CN112293475A - Melon, fruit and vegetable fresh-keeping method - Google Patents

Melon, fruit and vegetable fresh-keeping method Download PDF

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Publication number
CN112293475A
CN112293475A CN202011328692.4A CN202011328692A CN112293475A CN 112293475 A CN112293475 A CN 112293475A CN 202011328692 A CN202011328692 A CN 202011328692A CN 112293475 A CN112293475 A CN 112293475A
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Prior art keywords
preserved
fresh
keeping
until
wax
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杨健
冷鹏
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Linyi Huaao Food Co ltd
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Linyi Huaao Food Co ltd
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    • 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
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a melon, fruit and vegetable fresh-keeping method, which comprises the following steps: step S1, cleaning: soaking the object to be preserved in 3-5 mg/L ozone water solution, and dynamically sterilizing and descaling for 0.3-0.5 h by using a micro-ultrasonic vibrator; step S2, cold-hot pretreatment: one stage, soaking the cleaned fresh-keeping object in purified water, and continuously heating for 0.25-0.3 h until the purified water reaches 35-37 ℃. The invention uses the micro-vibration motion to carry out preliminary sterilization and descaling operation on the objects to be preserved so as to ensure the cleanness of the objects to be preserved; then, the melon, fruit and vegetable are steamed and frozen through three-stage cold and hot pretreatment; uniformly spraying a preservative, and then performing thin-layer sealing on the object to be preserved by using wax; the method comprises the steps of placing an object to be preserved in a refrigerating container, carrying out low-temperature treatment on the object to be preserved by setting a low-temperature ice salt water solution, a plastic preservative film and a preservative sticker, and sealing a refrigerating container body by utilizing a fiber cover plate with homopolar repulsion so as to realize sealing treatment of the object to be preserved.

Description

Melon, fruit and vegetable fresh-keeping method
Technical Field
The invention relates to the technical field of fresh preservation, in particular to a method for preserving fruits and vegetables.
Background
Diet, one of the biological activities that maintains the operation of living organisms, has a great weight in daily life. The food objects are mainly divided into vegetable foods and meat foods, melons, fruits and vegetables are important representatives of the vegetable foods and are essential food in daily life of people, fresh fruits and vegetables need to be preserved after being picked so as to prolong the storage time of the vegetables and the fruits, but the vegetables and the fruits can be rotted or lose moisture in the long-term storage process, so the vegetables, the melons and the fruits need to be preserved.
Under the existing conditions, in order to avoid the vegetables and fruits from being rotten or losing moisture after being placed for a long time, the vegetables and fruits are generally placed on a plastic tray and covered on the vegetables and fruits by a preservative film for preserving, specifically, the preservative film is covered on the vegetables and fruits by hands and needs to be continuously pulled to cover the fruits, so that the operation is labor-consuming, and the operation difficulty is extremely high for a large number of types of fruits and vegetables; the preservative film is soft in material and difficult to tear, the torn part is difficult to level, the part of the preservative film which is easy to tear is difficult to cover the upper parts of the vegetables and fruits comprehensively, the edge part of the preservative film needs to be pressed to the edge of the circular tray after film covering, the whole internal pressure is difficult to realize through manual pressing, and the sealing property cannot be ensured; however, the preservative effect of the preservative film is very limited, and particularly in the long-term preservation process, the preservative film shows that vegetables are easy to rot, so that the vegetables can be polluted in a large range due to wilting and rotting, so that economic loss can be caused, and the problems of resource waste and environmental pollution can be caused; although the existing refrigeration technology can reduce the temperature of the preservation environment to 0-10 ℃ in the aspect of vegetable preservation, delay the respiration of vegetables and reduce the water loss to achieve the preservation effect, the refrigeration technology has an unsatisfactory preservation effect on the vegetables, particularly on leaf vegetables, because part of the leaf vegetables have large leaves and thin leaves, the water loss is serious, and the traditional treatment mode is difficult to realize effective preservation and storage.
