Processing and antistaling technology for vegetable

Abstract

An antistaling technology for cleaned vegetables includes such steps as reaping the raw vegetables in time, screening, adding sodium metasilicate to water, washing vegetables, flushing wich clean water, immersing the vegetables in the cold water containing ozone, surficial dewatering, loading in antistaling bags, aerating gas mixture, sealing and storing in antistaling warehouse. Its avvantages are longer antistaling period and retaining the nutrients to maximum, and high effect of cleaning and bacteride.

Description

technical field [0001] The invention relates to the fresh-keeping field, and mainly relates to a process for processing and keeping fresh vegetables. It is suitable for the processing and preservation of clean vegetables for short-term storage for turnover sales, but not for the preservation of vegetables for long-term storage. Background technique [0002] Clean vegetables refer to trimming, cleaning, grading, and packaging of vegetables (some vegetables require peeling, heart removal, and cutting) to make their edible rate close to 100%, basically reaching the hygienic standard for direct cooking. With the development of our country's social economy and the improvement of people's living standards, in recent years, the market of clean vegetables has gradually developed. Since cutting vegetables eliminates the need for cleaning, peeling, cutting, and nuclear removal before use, the processing time is greatly saved. , Reduce the cost of waste dispos...

AI Technical Summary

Problems solved by technology

There are no efficient pre-cooling and sterilization supporting methods in the processing and preservation of clean vegetables, backward preservation methods, and rapid decline in vegetable quality.