1, strain requirements: mainly lactic acid bacteria, can be combined with a certain amount of yeast, spores and so on.
2, process requirements: fermentation, transmission, drying process fully automated control; equipment using fermenters, materials should be stainless steel materials that are not easy to corrode; drying technology is the key, must be used at low temperature drying.
3, environmental requirements: moderate, temperature controllable, clean and tidy, should meet the food processing environmental health standards.
4. Quality requirements: Raw materials need to be strictly tested and homogenized. The process needs to follow the sampling and rapid detection. The indicators require zero antigen, high lactic acid and rich peptides.
5, health requirements: no bacteria and environmental sources of bacteria.
6. Production management: ISO22000/9001 or HACCP quality management system/food safety management system.
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