Clean vegetables, also known as instant ready to use, are different from vegetables that are picked and sold or stored. Before being sent to the cold storage, the raw materials of clean vegetables undergo strict cleaning to ensure that there are no pesticide or chemical residue on the surface of the vegetables. After cleaning, manual removal of miscellaneous leaves, peeling and other processes are required, followed by further cleaning and cutting for packaging. Clean vegetables can be produced according to customers' actual needs, meeting their procurement needs. Clean vegetables, as they are directly used vegetables, have a significant impact on the processing environment and cleanliness There are requirements for vegetable processing equipment. In the past, as an emerging industry, many customers held a wait-and-see attitude towards clean vegetables. However, in recent years, clean vegetables have developed a large demand market for clean vegetables. At present, the processing of clean vegetables is far from meeting the market demand, and it will enter the peak period of the market in the next three to five years.
A new business model of clean vegetables that runs from the fields to the dining table has quietly emerged in the market. Clean vegetables are vegetables that have been washed, picked, and cut into pieces. They can be directly stir fried when bought, and some can even be eaten directly. The great convenience of the emergence of clean vegetables is for citizens, especially for the current centralized units that use vegetables. The clean vegetable processing market has become a popular choice for more schools, large enterprises, fast food and other customers who require a large amount of vegetables due to its convenience, speed, time saving and labor cost saving. Clean vegetable processing equipment is processed by scientific process equipment personnel, so safety is more guaranteed. When cleaning vegetables with a lot of sediment, such as kelp, seaweed, medicinal herbs, etc. During the cleaning process, a large amount of sediment will fall into the bottom cleaning tank. There is a lot of sediment and impurities that are inconvenient to clean. Long term growth of bacteria. In order to facilitate timely cleaning, the equipment is designed as a cylinder lift type, and the inner container of the equipment can be directly lifted.
Characteristics of Clean Vegetable Processing Equipment:
(1) The lifting method of the cylinder can lift the inner tank of the equipment and expose the bottom of the equipment, which can be directly flushed out using a water pipe. Rinse thoroughly without any dead corners. Eliminating the growth of bacteria.
(2) Configuring a double-layer filter device can effectively filter out impurities. The spray circulating water part of the equipment can be recycled after filtration, ensuring the cleanliness of the cleaning water.
(3) The cleaning time can be determined based on the material being cleaned. Continuous cleaning, continuous work, high efficiency.
(4) The transportation method is also determined based on the different materials. Chain belt conveyor or mesh belt conveyor. Clean vegetables have the characteristics of convenience and safety. From a market perspective, the prospect of clean vegetable processing production lines is very promising. In the past, vegetables were mainly hairy vegetables, and clean vegetables were often exported products. With the increasing attention of the public to food safety, the trend of clean vegetable processing equipment is continuing to rise. Directly purchasing clean vegetables is also very convenient for large vegetable demand households, saving a lot of labor, procurement, selection, cutting and other time. Clean vegetable processing equipment is a new type of project that achieves a win-win situation for users. The process flow of using clean vegetable processing equipment:
1. The harvesting and inspection of raw materials are not suitable for clean vegetable processing, and the selection of raw materials is important. Vegetables are prone to mechanical damage during harvesting and transportation; For those that require cutting tools for harvesting, the tools should be sharp and handled with care during transportation;
Choose vegetables that are free from mechanical damage, insect infestation, disease spots, uniform color, uniform size, and have the same maturity, and remove any unqualified vegetables.
2. The pre-treatment of raw materials is cooling treatment. According to the characteristics of the raw materials, natural or mechanical methods are used to quickly reduce the temperature of the harvested vegetables to a suitable low temperature range and maintain this low temperature for subsequent processing. Vegetables are full of water, have a high specific heat, high respiratory activity, and decay quickly. After harvesting, it is the period of the fastest deterioration. Pre cooling is the link in the cold chain circulation and the key to the success of the entire cold chain technology connection. Nowadays, methods such as cold water cooling, forced air cooling, and vacuum cooling are commonly used.
3. The purpose of cleaning is to remove dust, dirt, microorganisms, parasite eggs, and residual pesticides from the surface of vegetables. Careful cleaning before processing, using water with a chlorine or citric acid content of 100-200mg/L for cleaning, can effectively extend the shelf life. Experiments have shown that using sodium hypochlorite to clean cut lettuce leaves can inhibit product browning and the number of pathogenic bacteria, but the treated raw materials are washed to reduce chlorine concentration to drinking water standards; Due to the potential for inducing mutations and carcinogens in chlorine residues, some new fungicides such as ozone and electrolyzed water have been put into use. The traditional cleaning method is immersion cleaning, using ultrasonic bubble cleaning. It should be conducive to preservation and meet dietary needs.
