Several common fruit and vegetable processing equipment treatment processes

Fruit and vegetable processing is through the processing of various fruit and vegetable processing equipment, so that fruits and vegetables can be preserved for a long time, not bad for a long time, and ready for use at any time. In the processing and processing, it is necessary to preserve its nutrients to the utmost extent, improve the edible value, make the processed products have good color, aroma and taste, and the organizational form is more perfect. It is necessary to further improve the commercialization level of the fruit and vegetable processing equipment.

Products made from fresh fruit vegetables using various processing techniques and methods in the food industry are called processed fruits and vegetables. According to the biological characteristics of the raw materials of fruits and vegetables, the corresponding processes can be used to make a large number of processed products, which can be divided into the following categories according to the manufacturing process:

1. Fruit and vegetable cans collection: After pre-treating fresh raw materials of fruits and vegetables, put them into a container that is airtight and tightly sealed, add appropriate amount of salt water or water or sugar water, and make products through exhaust, sealing and sterilization. This method of food preservation is called canning.

2. Fruit and vegetable sugar products: After pre-treatment, fresh fruits and vegetables are boiled with sugar to make the sugar content reach 65-75%. Such processed products are called fruit and vegetable sugar products. In terms of product form, it is divided into two categories: fruit and jam.

3. Dried fruits and vegetables: Fresh fruits and vegetables are naturally dried or artificially dried to reduce the water content to a certain extent (15-25% fruit, 3-6% below vegetables).

4. Quick-frozen products of fruits and vegetables: After pre-treatment, the fresh fruits and vegetables are frozen at a low temperature of -25 to 30 °C in 30 minutes, and the products are called frozen fruits and vegetables.

5. Fruit and vegetable juice: The processed product obtained by extracting juice from fruits and vegetables and clarifying filtration or homogenization is called fruit and vegetable juice.

6. Fruit Wine: After the juice is extracted from the fruit material, the sugar is converted into alcohol by the action of the yeast.

7. Vegetable pickled products: processed products obtained by pickling fresh vegetables after partial dehydration or dehydration.

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