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Care must be carefully cleaned before processing

Zhengzhou Miracle Machinery Co.,Ltd | Updated: Jul 27, 2017

Fruits and vegetables are one of the main goods of the supermarket, although not too much profit, but can attract a large number of customers, to promote joint and sell behavior. The processing of fruits and vegetables directly affect the overall operation of the supermarket. Fruit and vegetable processing has two main problems: one is fresh, the second is clean. A wide variety of fruits and vegetables, we must master some of the basic processing methods and techniques.

Fresh fresh vegetables has always been a step to enhance the gross profit and image of the primary processing products, and some enterprises on the store, conditional on the distribution center to complete, but in any case sorting and packaging are similar, Xiaobian for everyone to collect the Fresh vegetables and fruit processing and preservation of dry goods, worthy of collection.

1. Raw material harvesting, inspection

Not all vegetables are suitable for clean vegetables processing, clean vegetable processing of raw materials is very important. Vegetables in the harvest, the transport process can easily lead to mechanical damage; need to use tools to harvest, the tool should be sharp, in the handling process to gently; to choose no mechanical damage, no moth, no lesions, uniform color , The same size, the same maturity, remove the unqualified vegetables.

2. Pretreatment of raw materials

The pretreatment of raw materials is mostly cooling treatment. That is, according to the characteristics of raw materials using natural or mechanical methods as soon as possible to reduce the temperature of postharvest vegetables to the appropriate low temperature range, and to maintain this low temperature, in order to facilitate the subsequent processing. Vegetable water filling, heat than the big, high respiratory activity, rotting fast, after harvest is the fastest period of deterioration. Pre-cooling is the first link in the cold chain circulation, but also the whole cold chain technology is the key to success. Now more use of cold water cooling, forced air cooling, vacuum cooling and other methods. Retail power

3. Cleaning and cutting

The purpose of cleaning is to wash away the dust, dirt, microbes, parasite eggs and residual pesticides on the surface of vegetables. Must be carefully cleaned before processing, the use of chlorine or citric acid content of 100 ~ 200mg / L water for cleaning can effectively extend the shelf life. Experiments show that the use of sodium hypochlorite to clean the cutting leaves with lettuce can inhibit product browning and the number of pathogens, but the treated raw materials must be washed to reduce the chlorine concentration to drinking water standards; chlorine residues containing potential inducing mutations and Carcinogenic substances, some new fungicides like ozone, electrolyzed water, etc. have been put into use. The traditional cleaning method is soaked cleaning, it is best to use ultrasonic bubble cleaning. Cut the size that is conducive to preservation, but also to meet the needs of food, cutting the knife to be sharp.

4. Wash, color and dehydration

The cut vegetable material should be washed once again to reduce microbial contamination and prevent oxidation. Color protection is mainly to prevent fresh cut vegetables browning, browning is the main quality of fresh vegetables. There are many factors that affect the browning of vegetables, mainly the activity of polyphenol oxidase, the concentration of phenolic compounds, pH value, temperature and the content of available oxygen in the tissue. Therefore, it is possible to prevent browning by selecting varieties with low phenolic content, inactivating enzyme activity, lowering pH and temperature, and removing effective oxygen in the tissue. Traditional inhibition of browning using sodium sulfite, the current international has been not allowed to use, commonly used alternative sulphite with ascorbic acid, isoascorbic acid, citric acid, L-cysteine, calcium chloride, EDTA and so on. Sliced vegetables should be dehydrated, usually using a centrifuge for dehydration, centrifuge speed and dehydration time to be appropriate. Retail power

5. Packing

Packaging is the final operation of clean vegetables production. At present, the packaging materials commonly used on fresh cut products are polyethylene (PE), polypropylene (PP), low density polyethylene (LDPE) and polyvinyl chloride (PVC), composite packaging film ethylene-vinyl acetate copolymer (EVA ) To meet the needs of different air permeability. Fresh-cut vegetables are mainly packaged in spontaneous conditioning gas packaging (MAP), vacuum packaging (MVP) and chitosan coating.