求翻译：原料接收、腌渍盐水饱和度、腌渍时间……每一个关键控制点，我们都要根据专家提供的详尽的方案，审核设计图纸，指出不符合出口食品加工企业卫生注册登记要求的地方，指导企业科学改造。是什么意思？

Raw materials receiving, pickling brine saturation, pickled time ... each critical control point, we have experts to provide a comprehensive program to review design drawings and pointed out that the place does not meet the export of food processing enterprises in the health registration requirement

Raw material receiving, pickling jars, pickle brine saturation stains ... each of the critical control points, and we all want to according to the experts of the detailed program, review the design drawings, that is not consistent with health food export registration requirements, guide the Business

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Raw material received, pickle brine saturation, pickled sth Each critical control points, we have detailed programme according to the experts, review design drawings, that does not meet the requirements of health registration of export food processing enterprises, guide transformation of enterprise

Raw material receive, the salt soak the salt water degree of saturation, the salt stain time ......Each essential control point, we all must the exhaustive plan which provides according to the expert, the verification design paper, pointed out does not tally exports the food processing enterprise he