JPS62107744A - Preservation of vegetable - Google Patents

Abstract

PURPOSE:To prevent the putrefaction of a vegetable for a long period and keep the freshness for a long period, by washing the vegetable, heating and quenching the cut vegetable under specific conditions, drying the cut vegetable and hermetically sealing and packaging the dried vegetable. CONSTITUTION:A vegetable or fruit vegetable is washed, cut to a suitable size and heated at about 30-45 deg.C for 5-7sec to halve enzymic action. The cut vegetable is them quenched to 10-3 deg.C to keep a raw state of vegetable tissues. The adhesive moisture is removed by centrifugal separation or cold air drying and the dried vegetable is then hermetically sealed by stretch packaging or packaging by hermetically sealing the tray top surface while preventing the deterioration of nice taste to improve the preservation quality.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a vegetable preservation method for preserving leafy vegetables, tomatoes, cucumbers, eggplants, and other raw vegetables for a long period of time.

(Conventional technology) Traditionally, vegetables were placed in plastic containers or bags and placed in isolation, but this only blocked them from the outside air and did not prevent the progress of rotting due to enzyme action. I couldn't save it that way.

(Problems to be solved by the invention) The present invention prevents vegetables and fruit vegetables from rotting for a long time, preserves them for a long time, allows perishable raw vegetables to last longer than before, reduces the amount of vegetables that are thrown away, and makes it more economical. The purpose is to enhance sexuality.

(Means for Solving the Problems) The present invention involves washing vegetables and fruits, cutting them into appropriate sizes, and placing the cut pieces in an atmosphere at a temperature of about 30°C to 45°C for 5 to 50 minutes.
A heating treatment is performed to reduce the enzyme action by half in 7 seconds, and the cuttings are rapidly cooled at 10°C to 3°C to keep the vegetable tissue alive, and the water content of the cuttings is removed using a centrifuge or with cold air. This is a method for preserving vegetables, which is characterized in that after drying, the vegetables are wrapped in stretch packaging or sealed on a tray.

(Function) As described above, the present invention washes leaf vegetables, root vegetables, coriander vegetables, and fruit vegetables to remove dirt and make them sanitary, cuts them into appropriate sizes to make them easy to eat, and puts them in a dish container. By heating the cut wood for 10 to 3 seconds in an atmosphere at a temperature of about 30° C. to 45° C., the enzyme action can be halved, the respiration action can be suppressed, and rotting can be prevented. In addition, by rapidly cooling the cuttings at 10°C to 3°C, it is possible to maintain the vegetable Mi weave in a living state, preserve the flavor of the vegetables, make them delicious to eat, and prevent spoilage and preserve them for a long time. , and then attach the cut material to the surface using a centrifuge.
This method removes any moisture that may be present and prevents the deterioration of the taste.Then, the cut material is placed in a plastic tray and sealed, and then wrapped in stretch packaging or with the top of the tray sealed to improve shelf life. .

(Example) To explain one example of the present invention, leaf vegetables are washed and cut into approximately 5 pieces to obtain cuttings, and the cuttings are heated in an atmosphere of steam or the like at 37°C for 6 seconds to remove the vegetables. After reducing the enzyme action by half and suppressing its respiratory action, the vegetables are rapidly cooled with cold water for 4 seconds at 3°C to keep the vegetable tissue alive, and the cuttings are centrifuged to remove moisture and prevent further deterioration. Then, the cut material was placed in a plastics plate, stretch-wrapped, and sold. The storage period was 7 to 10 days. Note that it is also possible to use a plastic bag for packaging instead of a plate, or to seal the packaging in a tray.

(Effects of the Invention) The present invention is economically superior because raw vegetables can be kept fresh for about 10 days in a living state, so the preservation period is longer than with conventional packaging methods, and vegetables are not wasted. , high distribution efficiency, etc.

Patent applicant: Shiromo Fruits and Vegetables Foods Co., Ltd.::z−゛− Agent: Patent attorney Fuku Kumagai
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Claims (1)

[Claims] Vegetables and fruits are washed and cut into appropriate sizes, and the cuttings are heated in an atmosphere at a temperature of around 30°C to 45°C to reduce the enzyme action by half in 5 to 7 seconds. 10
Vegetables characterized by being rapidly cooled at ℃ to 3℃ to maintain the viable state of the vegetable tissue, removing moisture from the cuttings with a centrifuge or drying with cold air, and then stretch-wrapped or packaged with the top of a tray sealed. How to save.