Disclosure of Invention
The invention aims to solve the problem that fruits and vegetables are difficult to preserve and store in the prior art, and provides a method for preserving the fruits and vegetables.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fresh-keeping method for fruits and vegetables comprises the following steps:
step S1, cleaning: soaking the object to be preserved in 3-5 mg/L ozone water solution, and dynamically sterilizing and descaling for 0.3-0.5 h by using a micro-ultrasonic vibrator;
step S2, cold-hot pretreatment:
firstly, soaking the cleaned fresh-keeping object in purified water, continuously heating for 0.25-0.3 h until the purified water reaches 35-37 ℃,
second, soaking the object to be preserved, which is cooled to 7-10 ℃, in 28-33% saline solution, continuously freezing for 0.1-0.25 h until the saline solution reaches 5-10 ℃,
thirdly, soaking the object to be preserved, which is warmed to 12-15 ℃, in a nisin solution with the concentration of 11-14%, heating the object once every 1-1.2 hours until the nisin solution reaches 35-37 ℃, and continuously heating the object for 2-4 times;
step S3, drying: wrapping the to-be-preserved object subjected to cold and hot pretreatment by using carbon fiber absorbent paper, and accelerating evaporation for 1-1.5 h by air cooling;
step S4, sealing wax:
firstly, uniformly spraying a preservative with the concentration of 37-42 percent on the object to be preserved,
second, 2-3 layers of wax are evenly coated on the object to be preserved, and the surface pores of the wax are ground flat by a wooden scraper; standing for 0.2-0.25 h until the wax is solidified;
step S5, sealing: placing the wax-sealed object to be preserved in an antibacterial fresh-keeping bag, pumping air by using a vacuum pump until the antibacterial fresh-keeping bag shrinks, and continuously freezing for 0.5-0.8 h until the surface temperature of the antibacterial fresh-keeping bag reaches-5-0 ℃;
step S6, vacuum processing: placing the packaged fresh-keeping object in a refrigeration container, and filling 1-1.25 parts of vegetable and fruit composite gas into the refrigeration container;
step S7, cold-hot deep processing:
firstly, putting the object to be preserved after vacuum treatment into 11-16% of methylcyclopropene water solution, continuously heating for 0.1-0.15 h until the temperature of the methylcyclopropene water solution reaches 18-21 ℃,
second, taking out the object to be preserved from the methylcyclopropene water solution, standing for 1-2 h until the surface temperature of a refrigeration container containing the object to be preserved is up to room temperature,
thirdly, continuously freezing the object to be preserved for 1.2h-1.5h through a refrigeration container until the temperature of the outer surface of the refrigeration container reaches-8 ℃ -0 ℃;
step S8, cellaring: and (3) placing the refrigerating container containing the objects to be preserved in a dry and cold cellar with the depth of 2-4 m, and inputting 5-7 parts of mixed gas of negative ions and ozone into the cellar every 12-15 days.
Preferably, in the step S1, in the dynamic sterilization and descaling process, screens of 400-.
Preferably, in the step S2, ice cubes are placed in the brine, and the object to be preserved is placed and kept still for 0.25h to 0.4h when the temperature of the brine reaches 0 ℃ to 2.5 ℃.
Preferably, in step S4, the preservative contains 0.05% calcium lactate, 0.08% decyl glucoside, 0.05% benzoic acid, and 78% distilled water.
Preferably, in the step S4, the difference of the coating time of 2-3 layers of the wax is 0.15-0.25 h, and the thickness of each layer of the wax is 0.05-0.15 mm.
Preferably, the cyclopropene thin layer with the thickness of 0.15mm-0.18mm is sprayed in the bacteriostatic fresh-keeping bag in the step S5.
Preferably, in step S6, the refrigeration container includes a main body and a cover body detachably connected, a cavity is formed in the bottom end of the main body, a base for filling the ice brine solution is threaded on the bottom end of the main body, a plastic preservative film is horizontally attached to the upper end of the main body, limiting magnets are fixedly mounted on the upper ends of the two sides of the cover body, guide clamping holes are formed in the two sides of the cover body, a movable cover plate movably abutted against an opening in the upper end of the main body is slidably sleeved in the guide clamping holes, the upper end of the movable cover plate is fixedly connected with a movable magnet which is homopolar and repulsive with the limiting magnet, and a preservative sticker movably abutted against the plastic preservative film is fixedly arranged on.
Preferably, in the step S6, the ratio of the carbon dioxide, the oxygen and the nitrogen in the vegetable and fruit composite gas is 12:7: 81.
