Pour and melt
The purpose of melting honey is to prevent fermentation and destroy the crystal core by heating, and delay honey crystallization. It is usually heated at 60-65 ℃ for 30 minutes, and the honey should be stirred from time to time to heat evenly and melt faster.
Filtering
The temperature of the heated honey is kept at about 40 ℃, making the honey in the best flow state, so that it can smoothly pass through multi-channel filtration, and remove impurities and a small amount of large particle crystals. Pressure filtration should be carried out in the sealing device as far as possible to shorten the heating time and reduce the loss of flavor.
Testing
In the process of honey concentration, random sampling should be carried out to keep the moisture content of processed honey in the range of 17.5% ~ 18%.
Filling
Pour the tested honey into the bottle for preliminary packaging.
Packaging
There are many kinds of packaging specifications. Generally, they can be divided into two categories: large packaging and small packaging. The large packaging is contained in large iron buckets, which should be coated with special coatings that meet the requirements of food hygiene, so as to prevent the acid contained in honey from corroding the iron and causing pollution. Small packages are mainly bottled. The container shall be cleaned and strictly sterilized before filling.