Vegetable cleaning processing line:

1, grading selection→ immersion→cleaning→ tidying→cutting→preservation→ dehydration→ sterilization→ packaging→ refrigeration→marketing

2, according to the production process, the vegetable processing line can be divided into six parts: grading selection, cleaning, preservation, dehydration, sterilization, packaging and refrigeration.

Process operation:

1.grading selection

Most of the selected parts are cooling treatment. A natural or mechanical method is used to reduce the temperature of the purchased vegetables to the low temperature range as soon as possible,according to the properties of the raw materials, and to maintain this low temperature in order to benefit the subsequent processing. Vegetables were filled with water, with a high specific heat (0.9), high respiratory activity and fast decay. Precooling is the first step in cold chain circulation, and also the key to the success of the whole cold chain technology connection. This part is mainly in the soaking pool manual classification selection, according to the specifications of the product into different grades, and carry out preliminary cleaning, remove some sundries, yellow leaves, etc. It should be noted that the time to soak in water should not be too long, and the soaking time is about 10~20 minutes.

2.cleaning

Cleaning is an important process to prolong the storage time of vegetables. The less number of bacteria on the surface of vegetables , the longer storage time will be. At present, the commonly used vegetable cleaning equipment is bubble cleaning machine. The air pump is used to produce bubbling, ozone killing and high pressure spray three cleaning, and filter removal device is set up. The impurities are discharged from the circulating water outlet, and the filter net in the circulating water tank is isolated to keep clean and clean of the vegetables. During the cleaning process, the high-pressure sprinkler head keeps supplying water and the water supply can be adjusted, so that the customers can flexibly adjust according to the vegetable handling volume and cleanliness. At the same time, in this process, customers can also according to their own situation and then added to the amount of pharmaceutical for disinfection and preservation.

3.tidying / cutting

Vegetable cutting is also an important factor to influence the quality of products.The cutting is smaller, segmentation area is larger, preservation is less. Sharp knife cutting can preserve a long time, and blunt knife cuts vegetables, which causes more damage to the section, causing color change and corruption. So it is necessary to minimize the number of cutting, the use of thin body, sharp blade cutter, the cutter shall be made of stainless steel.

4.preservation

Cleaning vegetables are easier to deteriorate than unprocessed vegetables. This is due to the mechanical damage caused by cutting, which causes a series of physiological and chemical reactions that are not conducive to storage. Therefore, it is necessary to carry out the preservation treatment. The browning of the net vegetable is mainly enzymatic browning, preventing the enzyme . Browning mainly from two aspects of controlling the enzyme and oxygen. The main measures are: adding preservative, isolating oxygen and low temperature. Low temperature: Based on the common rule of temperature on all thermo chemical reactions, it is more necessary to implement cold chain production and circulation for clean vegetables. Preservative: general use of Vc phytic acid, citric acid, NaHSO3, or mixtures thereof. These preservatives on fresh vegetables have a certain effect, and the higher the concentration and immersion time, better preservative effect. Considering the problem of flavor, fresh-keeping liquid concentration or soaking time should be suitable.

5.dehydration

After the preservation of vegetables, there is much moisture inside and outside. If placed in such a humid state, it will easily deteriorate or maturing. Therefore, water needs to be removed properly. It can be dried by a cold air dryer and centrifuge, but it usually dehydrated by centrifuge. If the dehydration is excessive, the product will be dry and withered, but the quality will decrease. So the dehydration time should be properly controlled.

6.sterilization

After the above treatment, although the total number of bacteria on vegetables is greatly reduced, there are still many, so sterilization is still necessary. General selection of pasteurization of vegetable sterilization machine, pasteurized sterilization machine running smoothly, low noise, high strength of stainless steel mesh belt, small expansion, not easy to deform, easy maintenance. The pasteurized sterilizer completely solves the "randomness" caused by low automation in the sterilization process, which greatly improves the success rate of sterilization.

7.packaging

The function of packaging is to prevent microbial contamination and water loss for two times, produce gas adjustment effect, and facilitate storage, transportation and sale of products. With film packaging, high gas permeable film should be selected and a micro environment suitable for the preservation of clean vegetables is caused by low temperature. This is the preservation of clean vegetables. The following performance of the membrane is vital: permeability, excessive CO2 permeability, the need of O2 penetration, the tissue produced C2H4 permeability; selection permeability, the permeability of CO2 is greater than O2; moisture permeability, can not be too high, depending on the characteristics of the net vegetable itself; others, a certain intensity, low temperature resistance, thermal sealing, transparency, transparency. General selection of packaging equipment: vacuum packaging machine

8.refrigeration/ distribution

Vegetable products should be immediately placed in cold storage in low temperature preservation. Cold tolerant vegetables maintained 2-4 degrees Celsius, and warm vegetables 4-10 degrees. Increase the contact area between the incoming products and the cold air flow, so that the product center will be reduced to the specified low temperature as soon as possible. The preservation period of various vegetables in about 3-30 days. The reasonable production and quick distribution of net vegetable is carried out through the information of distribution and distribution network. The transportation and sales use the refrigerator car or the refrigerated container. The storage and sale temperature should also be controlled in the range of 2-10 degrees.

This is a detailed description of the process of vegetable cleaning. With the development of vegetable cleaning equipment, the above process can be replaced by equipment. Zhucheng Mingchao Machinery Technology Co., Ltd. can customize all kinds of cleaning vegetable processing lines for customers, and can completely solve the problems that human beings can't operate. Welcome to inquire.