Vegetable processing before processing
After the fresh vegetables are transported from the place of production to the processing site, they must be processed before processing: picking, washing, grading, and cutting. Processing materials can only be processed if they meet the requirements for cleanliness, water content, quality classification and form factor. Of course, before that, processing tools, such as kitchen knives, baskets, drying tools, cutting boards, cutting machines, filling containers, etc., should be cleaned and ready to stop. And prepare all kinds of accessories and water. Although the vegetable processing process is relatively simple and the technology is relatively easy to master, in order to do a good job in production management, the operator should design the product quality and process under the premise of understanding the product sales and raw material sources, so that the production of the processed product can be established. On a fully reliable basis. In the following, only some basic knowledge is introduced for the processing of raw materials before processing, such as selection, grading, cutting, blanching and sulphur.
Selection of raw materials: If the processing materials are too fine, due to insufficient accumulation of nutrients, the quality of the products is not good, and the yield of the finished products is affected. If the raw materials are selected late, the tissues are loose, the fibers are coarse, the moisture content is high, and the nutrients are high. decline. Therefore, before the raw materials are transported to the processing plant, the vegetable farmers should be required to make certain harvesting requirements and transport them to the processing site according to the quality, which will seriously affect the quality of the processed products. During the transportation process, be careful not to crush and damage. It should be sent to the factory quickly after harvesting. The shorter the interval, the better, especially for vegetables with high sugar content.
Principle of vegetable processing