Fresh-cut vegetable processing method

A vegetable processing and vegetable technology, applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, food preservation, etc., can solve the problems of loss, pH increase, fresh-cut vegetables sour taste, etc.

Inactive Publication Date: 2014-02-12
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with this auxiliary measure, a high concentration of acid needs to be added to the fresh-keeping solution, which will make the taste of fresh-cut vegetables sour and difficult to chew and swallow
In addition, during the storage process, the interstitial fluid of fresh-cut v

Method used

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  • Fresh-cut vegetable processing method

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Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1 The preparation of fresh cut green pepper

[0023] (1) Wash and cut the green pepper into slices, put the obtained green pepper slices into hot water to blanch the inactivated enzyme, and then place it in cold water to cool. The blanching temperature is 94-96° C., and the blanching time is 110 seconds.

[0024] (2) pack the chilli slices after cooling into bags, and vacuum pack after adding preservative solution in a weight ratio of 5:5. The concentration of citric acid-sodium citrate buffer solution is 0.1 mol / L, and the pH value of the buffer solution is is 3.8. The sucrose concentration in the preservation solution is 9%, and the salt concentration in the preservation solution is 0.5%. The vacuum degree of vacuum packaging is 0.095 MPa. The flexible packaging material can be a composite nylon bag.

[0025] (3) Put the vacuum-packed pepper slices into the ultra-high pressure treatment kettle, add water as the pressure transmission medium, then close t...

Embodiment 2

[0027] Embodiment 2 The preparation of fresh cut carrot

[0028] (1) Peel the carrots, wash them, and cut them into slices. Put the obtained carrot slices into hot water to blanch the inactivated enzyme, and then place them in cold water to cool. The blanching temperature is 94-96° C., and the blanching time is 90 seconds.

[0029] (2) Pack the cooled carrot slices into bags, add preservative solution in a weight ratio of 5:4, and then vacuum pack. The concentration of the citric acid-sodium citrate buffer solution is 0.2 mol / L, and the pH value of the buffer solution is 4.0. The sucrose concentration in the preservation solution is 18%, and the salt concentration in the preservation solution is 1%. The vacuum degree of vacuum packaging is 0.09 MPa. The flexible packaging material can be a composite nylon bag.

[0030] (3) Put the vacuum-packed carrot slices into the ultra-high pressure treatment kettle, add water as the pressure transmission medium, then close the ultra-h...

Embodiment 3

[0032] Embodiment 3 The preparation of fresh-cut rapeseed

[0033] (1) Wash and cut the rapeseed into slices, put the obtained rapeseed slices into hot water to blanch the inactivated enzyme, and then place them in cold water to cool. The blanching temperature is 94-96° C., and the blanching time is 60 seconds.

[0034] (2) Pack the cooled rapeseed slices into bags, add preservative solution in a weight ratio of 5:2, and then pack in a vacuum. The concentration of the citric acid-sodium citrate buffer solution is 0.2 mol / L, and the pH value of the buffer solution is 3.6. The sucrose concentration in the preservation solution is 18%, and the salt concentration in the preservation solution is 1%. The vacuum degree of vacuum packaging is 0.1 MPa. The flexible packaging material can be a composite nylon bag.

[0035] (3) Put the vacuum-packed rapeseed slices into the ultra-high pressure treatment kettle, add water as the pressure transmission medium, then close the ultra-high ...

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Abstract

A fresh-cut vegetable processing method comprises the following steps: cleaning up and cutting a vegetable to obtain vegetable blocks, putting the obtained vegetable blocks into hot water for blanching and enzyme inactivation, then putting the vegetable blocks into cold water for cooling, packaging the cooled vegetable blocks, adding a preservative solution according to the weight ratio, then conducting vacuum packaging, and carrying out ultra-high pressure processing on the vegetable blocks that are packaged in vacuum to obtain a fresh-cut vegetable product capable of being stored at the room temperature, wherein the preservative solution mainly comprises a citric acid-sodium citrate buffer solution, cane sugar and salt, the pH value of the citric acid-sodium citrate buffer solution in the preservative solution is 3.6-4.0, the concentration of the citric acid-sodium citrate buffer solution in the preservative solution is 0.1mol/L-0.2mol/L, the concentration of the cane sugar is 6%-20%, and the concentration of the salt is 0.3%-1.2%. According to the method, bacterial spores which are not killed by the ultra-high pressure technique in the fresh-cut vegetable product can be inhibited, and delicious taste of the fresh-cut vegetable is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing fresh-cut vegetables. Background technique [0002] Vegetables are an indispensable food in people's daily life, but vegetable production has strong seasonal and regional characteristics. In addition, the cleaning, peeling and cutting of some vegetables is time-consuming and troublesome, such as yam and taro, etc. The mucus produced during the peeling process can cause skin itching. Fresh-cut vegetables, also known as lightly processed vegetables, refer to products that arrange, wash, cut, keep fresh, and package fresh vegetables to keep them fresh. It is a commercial trend to process vegetables into fresh-cut vegetables for preservation and sale, which will save time for residents to prepare meals. Especially for naval soldiers who go to sea all year round, it is of great significance to provide them with fresh-cut vegetables that are easy to pr...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/00A23B7/154
Inventor 章中葛志军杨宏伟贺晓光
Owner NINGXIA UNIVERSITY
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