Vegetable and fruit fresh-keeping method and process

Abstract

The invention discloses a vegetable and fruit fresh-keeping method and process. The fresh-keeping method comprises the following steps: 1, performing steam treatment; 2, performing air cooling; 3, performing preparation and spraying; 4, performing placing and storing; 5, performing storing and fresh-keeping; and 6, performing regular checking, wherein, in the step 1, vegetables and fruits without decay, insect spots and in the step 1, picked vegetables and fruits without decay, insect spots or external wounds are placed in a hot steam room, and hot steam treatment is performed; and in the step 2, the vegetables and fruits are taken out after the hot steam treatment in the step 1 and is naturally cooled to room temperature. According to the vegetable and fruit fresh-keeping method, the picked vegetables and fruits are subjected to steam sterilization and air cooling treatment, so that the rotting rate of the fresh-kept vegetables and fruits can be reduced, the fresh-keeping effect of the vegetables and fruits in the storing process can be improved, the vegetables and fruits are subjected to fresh keeping by utilizing a fresh-keeping agent prepared from natural raw materials, and the edible safety of the vegetables and fruits can be improved; and the vegetables and fruits are stored in a low-oxygen environment, so that the fresh-keeping period of the vegetables and fruits can be prolonged.

Description

technical field [0001] The invention relates to the technical field of keeping fruits and vegetables fresh, in particular to a method and process for keeping fruits and vegetables fresh. Background technique [0002] Vegetables and fruits are the main components of food in the diet of Chinese residents. They are rich in vitamins, inorganic salts and dietary fiber necessary for the human body, and contain little protein and fat. Because vegetables and fruits contain various organic acids, aromatic substances, and pigments such as red, green, yellow, blue, and purple, people can cook a variety of delicacies with different tastes, which is of great significance for increasing appetite and promoting digestion. During the process of transporting or storing fruits and vegetables, it is usually necessary to preserve the freshness of fruits and vegetables to prolong the storage period of fruits and vegetables. However, the existing fresh-keeping technology directly uses preservative...

AI Technical Summary

Problems solved by technology

Because vegetables and fruits contain various organic acids, aromatic substances, and pigments such as red, green, yellow, blue, and purple, people can cook a variety of delicacies with different tastes, which is of great significance for increasing appetite and promoting digestion. During the process of transporting or storing fruits and vegetables, it is usually necessary to preserve the freshness of fruits and vegetables to prolong the storage period of fruits and vegetables. However, the existing fresh-keeping technology directly uses preservatives on the fruits and vegetables after picking and then stores them in the freezer. This storage method reduces the The fresh-keeping period of fruits and vegetables, and because there will be a certain amount of heat in the fruits and vegetables after picking, when the fruits and vegetables are directly stored and frozen, it is easy to cause the fruits and vegetables to rot, thereby reducing the fresh-keeping effect of fruits and vegetables. After eating the fresh fruits and vegetables, it is easy to cause safety problems, so it is necessary to design a method and process for fresh fruits and vegetables

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