Preferably, the second step S7 is to wipe the methylcyclopropene solution on the refrigerated container after standing to ensure that there is no free water on the refrigerated container.
Compared with the prior art, the invention has the following advantages:
1. the invention uses the micro-vibration motion to carry out preliminary sterilization and descaling operation on the objects to be preserved so as to ensure the cleanness of the objects to be preserved; and then the melon, fruit and vegetable are steamed and frozen by the three-section cold and hot pretreatment, so that the comprehensive sanitation of the object to be preserved is ensured.
2. The method comprises the steps of performing three-stage cold-hot pretreatment and three-stage cold-hot deep treatment on the object to be preserved, and performing cold and hot degradation on microorganisms in the object to be preserved by using brine ice and nisin solution to slow down the life activity cycle of the object; and then, deep fresh-keeping treatment is carried out on the objects to be kept fresh, which are soaked in the methylcyclopropene solution, by using high and low temperatures, so as to reduce the activity of fruits and vegetables.
3. According to the invention, the object to be preserved is uniformly sprayed with the preservative, and then the object to be preserved is subjected to thin-layer sealing by using wax, so that the purpose of isolating oxygen is achieved; the object to be preserved is hermetically placed in the bacteriostatic preservative bag sprayed with the methylcyclopropene, so that the object to be preserved is isolated and preserved.
4. The sealed object to be preserved is placed in a refrigeration container, the object to be preserved is subjected to low-temperature treatment through the arrangement of the low-temperature ice salt water solution, the plastic preservative film and the preservative sticker, and the refrigeration container body is sealed by utilizing the fiber cover plate with homopolar repulsion, so that the sealing treatment of the object to be preserved is realized.
In conclusion, the invention utilizes the micro-vibration motion to carry out preliminary sterilization and descaling operation on the objects to be preserved so as to ensure the cleanness of the objects to be preserved; then, the melon, fruit and vegetable are steamed and frozen through three-stage cold and hot pretreatment; carrying out cold and hot degradation on microorganisms in the object to be preserved by using brine ice and nisin solution to slow down the life activity cycle of the object; then, deep fresh-keeping treatment is carried out on the object to be fresh, which is soaked in the methylcyclopropene solution, by using high and low temperatures; uniformly spraying a preservative on the object to be preserved, and then carrying out thin-layer sealing on the object to be preserved by using wax so as to achieve the purpose of isolating oxygen; the method comprises the steps of placing an object to be preserved in a refrigerating container, carrying out low-temperature treatment on the object to be preserved by setting a low-temperature ice salt water solution, a plastic preservative film and a preservative sticker, and sealing a refrigerating container body by utilizing a fiber cover plate with homopolar repulsion so as to realize sealing treatment of the object to be preserved.
Drawings
FIG. 1 is a schematic view of a method for preserving fruits and vegetables according to the present invention;
fig. 2 is a schematic structural diagram of a refrigeration container of the fresh-keeping method for fruits and vegetables provided by the invention.
In the figure: the fresh-keeping cover comprises a main body 1, a concave cavity 2, a base 3, a plastic fresh-keeping film 4, a cover body 5, a limiting magnetic block 6, a guide clamping hole 7, a movable cover plate 8, a movable magnetic block 9 and a fresh-keeping sticker 10.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Referring to fig. 1-2, a method for preserving fruits and vegetables comprises the following steps:
step S1, cleaning: soaking the object to be preserved in 3-5 mg/L ozone water solution, and dynamically sterilizing and descaling for 0.3-0.5 h by using a micro-ultrasonic vibrator;
under the treatment mode, the fruit and vegetable are cleaned by the ozone water solution, so that the water activity among fruit and vegetable tissues can be reduced to a certain extent, and hydrogen ions cannot contact chlorophyll; meanwhile, the strong oxidizing property of ozone is utilized for sterilization, so that endogenous ethylene in fruits and vegetables is rapidly decomposed, harmful gases such as ethylene, ethanol and acetaldehyde released by respiration of the fruits and vegetables and toxins existing in the fruits and vegetables are eliminated, the self cleanliness of the fruits and vegetables is ensured, the respiration intensity is reduced, the aging of the fruits and vegetables is delayed, and the aim of prolonging the storage and preservation periods of the fruits and vegetables is fulfilled.
