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Improve the efficiency of the machine, to keep the food surface smooth

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

Vegetable cutting machine is a small electric side dish processing machine, small size, high efficiency, especially suitable for large food supply kitchen, central kitchen or food processing plants and other places where the demand for large use.

The machine is an electric side dish processor, with power as a significant increase in power to deal with power, improve work efficiency, fully able to meet the large demand for large food organizations, and the use of mechanized operations can also reduce the unnecessary labor output (single operation that Can reduce the labor costs, and to a certain extent, improve the safety of staff operations; internal cutting blade selection of high-speed tour of the way (patent), not only can improve the efficiency of the machine, but also to keep the food surface smooth , Smooth, through the rapid cutting of the maximum degree of retention of vegetables, water and nutrition, to maintain the best state of vegetables, does not affect the sale of food; In addition, the product selection of stainless steel, the machine is more stable operation, clean and more convenient , And stainless steel products durable, practical and strong.

As the main types of cutting fruits and vegetables are apples, pears, pineapples, bananas, peaches. Onions, carrots, potatoes, lettuce, cabbage and so on.

For peeled fruit, vegetables must be easy to clean and peel, and the raw material must be of high quality. Proper storage and careful dressing before processing is important for fruit and vegetable processing products with good quality.

But not all varieties are suitable for semi-processed production. Such as carrots, potatoes, turnip, cabbage, onions to the variety selection is very important. For example, juicy carrots, bran, cabbage varieties are not suitable for the production of several days of shelf life of the chopped products, and for potatoes, if the selection of varieties is not suitable, it is prone to browning and poor flavor.

In industrial production, mechanical, chemical or high pressure steam is usually used for skinning, but the ideal method is to use a sharp cutting tool for manual peeling, because the mechanical peel, steam peeled and caustic peel will seriously damage the fruit, vegetables Of the cell wall, so that a large number of cell juice outflow, increased the possibility of microbial growth and enzyme browning, thus undermining the product quality.

In addition, the size of the cut also has an impact on the quality of the product. For example, the leaves are cut into 1 mm and 3 mm in lettuce and stored at 2 ° C for 11 days. The quality of the former is much worse than that of the latter. Cutting the more broken, fruit and vegetable cutting surface area is greater, unfavorable preservation.

The tools and mats used for cutting require disinfection (eg 1% hypochlorite solution). The cutting machine is to be installed firmly because the vibrating machine will damage the surface of the fruit and vegetable slices.

In general, after the peel or cut, but also to wash, such as cabbage, cabbage must be cleaned after shaving. The cleaning water must meet the drinking water standard and the temperature is preferably below 5 ° C. In the cleaning water to add some additives such as citric acid, sodium hypochlorite, etc., can reduce the number of micro-organisms and prevent enzyme reaction, which can improve the shelf life and product sensory quality. It is reported that the amount of chlorine or the amount of citric acid in the washing water before or after peeling or cutting is 100 mg / l to 200 mg / l. However, after the use of chlorine treatment, vegetable raw materials should be cleaned to reduce the chlorine concentration to drinking water standards, otherwise it will lead to product failure and wilting, and with residual chlorine odor.

Cut vegetables washed, if not done in addition to water treatment, than the non-washing vegetables are also easy to corruption. After removing the water, such as the addition of more than 1% of the water, usually using centrifugal dehydration machine to be removed.

For fruit, vegetables, such as peeled apples, pears and potatoes, the main quality problem is browning, browning caused by poor appearance. Traditionally, sulfites have been used to suppress browning, but the use of sulfites has some adverse effects on the human body. Citric acid and ascorbic acid binding is likely to become a sulfite substitute. Apple pear slices with 0.05 mol / l ascorbic acid, citric acid. Calcium chloride, disodium pyrophosphate fresh solution for 1 minute, at 0 ℃ -5 ℃ can be stored for one week without browning.