Packaging and processing of vegetables

1. What is cut vegetables? In recent years, a new type of vegetable packaging processing products that are convenient, fast and nutritious have appeared in supermarkets and fast food industries in cities in my country. We call them cut vegetables or semi-processed vegetables. It refers to the steps of washing, refurbishing, peeling, and cutting the raw materials of fresh fruits and vegetables, and then package them with plastic film bags or plastic trays with plastic film to provide consumers with fresh vegetables for immediate consumption or use in the catering industry. Processed products. Although cutting vegetables belongs to the category of clean vegetables, it requires higher technological content than ordinary clean vegetables. It integrates vegetable preservation and processing technology, which is a comprehensive technical project.　　Second, vegetable packaging processing technology　　The main types of cut vegetables are onions, carrots, potatoes, lettuce, cabbage and so on.　　 Peeled and cut vegetables must be easy to clean and peel, and the raw materials must be of high quality. Correct storage and careful finishing before processing are very important for vegetable packaging and processing products with very good quality.　　 But not all varieties are suitable for semi-processed production. For example, carrots, potatoes, turnips, kale, onions are very important for variety selection. For example, juicy carrot, turnip, and cabbage varieties are not suitable for producing minced products that require a shelf life of several days. For potatoes, if they are not suitable varieties, they are prone to browning and poor flavor. (1) Peeling and cutting In industrial production, mechanical, chemical or high-pressure steam peeling is usually used, but the ideal method is manual peeling with sharp cutting tools, because mechanical peeling, steam peeling and caustic alkali Peeling will severely damage the cell walls of fruits and vegetables, causing cell juice to flow out in large quantities, increasing the possibility of microbial growth and enzymatic browning, thus impairing product quality.　　 In addition, the cut size also affects the quality of the product. For example, lettuce leaves are cut into 1 mm and 3 mm sizes and stored at 2°C for 11 days. The quality of the former is much worse than the latter. The more broken the cut, the larger the vegetable cutting surface area, which is unfavorable for preservation.　　The knives and mats used in cutting need to be disinfected (for example, treated with 1% hypochlorite solution). The cutting machine should be installed firmly, because the vibrating machine will damage the surface of the vegetable slice.　　(二)Cleaning, washing and draining　　Washing should be carried out after peeling or cutting, such as Chinese cabbage and cabbage must be washed again after shredding. The cleaning water must meet drinking water standards and the temperature should preferably be below 5°C. Adding some additives such as citric acid, sodium hypochlorite, etc. to the cleaning water can reduce the number of microorganisms and prevent enzyme reactions, thus improving the shelf life and the sensory quality of the product. According to reports, before or after peeling or cutting, when the chlorine content or citric acid content in the washing water is 100 mg/L to 200 mg/L, the shelf life can be effectively extended. However, after using chlorine treatment, the vegetable raw materials should be cleaned to reduce the chlorine concentration to the drinking water standard, otherwise it will cause the product to fail and wilt, and it will have the odor of residual chlorine.　　After the cut vegetables are washed, if they are not dewatered, they are more susceptible to spoilage than unwashed vegetables. If the vegetables after dewatering still have more than 1% of water, they are usually removed by a centrifugal dehydrator.　　 As far as vegetables are concerned, such as peeled potatoes, the main quality problem is browning, which causes a very poor appearance. Traditionally, sulfites are generally used to inhibit browning, but the use of sulfites can cause some adverse effects on the human body. The combination of citric acid and ascorbic acid is likely to become a sulfite substitute.　　The final operation in cutting vegetable production is packaging. When preparing fresh vegetables, the most used packaging method is map. That is, a gas environment with a composition of 2%-5% carbon dioxide, 2%-5% oxygen and the rest is nitrogen.　　 (three) storage, distribution and retail 　　 generally speaking. Temperature is the main factor affecting shelf life. After cutting the vegetable package, it should be stored in a cold storage immediately, and the storage temperature must be ≤5℃ to obtain sufficient shelf life and ensure the safety of the product. When storing, the packaging pouch should be placed in a flat shape, otherwise the center part of the product will not be easy to cool, especially when it is stored in a carton, you should pay more attention.　
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