Standardized processing method for improving food safety level of fruit and vegetable instant dishes

Abstract

The invention discloses a standardized processing method for improving the food safety level of fruit and vegetable instant dishes. The standardized processing method comprises the following processing steps of: cleaning and selecting fruits and vegetables, performing primary protection, marinating, performing primary cooling, performing secondary protection, performing secondary cooling, slicing and trimming, and performing modified atmosphere packaging. Aiming at the characteristics of the fruit and vegetable instant dishes, the invention provides the corresponding standardized processing method for the fruit and vegetable instant dishes, and each processing procedure is naturally linked, so that the processing time is saved, the working efficiency is improved, and artificial participation is reduced as much as possible, so that the risk of artificial pollution in each link is reduced, and the food safety level of the fruit and vegetable instant dishes is comprehensively improved.

Description

technical field [0001] The invention relates to the field of processing fruit and vegetable instant dishes, in particular to a standardized processing method for improving the food safety level of fruit and vegetable instant dishes. Background technique [0002] The main factor causing the spoilage of fruits and vegetables is the growth and reproduction of microorganisms. The reason is that fruits and vegetables themselves carry microorganisms, and they can be heated and steamed for a long time during processing, unlike instant dishes made of livestock and poultry meat, because fruits and vegetables are convenient dishes. A long time of steaming and cooking will have a fatal impact on the taste of the product; secondly, oil and fat are generally used in the processing of fruit and vegetable convenience dishes. corruption. The antiseptic preservation of existing fruit and vegetable products is mainly based on the above deterioration factors, and the modern food preservation ...

AI Technical Summary

Problems solved by technology

[0003] However, the shelf life of the fruit and vegetable dishes sold on the market is generally 3-5 days, while the shelf life of vacuum packaging is only 1-2 days, and the short shelf life is not conducive to the sale of products.

Adding antiseptic preservatives to fruits and vegetables to prolong the shelf life is a more effective method at present, mainly divided into chemical synthetic preservatives and natural preservatives, and chemical preservation methods may cause problems such as damage to human health and pollution of the environment, generally restricting its use in production widely used in practice

Relatively safe biological preservation technology has received more attention in recent years. At present, gene regulation, enzymatic method and microbial preservation have been practically applied. However, the research on biological preservation methods at home and abroad started relatively late, most of which are in the experimental stage, and the same biological extraction The freshness-keeping effects of these substances on fruits and vegetables under different conditions are very different, and it will take time to be widely commercialized

[0004] Fruit and vegetable instant dishes are deeply loved by consumers because of their convenience and delicious taste. At present, many large and small processing workshops have sprung up in the industry, but most of these processing workshops have not formed large-scale and standardized production. The phenomenon that the production capacity cannot be guaranteed, and the food safety problems caused by family workshop processing that have been exposed from time to time in recent years have also brought new challenges to the industry. Bottleneck of getting rich and increasing income