With the rise of prefabricated dishes and first-class kitchens, and taking advantage of the national development strategy of rural revitalization, net vegetable processing has become the hottest category in the food processing industry. The quality of vegetable processing is closely related to the degree of specialization of the vegetable processing production line. Although clean vegetables are susceptible to spoilage, as long as the appropriate raw materials (variety and maturity), adverse physiological and biochemical reactions (such as browning, ethylene production), maintenance of the right temperature, dehydration and sterilization and other processing, we can obtain high-quality clean vegetables that satisfy consumers. Today, let's take a look at the standards and requirements for clean vegetable processing.
1. Grading selection
The vegetables are soaked in the pool for manual grading and screening, and the products are divided into different grades according to the specifications, and some sundries, yellow leaves, etc. are removed. Vegetables are generally soaked in water for no more than 2 hours.
2. Cleaning
Cleaning is an important process to prolong the preservation time of clean vegetables. The lower the number of bacteria on the vegetable, the longer the clean dish will last. This process can be cleaned with a bubble cleaning machine or brush cleaning machine, and then sprayed with clean water.
3. Segmentation
The size of the net vegetable cut is one of the important factors affecting the quality of the product. Therefore, it is necessary to use a sharp knife as much as possible to reduce the number of cuts, and the cutter is required to be made of stainless steel, and the blade is thin and sharp.
4. Blanching and cooling
The cut vegetables are heat-treated in boiling water for 5-8 minutes to destroy the activity of enzymes and kill the eggs and some microorganisms attached to the surface of the vegetables. Cool quickly with cold water after blanching.
Fifth, freshness
Clean vegetables need to be freshened. Preservatives can generally use isovitamin C, phytic acid, citric acid, sodium bisulfate, etc. or a mixture of them. Considering the flavor, the concentration or soaking time of the fresh-keeping liquid should be appropriate. After keeping it fresh, it needs to be washed again.
6. Dehydration
After the cut vegetables are fresh, there is a lot of water inside and out, and proper processing is required to remove the water. It can be dehydrated by air knife air dryer or centrifuge, and the dehydration time should be appropriate.
7. Packaging
Vegetables are exposed to air after cutting, which is prone to wilting and discoloration of the cut surface, so packaging should be carried out as soon as possible to prevent or mitigate these adverse changes. The packaging material and thickness are generally selected according to the type of clean dish.
8. Refrigeration
The important thing to maintain the quality of clean vegetables is to store them at low temperatures. The commonly used refrigeration temperature is 4 to 8.
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