CANE CUCUMBER/GHERKIN FROM Thailand

AUTHENTIC SUPPLEMENTS  – “High quality Thailandese canned food”

Sinmax International Co.,Ltd Thailand  Dear customers!

Our company cooperates with manufacturers and is the commercial representative for large enterprises producing quality and reputable canned food in Thailand market.

At present, our company provides wholesale and retail canned foods of all kinds for domestic and export markets such as: canned whole pickled cucumbers , canned whole salted horn peppers, peeled salted straw mushrooms, salted straw mushrooms, canned baby corn, pickled cucumbers, canned pineapple pieces, canned lotus roots, canned sliced ​​lotus roots, … used as raw materials for food processing for families restaurant, restaurant.

Our export markets: Korea, China, Arab countries and countries with a large number of overseas Thailandese living such as the US, Canada, Australia.

Production process of pickled cucumber:

– Prepare raw materials:
Choose lush, intact melons, grow normally, and not be crooked. Remove unqualified fruits according to size, pests, crushed.
– Soak antiseptic:

In order to kill microorganisms on the surface, melons are soaked in brine with a concentration of 3-5% for 20-30 minutes. It should be noted that the soaking time for too long will make the salt soak in a lot, causing the product to have an unpleasant salty taste.

– Washing : Remove impurities and microorganisms attached to the fruit
– Scrub:  Use the device to remove part of the melon’s thorns to limit the loss of thorns in the finished product.

– Wash:  Use clean water to wash the melon several times in order to completely remove the impurities on the melon.

– Prepare auxiliary materials:
Chilli:  use ripe red chili, not deep, rotten, crushed. Proceed to remove the stem, slice 1.5-2mm thick, then wash the seeds to reduce the spicy.

Garlic bulbs:  use good bulbs, not rotten. Remove roots, outer bark, split into branches, wash and slice.
These auxiliary materials are blanched in water at a temperature of 60 – 80oC, for about 10 – 15 seconds, to kill a part of microorganisms, stabilize color and help the solution easily penetrate into.

– Prepare vinegar solution:
Sugar and salt are dissolved in hot water and then brought to a boil. Because acetic acid is volatile, only mix it in vinegar water just before pouring it into the can. Vinegar pickling water needs to be heated and thoroughly filtered through a thick cloth.
– Packing :
The auxiliary ingredients such as chili, garlic are prepared and placed in the bottom of the glass jar (the weight of the auxiliary ingredients accounts for about 2-3% of the net weight).
The process of putting food into the box is done manually and must be done in a hygienic environment, strictly complying with hygiene regulations.
– Pouring vinegar water:
Conduct hot filling at ≥80oC to create a vacuum. Pour the solution into the glass vial with the water level 5-7 mm from the mouth of the vial. Pay attention to pour quickly and gently without creating air bubbles.

– Pasteurization:

How to set up the sterilization mode: Choose any temperature between 80 – 1000C. Pasteurization in water uses counterpressure. The sterilizer consists of the following parts: a sterilizer with a system of pipes supplying steam, water and measuring instruments; air compressors with tanks for compressed air; water pump with pressurized water tank.

– Cooling, insulation :
The cooling process is carried out by putting cold water on the top of the sterilizer, and at the same time removing the hot water from the bottom. After cooling, the product should be brought to the finished product warehouse for insulation. During the cooling period, the ingredients in the canned food continue to stabilize in quality, and spoilage can be detected. Minimum stabilization period is 15 days.

Specification: CANCE CUCUMBER/GHERKIN FROM Thailand with best price and high quality

Type: cucumber

Style: cane

Size (cm): 12 – 15cm

Cultivation Type:  Common

Certification:  C/O, Phytosanitary.

Color:  brown