CN104351318A - Fruit and vegetable storage method - Google Patents
Fruit and vegetable storage method Download PDFInfo
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- CN104351318A CN104351318A CN201410714276.6A CN201410714276A CN104351318A CN 104351318 A CN104351318 A CN 104351318A CN 201410714276 A CN201410714276 A CN 201410714276A CN 104351318 A CN104351318 A CN 104351318A
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- fruits
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- acid solution
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Abstract
The invention relates to a fruit and vegetable storage method, aiming at solving the technical problems of low efficiency and high fruit and vegetable deterioration possibility of an existing fruit and vegetable storage process. The method comprises the following steps: selecting fruits and vegetables and discarding rotten fruits and vegetables, and cleaning the selected fruits and vegetables; slicing or shredding the fruits and vegetables and soaking the sliced or shredded fruits and vegetables in a citric acid solution or water; taking out the fruits and vegetables and draining water, drying the fruits and vegetables for 15-20min and freezing the fruits and vegetables to -14 DEG C to -13 DEG C; drying and heating the frozen fruits and vegetables in a vacuum drying tank for 8-10h; cooling the vacuum-dried fruits and vegetables to normal temperature and packaging to prevent moisture absorption; and packing the fruits and vegetables in boxes, wherein a drying agent is placed in each box of the finished product. The storage method disclosed by the invention can be widely applied to storage and processing of fruits and vegetables.
Description
Technical field
The present invention relates to a kind of storage procedures, is a kind of fruits and vegetables storage procedures specifically.
Background technology
Fresh fruit, vegetables are still the organism of a work after harvesting, proceed its vital movement, and we will keep its live body character when preserving.But the fruit after gathering, vegetables can not again from the supplies of planting branch and obtain moisture and nutrition, the nutriment stored in growth course can only be utilized to carry out life and to live merit, mainly alienation decomposition.Along with the consumption of nutritional labeling and losing of moisture, really, the quality of vegetables constantly changes, and finally loses edibility.On the other hand, no matter be long-term or short term storage, really, vegetables are all faced with the invasion and attack of external microbe as enzyme bacterium and bacterium etc. at any time, will cause rotten after fruits and vegetables are by microbial infection.
Existing fruits and vegetables storage method is more, but still there is storage method inefficiency and store fruits and vegetables problem apt to deteriorate.
Summary of the invention
Of the present invention just exist inefficiency, fruits and vegetables technical problem apt to deteriorate to solve existing fruits and vegetables storage method, provides the fruits and vegetables storage procedures that a kind of high efficiency, preserving fruit and vegetable utilizing are effective.
The invention provides a kind of fruits and vegetables storage procedures, it comprises the steps: (1) selects and throws away the fruits and vegetables rotted, then by the fruit-vegetable clear wash clean after selecting; (2) fruits and vegetables are cut into slices or strip, be immersed in citric acid solution or water; (4) fruits and vegetables pulled out and control water, drying in the air 15 ~ 20 minutes, be then refrigerated to-14 ~-13 DEG C; (4) fruits and vegetables after freezing put into vacuum drying tank, carry out vacuum drying heating 8 ~ 10 hours; (5) pack after the fruits and vegetables after vacuum drying being cooled to normal temperature, in order to avoid the moisture absorption; Then mounted box, puts into drier in every box finished product.
Preferably, the mass percent concentration of step (2) citric acid solution is 0.1%, and soak time is 1 hour.
Preferably, fruits and vegetables are immersed in before in water and first put into boiling water blanching 2 ~ 3 minutes by step (2), and the water putting into 10 DEG C after being pulled out by fruits and vegetables again cools.
Preferably, fruits and vegetables are immersed in before in water by step (2) first to be soaked in citric acid solution, and then puts into boiling water blanching 2 ~ 3 minutes, and the water putting into 10 DEG C after being pulled out by fruits and vegetables again cools; In lemon acid solution, citric acid mass percent concentration is 0.1%, and soak time is 1 hour.
