CN112056486A - Novel clean vegetable processing method - Google Patents
Novel clean vegetable processing method Download PDFInfo
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- CN112056486A CN112056486A CN201910497194.3A CN201910497194A CN112056486A CN 112056486 A CN112056486 A CN 112056486A CN 201910497194 A CN201910497194 A CN 201910497194A CN 112056486 A CN112056486 A CN 112056486A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 135
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 238000004140 cleaning Methods 0.000 claims abstract description 38
- 238000002791 soaking Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 23
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 13
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009966 trimming Methods 0.000 claims abstract description 10
- 239000004115 Sodium Silicate Substances 0.000 claims abstract description 8
- 235000019795 sodium metasilicate Nutrition 0.000 claims abstract description 8
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052911 sodium silicate Inorganic materials 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 239000007789 gas Substances 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 12
- 230000002335 preservative effect Effects 0.000 claims description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 239000001301 oxygen Substances 0.000 claims description 10
- 229910052760 oxygen Inorganic materials 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 5
- 208000005156 Dehydration Diseases 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 230000005587 bubbling Effects 0.000 claims description 5
- 235000010331 calcium propionate Nutrition 0.000 claims description 5
- 239000004330 calcium propionate Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000005700 microbiome Species 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 239000000428 dust Substances 0.000 abstract description 4
- 231100000674 Phytotoxicity Toxicity 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000011241 protective layer Substances 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a novel clean vegetable processing method, relates to the technical field of vegetable processing, and mainly aims to solve the problems that the existing clean vegetable processing method is backward and the quality of vegetables is reduced quickly; the method comprises the following steps: picking; pre-cooling; sorting; cleaning; pre-boiling; sterilizing; trimming and cutting; coating a film; dehydrating; packaging; the vegetable is added into cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, so that silt, dust and a large amount of microorganisms adhered to the surface of the vegetable are removed, and phytotoxicity is removed; by circularly soaking and sterilizing the vegetables with ozone and cold water, microorganisms on the surfaces of the vegetables can be effectively removed, the preservation quality of the vegetables is greatly improved, the preservation period of the vegetables is better prolonged, the nutritional quality of the vegetables is maintained to the maximum extent, and a relatively satisfactory cleaning and sterilizing effect is realized; a protective layer can be formed on the surface of the vegetable by hot water containing D-xylose, so that the flavor and the nutrient content of the fresh vegetable are kept.
Description
Technical Field
The invention relates to the technical field of vegetable processing, in particular to a novel clean vegetable processing method.
Background
The clean vegetable is also called fresh sterilized vegetable, that is, the fresh picked vegetable is processed by the processing operations of trimming (such as removing inedible parts, cutting and the like), washing, sterilizing and the like, and is vacuum packaged in a sterile environment to prepare the product.
The clean vegetables belong to fresh food, have abundant water content, large specific heat, high respiratory activity and quick decay, and are in the fastest deterioration period after being harvested; the vegetable tissue is delicate and easy to rot due to mechanical damage; the vegetable surface is often attached with dust, dirt and residual pesticide, and the vegetable must be cleaned, and pathogenic bacteria on the surface must be effectively reduced. At present, in the processing and fresh-keeping of clean vegetables in China, the processing and fresh-keeping stages are mainly concentrated on the trimming and cleaning stages, an integrated clean vegetable processing and fresh-keeping process is lacked, and the problems that the processing method of the clean vegetables is lagged behind, the quality of the vegetables is reduced quickly and the like are solved.
Disclosure of Invention
The invention aims to provide a novel clean vegetable processing method to solve the problems.
In order to achieve the purpose, the invention provides the following technical scheme:
a novel clean vegetable processing method comprises the following steps:
1) picking: collecting the raw materials meeting the collection standard in time;
2) pre-cooling: pre-cooling vegetables to below 10 ℃ for 8-12 h;
3) sorting: selecting vegetables according to a quality standard;
4) cleaning: adding vegetables into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaning for 2-5min, and then cleaning with clear water;
5) pre-cooking: putting the cleaned vegetables into water at the temperature of 90-100 ℃, adding 0.5% of citric acid, and continuously stirring;
6) and (3) sterilization: soaking and sterilizing the vegetables which are subjected to the step 5) in circularly flowing ozone cold water, carrying out bubbling cleaning by using purified water, and then carrying out spraying cleaning by using the purified water;
7) trimming and cutting: cutting off inedible parts of vegetables, soaking the vegetables in the compound preservative after cutting to inhibit browning, and sterilizing for 20-30min by using an ultraviolet lamp in a processing workshop;
8) coating: soaking vegetables in water containing D-xylose at 60-80 deg.C for 40-60 s;
9) and (3) dehydrating: carrying out surface dehydration treatment on the vegetables;
10) packaging: the vegetables are packaged in a gas-containing mode, the vegetables are packaged by a freshness protection package, the vegetables are filled with mixed gas prepared in advance, then the vegetables are sealed, and the packaged vegetables are placed in a freshness protection warehouse for storage.
