Fresh-cut vegetables are the standard for fashionable people. Fresh-cut vegetables are slightly processed. Such as peeled and shredded potatoes, shredded cabbage and lettuce, mixed salads, washed and cut spinach, fruit carrots, cut broccoli, cauliflower, shredded onions, etc. Controlling the fresh-cut reaction is the key to the quality of fresh-cut vegetables. Fresh-cut vegetables need to provide a cold chain throughout the process to reduce the respiration rate of vegetables. Secondly, the quality of fresh-cut vegetables can be assisted by controlling parameters such as the type, maturity, and cutting size of fresh-cut vegetables. About 40 years ago, clean vegetables came out, and high-quality clean vegetables have become the mainstream of vegetable consumption in developed countries. Today, let us learn together what is fresh-cut vegetables, the shelf life of fresh-cut vegetables and how to process fresh-cut vegetables.
- What is Fresh Cut Vegetables
Fresh-cut vegetables, also known as clean vegetables, are fresh vegetable commodities with a certain shelf life, hygienic and convenient, which are processed, stored and sold in a suitable low-temperature environment with pollution-free vegetables as raw materials, and have a high edible ratio (>90 %), can be directly cooked.
- How long can fresh cut vegetables last?
These fresh-cut vegetables usually have a shelf life of 10-14 days, and these products account for more than 70% of the fresh-cut vegetable market in European and American supermarkets.
- How to process fresh cut vegetables
Harvest vegetables that meet the requirements of fresh food in terms of color, aroma, taste, and structural characteristics and reach commercial maturity. According to relevant quality standards, unqualified products that are moldy, insect-eaten, immature, overripe, deformed, and discolored are manually removed, and further Remove impurities, dirt, and parts that cannot be processed and utilized, and then gradually grade them according to weight, size, and shape indicators, so that products of the same level have relatively consistent quality, and strengthen the commodity concept of vegetables; The equipment removes the impurities, soil, and dirt attached to the vegetables to reduce the number of bacteria; the non-edible parts of the vegetables are trimmed and removed through the cutting equipment, so that the edible parts can reach more than 90%; the clean vegetables are packaged with high gas permeability film to prevent microorganisms Secondary pollution and dehydration of products produce air-conditioning effect, which facilitates the storage, transportation and sales of products, and combines with low temperature to form a microenvironment suitable for the preservation of clean vegetables.
Our company is committed to the demand analysis of fresh-cut vegetable processing engineering, engineering project layout design, project equipment research and development and manufacturing, project installation and commissioning, project after-sales service and technical support. In recent years, our company has been continuously promoting the development of the fresh-cut vegetable industry from R&D and design to production and manufacturing, and the fresh-cut vegetable processing equipment technology has been widely used in many large-scale team dining and fresh-cut delivery companies.