CN103478226A - Tomato precooling technological process - Google Patents
Tomato precooling technological process Download PDFInfo
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- CN103478226A CN103478226A CN201310393194.1A CN201310393194A CN103478226A CN 103478226 A CN103478226 A CN 103478226A CN 201310393194 A CN201310393194 A CN 201310393194A CN 103478226 A CN103478226 A CN 103478226A
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Abstract
The invention discloses a tomato precooling technological process, relating to the field of freshness retaining and storing agricultural products. The tomato refrigerating and freshness retaining technological process comprises the steps of picking, cleaning, precooling, sterilizing and disinfecting tomatoes, washing, spraying a preservative, filling the tomatoes in a breathable bag, disinfecting a storehouse, controlling the temperature, controlling contents of oxygen and carbon dioxide, controlling the humidity of the storehouse, and delivering the tomatoes from the storehouse. According to the tomato refrigerating and freshness retaining technological process, suitable conditions beneficial to storing the tomato are determined, reasonable temperature, humidity and gas components in the storehouse are ensured, the problems of water loss, ageing, yellowing and rotting in the tomato storage process are solved, the storage time of the tomato is prolonged, the color and the texture can not be damaged, the development in the vegetable industry is promoted, the additional value is increased, and the building of a demonstrative mode in a high-efficiency agriculture industry chain is promoted.
Description
Technical field
The present invention relates to a kind of agricultural products fresh-keeping and store field, be specifically related to a kind of tomato precooling technological process.
Background technology
Tomato, tomato (Tomato) another name tomato, tomato, ancient name persimmon in June, report of good news ternary.In Peru and Mexico, be referred to as at first " wolf peach ".Fruits nutrition is abundant, the tool flavour.Can eat, cook, be processed into catsup, juice or whole fruit canning raw.Tomato is one of the most general fruit and vegetable of whole world cultivation.Study mensuration according to the nutritionist: eat for each person every day the bright tomato of 50 grams-100 gram, can meet the needs of human body to several vitamins and mineral matter." tomatin " that tomato contains, have the effect of anti-bacteria; The malic acid contained, citric acid and carbohydrate, tomato is rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carrotene and the multiple elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, cellulose, just contain abundant antioxidant in tomato.And antioxidant can prevent the destruction of radical pair skin, there is the crease-resistant effect of obvious beauty treatment, tomato contains abundant carrotene, vitamin C and B family vitamin, tomato is all generally that you are easier to rot, so edible or sell in the time very short, must sell in the very short time, thereby otherwise will cause the tomato edibility that rots to lose, also eat by mistake and can cause actual bodily harm, the waste resource.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of technological process simple, can extend the tomato refrigeration technological process of tomato shelf-life.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of tomato precooling technological process is characterized in that: comprise the following steps:
1) plucking or purchase ripe tomato carries out sorting and removes useless tomato;
2) tomato after sorting is carried out to preliminary precooling in time;
3) tomato after preliminary precooling is air-dry through draining;
4) use 100mg/L stable chlorine dioxide disinfectant or 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing tomato after precooling in step 3;
5) tomato after disinfection is cleaned;
6) tomato after tying up in step 5 is sprayed to antistaling agent;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025-0.05mm will be put into after the tomato weighing after tying up in step 6;
8) storehouse is adopted disinfectant fresh-keeping warehouse is carried out disinfection and seal 4 hours, and then open ventilative 1 hour;
9) tomato of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2%-4% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%-10%;
11) humidity in storehouse is controlled to 85%-90%;
12) temperature of ice house is adjusted to 3 ℃-4 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 2 ℃-3 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to-0.5 ℃-1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1-2 hour that bag stirs tomato gently and standing 10 minutes envelopes again;
16) will refrigerate tomato after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the tomato in step 16 outbound is edible or sale.
What the antistaling agent in described step 6, tomato sandblasted adopted is benzoic acid.
The formalin solution that the disinfectant adopted in described step 8 is 35～40%.
The present invention has determined the suitable condition of the storage that is conducive to tomato, rational temperature, humidity, gas componant in storehouse have been guaranteed, dehydration in the tomato sales process, aging, yellow, the fast problem of rotting have been solved, improved the storage time of tomato and can not destroy color and luster and texture, promoted the development of vegetables industry, improve added value, promote the construction of high-efficiency agriculture industrial chain pattern model.
