Fresh-cut vegetables, also known as cut vegetables, light-processed vegetables or semi-processed vegetables, refer to the consumption of fresh vegetables after grading, dressing, cleaning, peeling and nucleation, cutting, color protection, weighing, and packaging. A new type of processed product that is immediately consumed or used in the food and beverage industry. In recent years, supermarkets and clean food distribution centers have developed rapidly. They are characterized by fresh quality, convenient use, rich nutrition, and cleanliness and hygiene. The key technical point is that processing, transportation and sales should be fast. Try to minimize the time for vegetables to be sold and sold. Usually, the refrigeration is only 3-21 days at low temperature, and all the links are required to be frozen at low temperatures. The current production of fresh-cut vegetable products includes potatoes, Chinese cabbage, cabbage, onions, lettuce, spinach, radish, celery, carrots, and tomatoes. First, the operating point 1, the choice of raw materials. The raw materials must be fresh, free of pests and diseases, no discoloration, taste, pick and drop, no mechanical injury or other damage, easy to clean and peel, dry matter content is high, the juice is not easy to outflow during processing, and 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, use advanced mechanical equipment, peeling, chemical or high-pressure steam peeling, it is best to peel manually. Then use stainless steel cutting tools to cut points, such as potatoes, tomatoes, lettuce slices, cabbage, radish, celery and spinach cuttings or silk. The smaller the segmentation, the more unfavorable the preservation. Cutting tools, cutting boards, and containers should be disinfected beforehand. 3, clean drain. The processing water should meet drinking water standards. Clean water is often filled with chemical cleaners such as sodium hypochlorite, hydrogen peroxide, and vegetable detergents. Soak in water for 5-10 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. Vegetables treated with sodium hypochlorite solution should be washed separately with cold water. Washed vegetables should be drained, air-dried or use a centrifugal dehydrator to remove excess moisture. For example, the leaf lettuce was cut and rotated with a rotating machine having a diameter of 52 cm and a rotation speed of 1000 rpm for 30 seconds. 4, product packaging. Weigh by a certain weight standard. It is packed in plastic film bags, or in plastic trays, 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 absorbents such as oxygen absorbers, carbon dioxide absorbers, ethylene absorbers, etc. may also be placed in the packaging bag depending on the needs of different products. The current packaging methods are self-adjusting 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, it is transported or pre-cooled at a low temperature (the temperature of the raw material is reduced to below 7°C within 2 hours), the temperature of the washing water needs to be below 10°C, the ambient temperature of the graded cut 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. At the time of sale, the shelf temperature is controlled below 5°C. Second, a few fresh cut vegetables 1, fresh cut cabbage. Use Chinese cabbage that is fresh or stored for no more than 3 months to remove 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 and 28 cm) were used for packaging. Each bag had a weight of 1 kg. The punching density of the film was 90 per square meter and the aperture was 0.35 mm. After bagging, a gas mixture of 5% oxygen, 5% carbon disulfide, and 90% nitrogen was charged, sealed immediately, 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 rinse. After peeling with a corundum peeler, it was immersed in a solution containing 100 mg sodium hypochlorite per kilogram at a temperature of 5°C for 30-60 seconds. 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, a mixture of 5% oxygen, 5% carbon dioxide, and 90% nitrogen was charged, sealed immediately, 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. Using 2% oxygen and 10% carbon dioxide for modified atmosphere packaging, storage and transportation at a temperature of 4 °C.
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