First, after planting in the ground for about a year and a half, you can harvest for the first time. Workers will grab the trunk and cut it off with machetes, while other smaller tree spirits will continue to grow new trunks. After only half a year, they can have a second harvest, which can last for ten years. After cutting off the trunk, the workers will cut off the bark on the surface, and then cut off the leaves at the top, leaving only the palm heart inside the tree essence. Next, avoid it. These tree spirits stripped of glass skin are dehydrated and need to be transported to the factory as soon as possible.
Secondly, these trees will be put into a basin of clean water as soon as they arrive at the factory, mainly to avoid water loss. Then, the workers will arrange their ends along the edge of the conveyor belt in turn. At the same time, another staff member will record the number of these tree spirits passing through the technical device. The conveyor belt will send the essence of the tree to the round tool and cut off the ends of the parts. Then, the workers will use a sharp blade to cut through each essence, cut the tree shell wrapped in the outer layer of the palm heart, and then rotate it quickly to make the tree shell fall off, and then put the palm heart on the conveyor belt above. At the other end of the conveyor belt, these palm hearts will pass through another circular saw again to cut off the rest of the end.
Thirdly, a row of saws with a spacing of 15cm cut each palm heart into a size suitable for packaging. When these tree spirits grow in the field, although the bark and shell can also prevent dust from being washed away, they still need to be washed with clear water before bottling. Next, the staff will put a certain weight and number of palm hearts in each glass bottle, and then accurately adjust the weight of each bottle by weighing and replacing palm hearts. Then, the bottle will be moved to the next machine, and the machine will inject the secret brine from the processing factory into the bottle, which can be used as a preservative to prevent the palm heart from spoiling.
Fourth, these bottles filled with salt water will come to the hot steam engine, and the steam will heat the liquid in them for about ten minutes. This almost boiling temperature will force the air out of the palm heart for the next pasteurization. Before entering the bus sterilization room, these bottles will pass through the sealing machine, and then the batch number and expiration date of the products will be printed by the inkjet printer head. After finishing, they will come to the pasteurization room and stand for 90 minutes. The high temperature of about 97 degrees Celsius will kill all the microorganisms in the bottle. Finally, they will go through a one-week isolation period. Only by ensuring that the palm hearts in the bottles will not rot under any circumstances can these bottles usher in the final packaging process.