Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Clean vegetable processing method

A processing method and a technology of cleaning vegetables, which are applied in the directions of keeping fruits and vegetables fresh, preserving fruits/vegetables through dehydration, and protecting fruits/vegetables with a coating protective layer, etc., can solve problems such as intensified enzymatic changes, accelerated respiration, and loss of nutrients, and achieve Effects of inhibiting browning, delaying metabolism, and reducing loss of nutrients

Inactive Publication Date: 2021-04-06
广西振合供应链管理有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it will also induce some physiological and biochemical reactions, such as accelerated respiration, aggravated enzymatic changes and non-enzymatic browning, etc., and it will also cause tissue juice extravasation and oxidation of some nutrients, resulting in the loss of nutrients

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Clean vegetable processing method
  • Clean vegetable processing method
  • Clean vegetable processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A method for processing clean vegetables, characterized in that it comprises the following steps:

[0062] (1) Harvesting, timely harvesting of vegetables that meet the quality requirements of harvesting, and strictly controlling the quality of vegetables;

[0063] (2) Vacuum pre-cooling. Spray the pretreatment liquid on the surface of the harvested vegetables, then place them in a vacuum chamber, turn on the vacuum pump and refrigeration device, and when the temperature in the vacuum chamber drops to 3°C, turn off the vacuum pump and refrigeration device and keep it for 40 minutes. Pre-cooled vegetables are obtained; wherein the pre-treatment liquid is 2wt% calcium chloride aqueous solution, and the spraying amount of the pre-treatment liquid is 5% of the mass of the harvested vegetables;

[0064] (3) trimming, trimming the precooled vegetables, removing yellow leaves, disease spots, and vegetables that do not meet the requirements, so that the edible part reaches more...

Embodiment 2

[0078] It is basically the same as Embodiment 1, the difference is:

[0079] The preservation solution is composed of the following raw materials in parts by weight: 6% by weight of plant extract, 3% by weight of film-forming agent, 1% by weight of emulsifier, and 90% by weight of deionized water. The preparation method of the preservative solution is as follows: mix the components, stir at 25° C. and 1000 rpm for 5 hours, and then ultrasonically treat for 30 minutes to obtain the preservative solution, wherein the ultrasonic frequency is 40KHz and the ultrasonic power is 500W.

[0080] The plant extract is spinach seed extract.

[0081] The preparation method of the spinach seed extract is as follows: crush the spinach seeds and pass through a 60-mesh sieve, then use 70wt% ethanol to extract 40min at 70°C, an ultrasonic frequency of 40KHz, and an ultrasonic power of 400W according to a solid-liquid ratio of 1g:20mL, and end Suction filtration is then carried out, the filtrat...

Embodiment 3

[0088] It is basically the same as Embodiment 1, the difference is:

[0089] The preservation solution is composed of the following raw materials in parts by weight: 6% by weight of plant extract, 3% by weight of film-forming agent, 1% by weight of emulsifier, and 90% by weight of deionized water. The preparation method of the preservative solution is as follows: mix the components, stir at 25° C. and 1000 rpm for 5 hours, and then ultrasonically treat for 30 minutes to obtain the preservative solution, wherein the ultrasonic frequency is 40KHz and the ultrasonic power is 500W.

[0090] The plant extract is spinach seed extract.

[0091] The preparation method of the spinach seed extract is as follows: crush the spinach seeds and pass through a 60-mesh sieve, then use 70wt% ethanol to extract 40min at 70°C, an ultrasonic frequency of 40KHz, and an ultrasonic power of 400W according to a solid-liquid ratio of 1g:20mL, and end Suction filtration is then carried out, the filtrat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a clean vegetable processing method, which mainly comprises the steps of harvesting, vacuum precooling, trimming, cleaning, cutting, fresh keeping, dehydration, packaging, cold storage and the like; the method is safe and efficient, can effectively remove microorganisms on the surface of the clean vegetable, better prolongs the shelf life of the clean vegetable, and ensures the quality and nutritional value of the clean vegetable to the maximum extent.

Description

technical field [0001] The invention relates to the technical field of clean vegetable processing, in particular to a clean vegetable processing method. Background technique [0002] As one of the indispensable foods in people's daily diet, vegetables can supplement various vitamins and minerals needed by the body. Due to the backwardness of post-harvest processing and circulation system of vegetables in our country, there are serious problems such as post-harvest loss, urban environmental pollution and labor waste. According to statistics, about 30% of vegetables in our country are spoiled and deteriorated during harvesting, storage, processing and transportation every year, and the loss of vegetables is as high as hundreds of millions of tons, which can almost meet the basic nutritional needs of 200 million people. Therefore, how to effectively ensure the quality of vegetables, suppress their dehydration, yellowing and rot speeds in the process of storage, transportation ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/04A23B7/157A23B7/16A23B7/148A23B7/02A23L5/00A23L5/30
CPCA23B7/0433A23B7/157A23B7/16A23B7/02A23B7/148A23L5/57A23L5/32A23V2002/00A23V2400/31A23V2400/125A23V2400/169A23V2200/10A23V2200/22A23V2200/222A23V2250/124A23V2250/126A23V2250/128A23V2250/1578A23V2250/21A23V2250/511A23V2250/708A23V2300/10A23V2300/48A23V2250/1562
Inventor 黄有侠
Owner 广西振合供应链管理有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com