Step S2, cold-hot pretreatment:
firstly, soaking the cleaned fresh-keeping object in purified water, continuously heating for 0.25-0.3 h until the purified water reaches 35-37 ℃,
second, soaking the object to be preserved, which is cooled to 7-10 ℃, in 28-33% saline solution, continuously freezing for 0.1-0.25 h until the saline solution reaches 5-10 ℃,
thirdly, soaking the object to be preserved, which is warmed to 12-15 ℃, in a nisin solution with the concentration of 11-14%, heating the object once every 1-1.2 hours until the nisin solution reaches 35-37 ℃, and continuously heating the object for 2-4 times;
it should be noted that: because nisin can inhibit most gram-positive bacteria and has strong inhibiting effect on spores of bacillus, the nisin can prolong the fresh-keeping time of vegetables by contacting with the substances to be kept fresh, and particularly has good fresh-keeping effect on leafy vegetables, so that the appearance of the melons, fruits and vegetables is complete and full, and the nisin is helpful for greatly reducing nutrition loss.
Step S3, drying: wrapping the to-be-preserved objects subjected to cold and hot pretreatment by using carbon fiber absorbent paper, and accelerating evaporation for 1-1.5 hours by air cooling, wherein the carbon fiber absorbent paper can absorb free water on the to-be-preserved objects, so that the fruits and vegetables are prevented from being rotten due to excessive water;
step S4, sealing wax:
firstly, uniformly spraying a preservative with the concentration of 37-42 percent on the object to be preserved,
second, 2-3 layers of wax are evenly coated on the object to be preserved, and the surface pores of the wax are ground flat by a wooden scraper; standing for 0.2-0.25 h until wax is solidified to completely seal the fruits on the vegetables, reduce the contact with oxygen and simultaneously reduce pathogenic insects from entering the fruits on the vegetables;
step S5, sealing: placing the object to be preserved after sealing wax in an antibacterial fresh-keeping bag, pumping air by using a vacuum pump until the antibacterial fresh-keeping bag shrinks, continuously freezing for 0.5-0.8 h until the surface temperature of the antibacterial fresh-keeping bag reaches-5 ℃ -0 ℃, wherein the temperature of the fruits and vegetables is higher than that of the leafy vegetables, and therefore, when the fruits and vegetables are stored in a vegetable refrigerator, a heat-preservation bed sheet or cotton cloth needs to be covered to avoid low-temperature frostbite;
step S6, vacuum processing: placing the packaged fresh-keeping object in a refrigeration container, and filling 1-1.25 parts of vegetable and fruit composite gas into the refrigeration container;
step S7, cold-hot deep processing:
firstly, the object to be preserved after vacuum treatment is placed in 11-16% of methylcyclopropene aqueous solution, the heating is continuously carried out for 0.1-0.15 h until the temperature of the methylcyclopropene aqueous solution reaches 18-21 ℃, the methylcyclopropene solution can carry out deep preservation treatment on the object to be preserved so as to reduce the activity of fruits and vegetables,
second, taking out the object to be preserved from the methylcyclopropene water solution, standing for 1-2 h until the surface temperature of a refrigeration container containing the object to be preserved is up to room temperature,
thirdly, continuously freezing the object to be preserved for 1.2h-1.5h through a refrigeration container until the temperature of the outer surface of the refrigeration container reaches-8 ℃ -0 ℃;
step S8, cellaring: the cold storage container for holding the objects to be preserved is placed in a dry-cold cellar with the depth of 2-4 m, 5-7 parts of mixed gas of negative ions and ozone is input into the cellar every 12-15 days, and the temperature and humidity conditions of the cellar can be controlled and regulated in real time, so that the cellar environment is stably kept in a dry-cold or dry-wet state, and the storage life can be effectively prolonged.
In the step S1, in the dynamic sterilization and descaling process, screens of 400-.
And S2, placing ice blocks in the saline water, placing the object to be preserved for standing for 0.25-0.4 h when the temperature of the saline water reaches 0-2.5 ℃, and effectively reducing the physiological proceeding speed of the object to be preserved by using the low-temperature saline water.
