我們在可以看到很多由凈菜加工線生產(chǎn)出來的凈菜，它可以直接帶回家進(jìn)行烹制，蔬菜加工過程中的人工參與程度越來越低，自動(dòng)化程度取得了很大的進(jìn)步。它主要用于清洗蔬菜和水果的表面，將工作效率提高50％以上，有效地殺死有害細(xì)菌并分解農(nóng)藥殘留。具有操作方便，省時(shí)省力，能耗低，衛(wèi)生，效率高的優(yōu)點(diǎn)。具體處理步驟如下。
We can see a lot of clean vegetables produced by the clean vegetables processing line in supermarkets, which can be directly taken home for cooking. The degree of manual participation in the vegetable processing process is getting lower and lower, and the degree of automation has made great progress. It is mainly used to clean the surface of vegetables and fruits, improve the work efficiency by more than 50%, effectively kill harmful bacteria and decompose pesticide residues. The utility model has the advantages of convenient operation, time-saving and labor-saving, low energy consumption, health safety and high efficiency. The specific processing steps are as follows.
1、材料選擇：根據(jù)商品的性質(zhì)和外觀，可將商品分為1、2和3級(jí)，而1級(jí)材料一般用作蔬菜加工的原料。
1. Material selection: according to the nature and appearance of the commodity, the commodity can be divided into grade 1, 2 and 3, and grade 1 materials are generally used as raw materials for vegetable processing.
2、材料預(yù)處理：通常進(jìn)行冷卻處理。根據(jù)產(chǎn)品的特性，對產(chǎn)品采用自然冷卻或機(jī)械冷卻，并在此低溫下對其進(jìn)行處理。
2. Material pretreatment: usually cooling treatment. According to the characteristics of the products, natural cooling or mechanical cooling is adopted for the products, and the products are treated at this low temperature.
3、清潔：凈菜加工線的清潔環(huán)節(jié)非常重要，目的是清潔蔬菜表面的一些藥物和沉淀物。
3. Cleaning: clean vegetable processing line cleaning link is very important, the purpose is to clean some drugs and sediments on the surface of vegetables.
4、預(yù)煮：水：將蔬菜與0.5％檸檬酸按1：3的比例混合。對于塊莖和根莖，預(yù)煮溫度需要為95℃-100℃，時(shí)間約為45-50秒。
4. Precooke: water: mix vegetables with 0.5% citric acid in a ratio of 1:3. For tubers and rhizomes, the pre cooking temperature needs to be 95 ℃ - 100 ℃, and the time is about 45-50 seconds.
5、冷卻：產(chǎn)品的冷卻一般以流動(dòng)的水或冷空氣的形式進(jìn)行，沒有冷滲透的產(chǎn)品容易變色。
5. Cooling: the cooling of products is generally carried out in the form of flowing water or cold air. Products without cold penetration are easy to change color.
6、：對切割好的產(chǎn)品再次進(jìn)行清潔和，以減少商品上的微生物污染并防止商品氧化。
6. Disinfection: clean and disinfect the cut products again, so as to reduce the microbial pollution on the goods and prevent the oxidation of the goods.
7、顏色保護(hù)：一方面，顏色保護(hù)是為了確保商品質(zhì)量。影響蔬菜顏色變化的因素很多，例如酚氧化酶的活性，酚類化合物的濃度，pH值，溫度等。
7. Color protection: on the one hand, color protection is to ensure the quality of goods. There are many factors affecting the color change of vegetables, such as the activity of phenoloxidase, the concentration of phenolic compounds, pH value, temperature and so on.
8、脫水處理：通常使用離心機(jī)進(jìn)行脫水，離心機(jī)的轉(zhuǎn)速和脫水時(shí)間應(yīng)適當(dāng)。
8. Dehydration treatment: centrifuge is usually used for dehydration, and the rotation speed and dehydration time of centrifuge should be appropriate.
9、包裝：凈菜加工線有很多包裝方法，這取決于每個(gè)公司的情況，但是商品信息必須在包裝上。
9. Packaging: there are many packaging methods for the clean vegetable processing line, which depends on the situation of each company, but the commodity information must be on the packaging.
10、密封：密封時(shí)，真空度接近0.1MPa，密封應(yīng)嚴(yán)密，以確保商品質(zhì)量和保質(zhì)期。
10. Sealing: when sealing, the vacuum degree is close to 0.1MPa, and the sealing should be tight to ensure the quality and shelf life of the goods.
11、無菌室控制：在無菌手術(shù)室進(jìn)行稱重，裝袋和密封。
11. Aseptic room control: weighing, bagging and sealing in aseptic operating room.
12、成品的保存：通常保存在低溫環(huán)境中。
12. Preservation of finished products: usually stored in low temperature environment.
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