Soft sterilization method of mixed fresh cut root vegetables in small packages

A rhizome, small packaging technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by heating, preservation of fruits/vegetables by radiation/electrical treatment, etc., to achieve the effects of good preservation, saving kitchen time, and prolonging the shelf life

Inactive Publication Date: 2016-05-11
NANJING JIANGGAO DRYING EQUIP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method reduces the time and temperature of therma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the flexible sterilization method of the mixed fresh-cut vegetables (carrot, lettuce, onion) of small package rhizome class

[0040] Select fresh, non-damaged and pest-free carrots, lettuce and onions, remove the part of the cabbage, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut the carrots and lettuce into cubes of 0.8cm×0.8cm×0.8cm , cut the onion into slices, wash with sterile water, and drain. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching carrots and lettuce for 2-3 minutes, and blanching onions for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetable cut into 1:10 fresh-keeping solution for 8-10 minutes. -1.6%, pH 3.8-4.0. Add 0.1% nanometer zinc oxide dispersion liquid in an amount of 30-40mL / kg, and mix evenly. Vacuumize the small packaging bag, put it in the SO6B radio frequency instrument,...

Embodiment 2

[0041] Embodiment 2: the flexible sterilization method of the mixed fresh-cut vegetables (celery, white radish, potato) of small package rhizome class

[0042] Select fresh, non-damaged and pest-free celery, white radish and potato, remove the part of the cabbage, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut the white radish and potato into 0.8cm×0.8cm×0.8cm Diced, celery cut into 0.8cm long, washed with sterile water, drained. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching white radish and potato for 2-3 minutes, and blanching celery for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetables in 1:10 fresh-keeping solution for 8-10 minutes. The formula of the preservation solution is 0.2mol / L citric acid-sodium citrate buffer solution, 0.2% calcium chloride, 0.8-1.6% sodium chloride, and the pH is 3.8-4.0. Add 0.1% nanom...

Embodiment 3

[0043] Embodiment 3: the flexible sterilization method of the mixed fresh-cut vegetables (carrot, celery, lettuce) of small package rhizome class

[0044] Select fresh, non-damaged and pest-free carrots, lettuce and celery, remove the cabbage part, soak in 200ppm sodium hypochlorite for 3-5min, wash with deionized water, cut into pieces, and cut carrots and lettuce into cubes of 0.8cm×0.8cm×0.8cm , celery cut into slices, washed with sterile water and drained. Put the drained rhizomes and mixed fresh-cut vegetables in a calcium chloride solution at 95-100°C, blanching carrots and lettuce for 2-3 minutes, and blanching celery for 1-2 minutes, with a calcium salt concentration of 1‰. Immediately soak the blanched vegetable cut into 1:10 fresh-keeping solution for 8-10 minutes. -1.6%, pH 3.8-4.0. Add 0.1% nanometer zinc oxide dispersion liquid in an amount of 30-40mL / kg, and mix evenly. Vacuumize the small packaging bag, put it in the SO6B radio frequency instrument, the dista...

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PUM

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Abstract

The invention discloses a soft sterilization method of mixed fresh cut root vegetables in small packages, and belongs to the technical field of vegetable and fruit sterilization. According to the method, mixed fresh cut root vegetables are soaked in fresh-keeping liquid with a low pH value to inhibit bacterium growth, and at the same time, nano zinc oxide, radio frequency, and hot wind are used together to kill bacteria. The method comprises the following steps: soaking root vegetables in sodium hypochlorite (100 mg/L) for 3 to 5 minutes, washing root vegetables by deionized water, cutting root vegetables into blocks, blanching the vegetable blocks by calcium salt containing hot water to kill the enzymes, then immediately soaking the vegetable blocks in the fresh-keeping liquid for 8 to 10 minutes, fishing out the vegetable blocks, adding nano zinc oxide dispersion liquid, evenly mixing, packing the vegetable blocks into small packages; processing the packed vegetables by radio frequency and hot wind, and storing the vegetables at a room temperature. The provided method can effectively prolong the shelf life to 9 months. The total number of bacterial colony of finished product is less than 1000 CFU/g, and no pathogenic bacterium (eg. salmonella) has been found. Moreover, good texture, color and luster can be maintained during the storage period.

Description

technical field [0001] The invention discloses a flexible sterilization method for mixed fresh-cut vegetables with rhizomes in small packages, relates to a flexible sterilization process for mixed fresh-cut vegetables with rhizomes, and belongs to the technical field of fruit and vegetable food sterilization. Background technique [0002] Root vegetables are widely distributed all over the world, and are cultivated in both north and south of China. They can provide various nutrients necessary for the human body and are recognized as healthy foods. Fresh-cut vegetables, also known as minimally processed vegetables, refer to a food that is provided to consumers through procedures such as selecting, arranging, cleaning, cutting, and sub-packaging vegetables. Fresh-cut vegetables are consumed in large quantities in developed countries and are gradually developing in our country. It has two main advantages: first, fresh-cut vegetables can be used directly by consumers through mi...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/005A23B7/154A23B7/157
CPCA23B7/015A23B7/0053A23B7/154A23B7/157A23V2002/00A23V2250/1578A23V2250/1642A23V2250/032A23V2300/24A23V2300/12
Inventor 张慜徐继成陈镇司新超
Owner NANJING JIANGGAO DRYING EQUIP CO LTD
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