In step S4, the preservative contains 0.05% of calcium lactate, 0.08% of decyl glucoside, 0.05% of benzoic acid and 78% of distilled water, and the preservative can be used for effectively protecting the fruits of the bearing vegetables, thereby preventing the fruits from wilting due to water loss.
In the step S4, the coating time difference of 2-3 layers of wax is 0.15-0.25 h, and the thickness of each layer of wax is 0.05-0.15 mm.
In the step S5, the bacteria-inhibiting freshness protection package is sprayed with a cyclopropene thin layer with the thickness of 0.15mm-0.18 mm.
The refrigeration container in the step S6 comprises a main body 1 and a cover body 5 which are detachably connected, a concave cavity 2 is arranged at the bottom end of the main body 1, a base 3 filled with the ice salt water solution is screwed at the bottom end of the main body 1, the upper end of the main body 1 is horizontally jointed with a plastic preservative film 4, the upper ends of the two sides of the cover body 5 are fixedly provided with a limiting magnetic block 6, the two sides of the cover body 5 are both provided with a guide clamping hole 7, a movable cover plate 8 which is movably abutted against the opening at the upper end of the main body 1 is slidably sleeved in the guide clamping hole 7, the upper end of the movable cover plate 8 is fixedly connected with a movable magnetic block 9 which repels with the limiting magnetic block 6 in the same pole, the lower end of the cover body 5 is fixedly provided with a fresh-keeping sticker 10 which is movably abutted against the plastic fresh-keeping film 4, the independent individual type is kept and is stored to the thing that keeps fresh to usable cold-stored container, avoids a large amount of melons and fruits vegetables to cause the extrusion damage because of the accumulation, guarantees to treat the integrality of fresh-keeping thing self mechanism structure.
Furthermore, the fruits and vegetables can also produce a large amount of ethylene in the storage process, the rotting degree of the fruits and vegetables can be accelerated no matter the water content or the ethylene is, so that the storage time of the fruits and vegetables is reduced, through the arrangement of the fresh-keeping adhesive preservative films 4 and 10, the main component of the fresh-keeping adhesive 10 is methylcyclopropene (1-MCP), and the methylcyclopropene can well prolong the mature and ageing process of various fruits and vegetables and prolong the fresh-keeping period. In addition, methylcyclopropene binds to ethylene receptor metal ions, which results in the inhibition of ethylene signal transduction and thus the inhibition of ethylene action, and thus a series of enzyme and gene changes during fruit ripening and senescence can cause the inhibition of ethylene signal transduction and thus the inhibition of ethylene action.
In the step S6, the ratio of carbon dioxide, oxygen and nitrogen in the vegetable and fruit composite gas is 12:7:81, and the storage time of the fruits and vegetables is prolonged to the maximum extent under the condition.
In the second step of step S7, wiping the methylcyclopropene aqueous solution on the refrigerated container after standing to ensure that no free water exists on the refrigerated container.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (9)

1. A fresh-keeping method for fruits and vegetables is characterized by comprising the following steps:
step S1, cleaning: soaking the object to be preserved in 3-5 mg/L ozone water solution, and dynamically sterilizing and descaling for 0.3-0.5 h by using a micro-ultrasonic vibrator;
step S2, cold-hot pretreatment:
firstly, soaking the cleaned fresh-keeping object in purified water, continuously heating for 0.25-0.3 h until the purified water reaches 35-37 ℃,
second, soaking the object to be preserved, which is cooled to 7-10 ℃, in 28-33% saline solution, continuously freezing for 0.1-0.25 h until the saline solution reaches 5-10 ℃,
thirdly, soaking the object to be preserved, which is warmed to 12-15 ℃, in a nisin solution with the concentration of 11-14%, heating the object once every 1-1.2 hours until the nisin solution reaches 35-37 ℃, and continuously heating the object for 2-4 times;
step S3, drying: wrapping the to-be-preserved object subjected to cold and hot pretreatment by using carbon fiber absorbent paper, and accelerating evaporation for 1-1.5 h by air cooling;
step S4, sealing wax:
firstly, uniformly spraying a preservative with the concentration of 37-42 percent on the object to be preserved,