On the basis of the technical scheme, the invention also provides the following optional technical scheme:
in one alternative: the precooling mode in the step 2) comprises natural air cooling, cold water cooling, forced air cooling and vacuum cooling.
In one alternative: the precooking time in the step 5) is 10-20 s.
In one alternative: and 6) soaking and sterilizing the vegetables in circularly flowing ozone cold water, wherein the temperature of the ozone cold water is 4-6 ℃, the concentration of ozone is 0.5-1ppm, the soaking time is 15-30min, and the soaking water continuously flows and is recycled.
In one alternative: the compound preservative in the step 7) comprises the following raw materials in percentage by weight: 0.1 to 0.5 percent of citric acid, 0.6 to 1 percent of sodium erythorbate, 0.1 to 0.2 percent of sodium metabisulfite, 0.1 to 0.2 percent of calcium propionate and the balance of water.
In one alternative: the content of the D-xylose in the water in the step 8) is 0.5 percent.
In one alternative: the freshness protection package in the step 10) is made of polyethylene with the thickness of 0.01-0.05 mm; the mixed gas comprises nitrogen, oxygen and carbon dioxide, and the combination ratio of the nitrogen, the oxygen and the carbon dioxide is 90:5: 1.
Compared with the prior art, the invention has the following beneficial effects:
1. the vegetable is added into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaned for 2-5min, and then cleaned by clean water to remove silt, dust and a large amount of microorganisms adhered to the surface of the vegetable and remove phytotoxicity;
2. by circularly soaking and sterilizing the vegetables with ozone and cold water, microorganisms on the surfaces of the vegetables can be effectively removed, the preservation quality of the vegetables is greatly improved, the preservation period of the vegetables is better prolonged, the nutritional quality of the vegetables is maintained to the maximum extent, and a relatively satisfactory cleaning and sterilizing effect is realized;
3. a protective layer can be formed on the surface of the vegetable by hot water containing D-xylose so as to keep the flavor and the nutrient content of the fresh vegetable;
4. in the trimming and cutting stage, the vegetable is soaked in the compound preservative, so that the oxidation and browning are effectively inhibited.
Detailed Description
The present invention will be described in detail with reference to the following examples, which are provided for illustrative purposes only and are not intended to limit the scope of the present invention. Any obvious modifications or variations can be made to the present invention without departing from the spirit or scope of the present invention.
Example 1
A novel clean vegetable processing method comprises the following steps:
1) picking: collecting the raw materials meeting the collection standard in time;
2) pre-cooling: precooling the vegetables to be below 10 ℃ for 8 h;
3) sorting: selecting vegetables according to a quality standard;
4) cleaning: adding vegetables into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaning for 2min, and then cleaning with clear water;
5) pre-cooking: putting the cleaned vegetables into water with the temperature of 90 ℃, adding 0.5% of citric acid, and continuously stirring;
6) and (3) sterilization: soaking and sterilizing the vegetables which are subjected to the step 5) in circularly flowing ozone cold water, carrying out bubbling cleaning by using purified water, and then carrying out spraying cleaning by using the purified water;
7) trimming and cutting: cutting off inedible parts of vegetables, soaking the vegetables in the compound preservative after cutting to inhibit browning, and sterilizing for 20min by using an ultraviolet lamp in a processing workshop;
8) coating: soaking vegetables in water containing D-xylose at 60 deg.C for 40 s;
9) and (3) dehydrating: carrying out surface dehydration treatment on the vegetables;
10) packaging: the vegetables are packaged in a gas-containing mode, the vegetables are packaged by a freshness protection package, the vegetables are filled with mixed gas prepared in advance, then the vegetables are sealed, and the packaged vegetables are placed in a freshness protection warehouse for storage.
Wherein, the precooling mode in the step 2) comprises natural air cooling, cold water cooling, forced air cooling and vacuum cooling.
The precooking time in step 5) was 10 s.
And 6) soaking and sterilizing the vegetables in circularly flowing ozone cold water, wherein the temperature of the ozone cold water is 4 ℃, the concentration of ozone is 0.5ppm, the soaking time is 15min, and the soaking water continuously flows and is recycled.
The compound preservative in the step 7) comprises the following raw materials in percentage by weight: 0.1% of citric acid, 0.6% of sodium erythorbate, 0.1% of sodium metabisulfite, 0.1% of calcium propionate and the balance of water.
The content of the D-xylose in the water in the step 8) is 0.5 percent.
The freshness protection package in the step 10) is made of polyethylene with the thickness of 0.01 mm; the mixed gas comprises nitrogen, oxygen and carbon dioxide, and the combination ratio of the nitrogen, the oxygen and the carbon dioxide is 90:5: 1.
