During the use of the vegetable cleaning and processing production line, the following points need to be paid attention to in order to effectively improve the efficiency of vegetable processing, prolong the service life of the vegetable cleaning and processing production line, and increase the profit margin of the enterprise.
The equipment required for the vegetable cleaning and processing production line mainly includes belt conveyors (for picking vegetables), cleaning equipment (mainly including air bubble cleaning machines suitable for leafy vegetables and most fruits and vegetables; brush cleaning machines suitable for root vegetables; Vegetable eddy current washing machine), blanching machine, air drying equipment or centrifugal drying machine, multi-function vegetable cutting machine, vacuum packaging equipment, etc.
Precautions for the use of vegetable cleaning and processing production line equipment
1.The water quality must meet the hygienic requirements. During the working process, the water inlet pipe and the spray water pipe are always supplied with water, so that the sewage in the water tank is gradually replaced;
2.Soak the vegetables in the pool for manual grading and screening, divide the products into different grades according to the specifications, and perform preliminary cleaning to remove some sundries and yellow leaves. It should be noted that the soaking time of vegetables in water should not be too long, generally no more than 2 hours, to prevent softening and loss of pigment;
3.The size of the cut vegetables is one of the important factors affecting the product quality. The condition of the blade also has a lot to do with the preservation time of the cut vegetables. Clean vegetables cut with sharp knives can be stored for a long time, while clean vegetables cut with blunt knives have large cuts and are prone to discoloration. Therefore, the number of cutting must be reduced as much as possible, and the cutting knife is required to be made of stainless steel, and the blade is thin and the blade is sharp;
4.The dehydration time of the centrifugal dryer should be appropriate. If the dehydration is too much, the clean vegetables are easy to dry and wither, which will reduce the quality;
5.When clean vegetables are cut and exposed to the air, they are prone to wilting and discoloration of the cut surface, so they should be packaged as soon as possible to prevent or reduce these adverse changes. The packaging material and thickness are generally selected according to the type of clean vegetables, which can be modified atmosphere packaging or vacuum packaging. Choose appropriate packaging materials to keep the clean vegetables in the packaging bags with a minimum of aerobic respiration, resulting in a low-oxygen, high-carbon dioxide environment, thereby extending the shelf life of clean vegetables.
As long as clean vegetables are processed by selecting appropriate raw materials (variety and maturity), controlling unfavorable physiological and biochemical reactions, maintaining an appropriate temperature, and performing dehydration and sterilization, high-quality clean vegetables that satisfy consumers can be obtained.
If you want to know more about the vegetable cleaning and processing production line and obtain exclusive food processing solutions, please feel free to call us.