Productive technology for preserving and processing fruits and vegetables

A production process and technology for keeping fruits and vegetables fresh, applied in the directions of keeping fruits and vegetables fresh, preserving fruits/vegetables by dehydration, and preserving fruits/vegetables by freezing/refrigeration, etc., which can solve problems such as perishability.

Inactive Publication Date: 2010-07-07
乔维汉 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since fruits and vegetables are agricultural products with strong regional and seasonal characteristics and are perishable, the...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the processing technological process of carrot

[0016] Choose carrots with normal shape, consistent size, freshness, robustness, moderate maturity, no mechanical damage, no pests and diseases, soak in water to wash away the attached sediment, remove the skin, soak in 2ppm ozone aqueous solution for 5 minutes, and rinse with water , cut into 2mm thick slices, soak the sample in 1% chitosan aqueous solution for 10min, dry it with cold wind under ultraviolet light, put it into a tray, pack it with a 0.02mm polyethylene nano-storage bag, fill it with mixed gas, and put it in 4 ℃ freezer storage.

Embodiment 2

[0017] Embodiment 2: the processing technological process of broad bean watercress

[0018] Choose broad bean splits with normal shape, consistent size, freshness, robustness, moderate maturity, no mechanical damage, no diseases and insect pests, soak in water for 2 hours, then soak in 2ppm ozone aqueous solution for 3 minutes, rinse with clean water, soak the sample in 1% Sodium alginate was dried under ultraviolet light for 5 minutes with cold wind, packed into trays, packed in 0.02mm polyethylene nano-storage bags, filled with mixed gas, and stored in a 4°C freezer.

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PUM

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Abstract

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

Description

Technical field: [0001] The invention belongs to the field of fruit and vegetable processing and preservation, in particular to a production process for fruit and vegetable preservation. It is suitable for fresh-keeping processing of fruits and vegetables before sale. Background technique: [0002] With the progress of the "Vegetable Basket" project, my country's fruit and vegetable production has developed rapidly, accounting for 30% of the world's total fruit and vegetable production, ranking first in the world, and has become my country's second most important agricultural product after grain. However, since fruits and vegetables are agricultural products with strong regional and seasonal characteristics and are perishable, the loss rate in each link from fruit and vegetable harvesting, storage and transportation, processing to sales and circulation is as high as 30%. With the improvement of China's economic level and the acceleration of the pace of life in modern societ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/02A23B7/024A23B7/015A23B7/148A23B7/04
Inventor 乔维汉乔梁张哲
Owner 乔维汉
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