second, 2-3 layers of wax are evenly coated on the object to be preserved, and the surface pores of the wax are ground flat by a wooden scraper; standing for 0.2-0.25 h until the wax is solidified;
step S5, sealing: placing the wax-sealed object to be preserved in an antibacterial fresh-keeping bag, pumping air by using a vacuum pump until the antibacterial fresh-keeping bag shrinks, and continuously freezing for 0.5-0.8 h until the surface temperature of the antibacterial fresh-keeping bag reaches-5-0 ℃;
step S6, vacuum processing: placing the packaged fresh-keeping object in a refrigeration container, and filling 1-1.25 parts of vegetable and fruit composite gas into the refrigeration container;
step S7, cold-hot deep processing:
firstly, putting the object to be preserved after vacuum treatment into 11-16% of methylcyclopropene water solution, continuously heating for 0.1-0.15 h until the temperature of the methylcyclopropene water solution reaches 18-21 ℃,
second, taking out the object to be preserved from the methylcyclopropene water solution, standing for 1-2 h until the surface temperature of a refrigeration container containing the object to be preserved is up to room temperature,
thirdly, continuously freezing the object to be preserved for 1.2h-1.5h through a refrigeration container until the temperature of the outer surface of the refrigeration container reaches-8 ℃ -0 ℃;
step S8, cellaring: and (3) placing the refrigerating container containing the objects to be preserved in a dry and cold cellar with the depth of 2-4 m, and inputting 5-7 parts of mixed gas of negative ions and ozone into the cellar every 12-15 days.
2. The method as claimed in claim 1, wherein in the step S1, screens of 400-550 meshes, 700-800 meshes and 1000-1050 meshes made of 304 stainless steel are sequentially adopted to filter the floating materials in the ozone water for 3-5 times.
3. The method for preserving fruits and vegetables according to claim 1, wherein ice cubes are placed in the brine in step S2, and the object to be preserved is placed and kept still for 0.25-0.4 h when the temperature of the brine reaches 0-2.5 ℃.
4. The method as claimed in claim 1, wherein the preservative in step S4 comprises 0.05% calcium lactate, 0.08% decyl glucoside, 0.05% benzoic acid, and 78% distilled water.
5. The method for preserving fruits and vegetables according to claim 1, wherein in step S4, the difference of the coating time of 2-3 layers of wax is 0.15-0.25 h, and the thickness of each layer of wax is 0.05-0.15 mm.
6. The method for preserving fruits and vegetables according to claim 1, wherein the cyclopropene thin layer with a thickness of 0.15mm-0.18mm is sprayed in the bacteriostatic fresh-keeping bag in the step S5.
7. A method for preserving fruits and vegetables according to claim 1, wherein said step S6 is that the container comprises a main body (1) and a cover (5) which are detachably connected, a concave cavity (2) is arranged at the bottom end of the main body (1), a base (3) filled with the ice salt water solution is arranged at the bottom end of the main body (1) in a threaded manner, a plastic preservative film (4) is horizontally attached to the upper end of the main body (1), limiting magnetic blocks (6) are fixedly mounted at the upper ends of the two sides of the cover body (5), guide clamping holes (7) are formed in the two sides of the cover body (5), a movable cover plate (8) which is movably propped against the opening at the upper end of the main body (1) is slidably sleeved in the guide clamping hole (7), the upper end of the movable cover plate (8) is fixedly connected with a movable magnetic block (9) which has the same pole repulsion with the limiting magnetic block (6), and the lower end of the cover body (5) is fixedly provided with a fresh-keeping sticker (10) which is movably abutted against the plastic fresh-keeping film (4).
8. The method for preserving fruits and vegetables according to claim 5, wherein the ratio of carbon dioxide, oxygen and nitrogen in the vegetable and fruit composite gas in the step S6 is 12:7: 81.
9. The method for preserving fruits and vegetables according to claim 1, wherein the second step S7 is to wipe the methyl-cyclopropene aqueous solution on the refrigerated container after standing to ensure that there is no free water on the refrigerated container.
CN202011328692.4A 2020-11-24 2020-11-24 Melon, fruit and vegetable fresh-keeping method Pending CN112293475A (en)

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CN104686645A (en) * 2013-12-06 2015-06-10 青岛中天信达生物技术研发有限公司 Industrialized refrigeration fresh-keeping method of greenhouse vegetable
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Application publication date: 20210202