Due to special production processes and raw materials. If the raw materials and the environment, equipment, packaging materials, etc. are not taken seriously during the production and processing of condiments, it is easy to cause the product flora to exceed the standard, affecting its own quality, and even affecting the quality and safety of other foods with it as an auxiliary.

Chlorine dioxide is listed as an A1 safe and effective disinfectant by the World Health Organization (WHO) and FAO (FAO). It has been recognized as the best disinfectant by the US FDA, the Ministry of Health and other food hygiene agencies. The production process of the product.

Chlorine dioxide is very suitable for the production and processing of soy sauce, soy sauce, soy sauce, oyster sauce, sauce, vinegar, star anise (bulk), fennel, allspice, pepper, pepper, mustard, curry powder, chili powder and other condiments. disinfection.

[How to use chlorine dioxide disinfectant in seasoning processing]

1. Disinfection of raw materials for food: soak with 20-40mg/L chlorine dioxide disinfectant;

2, pepper and other solid products finished disinfection: spray with 50-100mg / L chlorine dioxide disinfectant spray, dry or dry;

3, production water treatment: disinfection direct input so that the concentration of chlorine dioxide reaches 0.5-1mg / L;

4, packaging disinfection: soaked with 50-100mg / L chlorine dioxide disinfectant, naturally dry or dry;

5. The disinfection tank at the entrance of the workshop, the curved room, etc.: the concentration of chlorine dioxide disinfectant is 100-150mg/L;

6. Surface disinfection of tools, workbench, floor, wall, doors and windows, etc.: spray or wipe with 100mg/L chlorine dioxide disinfectant;

7. Disinfection of pipes and containers with CIP system: Circulate with 50-80mg/L chlorine dioxide disinfectant for more than 30 minutes or soak overnight;

8. Indoor air disinfection of workshops, warehouses, etc.: spray or rub the ground with 100-200mg/L chlorine dioxide disinfectant, or use high-level fumigation with 500mg/L disinfectant;

9. Disinfection of the operator's hand: Wash the hands, soak them with 100 mg/L of chlorine dioxide disinfectant, and then dry or dry them naturally;

10. Disinfection of work clothes and work caps: After cleaning, soak them in 10-20mg/L chlorine dioxide disinfectant for 20 minutes and then dry them;

11. Disinfection of transportation vehicles and handling tools: Spray or wipe with 100mg/L chlorine dioxide disinfectant regularly;

12, sewage treatment: direct input of chlorine dioxide, so that the concentration reaches 5-10mg / L;

13. Disinfection of waste: Waste, garbage and sauce residue are sprayed or mixed with 200mg/L chlorine dioxide disinfectant to make harmless deodorization treatment.

[The following models of chlorine dioxide are suitable for use in condiment processing and production]

1, high purity chlorine dioxide disinfectant

You can take a picture directly in the following connection:

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2, stable chlorine dioxide solution

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https://detail.1688.com/offer/44125488463.html?spm=a2615.7691456.0.0.3e48edcckTFPuR

3, one yuan chlorine dioxide disinfection powder

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https://detail.1688.com/offer/569724310804.html?spm=a26286.8251493.0.0.221425b2krhiiU