The specific embodiment
For technological means, creation characteristic that invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiments, further set forth the present invention.
Specific embodiment 1:
A kind of tomato precooling technological process comprises the following steps:
1) plucking or purchase ripe tomato carries out sorting and removes useless tomato;
2) tomato after sorting is carried out to preliminary precooling in time;
3) tomato after preliminary precooling is air-dry through draining;
4) use the 100mg/L stable chlorine dioxide disinfectant to carry out the sterilizing processing tomato after precooling in step 3;
5) tomato after disinfection is cleaned;
6) tomato after tying up in step 5 is sprayed to benzoic acid;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025mm will be put into after the tomato weighing after tying up in step 6;
8) formalin solution of storehouse employing 35～40% carried out disinfection to fresh-keeping warehouse and seals 4 hours, and then opening ventilative 1 hour;
9) tomato of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%;
11) humidity in storehouse is controlled to 85%;
12) temperature of ice house is adjusted to 4 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 3 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to 1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1 hour that bag stirs tomato gently and standing 10 minutes envelopes again;
16) will refrigerate tomato after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the tomato in step 16 outbound is edible or sale.
Specific embodiment 2:
A kind of tomato precooling technological process comprises the following steps:
1) plucking or purchase ripe tomato carries out sorting and removes useless tomato;
2) tomato after sorting is carried out to preliminary precooling in time;
3) tomato after preliminary precooling is air-dry through draining;
4) use the 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing tomato after precooling in step 3;
5) tomato after disinfection is cleaned;
6) tomato after tying up in step 5 is sprayed to benzoic acid;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.05mm will be put into after the tomato weighing after tying up in step 6;
8) formalin solution of storehouse employing 35～40% carried out disinfection to fresh-keeping warehouse and seals 4 hours, and then opening ventilative 1 hour;
9) tomato of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 4% by oxygen content in freezer, and carbon dioxide content is adjusted to 10%;
11) humidity in storehouse is controlled to 95%;
12) temperature of ice house is adjusted to 3 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 2 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to-0.5 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 2 hours that bag stirs tomato gently and standing 10 minutes envelopes again;
16) will refrigerate tomato after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the tomato in step 16 outbound is edible or sale.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a tomato precooling technological process is characterized in that: comprise the following steps:
1) plucking or purchase ripe tomato carries out sorting and removes useless tomato;
2) tomato after sorting is carried out to preliminary precooling in time;
3) tomato after preliminary precooling is air-dry through draining;
4) use 100mg/L stable chlorine dioxide disinfectant or 300-500ppm liquor natrii hypochloritis to carry out the sterilizing processing tomato after precooling in step 3;
5) tomato after disinfection is cleaned;
6) tomato after tying up in step 5 is sprayed to antistaling agent;
7) the high-quality wet bag sealing thoroughly that wall thickness is 0.025-0.05mm will be put into after the tomato weighing after tying up in step 6;
8) storehouse is adopted disinfectant fresh-keeping warehouse is carried out disinfection and seal 4 hours, and then open ventilative 1 hour;
9) tomato of sealing in step 7 is placed in sterile-processed freezer;
10) the sealing freezer is adjusted to 2%-4% by oxygen content in freezer, and carbon dioxide content is adjusted to 2%-10%;
11) humidity in storehouse is controlled to 85%-90%;
12) temperature of ice house is adjusted to 3 ℃-4 ℃ by green soy bean precooling 2 hours;
13) by precooling after 48 hours storehouse temperature drop to 2 ℃-3 ℃ continue precooling 3 hours;
14) after by precooling, the Ku Wen after 24 hours is down to-0.5 ℃-1 ℃ again, constant temperature refrigeration is 10 hours;
15) During Cold Storage was opened freshness protection package every 1-2 hour that bag stirs tomato gently and standing 10 minutes envelopes again;
16) will refrigerate tomato after 10 hours packs in incubator and adopts adhesive tape sternly to seal.
17) vanning of the tomato in step 16 outbound is edible or sale.
2. according to a kind of tomato precooling technological process in claim 1, it is characterized in that: what the antistaling agent in described step 6, tomato sandblasted adopted is benzoic acid.
3. according to a kind of tomato fresh-keeping and cold storage technological process in claim 1, it is characterized in that: the formalin solution that the disinfectant adopted in described step 8 is 35～40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310393194.1A CN103478226A (en) | 2013-09-02 | 2013-09-02 | Tomato precooling technological process |
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| CN201310393194.1A CN103478226A (en) | 2013-09-02 | 2013-09-02 | Tomato precooling technological process |
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| CN103478226A true CN103478226A (en) | 2014-01-01 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397147A (en) * | 2014-11-10 | 2015-03-11 | 固镇县村夫果蔬专业合作社 | Cold storage method of selenium-rich strawberries |
| CN104430822A (en) * | 2014-11-10 | 2015-03-25 | 固镇县村夫果蔬专业合作社 | Cold storage method of green string bean |
| CN105123897A (en) * | 2015-08-25 | 2015-12-09 | 蚌埠海上明珠农业科技发展有限公司 | Cold storage method of vegetables in agricultural and sideline products |
| CN105211266A (en) * | 2015-08-25 | 2016-01-06 | 蚌埠海上明珠农业科技发展有限公司 | The cold storage method of melon and fruit class in agricultural byproducts |
| CN106035617A (en) * | 2016-05-24 | 2016-10-26 | 安徽天酬林业有限公司 | Low-temperature storage method of kiwi fruits |
| CN108651613A (en) * | 2018-05-24 | 2018-10-16 | 海南农佳佳科技发展有限公司 | The healthy and safe antistaling process of tomato |
| CN115251148A (en) * | 2022-08-04 | 2022-11-01 | 北京市农业技术推广站 | Storage and preservation method of string tomatoes |
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| JP2004337044A (en) * | 2003-05-14 | 2004-12-02 | Japan Tobacco Inc | Bacteriostatic method for cut vegetable |
| CN101138364A (en) * | 2007-10-22 | 2008-03-12 | 山东农业大学 | Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method |
| CN101715801A (en) * | 2009-12-18 | 2010-06-02 | 宁波大学 | Composite processing method for preventing corrosion, keeping fresh and clearing agricultural chemical after picking cherry tomatoes |
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2013
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| JP2004337044A (en) * | 2003-05-14 | 2004-12-02 | Japan Tobacco Inc | Bacteriostatic method for cut vegetable |
| CN101138364A (en) * | 2007-10-22 | 2008-03-12 | 山东农业大学 | Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method |
| CN101715801A (en) * | 2009-12-18 | 2010-06-02 | 宁波大学 | Composite processing method for preventing corrosion, keeping fresh and clearing agricultural chemical after picking cherry tomatoes |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397147A (en) * | 2014-11-10 | 2015-03-11 | 固镇县村夫果蔬专业合作社 | Cold storage method of selenium-rich strawberries |
| CN104430822A (en) * | 2014-11-10 | 2015-03-25 | 固镇县村夫果蔬专业合作社 | Cold storage method of green string bean |
| CN105123897A (en) * | 2015-08-25 | 2015-12-09 | 蚌埠海上明珠农业科技发展有限公司 | Cold storage method of vegetables in agricultural and sideline products |
| CN105211266A (en) * | 2015-08-25 | 2016-01-06 | 蚌埠海上明珠农业科技发展有限公司 | The cold storage method of melon and fruit class in agricultural byproducts |
| CN106035617A (en) * | 2016-05-24 | 2016-10-26 | 安徽天酬林业有限公司 | Low-temperature storage method of kiwi fruits |
| CN108651613A (en) * | 2018-05-24 | 2018-10-16 | 海南农佳佳科技发展有限公司 | The healthy and safe antistaling process of tomato |
| CN108651613B (en) * | 2018-05-24 | 2021-09-28 | 海南农佳佳科技发展有限公司 | Healthy and safe tomato fresh-keeping process |
| CN115251148A (en) * | 2022-08-04 | 2022-11-01 | 北京市农业技术推广站 | Storage and preservation method of string tomatoes |
| CN115251148B (en) * | 2022-08-04 | 2024-02-02 | 北京市农业技术推广站 | Storage and preservation method for tomato strings |
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Application publication date: 20140101 |