Example 2
A novel clean vegetable processing method comprises the following steps:
1) picking: collecting the raw materials meeting the collection standard in time;
2) pre-cooling: pre-cooling vegetables to below 10 ℃ for 10 h;
3) sorting: selecting vegetables according to a quality standard;
4) cleaning: adding vegetables into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaning for 4min, and then cleaning with clear water;
5) pre-cooking: putting the cleaned vegetables into water with the temperature of 95 ℃, adding 0.5% of citric acid, and continuously stirring;
6) and (3) sterilization: soaking and sterilizing the vegetables which are subjected to the step 5) in circularly flowing ozone cold water, carrying out bubbling cleaning by using purified water, and then carrying out spraying cleaning by using the purified water;
7) trimming and cutting: cutting off inedible parts of vegetables, soaking the vegetables in the compound preservative after cutting to inhibit browning, and sterilizing for 25min by using an ultraviolet lamp in a processing workshop;
8) coating: soaking vegetables in water containing D-xylose at 70 deg.C for 50 s;
9) and (3) dehydrating: carrying out surface dehydration treatment on the vegetables;
10) packaging: the vegetables are packaged in a gas-containing mode, the vegetables are packaged by a freshness protection package, the vegetables are filled with mixed gas prepared in advance, then the vegetables are sealed, and the packaged vegetables are placed in a freshness protection warehouse for storage.
Wherein, the precooling mode in the step 2) comprises natural air cooling, cold water cooling, forced air cooling and vacuum cooling.
The precooking time in step 5) was 15 s.
And 6) soaking and sterilizing the vegetables in circularly flowing ozone cold water, wherein the temperature of the ozone cold water is 5 ℃, the concentration of ozone is 0.8ppm, the soaking time is 25min, and the soaking water continuously flows and is recycled.
The compound preservative in the step 7) comprises the following raw materials in percentage by weight: 0.3 percent of citric acid, 0.8 percent of sodium erythorbate, 0.15 percent of sodium metabisulfite, 0.15 percent of calcium propionate and the balance of water.
The content of the D-xylose in the water in the step 8) is 0.5 percent.
The freshness protection package in the step 10) is made of polyethylene with the thickness of 0.03 mm; the mixed gas comprises nitrogen, oxygen and carbon dioxide, and the combination ratio of the nitrogen, the oxygen and the carbon dioxide is 90:5: 1.
Example 3
A novel clean vegetable processing method comprises the following steps:
1) picking: collecting the raw materials meeting the collection standard in time;
2) pre-cooling: pre-cooling vegetables to below 10 ℃ for 12 h;
3) sorting: selecting vegetables according to a quality standard;
4) cleaning: adding vegetables into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaning for 5min, and then cleaning with clear water;
5) pre-cooking: putting the cleaned vegetables into water with the temperature of 100 ℃, adding 0.5% of citric acid, and continuously stirring;
6) and (3) sterilization: soaking and sterilizing the vegetables which are subjected to the step 5) in circularly flowing ozone cold water, carrying out bubbling cleaning by using purified water, and then carrying out spraying cleaning by using the purified water;
7) trimming and cutting: cutting off inedible parts of vegetables, soaking the vegetables in the compound preservative after cutting to inhibit browning, and sterilizing for 30min by using an ultraviolet lamp in a processing workshop;
8) coating: soaking vegetables in 80 deg.C water containing D-xylose for 60 s;
9) and (3) dehydrating: carrying out surface dehydration treatment on the vegetables;
10) packaging: the vegetables are packaged in a gas-containing mode, the vegetables are packaged by a freshness protection package, the vegetables are filled with mixed gas prepared in advance, then the vegetables are sealed, and the packaged vegetables are placed in a freshness protection warehouse for storage.
Wherein, the precooling mode in the step 2) comprises natural air cooling, cold water cooling, forced air cooling and vacuum cooling.
The precooking time in step 5) was 20 s.
And 6) soaking and sterilizing the vegetables in circularly flowing ozone cold water, wherein the temperature of the ozone cold water is 6 ℃, the concentration of ozone is 1ppm, the soaking time is 30min, and the soaking water continuously flows and is recycled.
The compound preservative in the step 7) comprises the following raw materials in percentage by weight: 0.5% of citric acid, 1% of sodium erythorbate, 0.2% of sodium metabisulfite, 0.2% of calcium propionate and the balance of water.
The content of the D-xylose in the water in the step 8) is 0.5 percent.
The freshness protection package in the step 10) is made of polyethylene with the thickness of 0.05 mm; the mixed gas comprises nitrogen, oxygen and carbon dioxide, and the combination ratio of the nitrogen, the oxygen and the carbon dioxide is 90:5: 1.
