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We can see a lot of clean vegetables produced by the clean vegetables processing line in supermarkets, which can be directly taken home for cooking. The degree of manual participation in the vegetable processing process is getting lower and lower, and the degree of automation has made great progress. It is mainly used to clean the surface of vegetables and fruits, improve the work efficiency by more than 50%, effectively kill harmful bacteria and decompose pesticide residues. The utility model has the advantages of convenient operation, time-saving and labor-saving, low energy consumption, health safety and high efficiency. The specific processing steps are as follows.
1. Material selection: according to the nature and appearance of the commodity, the commodity can be divided into grade 1, 2 and 3, and grade 1 materials are generally used as raw materials for vegetable processing.
2. Material pretreatment: usually cooling treatment. According to the characteristics of the products, natural cooling or mechanical cooling is adopted for the products, and the products are treated at this low temperature.
3. Cleaning: clean vegetable processing line cleaning link is very important, the purpose is to clean some drugs and sediments on the surface of vegetables.
4. Precooke: water: mix vegetables with 0.5% citric acid in a ratio of 1:3. For tubers and rhizomes, the pre cooking temperature needs to be 95 ℃ - 100 ℃, and the time is about 45-50 seconds.
5. Cooling: the cooling of products is generally carried out in the form of flowing water or cold air. Products without cold penetration are easy to change color.
6. Disinfection: clean and disinfect the cut products again, so as to reduce the microbial pollution on the goods and prevent the oxidation of the goods.
7. Color protection: on the one hand, color protection is to ensure the quality of goods. There are many factors affecting the color change of vegetables, such as the activity of phenoloxidase, the concentration of phenolic compounds, pH value, temperature and so on.
8. Dehydration treatment: centrifuge is usually used for dehydration, and the rotation speed and dehydration time of centrifuge should be appropriate.
9. Packaging: there are many packaging methods for the clean vegetable processing line, which depends on the situation of each company, but the commodity information must be on the packaging.
10. Sealing: when sealing, the vacuum degree is close to 0.1MPa, and the sealing should be tight to ensure the quality and shelf life of the goods.
11. Aseptic room control: weighing, bagging and sealing in aseptic operating room.
12. Preservation of finished products: usually stored in low temperature environment.
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