Storage procedures operation of the present invention is simple and specific aim is comparatively strong, is greatly improved the keeping-freshness storage effect of fruits and vegetables, also accelerate the flow process of storage simultaneously, improve operating efficiency during storage by committed steps such as freezing and vacuum drying.
Detailed description of the invention
Embodiment 1
Take apple as storage object, its storage procedures is as follows:
(1) select and throw away the apple rotted, then the apple after selecting being cleaned up, control water.
(2) first apple slice is removed apple core, slice thickness is 3mm, be then immersed in citric acid solution by apple flakes, prevent brown stain; In citric acid solution, the mass percent of citric acid is 0.1%, and soak time is 0.5 hour.
(3) apple slice pulled out and control water, putting on handcart and dry in the air 10 minutes, then put into sharp freezing room and be refrigerated to-13 DEG C.
(4) apple slice after freezing puts into vacuum drying tank, carries out vacuum drying and heats 8 hours.
(5) pack after the apple flakes after vacuum drying being quickly cooled to normal temperature, in order to avoid the moisture absorption; Then specification mounted box as requested, one bag of drier put into by every box.
Embodiment 2
Take pears as storage object, its storage procedures is as follows:
(1) select and throw away the pears rotted, then the pears after selecting being cleaned up, control water.
(2) first cut into slices by pears and remove pears core, slice thickness is 4mm, is then immersed in citric acid solution by pears sheet, prevents brown stain; In citric acid solution, the mass percent of citric acid is 0.1%, and soak time is 40 minutes.
(3) pears section pulled out and controlled water, putting on handcart and dry in the air 15 minutes, then put into sharp freezing room and be refrigerated to-14 DEG C.
(4) vacuum drying tank is put in the pears section after freezing, carries out vacuum drying and heats 9 hours.
(5) pack, in order to avoid the moisture absorption after the pears section after vacuum drying being quickly cooled to normal temperature; Then specification mounted box as requested, one bag of drier put into by every box.
Embodiment 3
Take carrot as storage object, its storage procedures is as follows:
(1) select and throw away the carrot rotted, then that the carrot cleaning after selecting is clean, control water.
(2) first carrot is cut into the rectangular of 3cm*1cm*1cm, then carrot is put into boiling water blanching 3 minutes.
(3) carrot stick to be pulled out and the cold water putting into 10 DEG C cools.
(4) carrot pulled out and control water, putting on handcart and dry in the air 20 minutes, then put into sharp freezing room and be refrigerated to-13 DEG C.
(4) carrot stick after freezing puts into vacuum drying tank, carries out vacuum drying and heats 8 hours.
(5) pack after the carrot stick after vacuum drying being quickly cooled to normal temperature, in order to avoid the moisture absorption; Then specification mounted box as requested, one bag of drier put into by every box.
Embodiment 4
Take potato as storage object, its storage procedures is as follows:
(1) select and throw away the potato rotted, then that the potato washing after selecting is clean, peeling.
Potato after peeling is immersed in citric acid solution by (), prevents brown stain; In citric acid solution, the mass percent of citric acid is 0.1%, and soak time is 20 minutes.
(2) potato is cut into the rectangular of 3cm*1cm*1cm, then potato slices is put into boiling water blanching 2 minutes.
(3) potato slices to be pulled out and the cold water putting into 13 DEG C cools.
(4) potato slices pulled out and control water, putting on handcart and dry in the air 14 minutes, then put into sharp freezing room and be refrigerated to-14 DEG C.
(4) potato slices after freezing put into vacuum drying tank, carry out vacuum drying and heat 10 hours.
(5) pack after the potato slices after vacuum drying being quickly cooled to normal temperature, in order to avoid the moisture absorption; Then specification mounted box as requested, one bag of drier put into by every box.
