Processing method of minimally processed vegetables

Abstract

The invention discloses a processing method of minimally processed vegetables. In a processing process, sterilizing, antibacterial and browning inhibiting effects are obvious through pre-cooling vegetables, sorting, washing, sterilizing, trimming and cutting, keeping freshness, dehydrating, and refrigerating a thin-film package at a low temperature; and therefore, the nutritional quality of the minimally processed vegetables is kept to the greatest extent and the fresh-keeping period of the minimally processed vegetables is prolonged.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing clean vegetables. Background technique [0002] At present, with the continuous improvement of vegetable production in China, the quality and variety structure of vegetable production in my country has also been continuously optimized. At the same time, pollution-free vegetables have also been greatly developed. At present, most of the products entering the market are mainly hairy vegetables, and there are very few cut vegetables, coupled with the lack of fresh-keeping measures, resulting in post-harvest loss (including rot, deterioration and weight loss) of vegetables as high as 20%-30%, and the supply method is outdated. [0003] In recent years, the market demand for clean vegetables with low prices has been increasing year by year. The so-called clean vegetables refer to fresh vegetables that have been selected, trimmed, cleaned, cut and packaged. The edible rate i...

AI Technical Summary

Problems solved by technology

[0002] At present, with the continuous improvement of vegetable production in China, the quality and variety structure of vegetable production in my country has also been continuously optimized. At the same time, pollution-free vegetables have also been greatly developed. At present, most of the products entering the market are mainly hairy vegetables, and there are very few cut vegetables, coupled with the lack of fresh-keeping measures, resulting in post-harvest loss (including rot, deterioration and weight loss) of vegetables as high as 20%-30%, and the supply method is outdated

At present, the processing and preservation of clean vegetables in my country is mainly concentrated in the trimming and cleaning stages. There is a lack of integrated clean vegetable processing and preservation technology, the processing methods of clean vegetables are backward, and the quality of vegetables is declining rapidly.