Simple fruit vegetable peeling machine from small size to big size for more than 40kinds fruit vegetable ,different fruit /vegetable different capacity . save labor cost ,sanitary ,high efficient ! welcome order !
Watermenlon peeling machine big size fruit vegetable peeling machine, can peeling more than 20kind fruits/vegetables . Peeling thickness : 1.5-10mm (can adjustable ) Fruit /vegetable diameter : 80-250mm ,high 80-420mm Capacity 500pcs/hour (according to different size the quantity are some different ) Power : 0.8kw 220V Machine size : 1450 900 1700 mm. Welcome order !
Adjustable Fruit vegetable sorting machine grader machine Can be use for rond shape fruit /vegetable grader/sorting machine ,can customized . 1. The fruit and vegetable grader is suitable for grading all kinds of round and oval fruits and vegetables. The conveyor belt has a small fruit drop, and the grading process will not cause secondary damage to the fruit 2. All parts in contact with the fruit are thickened and soft wrapped, and the grading process will not damage the fruit. The grading size can be adjusted at will 3. It is made of stainless steel, with high hardness and no deformation, and the equipment is solid and durable. At the same time, it is equipped with a large fruit tray (you can choose to load on one side of the machine or on the top of the machine), which can pick out bad fruits. One machine can be used for many purposes. 4. The number and size of grading can be adjusted at will.
Cleaning Fruit vegetable process line ,fruits and vegetable are eating food each day for people so our fruit vegetable process line are necessary machine ,different capacity ,welcome cooperate with us
Cylinder lifting bubble vegetable fruit cleaning machine blanching machine,different capacity,sanitary working,save labour, this machine easy cleaning after working ,welcome order!
Various Fruit Vegetable Peeling Machine Potato peeling machine , vegetable fruit peeling machine ,Potato / sweet potato / taro / lotus root / beet root / onion / tomato / Eggplant / kohlrabi / Pumpkin / bergamot/pineapple and so on more than 100kind fruit vegetable can peeling.capacity 1-2T/hour according Size of material and operating speed different capacity .And big size round fruit vegetable also can peeling Wax gourd peeling machine , pumpkin peeling machine and so on about more than 100 kind fruit/vegetable can peeling . Save labour, santary operation ,high efficient! Also offere vegetable fruit process line /production line ! cleaning vegetable process line ! Fruit vegetable slicing machine ,fruit stone/core removing machine ,garlic peeling machine,onion peeling machine More than 10kind fruit vegetable peeling machine ,welcome order !
How to process vegetable fruit for super marketing? Vegetable fruit washing cleaning machine ,Universal adjustable sprinkler spray evenly and firmly without unhooking, 360 degree adjustable cleaning/washing machine low cost sanitary high efficience !good business idea!
No-damaged fruit vegetable grader machine Belt sorting machine,good price good quality !
The whole production line are made SUS304 stainless steel ,with food safety standards.The use of high pressure bubble cleaning ,when the bubble is released in water,the material will be irregular strong turnover movement ,stirring effect .Effectively separate surface impurities to avoid damage to materials by touching ,knocking and scratching . Scope of application :clean vegetable processing ,central kitchen ,large dining canteen,catering chain ,food factory ,etc .
PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.
PRODUCT INFO Green Thai papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval and elongated in shape. The thin skin is smooth, slightly waxy, firm, and green. Underneath the surface, the flesh is crisp, white with pale green edging, and dense with a central seed cavity filled with white pith and many inedible seeds. When raw, Green Thai papayas are crunchy with a very mild and neutral taste similar to the flavor of jicama or cucumber. Green Thai papayas are a good source of vitamins A and C and also contain folate, magnesium, manganese, and potassium. Green Thai papayas are best suited for both raw and cooked applications such as boiling or sauteing. The fruits are most well-known for their use in som tan, which is a Thai salad that mixes Green Thai papaya with fish sauce, lime, chile, garlic, and varying vegetables. Green Thai papaya can also be added to stews, pickled for extended use, grated, fried, and mixed with small shrimp to make okoy, or cooked into sour curries such as gaeng som. In Thailand, Green papaya is also blended into soups and is heavily spiced with chiles as the fruit has minimal flavor and showcases other spices. Green Thai papaya pairs well with long beans, carrots, daikon radish, chiles, cherry tomatoes, cilantro, green onions, shallots, turmeric, and peanuts. The unripe fruits will keep for a couple of days at room temperature but will then begin to ripen. Once ripe, papayas will keep up to one week when stored in the refrigerator. USES In Thailand, papaya is believed to have anti-inflammatory properties and is used medicinally to help cleanse the digestive system. The leaves and sap are also used in traditional medicine to reduce the itchiness of insect bites and general swelling in the body. In addition to topical use, dried leaves are commonly steeped into a tea and are believed to stimulate digestion. Elongated papaya varieties are often seen in markets sold in slender pieces, stored over ice, so locals can buy the pieces daily as needed. Many Thai families also grow papaya in their home gardens to utilize the fruits, leaves, and sap year-round in medicinal and culinary applications. Season Green Thai papayas are available year-round in tropical climates.
