凈菜是指鮮切蔬、、半處理或輕度加工后的蔬菜，無菌環(huán)境中真空包裝成的一種保持生鮮狀態(tài)的產(chǎn)品。下面就來講講凈菜加工設(shè)備的凈菜加工流程是怎樣的？
Clean vegetables refer to fresh cut vegetables, disinfected, semi processed or lightly processed vegetables, which are vacuum packed in a sterile environment and remain fresh. Now let's talk about the clean vegetable processing process of the clean vegetable processing equipment?
1、凈菜加工工藝流程：
1. Clean vegetable processing process:
凈菜生產(chǎn)線生產(chǎn)流程：挑揀輸送（去除不可使用部分）→切菜機→提升機→一次混流去雜清洗→振動瀝水→二次混流噴沖清洗→二次振動瀝水→工位旋轉(zhuǎn)接料車→甩干→分選平臺→包裝
Production process of the clean vegetable production line: picking and conveying (remove the unusable parts) → vegetable chopper → elevator → primary mixed flow cleaning → vibration drainage → secondary mixed flow spray cleaning → secondary vibration drainage → station rotating feeder → drying → sorting platform → packaging
2、根據(jù)生產(chǎn)流程，凈菜的生產(chǎn)線可以分為六個部分：分級挑選部分、清洗部分、保鮮部分、脫水部分、包裝冷藏部分。
2. According to the production process, the production line of clean vegetables can be divided into six parts: graded selection part, cleaning part, fresh-keeping part, dehydration and sterilization part, packaging and refrigeration part.
3、具體設(shè)備組成為：浸泡池、鼓風(fēng)式清洗機、噴淋池、砂棒過濾器、切割器、離心脫水機、紫外線器、真空包裝機、冷藏室。
3. The specific equipment components are: soaking pool, blast cleaning machine, spray pool, sand bar filter, cutter, centrifugal dehydrator, ultraviolet sterilizer, vacuum packaging machine, cold storage room.
4、凈菜的加工流程
4. Processing flow of clean vegetables
并非所有的蔬菜都適合凈菜加工，凈菜加工對原料的新鮮度、潔凈度、大小重量、顏色形狀以及病蟲感染和機械損傷等都有不同的分級。蔬菜在采收、運輸過程中極易造成機械損傷；要選擇無機械損傷、無蟲蛀、無病斑、色澤均勻、大小一致、成熟度相同的蔬菜。
Not all vegetables are suitable for clean vegetable processing. Clean vegetable processing has different grades for the freshness, cleanliness, size and weight, color and shape of raw materials, as well as pest infection and mechanical damage. Vegetables are easy to cause mechanical damage in the process of harvesting and transportation; Choose vegetables that have no mechanical damage, no moths, no disease spots, uniform color, consistent size, and the same maturity.
原料的預(yù)處理：多為降溫處理。蔬菜的特性為，水分充盈，呼吸活性高，腐爛快不易保存，采收以后是變質(zhì)快的特點。這就需要根據(jù)原料特性采用自然或機械的方法，短時間內(nèi)將采后蔬菜的溫度降低到適宜的低溫范圍并維持這一低溫，抑制蔬菜的呼吸作用以來保存。采用的方法有：冷水冷卻、強制空氣冷卻、真空冷卻等。
Pretreatment of raw materials: mostly cooling treatment. The characteristics of vegetables are that they are full of water, have high respiratory activity, decay quickly and are not easy to preserve. After harvest, they deteriorate quickly. This requires natural or mechanical methods according to the characteristics of raw materials to reduce the temperature of post harvest vegetables to the appropriate low temperature range in a short time and maintain this low temperature, so as to inhibit the respiration of vegetables for preservation. The methods used are: cold water cooling, forced air cooling, vacuum cooling, etc.
切分的要求：大小合適，既要有利于保存又要符合飲食需求，切分蔬菜的刀具要鋒利，提高切分的規(guī)范性。
Requirements for cutting: the size is appropriate, which should be conducive to preservation and meet the dietary needs. The knife for cutting vegetables should be sharp to improve the standardization of cutting.
：切分后的蔬菜原料應(yīng)再沖洗一次，以減少微生物污染及防止氧化。
Disinfection: the raw vegetable materials after cutting should be rinsed and disinfected again to reduce microbial pollution and prevent oxidation.
護色：主要是防止鮮切菜氧化褐變影響鮮切菜的質(zhì)量。
Color protection: it is mainly to prevent the oxidation browning of fresh cut vegetables from affecting the quality of fresh cut vegetables.
脫水處理：通常使用離心機進行脫水，離心機轉(zhuǎn)速等。注意：脫水時間要適宜。
Dehydration treatment: centrifuge is usually used for dehydration, centrifuge speed, etc. Attention: the dehydration time should be appropriate.
保鮮：保鮮是
凈菜加工設(shè)備加工中重要的環(huán)節(jié)。保鮮除在清洗中的冰水機組降低溫度外，采用變頻離心脫水脫去物料表面水分，通過變頻控制脫水時間和脫水速度，達到不同蔬菜的脫水需求。脫水完成后，采用氣調(diào)包裝完成后的包裝工序，以惰性氣體置換包裝袋中的空氣，起到減緩物料呼吸的作用，延長存儲時間。
Fresh keeping: fresh keeping is an important link in the processing of clean vegetable processing equipment. In addition to reducing the temperature of the ice water unit in cleaning, frequency conversion centrifugal dehydration is first used to remove the surface moisture of materials, and the dehydration time and speed are controlled by frequency conversion to meet the dehydration needs of different vegetables. After dehydration, adopt the packaging process after modified atmosphere packaging, and replace the air in the packaging bag with inert gas to slow down the breathing of materials and prolong the storage time.
That's all for the clean vegetable processing process and other aspects of the clean vegetable processing equipment. You are required to do a good job of prevention during processing, so as not to endanger your own safety. Follow us http://m.morningvote.com , to solve your doubts!
