First of all, palm heart is completely free of fat and cholesterol, and it is also a sugar-free food, and contains a lot of dietary fiber, vitamin C, calcium, iron and vegetable protein. The cycle of this tropical vegetable from planting to harvesting is about two years. First, palm trees are planted in a small pot. After regular fertilization, weeding and daily watering, about three months later, the sapling grew into a plant and was planted in the field. After growing in the ground for about a year and a half, you can harvest for the first time. Harvest the thicker trunk first, and another smaller tree essence will become a new trunk, which can be harvested again after about half a year. This cycle can last for about ten years.
Second, after cutting off the trunk, cut off the bark. These trees are put into water immediately after they arrive at the factory to avoid water loss. Then put it on the conveyor belt, with both ends arranged along the edge. Another staff member will press the counter to record the number of tree spirits passing by. At the end of the cut-off part of the original sawn tree, here, the workers cut each tree essence through a sharp blade and cut the tree shell that wraps the palm star. Then put the palm heart on the conveyor belt above, cut off the rest of the end at the circular saw, and cut each rhizome into strips of 15cm, so that the palm heart is just the right size for packaging.
Third, before bottling, the palm heart should also be filled with cold water. After each bottle is filled, it should be weighed according to a certain weight and quantity. If the error is too big, the worker will adjust the weight with the palm of his hand. The bottle has now been transferred to the next machine, and salt water is injected into the bottle. This special formula contains water, salt and citric acid and can be used as a preservative. When a bottle filled with water is used to heat the steam engine, the steam will heat the liquid for more than ten minutes, almost reaching the boiling point, and the air in the palm will be forced out for pasteurization.
Fourthly, before entering the pasteurization test, the bottle will pass through the sealing machine, and then the batch number and expiration date of the product will be printed through the ink jet printer barrel. Now pasteurize and let it stand for an hour and a half. The high temperature of 97 degrees Celsius can kill microorganisms in the bottle. After a week's quarantine period, the bottle can be labeled before leaving the factory and then packaged to ensure that the palm heart will not be damaged anyway. The bottle can be kept sealed for about four years by combining brine with pasteurization workshop.