A processing equipment for fresh-keeping tuber clean vegetables

Abstract

The invention provides a processing equipment for fresh-keeping of clean tuber vegetables, which belongs to the technical field of fresh-keeping of fruits and vegetables. A processing equipment for fresh-keeping tuber vegetables includes a cutting device, a cleaning device and a packaging device; the invention arranges the cutting device, cleaning device and packaging device in sequence, and first realizes the cutting of vegetable raw materials through the cutting device, and secondly , the color-protecting and sterilizing treatment of the cut clean vegetables is realized through the cleaning device, and finally, the packaging of the clean vegetables is realized through the packaging device, thereby realizing the fresh-keeping processing of the clean tuber vegetables and preventing the cut tuber clean vegetables Browning and excessive growth of microorganisms prolong the shelf life of clean vegetables, and the processed clean vegetables are more hygienic and safer, better meet people's living needs, and are more conducive to the promotion of the clean vegetable industry.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a processing equipment for keeping fresh-keeping tuber vegetables. Background technique [0002] In order to reduce postpartum circulation loss, reduce household and urban domestic waste, link environmental pressure, adapt to people's faster pace of life, and meet the needs of safe, convenient and fresh food, it is important to vigorously promote the clean vegetable industry in current social development. Task. [0003] In the process of processing tuber vegetables (such as potatoes, lettuce, etc.) Oxidative browning is intensified, tissue dehydration is softened, resulting in a decline in the quality of clean vegetables, serious nutrient loss, microbial infection and other problems, resulting in a short shelf life of tuber clean vegetables and a low safety factor, which is not conducive to the promotion of the clean vegetable industry. Difficult ...

AI Technical Summary

Problems solved by technology

[0003] In the process of processing tuber vegetables (such as potatoes, lettuce, etc.) Oxidative browning is intensified, tissue dehydration is softened, resulting in a decline in the quality of clean vegetables, serious nutrient loss, microbial infection and other problems, resulting in a short shelf life of tuber clean vegetables and a low safety factor, which is not conducive to the promotion of the clean vegetable industry. Difficult to meet people's living needs

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