1. The vegetable is added into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaned for 2-5min, and then cleaned by clean water to remove silt, dust and a large amount of microorganisms adhered to the surface of the vegetable and remove phytotoxicity;
2. by circularly soaking and sterilizing the vegetables with ozone and cold water, microorganisms on the surfaces of the vegetables can be effectively removed, the preservation quality of the vegetables is greatly improved, the preservation period of the vegetables is better prolonged, the nutritional quality of the vegetables is maintained to the maximum extent, and a relatively satisfactory cleaning and sterilizing effect is realized;
3. a protective layer can be formed on the surface of the vegetable by hot water containing D-xylose so as to keep the flavor and the nutrient content of the fresh vegetable;
4. in the trimming and cutting stage, the vegetable is soaked in the compound preservative, so that the oxidation and browning are effectively inhibited.
The above description is only for the specific embodiments of the present disclosure, but the scope of the present disclosure is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure, and all the changes or substitutions should be covered within the scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.
Claims (7)
1. A novel clean vegetable processing method is characterized by comprising the following steps:
picking: collecting the raw materials meeting the collection standard in time;
pre-cooling: pre-cooling vegetables to below 10 ℃ for 8-12 h;
sorting: selecting vegetables according to a quality standard;
cleaning: adding vegetables into a cleaning solution prepared from water and sodium metasilicate according to the proportion of 1:5, cleaning for 2-5min, and then cleaning with clear water;
pre-cooking: putting the cleaned vegetables into water at the temperature of 90-100 ℃, adding 0.5% of citric acid, and continuously stirring;
and (3) sterilization: soaking and sterilizing the vegetables which are subjected to the step 5) in circularly flowing ozone cold water, carrying out bubbling cleaning by using purified water, and then carrying out spraying cleaning by using the purified water;
trimming and cutting: cutting off inedible parts of vegetables, soaking the vegetables in the compound preservative after cutting to inhibit browning, and sterilizing for 20-30min by using an ultraviolet lamp in a processing workshop;
coating: soaking vegetables in water containing D-xylose at 60-80 deg.C for 40-60 s;
and (3) dehydrating: carrying out surface dehydration treatment on the vegetables;
packaging: the vegetables are packaged in a gas-containing mode, the vegetables are packaged by a freshness protection package, the vegetables are filled with mixed gas prepared in advance, then the vegetables are sealed, and the packaged vegetables are placed in a freshness protection warehouse for storage.
2. The method for processing clean vegetables according to claim 1, wherein the precooling manner in the step 2) comprises natural air cooling, cold water cooling, forced air cooling and vacuum cooling.
3. The method for processing clean vegetables according to claim 1, wherein the precooking time in the step 5) is 10-20 s.
4. The processing method of the clean vegetables according to claim 1, wherein the vegetables are soaked in the circularly flowing cold ozone water for sterilization in step 6), the temperature of the cold ozone water is 4-6 ℃, the concentration of the ozone is 0.5-1ppm, the soaking time is 15-30min, and the soaking water continuously flows and is recycled.
5. The novel clean vegetable processing method according to claim 4, characterized in that the compound preservative in the step 7) comprises the following raw materials in percentage by weight: 0.1 to 0.5 percent of citric acid, 0.6 to 1 percent of sodium erythorbate, 0.1 to 0.2 percent of sodium metabisulfite, 0.1 to 0.2 percent of calcium propionate and the balance of water.
6. The method for processing clean vegetables according to claim 5, wherein the content of D-xylose in water in step 8) is 0.5%.
7. The new clean vegetable processing method as claimed in claim 6, characterized in that the fresh-keeping bag in step 10) is made of polyethylene with a thickness of 0.01-0.05 mm; the mixed gas comprises nitrogen, oxygen and carbon dioxide, and the combination ratio of the nitrogen, the oxygen and the carbon dioxide is 90:5: 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910497194.3A CN112056486A (en) | 2019-06-10 | 2019-06-10 | Novel clean vegetable processing method |
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| CN201910497194.3A CN112056486A (en) | 2019-06-10 | 2019-06-10 | Novel clean vegetable processing method |
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| CN112056486A true CN112056486A (en) | 2020-12-11 |
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| CN201910497194.3A Pending CN112056486A (en) | 2019-06-10 | 2019-06-10 | Novel clean vegetable processing method |
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| CN (1) | CN112056486A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
| CN115251337A (en) * | 2022-06-20 | 2022-11-01 | 福建坤兴绿色食品有限公司 | High-quality balanced nutritional Fotiaoqiang and processing method thereof |
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2019
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
| CN115251337A (en) * | 2022-06-20 | 2022-11-01 | 福建坤兴绿色食品有限公司 | High-quality balanced nutritional Fotiaoqiang and processing method thereof |
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