Semi-finished quick-frozen leaf vegetables processing method

Abstract

The invention relates to a semi-finished quick-frozen leaf vegetables processing method, and belongs to the technical field of preparation of food. The semi-finished quick-frozen leaf vegetables processing method comprises the following steps of material selecting, rinsing, machine cutting, machine selecting, manual sorting, blanching, spin-drying, pre-packaging, quick-freezing, post-packaging and dry fog and humidity control storage. The semi-finished quick-frozen leaf vegetables processing method has the advantages that quick-frozen vegetables produced by the method cannot overlap each other; the processed leaf vegetables take a small space, the storage and transport efficiency is high, and the circulation cost is low; the method also keep the vegetables fresh; further processing is not needed in large-scale applications, so the processing time is reduced.

Description

technical field [0001] The invention relates to a vegetable processing method, which belongs to the technical field of food preparation. Background technique [0002] Vegetables are an essential food in people's daily diet. Vegetables can provide a variety of vitamins and minerals necessary for the human body. [0003] Quick-frozen vegetables are as nutritious as fresh vegetables. The raw materials of quick-frozen vegetables must be high-quality, suitable for maturity, uniform in size and length, free of pests and diseases, and pollution-free. After harvesting, they must not be soaked in water, bundled, or overlapped. And timely transportation, from harvesting to quick-freezing, depending on the variety, is controlled in a short time, thus ensuring the freshness of raw materials. The quick-frozen vegetables have been kept in a low-temperature environment, and various internal biochemical reactions are also inhibited, and the nutrients in the vegetables will not be lost duri...

AI Technical Summary

Problems solved by technology

[0005] 1. Quick-frozen vegetables are easy to be overlapped and compressed, and take up a lot of space, with low storage and transportation efficiency and high circulation costs;

[0006] 2. Quick-frozen vegetables are often unprocessed primary agricultural products, which take up a lot of space and require further processing when eating, which wastes time;

[0007] 3. The fresh quality of vegetables needs to be maintained in a high-humidity storage environment. However, if the common cold storage is below 0°C, the vegetables will be in danger of freezing. At the same time, the refrigeration system of the existing warehouse will remove the moisture in the air in the storage room. However, dry air will intensify the evaporation and water loss rate of vegetables, resulting in the weight loss of vegetables and other products and the reduction of economic value