Processing and antistaling technology for vegetable

A technique for cleaning vegetables, which is applied in the field of fresh-keeping, can solve the problems of rapid decline in vegetable quality, backward fresh-keeping methods, and no high-efficiency pre-cooling and sterilization supporting methods, etc., to achieve the effect of extending the fresh-keeping period, improving the fresh-keeping quality, and satisfying the effect of cleaning and sterilization

Inactive Publication Date: 2003-04-30
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no efficient pre-cooling and sterilization supporting methods in the processing and prese

Method used

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Embodiment Construction

[0008] The present invention will be further described below in conjunction with embodiment. This clean vegetable processing and preservation process mainly includes the following steps to realize:

[0009] 1) Harvest the raw materials that meet the harvesting standards in time; after the raw materials meet the harvesting standards, harvest them in time. It is required to handle them with care when picking to avoid mechanical damage as much as possible. All harvesting tools must be disinfected before use. When harvesting, if the temperature is around 30°C, the harvested vegetables are required to be transported to the processing workshop for processing within 1 hour; if the temperature is below 20°C, the harvested vegetables are allowed to be processed within 4 hours.

[0010] 2) Select vegetables according to requirements; select vegetables according to requirements in the processing workshop, remove yellow leaves, disease spots, and vegetables that do not meet the requireme...

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Abstract

An antistaling technology for cleaned vegetables includes such steps as reaping the raw vegetables in time, screening, adding sodium metasilicate to water, washing vegetables, flushing wich clean water, immersing the vegetables in the cold water containing ozone, surficial dewatering, loading in antistaling bags, aerating gas mixture, sealing and storing in antistaling warehouse. Its avvantages are longer antistaling period and retaining the nutrients to maximum, and high effect of cleaning and bacteride.

Description

technical field [0001] The invention relates to the fresh-keeping field, and mainly relates to a process for processing and keeping fresh vegetables. It is suitable for the processing and preservation of clean vegetables for short-term storage for turnover sales, but not for the preservation of vegetables for long-term storage. Background technique [0002] Clean vegetables refer to trimming, cleaning, grading, and packaging of vegetables (some vegetables require peeling, heart removal, and cutting) to make their edible rate close to 100%, basically reaching the hygienic standard for direct cooking. With the development of our country's social economy and the improvement of people's living standards, in recent years, the market of clean vegetables has gradually developed. Since cutting vegetables eliminates the need for cleaning, peeling, cutting, and nuclear removal before use, the processing time is greatly saved. , Reduce the cost of waste dispos...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 郜海燕陈文烜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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