PRODUCT INFO Garden peas have a large bright green pod which encases plump, round peas or berries. The pods grow on vines and unlike snow and sugar snap peas are too fibrous to be edible. Pods must be shelled first by snapping off the end and pulling the fibrous string along the length of the pod. Each pod contains five to eight emerald hued peas. Peas have a tender yet slightly crunchy texture and a sweet pea flavor. For best flavor prepare or freeze peas soon after they are harvested, the high sugar content of the peas begin to convert to starch as soon as the peas are picked from the vine.Fresh garden peas are rich in vitamin A and vitamin B (particularly folic acid), calcium, iron, zinc, and potassium. In addition they contain protein and fiber as well as lutein which has been shown to promote healthy vision. They also contain phytonutrients which have anti-inflammatory properties and can aid in the prevention of diabetes, heart disease and arthritis. To best preserve nutrients use peas raw or prepare steamed or stir-fried. USES A versatile vegetable, fresh garden peas are sweet and tender enough to be eaten raw but may also be prepared cooked. Shelled peas can be blanched and pureed to make a spread or dip. Add raw peas to green and grain salads. Their sweet, fresh flavor will complement rich pasta and risotto as well as spicy curries and soups. The shells of garden peas can be used to add flavor to vegetable stock. For best flavor and texture wait to shell peas till you are ready to use them. Peas can also be shelled and frozen, dried or canned for future use. Season A peak season in spring through early summer, garden pea are available year-round with sporadic gaps in availability throughout the year.
PRODUCT INFO Melon Cucumber Laithai are used as fresh vegetables as well as cucumbers. It is commonly eaten fresh as a dipping vegetable. It tastes like cucumber but has a firmer texture (less water). It is also used in salads and curries as well as cucumbers. Including being able to pickle as a pickled melon as well, preferably pickled to have a sweet and slightly salty taste than pickled sour. USES Ripe Melon Cucumber Laithai are eaten in desserts or eaten as a fruit by blending melons into a drink. Thai melon blended or mixed with coconut milk. Besides making sweets Ripe melons can also be eaten directly like watermelons, but they are not as popular as watermelons because they are not as sweet. Including not as popular as melon (cantaloupe) because the taste is not as sweet and the meat is more messy.As usual, we usually eat melons cooked with coconut milk and called Thai melons. Or eat it with white sugar, it's delicious, but no matter how you eat it, melon has outstanding properties to treat disease. such as coughing from tuberculosis, constipation, and urinary tract infections, thus helping to alleviate such symptoms and diseases and have the opportunity to eventually recoverThe smell and taste of fresh Thai melon is also suitable for making Thai melon juice because it is easy to make, good smell and taste, beautiful color, high nutritional value. Because it is very high in vitamin A, it also contains a lot of vitamin C, phosphorus, calcium, etc. Season Melon Cucumber Laithai produces a good yield during From July to September, Thai melons can be planted in all regions of Thailand.
PRODUCT INFO Young kratin can be classified as vegetables, herbs, and economic plants. Because the tops, flowers and pods can be eaten as food. used in medicinal used as a feed ingredient including wood that can be used as a raw material for paper production in the industry Making crutches, used wood, and used as fuel USES Young kratin, young pods and seeds are edible as vegetables. The top leaves are eaten with chili paste, papaya salad or oyster salad. The young Isan seeds are used to mix in papaya salad or eat with papaya salad. Southerners use young seeds and young leaves to eat with oysters. Season Young kratin is available year-round.
