Vegetable cold storage method

Abstract

The invention relates to the technical field of cold storage, in particular to a vegetable cold storage method adopting a vegetable cold storage device for cold storage. The vegetable cold storage method comprises the following steps: A, preliminary treatment of vegetables: yellow leaves and soil on surfaces of the vegetables are removed; B, storage of the vegetables: the vegetables are placed on a storage disc, and the temperature in a cold storage body is set at 4-8 DEG C; C, maintenance of the vegetables: spray nozzles are started 1-3 times every day, a tank cover is opened simultaneously, and the spray nozzles are enabled to spray water mist to the vegetables on the storage disc during moving; D, maintenance of the cold storage device: the tank cover is opened, and blades are enabled to rotate for air exhaust; E, taking out of the vegetables. With adoption of the cold storage method in the technical scheme, the wilting speed of the vegetables can be reduced effectively, and off-flavor is reduced, so that the quality guarantee period of the vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of refrigeration, in particular to a vegetable refrigeration method. Background technique [0002] Vegetable preservation and storage has always been a hot topic in the food industry, and many methods have been adopted, such as cellar storage, refrigeration, controlled atmosphere preservation, coating preservation, ice cube preservation, vacuum freeze drying, etc. In recent years, methods such as carton fresh-keeping, microwave fresh-keeping, fresh-keeping agent fresh-keeping, ceramic fresh-keeping, fresh-keeping bag fresh-keeping, microbial fresh-keeping, and electronic technology fresh-keeping have appeared successively. Among them, refrigeration is the most common and most applicable method. Low-temperature refrigeration mainly reduces the respiratory metabolism of vegetables and the incidence of pathogenic bacteria by inhibiting the activity of microorganisms and enzymes, so as to prevent tissue aging a...

AI Technical Summary

Problems solved by technology

The water evaporation of vegetables, on the one hand, emits part of the water due to respiration, and on the other hand, the air humidity in the storage environment is too low, which causes the vegetables to wilt and reduces the commodity value, especially when people are using refrigeration devices such as refrigeration devices. At the same time, due to the low temperature inside the refrigerator, the moisture content in the air inside the refrigerator is also low, which accelerates the evaporation of water in the vegetables and accelerates the wilting speed of the vegetables; the moisture evaporated from the inside of the vegetables enters the wall of the refrigerator. Forms solid ice, commonly known as "frost"

[0004] At the same time, vegetables still contain active enzymes after picking. These enzymes can perform respiration, decompose nutrients in vegetables, and sometimes synthesize certain substances; generally, sugars or other organic substances in fruits and vegetables are oxidized when there is oxygen Decompose, produce carbon dioxide and water, and release a lot of heat; when there is a lack of o...

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