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Continuous production process for quickly cooling vegetables

A production process and vegetable technology, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of different temperatures, high vegetable dry consumption rate, and high investment in vacuum pre-cooling equipment, and achieve the requirements of less time and process equipment. Simple and effective to ensure the quality of vegetable products

Inactive Publication Date: 2017-05-10
KUNMING KSEC LOGISTIC INFORMATION IND
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AI Technical Summary

Problems solved by technology

The vacuum precooling technology in this method relies on the evaporation and heat absorption of water in the material to refrigerate, and the vegetable dry consumption rate is high; according to the different positions of the vegetables in the vacuum precooler, the center temperature of the vegetables is different; the vacuum precooler equipment higher investment

Method used

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  • Continuous production process for quickly cooling vegetables
  • Continuous production process for quickly cooling vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Chilling celery.

[0028] Harvesting celery: Harvest in the morning on a sunny day, choose the same variety of celery with firm and upright stems, fresh, crisp, tender and firm texture, plump tissue, clean surface, no dirt and foreign pollutants, neat cuts, no bran core, and no damage;

[0029] Basket loading after harvest: put the harvested celery into a clean plastic basket with holes;

[0030] Continuous conveying: the plastic baskets are manually moved to the continuous conveying equipment and fixed, and the equipment automatically conveys the plastic baskets to the cold water pool continuously;

[0031] Soaking and cooling: Soak the plastic basket with celery in the cold water pool for 2 minutes, so that the celery can quickly reach the condition of the central temperature of 2±1°C. The technological conditions of the cold water pool are: 0°C~4°C ice-water mixture made of clean water The ice-water mixture used in the present invention itself has certain...

Embodiment 2

[0035] Embodiment 2: refrigerated lettuce.

[0036] Harvesting lettuce: harvest in the morning on a sunny day, choose the same variety of lettuce that is bright and light green in color, with sufficient moisture, crisp and thin leaves, and can be erected and straight;

[0037] Basket loading after harvest: put the harvested lettuce into a clean plastic basket with holes;

[0038] Continuous conveying: the plastic baskets are manually moved to the continuous conveying equipment and fixed, and the equipment automatically conveys the plastic baskets to the cold water pool continuously;

[0039] Soaking and cooling: Soak the plastic basket with lettuce in the cold water pool for 1.5 minutes, so that the lettuce can quickly reach the condition of the center temperature of 2±1°C. The technological conditions of the cold water pool are: 0°C~4°C made of clean water Ice-water mixture; the ice-water mixture used in the present invention has a certain fluidity, and has the characteristi...

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Abstract

The invention belongs to the technical field of vegetable fresh keeping, and in particular relates to a continuous production process for quickly cooling vegetables. The process comprises a series of steps of harvesting vegetables, basketing the vegetables after harvesting, conveying continuously, soaking with cold water at 0 to 4 DEG C to cool, conveying continuously, dehumidifying with cold air, discharging plastic baskets out of a production line and storing. By the process provided by the invention, the center temperature of the vegetables can be quickly reduced and vegetable cells can enter the physiological dormancy state as soon as possible, so that the loss rate of the vegetables in processing and delivery processes can be reduced; meanwhile, the pesticide residues on the surfaces of the vegetables are eliminated to a certain degree and the quality of the vegetable products is guaranteed, so that the economic benefits of vegetable processing enterprises are increased.

Description

technical field [0001] The invention belongs to the technical field of vegetable preservation, and in particular relates to a continuous production process for rapid cooling of vegetables. Background technique [0002] According to the latest data from the National Bureau of Statistics in 2014, China's fresh vegetable planting area accounted for 32.7% in central and southern regions, 28.9% in eastern China, 17.8% in southwest China, and 20.6% in other regions. With the expansion of China's urban area, The population surge has gradually formed an urban vegetable supply system with Chinese characteristics that distributes vegetables from main vegetable production areas to cities with strong vegetable demand through cold chain logistics. [0003] In view of the characteristics of cold chain logistics distribution routes and long delivery time, it is necessary to quickly reduce the center temperature to 0°C~4°C according to different vegetable varieties, so that vegetable cells ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCA23B7/04
Inventor 屈贤德韦皓甘仲平张艳张明君彭炜李永华杨林
Owner KUNMING KSEC LOGISTIC INFORMATION IND
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