4. After washing, color protection, and dehydration treatment, the sliced vegetable raw materials should be washed again to reduce microbial contamination and prevent oxidation. Color protection is mainly to prevent fresh cut vegetables from browning, which is the main quality issue of fresh cut vegetables. There are many factors that affect vegetable browning, mainly including the activity of polyphenol oxidase, the concentration of phenolic compounds, pH value, temperature, and the content of available oxygen in tissues.
A new business model of clean vegetables that runs from the fields to the dining table has quietly emerged in the market. Clean vegetables are vegetables that have been washed, picked, and cut into pieces. They can be directly stir fried when bought, and some can even be eaten directly. The great convenience of the emergence of clean vegetables is for citizens, especially for the current centralized units that use vegetables. The clean vegetable processing market has become a popular choice for more schools, large enterprises, fast food and other customers who require a large amount of vegetables due to its convenience, speed, time saving and labor cost saving. Clean vegetable processing equipment is processed by scientific process equipment personnel, so safety is more guaranteed. When cleaning vegetables with a lot of sediment, such as kelp, seaweed, medicinal herbs, etc. During the cleaning process, a large amount of sediment will fall into the bottom cleaning tank. There is a lot of sediment and impurities that are inconvenient to clean. Long term growth of bacteria. In order to facilitate timely cleaning, the equipment is designed as a cylinder lift type, and the inner container of the equipment can be directly lifted.
Characteristics of Clean Vegetable Processing Equipment:
(1) The lifting method of the cylinder can lift the inner tank of the equipment and expose the bottom of the equipment, which can be directly flushed out using a water pipe. Rinse thoroughly without any dead corners. Eliminating the growth of bacteria.
(2) Configuring a double-layer filter device can effectively filter out impurities. The spray circulating water part of the equipment can be recycled after filtration, ensuring the cleanliness of the cleaning water.
(3) The cleaning time can be determined based on the material being cleaned. Continuous cleaning, continuous work, high efficiency.
(4) The transportation method is also determined based on the different materials. Chain belt conveyor or mesh belt conveyor. Clean vegetables have the characteristics of convenience and safety. From a market perspective, the prospect of clean vegetable processing production lines is very promising. In the past, vegetables were mainly hairy vegetables, and clean vegetables were often exported products. With the increasing attention of the public to food safety, the trend of clean vegetable processing equipment is continuing to rise. Directly purchasing clean vegetables is also very convenient for large vegetable demand households, saving a lot of labor, procurement, selection, cutting and other time. Clean vegetable processing equipment is a new type of project that achieves a win-win situation for users. The process flow of using clean vegetable processing equipment:
1. The harvesting and inspection of raw materials are not suitable for clean vegetable processing, and the selection of raw materials is important. Vegetables are prone to mechanical damage during harvesting and transportation; For those that require cutting tools for harvesting, the tools should be sharp and handled with care during transportation;
Choose vegetables that are free from mechanical damage, insect infestation, disease spots, uniform color, uniform size, and have the same maturity, and remove any unqualified vegetables.
2. The pre-treatment of raw materials is cooling treatment. According to the characteristics of the raw materials, natural or mechanical methods are used to quickly reduce the temperature of the harvested vegetables to a suitable low temperature range and maintain this low temperature for subsequent processing. Vegetables are full of water, have a high specific heat, high respiratory activity, and decay quickly. After harvesting, it is the period of the fastest deterioration. Pre cooling is the link in the cold chain circulation and the key to the success of the entire cold chain technology connection. Nowadays, methods such as cold water cooling, forced air cooling, and vacuum cooling are commonly used.
3. The purpose of cleaning is to remove dust, dirt, microorganisms, parasite eggs, and residual pesticides from the surface of vegetables. Careful cleaning before processing, using water with a chlorine or citric acid content of 100-200mg/L for cleaning, can effectively extend the shelf life. Experiments have shown that using sodium hypochlorite to clean cut lettuce leaves can inhibit product browning and the number of pathogenic bacteria, but the treated raw materials are washed to reduce chlorine concentration to drinking water standards; Due to the potential for inducing mutations and carcinogens in chlorine residues, some new fungicides such as ozone and electrolyzed water have been put into use. The traditional cleaning method is immersion cleaning, using ultrasonic bubble cleaning. It should be conducive to preservation and meet dietary needs.
4. After washing, color protection, and dehydration treatment, the sliced vegetable raw materials should be washed again to reduce microbial contamination and prevent oxidation. Color protection is mainly to prevent fresh cut vegetables from browning, which is the main quality issue of fresh cut vegetables. There are many factors that affect vegetable browning, mainly including the activity of polyphenol oxidase, the concentration of phenolic compounds, pH value, temperature, and the content of available oxygen in tissues.
