Fresh cut vegetables processing

Fresh-cut vegetables, also known as cut vegetables, light-processed vegetables or semi-processed vegetables, refer to the consumption of fresh vegetables after grading, dressing, cleaning, peeling and nucleation, cutting, color protection, weighing, and packaging. A new type of processed product that is immediately consumed or used in the food and beverage industry. The current production of fresh-cut vegetable products mainly includes potatoes, Chinese cabbage, cabbage, onion, lettuce, spinach, radish, celery, carrots, and tomatoes. Operation points 1. Raw material selection. Raw materials should be fresh, free of pests, no discoloration, smell, pick and drop, no mechanical injury or other injury, easy to clean and peel, dry matter content is high, juice is not easy to outflow when processing; 2. peeled, core and Segmentation. Remove inedible parts such as skins and cores, use advanced mechanical equipment, peeling, chemical or high-pressure steam peeling, it is best to peel manually. Then use stainless steel cutting tools to cut points, such as potatoes, tomatoes, lettuce slices, cabbage, radish, celery and spinach cuttings or silk. Cutting tools, cutting boards, and containers should be disinfected beforehand. 3. Clean and drain. The processing water should meet drinking water standards. Clean water is often filled with chemical cleaners such as sodium hypochlorite, hydrogen peroxide, and vegetable detergents. Soak in water for 5-10 minutes before cleaning. It is usually washed before peeling, peeled, and cut. Washing water temperature is controlled below 5°C, water consumption is 5-10 liters per kilogram before peeling and 3 liters per kilogram after peeling. Vegetables treated with sodium hypochlorite solution should be washed separately with cold water. Washed vegetables should be drained, air-dried or use a centrifugal dehydrator to remove excess moisture. 4. Product packaging. Weigh by a certain weight standard. It is packed in plastic film bags, or in plastic trays, covered with plastic film, and modified atmosphere packaging. Modified atmosphere packaging method, the oxygen in the bag environment should be maintained at 1% -3%, carbon dioxide should be 5% -10%. 5. Storage, distribution and retail. The cold chain must be operated at low temperatures. Immediately after harvest, it is transported or pre-cooled at a low temperature (the temperature of the raw material is reduced to below 7°C within 2 hours), the temperature of the washing water needs to be below 10°C, the ambient temperature of the graded cut packaging is below 7°C, and the refrigerating temperature is 5 Below °C, the packaging pouch should be placed in a flat shape. When transporting goods, use refrigerated trucks or cold storage vehicles with insulated containers and cold storage. At the time of sale, the shelf temperature is controlled below 5°C.


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