Fruit and vegetable storage method

A fruit and vegetable cleaning technology, applied in the field of storage, can solve the problems of easy deterioration and low efficiency of fruits and vegetables, and achieve the effect of improving storage and freshness, improving work efficiency, and highly targeted

Inactive Publication Date: 2015-02-18
RONGCHENG NANGUANG FOODSTUFF
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problems of low efficiency and easy deterioration of fruits and vegetables in the existing methods for storing fruits and vegetables, the present invention provides a method for storing fruits and vegetables with high efficiency and good fresh-keeping effect of fruits and vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Taking apples as storage objects, the storage methods are as follows:

[0012] (1) Pick and throw away the rotten apples, then clean the picked apples and control the water.

[0013] (2) Apple is sliced ​​first and removed apple core, slice thickness is 3mm, then apple slice is soaked in citric acid solution, prevents browning; The mass percent of citric acid is 0.1% in the citric acid solution, and soaking time is 0.5 hour .

[0014] (3) Take out the apple slices and control the water, put them on a shelf to dry for 10 minutes, and then put them in the freezer to freeze to -13°C.

[0015] (4) Put the frozen apple slices into a vacuum drying tank, and carry out vacuum drying and heating for 8 hours.

[0016] (5) Cool the vacuum-dried apple slices to room temperature quickly and pack them to avoid moisture absorption; then pack them into boxes according to the required specifications, and put a bag of desiccant in each box.

Embodiment 2

[0018] Taking pears as storage objects, the storage methods are as follows:

[0019] (1) Pick and throw away the rotten pears, then clean the picked pears and control the water.

[0020] (2) pears are first sliced ​​and the pear core is removed, the slice thickness is 4mm, then the pear slices are soaked in the citric acid solution to prevent browning; the mass percentage of citric acid in the citric acid solution is 0.1%, and the soaking time is 40 minutes .

[0021] (3) Take out the pear slices and control the water, put them on a shelf to dry for 15 minutes, then put them in the freezer and freeze them to -14°C.

[0022] (4) The pear slices after freezing are put into a vacuum drying tank, and vacuum drying and heating are carried out for 9 hours.

[0023] (5) The vacuum-dried pear slices are quickly cooled to normal temperature and then packaged to avoid moisture absorption; then packed into boxes according to the required specifications, and each box is filled with a ba...

Embodiment 3

[0025] Taking carrots as the storage object, the storage method is as follows:

[0026] (1) Select and throw away the rotten carrots, then clean the selected carrots and control the water.

[0027] (2) First cut the carrots into strips of 3cm*1cm*1cm, and then put the carrots into boiling water for 3 minutes.

[0028] (3) Remove the carrot sticks and put them in cold water at 10°C for cooling.

[0029] (4) Take out the carrots and control the water, place them on a shelf to dry for 20 minutes, then put them in the freezer and freeze them to -13°C.

[0030] (4) Put the frozen carrot sticks into a vacuum drying jar, and carry out vacuum drying and heating for 8 hours.

[0031] (5) The vacuum-dried carrot sticks are quickly cooled to normal temperature and then packaged to avoid moisture absorption; then packed in boxes according to the required specifications, and each box is filled with a bag of desiccant.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a fruit and vegetable storage method, aiming at solving the technical problems of low efficiency and high fruit and vegetable deterioration possibility of an existing fruit and vegetable storage process. The method comprises the following steps: selecting fruits and vegetables and discarding rotten fruits and vegetables, and cleaning the selected fruits and vegetables; slicing or shredding the fruits and vegetables and soaking the sliced or shredded fruits and vegetables in a citric acid solution or water; taking out the fruits and vegetables and draining water, drying the fruits and vegetables for 15-20min and freezing the fruits and vegetables to -14 DEG C to -13 DEG C; drying and heating the frozen fruits and vegetables in a vacuum drying tank for 8-10h; cooling the vacuum-dried fruits and vegetables to normal temperature and packaging to prevent moisture absorption; and packing the fruits and vegetables in boxes, wherein a drying agent is placed in each box of the finished product. The storage method disclosed by the invention can be widely applied to storage and processing of fruits and vegetables.

Description

technical field [0001] The invention relates to a storage method, in particular to a storage method for fruits and vegetables. Background technique [0002] Fresh fruits and vegetables are still a living organism after being harvested, and continue to carry out its life activities. We must maintain its living nature when storing. However, the harvested fruits and vegetables can no longer get water and nutrient supply from the plant branches, and can only use the nutrients stored in the growth process to perform vital work, mainly through alienation and decomposition. With the consumption of nutrients and the loss of water, the quality of fruits and vegetables is constantly changing, and finally loses their edible value. On the other hand, whether it is long-term or short-term storage, fruits and vegetables are always facing the attack of external microorganisms such as enzymes and bacteria. When fruits and vegetables are infected by microorganisms, they will cause rot. [...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 毕华刚
Owner RONGCHENG NANGUANG FOODSTUFF
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap