Quick-frozen fruit and vegetable processing rot resistance method

Abstract

The invention relates to the technical field of fruit and vegetable processing equipment, in particular to a quick-frozen fruit and vegetable processing rot resistance method. The method comprises thefollowing steps that 1, fruits and vegetables which need to be subjected to quick-freezing are cleaned and drained; 2, the drained fruits and vegetables are placed into a lysozyme solution for soaking, wherein soaking time is 3-4 minutes; 3, the soaked fruits and vegetables are taken out, and after the fruits and vegetables are placed in a rolling conveyor, a corresponding yeast inhibitor is sprayed; 4, the fruits and vegetables sprayed with the yeast inhibitor are placed in a storage box, a lid of the storage box is sealed, and standing is conducted for 1-2 hours; 5, the fruits and vegetables are moved to an operation chamber at -10 DEG C for quick freezing; 6, in the operation chamber, the quick-frozen fruits and vegetables are placed into corresponding fruit and vegetable placement baskets; 7, the fruit and vegetable placement baskets are pushed into a refrigeration chamber for refrigeration. By means of the quick-frozen fruit and vegetable processing rot resistance method, storagetime of the fruits and vegetables is prolonged, and loss of nutrient substances in the fruits and vegetables is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing equipment, in particular to a quick-frozen fruit and vegetable processing anticorrosion method. Background technique [0002] Quick-frozen fruit and vegetable food, also known as quick-frozen fruit and vegetable food, is a kind of fruit and vegetable food produced by low-temperature rapid freezing. It is the product of the development of food processing technology. Quick freezing is different from general freezing and refrigeration methods. It mainly involves cleaning, preserving and refrigerating the raw materials of vegetarian fruits and vegetables, and finally placing the fruits and vegetables in the refrigerator for refrigeration. use. Most of the processing methods currently on the market have cumbersome steps and cannot obtain good refrigeration effects. This kind of equipment consumes a lot of nutrients in fruits and vegetables in the later stage, which is easy to ca...

AI Technical Summary

Problems solved by technology

Most of the processing methods currently on the market have cumbersome steps and cannot obtain good refrigeration effects. This kind of equipment consumes a lot of nutrients in fruits and vegetables in the later stage, which is easy to cause biological and physical damage to quick-frozen fruits and vegetables.