Fresh cut processing production and management technology and technology Source: Beijing high-quality agricultural production and sales service station Technical brief:
Fresh-cut vegetables refer to the use of fresh vegetables as raw materials, after cleaning, dressing (peeling), grading, cutting or cutting, color protection, sterilization, weighing, packaging, etc. A new type of processed product that is immediately consumed by consumers or used in the food and beverage industry. Compared with canned fruits and vegetables and quick-frozen fruits and vegetables, it has the characteristics of fresh quality, convenient use and nutritious hygiene.
The core technical contents: (1) The selection of special lettuce varieties for processing requires large ball size, short stems, crisp green leaves, good storage and transportation, good taste, and the varieties have heat resistance, cold resistance, anti-convulsions and disease resistance; (2) Fresh-cut lettuce cultivation and nutrition regulation technology, according to the nutrient absorption rules of N, P, K and trace elements in the growth process of lettuce, put forward the best type, proportion, quantity and period of fertilization, which can effectively prevent the deficiency of physiological diseases, Extend the shelf life of vegetables; (3) Preservation and quality control of fresh-cut vegetables; Fresh-cut vegetables are processed and kept fresh to maintain the quality of vegetables, prevent browning, and prevent rot through the treatment of low temperature, air-conditioning, and food additives; no residue is used. Non-pollution disinfectant and acidic electrolyzed water, cleaning, dehydration, and packaging of fresh cut vegetables to control quality; (4) Fresh-cut lettuce product packaging technology, selecting suitable packaging materials for carbon dioxide gas permeability, and preserving fresh vegetables by prolonging the proportion of suitable gas (5) Adopting the quality and safety management system of vegetable products in line with international standards for GMP and HACCP certification. The entire fresh-cut vegetables process quality control and management, effectively protect the safety and quality of fresh-cut vegetable products. The application of this production and management technology can increase the vegetable processing technology content, improve the product quality, extend the shelf life of the product by 3-7 days, increase the added value of the product by 2-5 times, increase the farmers' income, and increase the efficiency of the enterprise.
Fresh-cut vegetables refer to the use of fresh vegetables as raw materials, after cleaning, dressing (peeling), grading, cutting or cutting, color protection, sterilization, weighing, packaging, etc. A new type of processed product that is immediately consumed by consumers or used in the food and beverage industry. Compared with canned fruits and vegetables and quick-frozen fruits and vegetables, it has the characteristics of fresh quality, convenient use and nutritious hygiene.
The core technical contents: (1) The selection of special lettuce varieties for processing requires large ball size, short stems, crisp green leaves, good storage and transportation, good taste, and the varieties have heat resistance, cold resistance, anti-convulsions and disease resistance; (2) Fresh-cut lettuce cultivation and nutrition regulation technology, according to the nutrient absorption rules of N, P, K and trace elements in the growth process of lettuce, put forward the best type, proportion, quantity and period of fertilization, which can effectively prevent the deficiency of physiological diseases, Extend the shelf life of vegetables; (3) Preservation and quality control of fresh-cut vegetables; Fresh-cut vegetables are processed and kept fresh to maintain the quality of vegetables, prevent browning, and prevent rot through the treatment of low temperature, air-conditioning, and food additives; no residue is used. Non-pollution disinfectant and acidic electrolyzed water, cleaning, dehydration, and packaging of fresh cut vegetables to control quality; (4) Fresh-cut lettuce product packaging technology, selecting suitable packaging materials for carbon dioxide gas permeability, and preserving fresh vegetables by prolonging the proportion of suitable gas (5) Adopting the quality and safety management system of vegetable products in line with international standards for GMP and HACCP certification. The entire fresh-cut vegetables process quality control and management, effectively protect the safety and quality of fresh-cut vegetable products. The application of this production and management technology can increase the vegetable processing technology content, improve the product quality, extend the shelf life of the product by 3-7 days, increase the added value of the product by 2-5 times, increase the farmers' income, and increase the efficiency of the enterprise.
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