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
CN112602769AInactive Publication Date: 2021-04-06广西振合供应链管理有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
广西振合供应链管理有限公司
Publication Date
2021-04-06
Estimated Expiration
Not applicable · inactive patent

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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.
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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
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