CN106343007A - Leaf vegetable preservation technology - Google Patents
Leaf vegetable preservation technology Download PDFInfo
- Publication number
- CN106343007A CN106343007A CN201610772561.2A CN201610772561A CN106343007A CN 106343007 A CN106343007 A CN 106343007A CN 201610772561 A CN201610772561 A CN 201610772561A CN 106343007 A CN106343007 A CN 106343007A
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- CN
- China
- Prior art keywords
- vegetable
- bubble chamber
- preservation
- freezer
- temperature
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a leaf vegetable preservation technology which comprises the steps of cooling, treating damaged parts, sealing and packaging, cooling again and performing cold storage, performing ex-warehouse and the like. According to the leaf vegetable preservation technology provided by the invention, refrigerator low temperature is utilized to enable the vegetable to stop growing according to the nutritional characteristics of the leaf vegetable, water can be effectively locked by the preservation effect of a foam box and a film and by cooling and freezing by wetted paper, and the preservation and storage time of the vegetable is finally prolonged. The leaf vegetable preservation technology is simple in operating method and prominent in effect, and the leaf vegetable treated by the preservation technology can be preserved and stored at normal temperature for 10 to 14 days after being put out of the refrigerator, and transportation and storage of the vegetable are promoted.
Description
Technical field
The invention belongs to technical field of preservation of fresh is and in particular to a kind of leafy vegetable preservation technique.
Background technology
Leafy vegetable, refers to that with the tender blade of vegetable fertilizer, petiole be the vegetable eating object, leaf vegetables has aqueous
Feature more than point.
Agricultural product fresh-keeping be agricultural production continuation, puerperal preserve in occupation of agriculture critical positions, can effectively subtract
Few loss.The maximum feature of vegetable agricultural products is that water content is at a relatively high, easily putrid and deteriorated, leads to its storage life shorter.Vegetable
Chemical composition in dish mainly has moisture and dry two big class, and dry is typically divided into water-soluble substanceses and water-insoluble thing again
Matter.Water-soluble substanceses in vegetable are mainly saccharide, pectin, organic acid, polyhydric alcohol, enzyme, water soluble vitamins, tannin and part
Inorganic salts；Non-water soluble substance mainly has cellulose, hemicellulose, Pectin, proto, starch, fat, pigment, vitamin, mineral
Matter and organic salt etc..These materials have respective characteristic, and these characteristics are then the key factors determining vegetable quality itself.
These constituents of vegetable are all very important in nutrition or quality.In storage, these materials are tieed up jointly
Hold vegetable basic physiological activity, they ask interaction occur chemical change, and form change decide vegetable
Preservation quality and commodity value.
After leafy vegetable is plucked at present, general storage life is within 4 days, even if can preserve longer using Refrigeration Technique
Between, but after 10 days, vegetable also occurs the phenomenon of cold injury.How to realize the fresh-keeping of leafy vegetable to deposit, retain leafy vegetable and depositing
Vitamin during putting and nutrition are not run off, and become urgent problem.
Content of the invention
The purpose of the present invention aims to provide a kind of leafy vegetable preservation technique, and operational approach is simple, and fresh-keeping effect projects, can
Realize the fresh-keeping of leafy vegetable room temperature 10-14 days to deposit.
For reaching above-mentioned purpose, the leafy vegetable preservation technique of the present invention, comprise the following steps:
1) vegetable after plucking is put into freezer and carry out cooling process, so that vegetable is stopped growing, temperature of ice house is 2-8 DEG C；
2) take out vegetable from freezer, vegetable damaged part is processed: be damaged with the cutter excision vegetable after high-temperature sterilization
Position, then cleans otch with saline；
3) vegetable is placed in bubble chamber and packed；
4) bubble chamber placement freezer is carried out cold preservation, refrigerated storage temperature is 2-8 DEG C, cold preservation time 36-48 hour；
5) bubble chamber is taken out from freezer, you can realize vegetable normal-temperature fresh-keeping 10-14 days.
Further, in described step 3), the bottom laying thin film of bubble chamber, thin film covers one layer of newspaper again,
Again vegetable is placed in bubble chamber after newspaper being squirted with water.
The substantive distinguishing features of the present invention and marked improvement are:
The leafy vegetable preservation technique of the present invention, the fully nutritional characteristic according to leafy vegetable, first make vegetable stop with freezer low temperature
Only grow, then utilize bubble chamber, the preservation of thin film, after adding the newspaper drenching cooling freezing, effectively can pin moisture,
The final fresh-keeping resting period improving vegetable.Operational approach of the present invention is simple, and effect projects, and processes through preservation technique
Leafy vegetable, can deposit 10-14 days normal-temperature fresh-keeping after going out freezer, beneficial to the shipping storage of vegetable.
Specific embodiment
Further illustrate technical scheme below by specific embodiment.
The leafy vegetable preservation technique of the present invention, comprises the following steps:
1) vegetable after plucking is put into freezer and carry out cooling process, so that vegetable is stopped growing, temperature of ice house is 2-8 DEG C.
