Small-Scale Chinese Fruit preservatives Production: Workshop Formula, Ratios & Method
In short: Small-Scale Chinese Fruit preservatives Production: Workshop Formula, Ratios & Method. This entry documents a formula & ratios taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4766 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
fruit preservativeFresh fruits are indispensable nutrients for people. Go to the park in the summer and bite a mouth-watering peach during a nap, which not only quenches thirst, but also gives people a sweet feeling; during the break from work, wipe off the sweat and eat a few perfumed pears to relieve fatigue. However, fruits are perishable and difficult to store for a long time, which is a practical problem that cannot be ignored.This article introduces to you a kind of fruit preservative, which can play a great role in the preservation and preservation of fruits. This kind of fruit preservative is made by mixing oxidation-retarding pure metal or alloy powder with a water-based binder to form a suspension, which is applied to the inner wall of a container for storing fruits, and then dried and put into the fruit container and sealed to achieve the ideal anti-corrosion and preservation effect.The following will introduce to you the ingredients, ratio and usage of this fruit preservative.This recipe mixes a water-based cementing agent into one or more pure metal or alloy powders to form a suspension coating agent.Slowly oxidized metals are pure metals that are easily oxidized and can be dried under normal temperature and humidity conditions ( …
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