PRODUCT INFO Baby corn (also known as young corn, cornlets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole - cob included - in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. SEASON Baby corn can be produced all year round.
SKU: 364115376135191 Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh's gelatinous texture. PRODUCT INFO Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement. USES With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients. Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips. SEASONS Okra is available year-round
PRODUCT INFO Yardlong bean should be picked young while it is at its most crisp, sweet and tender. Young beans develop within sixty days of cultivation, and the long pods grow in pairs from the stem. Known for their extraordinary length beans can grow up to thirty inches in length but for best flavor and texture should be harvested when between twelve and eighteen inches. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. If beans are allowed to fully mature, they can be shelled and the seeds used as other shelled beans and peas. The flavor of China Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the China Long bean varieties the green is known to be the sweetest and most tender. Yardlong bean are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron. USES Yardlong bean should be very fresh when purchased. When young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans China Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sauted, grilled, dry-fried, or deep-fried. China Long beans can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, Sichuan peppercorns, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken. China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy. SEASON Yardlong beans are available year-round with a peak season in the summer and fall months.
PRODUCT INFO Thai taro corms widely vary in appearance, depending on cultivation time, soil, and climate. The corms are generally small to medium in size, averaging 12 to 13 centimeters in length, and are round to oblong in shape. Each taro plant produces one central corm, and the cormâ??s variegated dark to light brown skin is rough with an uneven, scaly texture comprised of faint horizontal rings and fiber-like hairs. Underneath the surface, the flesh is dense, dry, and starchy, primarily white with subtle purple speckling. Thai taro must be cooked, developing a smooth, thick, sticky, and semi-fluffy consistency. The flesh has a mild, earthy, sweet, nutty, and subtly musky flavor. In addition to the corms, the plants produce large dark green heart-shaped leaves on long stems, connecting into the corms. The young leaves are edible when cooked, providing a vegetal, grassy, and green flavor. USES Thai taro is an excellent source of fiber to regulate the digestive tract, vitamin E to protect the cells against free radical damage, potassium to balance fluid levels, and vitamin C to strengthen the immune system while reducing inflammation. The corms also provide copper to develop connective tissues, calcium and phosphorus to build strong bones and teeth, magnesium to regulate nerve functioning, and other amounts of B vitamins, iron, zinc, vitamin K, and manganese. In addition to the corms, Thai taro leaves are a rich source of vitamin K to assist in faster wound healing, vitamin C to boost the immune system, and other nutrients, including iron, calcium, vitamins A and E, magnesium, and vitamin B2 SEASON Thai taro is available year-round.
PRODUCT INFO Winter melon are large fruits, averaging 15 to 80 centimeters in length, and have a bulbous, round to oblong shape with blunt, curved ends. The melons are covered in a thin but tough, light to dark green skin, often enveloped in a textured, chalky layer of wax, depending on the variety. Young Winter melons also bear a pale, fuzzy coating of hair that disappears as the fruit matures. Underneath the hard surface, the flesh is thick, firm, aqueous, and white, encasing a large central cavity filled with pithy membranes and cream-colored oval seeds. The seeds are edible once cooked and have a nutty, neutral taste. Winter melons are not typically consumed raw and contain a mild, vegetal, and subtly grassy flavor reminiscent of a watermelon rind or cucumber. When cooked, the flesh becomes transparent and softens, absorbing accompanying flavors. USES Winter melons are an excellent source of vitamin C to strengthen the immune system and fiber to stimulate and regulate the digestive tract. The fruits also provide antioxidants to protect the body against environmental aggressors, magnesium to maintain healthy nerve functioning, phosphorus and calcium to promote strong bones and teeth, and contain lower amounts of folate, zinc, and iron. In Traditional Chinese Medicine, Winter melons are viewed as a cooling or yin ingredient and are used to reduce inflammation and balance the body through their alkaline properties. SEASON Winter melons are available year-round, with a peak harvest in the late summer through fall.
PRODUCT INFO Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans are an excellent source of copper, iron, manganese, tryptophan, and the essential amino acid isoleucine. They are also rich in protein, fiber, complex carbohydrates, all of the essential B-complex vitamins, calcium, phosphorus, magnesium, zinc, and potassium. The pods, leaves and roots all contain a similar nutrient makeup. USES Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautes or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days. SEASON Wing beans are available in the late spring and through the fall months.
