Fresh-cut vegetables, also known as cut vegetables, lightly-processed vegetables or semi-processed vegetables, refer to the cost of fresh vegetables after they are graded, trimmed, washed, peeled, cored, sliced, colored, weighed, packaged, etc. Instantly consume or use a new type of processed product in the food and beverage industry. In recent years, it has developed rapidly in supermarkets and clean food distribution centers. It has features such as fresh character, convenient use, abundant nutrition, and clean hygiene. The key tricks are to process, transport and sell fast. Try to minimize the time it takes for vegetables to be sold and harvested. Usually only 3 to 21 days at low temperatures and refrigerated at low temperatures. The current production of fresh-cut vegetable products mainly includes potatoes, Chinese cabbage, cabbage, onions, lettuce, spinach, radish, celery, carrots and tomatoes.
First, the operating point
1, the choice of raw materials. Raw materials must be fresh, free of pests, no discoloration, and taste, picking gently, without mechanical damage or other damage, easy to clean and peel, dry matter content is high, the juice is not easily drained during processing, the content of phenolic substances is low, After skin splitting, enzyme browning does not occur easily.
2, peeled, core and cut points. Remove inedible parts such as skins and cores, and use advanced machinery and equipment for peeling, chemical or high-pressure steam peeling, preferably peeling by hand. Afterwards, they are cut with stainless steel sharp tools such as potatoes, tomatoes, lettuce slices, cabbage, radish, celery, and spinach cuttings or silk. The smaller the segmentation, the more unfavorable the retention. Cutting tools, cutting boards, and containers should be disinfected beforehand.
3, clean drain. Process water should be in line with drinking water standards. Cleaner water often contains non-residue chemical cleaning agents such as sodium hypochlorite, hydrogen peroxide, and vegetable detergents. Soak for 5 to 10 minutes before cleaning. It is usually washed before peeling, peeled, and cut. Washing water temperature is controlled below 5°C, water consumption is 5-10 liters per kilogram before peeling, and 3 liters per kilogram after peeling. The solution of sodium hypochlorite solution should be washed with cold water. Washed vegetables should be drained of water, air monotonous or use a centrifugal dehydrator to remove excess moisture. For example, the leaf lettuce was cut and rotated for 30 seconds using a rotating screw having a diameter of 52 cm and a rotation speed of 1000 rpm.
4, product packaging. Weigh by a certain weight standard. Plastic film bags are used, or plastic trays are used, covered with plastic film, and modified atmosphere packaging. Modified atmosphere packaging method, the oxygen in the bag environment should be maintained at 1-3%, carbon dioxide should be 5-10%, should choose suitable air permeability packaging materials, preferably designed and produced fresh-cut vegetable special fresh-keeping packaging bags. Gas absorbers such as oxygen absorbers, carbon dioxide absorbents, ethylene absorbers, etc. may also be placed in the packaging bag depending on the needs of different products. The current packaging methods include the conscious adjustment of gas packaging, inflatable packaging, vacuum packaging, active packaging, edible film, and coating packaging.
5, storage, distribution and retail. The cold chain must be operated at low temperatures. Immediately after harvest, transport or pre-cooling at low temperature (to reduce the temperature of raw materials to below 7°C within 2 hours), the temperature of washing water should be below 10°C, the ambient temperature of graded cutting and packaging is below 7°C, and the refrigerating temperature is 5 Below °C, the packaging pouch should be placed in a flat shape. When transporting goods, use refrigerated trucks or cold storage vehicles with insulated containers and cold storage. When selling, shelf temperature is controlled below 5°C.
Second, the fresh cut of several vegetables
1, fresh cut cabbage. Take Chinese cabbage that is fresh or stored for no more than three months and remove the inedible or microbially contaminated outer leaves. Cut into 5mm thick strips with a rotary cutter. Place it in cold water of 5°C per kilogram containing 100 mg of sodium hypochlorite for 30 seconds, remove and spin-dry. Perforated oriented polypropylene film bags (30 cm, 28 cm) are used for packaging. Each bag has 1 kilogram, the perforation density of the film is 90 per square meter and the aperture is 0.35 mm. After bagging, the mixture was filled with 5% oxygen, 5% carbon dihydride, and 90% nitrogen. The mixture was immediately sealed and stored at a temperature of 5°C.
2, freshly cut carrots. Choose the species with low water content, store it for less than two months, remove the affected area, and wash it. After peeling with a corundum peeler, it was immersed in a solution containing 100 mg of sodium hypochlorite at a temperature of 5° C. for 30 to 60 seconds per kilogram. Carrot strips cut into 3 mm thickness were sprayed with water and centrifuged. It is packaged in a 0.04mm thick, 30cm, and 26cm oriented stretch punched polypropylene film bag, each bag containing 1kg, with a perforation density of 65 per square meter and a hole diameter of 0.35mm. After bagging, the mixture was filled with 5% oxygen, 5% carbon dioxide, and 90% nitrogen. The mixture was immediately sealed and stored at a temperature of 5°C.
3, freshly cut onions. Choose yellow-onion onions with lower moisture content and less discoloration. Cut the scales into 1 square centimeter squares. Place it in a cold aqueous solution containing 100 mg of sodium hypochlorite per kilogram for 30 seconds, remove and centrifuge. Take 2% oxygen and 10% carbon dioxide for modified atmosphere packaging, storage and transportation at 4 °C temperature.
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