Claims (4)
1. a fruits and vegetables storage procedures, is characterized in that comprising the steps:
(1) select and throw away the fruits and vegetables rotted, then by the fruit-vegetable clear wash clean after selecting;
(2) fruits and vegetables are cut into slices or strip, be immersed in citric acid solution or water;
(4) fruits and vegetables pulled out and control water, drying in the air 15 ~ 20 minutes, be then refrigerated to-14 ~-13 DEG C;
(4) fruits and vegetables after freezing put into vacuum drying tank, carry out vacuum drying heating 8 ~ 10 hours;
(5) pack after the fruits and vegetables after vacuum drying being cooled to normal temperature, in order to avoid the moisture absorption; Then mounted box, puts into drier in every box finished product.
2. fruits and vegetables storage procedures according to claim 1, it is characterized in that the mass percent concentration of step (2) citric acid solution is 0.1%, soak time is 1 hour.
3. fruits and vegetables storage procedures according to claim 1, it is characterized in that fruits and vegetables are immersed in before in water by step (2) and first put into boiling water blanching 2 ~ 3 minutes, the water putting into 10 DEG C after being pulled out by fruits and vegetables again cools.
4. fruits and vegetables storage procedures according to claim 1, it is characterized in that fruits and vegetables are immersed in before in water by step (2) first to soak in citric acid solution, and then put into boiling water blanching 2 ~ 3 minutes, the water putting into 10 DEG C after being pulled out by fruits and vegetables again cools; In lemon acid solution, citric acid mass percent concentration is 0.1%, and soak time is 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714276.6A CN104351318A (en) | 2014-11-28 | 2014-11-28 | Fruit and vegetable storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714276.6A CN104351318A (en) | 2014-11-28 | 2014-11-28 | Fruit and vegetable storage method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351318A true CN104351318A (en) | 2015-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410714276.6A Pending CN104351318A (en) | 2014-11-28 | 2014-11-28 | Fruit and vegetable storage method |
Country Status (1)
| Country | Link |
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| CN (1) | CN104351318A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831237A (en) * | 2016-03-31 | 2016-08-10 | 太仓市永发农场专业合作社 | Storage method of dried fruits |
| CN112120075A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Vacuum freezing processing method for fruit and vegetable food |
| CN112894920A (en) * | 2021-01-21 | 2021-06-04 | 青岛颐晟泰海洋生物科技有限公司 | Slicing device for agricultural product processing and slicing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
| GB2467018A (en) * | 2009-01-20 | 2010-07-21 | Ghanshyam Das Agrawal | Process for preparation of freeze dried food snack |
| CN101785496A (en) * | 2010-02-04 | 2010-07-28 | 中国农业科学院果树研究所 | Method for processing autumn white pear freeze-dried food |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
-
2014
- 2014-11-28 CN CN201410714276.6A patent/CN104351318A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
| GB2467018A (en) * | 2009-01-20 | 2010-07-21 | Ghanshyam Das Agrawal | Process for preparation of freeze dried food snack |
| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| CN101785496A (en) * | 2010-02-04 | 2010-07-28 | 中国农业科学院果树研究所 | Method for processing autumn white pear freeze-dried food |
| CN101999447A (en) * | 2010-11-22 | 2011-04-06 | 刘圣本 | Method for preparing freeze-dried longans |
Non-Patent Citations (2)
| Title |
|---|
| 刘北林、曲志华: "《食品保鲜技术》", 31 August 2012, 中国物资出版社 * |
| 张国治: "《速冻及冻干食品加工技术》", 31 January 2008, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831237A (en) * | 2016-03-31 | 2016-08-10 | 太仓市永发农场专业合作社 | Storage method of dried fruits |
| CN112120075A (en) * | 2020-09-21 | 2020-12-25 | 祁东县农业发展有限公司 | Vacuum freezing processing method for fruit and vegetable food |
| CN112894920A (en) * | 2021-01-21 | 2021-06-04 | 青岛颐晟泰海洋生物科技有限公司 | Slicing device for agricultural product processing and slicing method thereof |
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Application publication date: 20150218 |
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