2) take out vegetable from freezer, vegetable damaged part is processed: with the cutter excision vegetable after high-temperature sterilization
Damaged part, then cleans otch with saline.
3) vegetable is placed in bubble chamber and packed.The bottom laying thin film of bubble chamber, thin film covers again
One layer of newspaper of lid, places vegetable in bubble chamber after being squirted newspaper with water again.Bubble chamber, thin film have stronger fresh-keeping work
With.
4) bubble chamber placement freezer is carried out cold preservation, refrigerated storage temperature is 2-8 DEG C, cold preservation time 36-48 hour.After drenching
Newspaper, after deepfreeze, can effectively pin vegetable moisture, extends the fresh-keeping of vegetables resting period.
5) bubble chamber is taken out from freezer, you can realize vegetable normal-temperature fresh-keeping 10-14 days.
After leafy vegetable outbound, carry out shipping storage with bubble chamber, the fresh-keeping of achievable long period is deposited.
Claims (2)
1. a kind of leafy vegetable preservation technique is it is characterised in that comprise the following steps:
1) vegetable after plucking is put into freezer and carry out cooling process, so that vegetable is stopped growing, temperature of ice house is 2-8 DEG C；
2) take out vegetable from freezer, vegetable damaged part is processed: be damaged with the cutter excision vegetable after high-temperature sterilization
Position, then cleans otch with saline；
3) vegetable is placed in bubble chamber and packed；
4) bubble chamber placement freezer is carried out cold preservation, refrigerated storage temperature is 2-8 DEG C, cold preservation time 36-48 hour；
5) bubble chamber is taken out from freezer, you can realize vegetable normal-temperature fresh-keeping 10-14 days.
2. leafy vegetable preservation technique according to claim 1 it is characterised in that: in described step 3), the bottom of bubble chamber
Thin film is laid in portion, and thin film covers one layer of newspaper again, places vegetable in bubble chamber after being squirted newspaper with water again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610772561.2A CN106343007A (en) | 2016-08-31 | 2016-08-31 | Leaf vegetable preservation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610772561.2A CN106343007A (en) | 2016-08-31 | 2016-08-31 | Leaf vegetable preservation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343007A true CN106343007A (en) | 2017-01-25 |
Family
ID=57857954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610772561.2A Pending CN106343007A (en) | 2016-08-31 | 2016-08-31 | Leaf vegetable preservation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343007A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674156A (en) * | 2020-12-29 | 2021-04-20 | 深圳市鸿霖农业开发有限公司 | Vegetable physical preservation technology |
| CN112931606A (en) * | 2021-03-17 | 2021-06-11 | 深圳市绿园农业开发有限公司 | Vegetable fresh-keeping and freezing method |
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543817A (en) * | 2003-11-19 | 2004-11-10 | 山东驰中集团有限公司 | Fresh-keeping vegetable processing technology |
| CN1666621A (en) * | 2005-04-08 | 2005-09-14 | 倪文良 | Vegetable cold storing and fresh-keeping method |
| CN102132722A (en) * | 2010-01-21 | 2011-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment |
| CN102870867A (en) * | 2012-07-31 | 2013-01-16 | 茂名职业技术学院 | Lychee fresh-preservation method |
| CN104381423A (en) * | 2014-11-18 | 2015-03-04 | 苏州大福外贸食品有限公司 | Processing method of quick-frozen parsley |
-
2016
- 2016-08-31 CN CN201610772561.2A patent/CN106343007A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543817A (en) * | 2003-11-19 | 2004-11-10 | 山东驰中集团有限公司 | Fresh-keeping vegetable processing technology |
| CN1666621A (en) * | 2005-04-08 | 2005-09-14 | 倪文良 | Vegetable cold storing and fresh-keeping method |
| CN102132722A (en) * | 2010-01-21 | 2011-07-27 | 甘肃省农业科学院农产品贮藏加工研究所 | Fresh-keeping method for storing and transporting vegetables and fruits in airtight environment |
| CN102870867A (en) * | 2012-07-31 | 2013-01-16 | 茂名职业技术学院 | Lychee fresh-preservation method |
| CN104381423A (en) * | 2014-11-18 | 2015-03-04 | 苏州大福外贸食品有限公司 | Processing method of quick-frozen parsley |
Non-Patent Citations (3)
| Title |
|---|
| 刘君等: ""浙江地区冰菜栽培技术"", 《浙江农业科学》 * |
| 李乡壮等: "《特菜安全生产技术指南》", 31 January 2012, 西北工业大学出版社 * |
| 韦强等: "《蔬菜贮运保鲜实用技术指南：彩图版》", 31 March 2016, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674156A (en) * | 2020-12-29 | 2021-04-20 | 深圳市鸿霖农业开发有限公司 | Vegetable physical preservation technology |
| CN112931606A (en) * | 2021-03-17 | 2021-06-11 | 深圳市绿园农业开发有限公司 | Vegetable fresh-keeping and freezing method |
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |