrinkle, place them into a container and pour boiling soy sauce over them. The amount of soy sauce should be around 4% of the raw material’s weight. Turn the mixture daily. After three days, remove the kohlrabi, dry it again until it reaches about 67% dryness, and then move it to a shaded area to cool for 1–2 days. Next, mix in sugar, rose petals, white wine, monosodium glutamate, and additional soy sauce. The ingredients should be used in the following proportions: 100 grams of sugar per 10 kilograms of salted kohlrabi, 30 grams of rose petals, 30 grams of white wine, and 10 grams of monosodium glutamate. Mix everything thoroughly and let it marinate for 10 days. The final product will have a dark brown color, a rich rose aroma, and a crisp texture.