No washing, no cutting, enjoy a fresh life

With the improvement of the quality of life and the acceleration of the pace of modern life, people not only have fresh requirements for vegetables, but also put forward higher and higher expectations in terms of edible convenience.

Cooking a meal, if you can save food selection, washing, cutting and other processes, not only save time, but also reduce the trouble of garbage sorting.

In terms of economic benefits, unprocessed Chinese cabbage on the market will produce a large amount of vegetable waste, which not only increases the burden on urban environmental sanitation, but also increases the transportation cost.

 Vegetables and fruits

From the perspective of development, the listing of clean vegetables is the development trend of the modern market.

Clean vegetables refer to the products in which fresh vegetables are kept fresh after a series of treatments such as cleaning, selection, classification, slicing, preservation and packaging.

Consumers can cook and eat directly without further processing after purchase. Supermarkets in many large and medium-sized cities have also set up clean food counters to meet the needs of consumers.

Generally speaking, the technological process of the clean vegetable processing line is divided into: cleaning-selecting-slicing-secondary cleaning-dehydration-sterilization-packaging-refrigeration.

1. Cleaning

LWT bubbling cleaning machine is suitable for cleaning and soaking granular, leafy and rhizomatous products such as vegetables and fruits. Under the combined action of bubble, surfing, lifting, spray and brush, it can effectively remove sediment and impurities on the surface of materials. no damage to the material and higher cleanliness.

bubble cleaning machine

(Bubble Cleaning Machine)

2.Selection

When the material passes through the sorting and cleaning machine, it can be supplemented by manual inspection of the cleanliness of the material, further cleaning of the unwashed dirt, and removal of wormholes, damage and other unqualified products.

3. Segmentation

Cut the vegetables to the right size according to the cooking specifications.

4. Secondary cleaning

Sliced beans should be rinsed again to reduce microbial contamination and prevent oxidation.

5. dehydration

You can use a cold air dryer or centrifuge to remove moisture from fresh vegetables. Dehydration time should be appropriate, if excessive dehydration, the product is easy to dry and wither, resulting in a decline in quality.

6. Sterilization

In the first part of the cleaning, although most of the bacteria have been removed, there are still some invisible bacteria that need to be eliminated, and ultraviolet sterilizers are generally chosen to sterilize.

Sterilization time should be set strictly to prevent too long or too short.

7. Packing

Vegetables exposed to air after slicing are prone to wilting and cross-section discoloration, so they should be packed as soon as possible, vacuum packaging or modified atmosphere packaging can be used.

LWT’s fruit and vegetable vacuum packaging machine uses stretchable and thermoplastic film or sheet as raw materials to make containers, which are then covered with film or sheet after filling, vacuum or sealed by controlled atmosphere, so that vegetables are in an oxygen-free or hypoxic environment to delay vegetable senescence and prolong shelf life; at the same time, it can also inhibit the growth of aerobic microorganisms and prevent vegetables from rotting.

 vacuum packing machine for fruits and vegetables

(vacuum packing machine for fruits and vegetables)

There is a huge space for the development of the clean vegetable market in the future. automation equipment can help enterprises standardize the production process, standardize the products and reduce the production cost.

For enterprises, the sooner they seize the opportunity and aim at the target groups to launch suitable programs, the faster they can get a place in the fierce market competition.


Post time: Jul-30-2021
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