Recently, many people pay attention to the processing of clean vegetables, especially the processing process and the required equipment. Many people who are interested in this industry are paying attention to the trend of this industry and doing what the industry needs. What is the processing process of clean vegetables? What kind of equipment is needed for clean vegetable processing?

一，凈菜加工設(shè)備流程

1、 Processing flow of clean vegetables

凈菜加工的大概流程就是把蔬菜從開始處理成客戶所需要的商品，具體需要經(jīng)過(guò)以下加工步驟。

The general process of clean vegetable processing is to process vegetables into commodities needed by customers from the beginning. The specific processing steps are as follows.

1. 選材：根據(jù)商品的性質(zhì)以及表現(xiàn)出來(lái)的樣子來(lái)進(jìn)行簡(jiǎn)單的分級(jí)，一般可以把商品分為一二三級(jí)，做凈菜加工原料一般使用一級(jí)材料。

1. Material selection: according to the nature and appearance of the goods, the goods can be divided into one, two and three grades, and the first grade materials are generally used for processing raw materials of clean vegetables.

2. 材料預(yù)處理：一般情況是做降溫處理，根據(jù)產(chǎn)品的特性對(duì)產(chǎn)品采取自然或者機(jī)械的降溫，在這種低溫下進(jìn)行產(chǎn)品加工。

2. Material pretreatment: Generally speaking, it is necessary to do cooling treatment. According to the characteristics of the product, natural or mechanical cooling is adopted for the product, and the product is processed at this low temperature.

3. 清洗：清洗環(huán)節(jié)非常重要，目的是清洗蔬菜表面的一些藥物，泥沙等等。

3. Cleaning: the cleaning process is very important, the purpose is to clean some drugs, silt and so on on on the surface of vegetables.

4. 預(yù)煮：菜︰水以1︰3的比例加入0.5％檸檬酸進(jìn)行不斷攪拌，對(duì)于塊莖類、根莖類商品，預(yù)煮溫度需要95℃～100℃，時(shí)間大概要45～50秒。

4. Precooking: the ratio of vegetables to water is 1:3, and 0.5% citric acid is added for continuous stirring. For tubers and rhizomes, the precooking temperature needs 95 ℃ ~ 100 ℃, and the precooking time needs about 45 ~ 50 seconds.

5. 冷卻：產(chǎn)品冷卻一般以流動(dòng)水或冷風(fēng)冷透形式，不冷透產(chǎn)品很易變色。

5. Cooling: the cooling of products is generally in the form of flowing water or cold air, and the products that are not cool enough are easy to change color.

6. ：對(duì)切分好的產(chǎn)品再一次清洗，減少商品上的微生物污染，防止商品氧化。

6. Disinfection: clean and disinfect the cut products again to reduce microbial pollution and prevent oxidation.

7. 護(hù)色：護(hù)色在一方面就是保證商品質(zhì)量。影響蔬菜變色的因素很多，酚氧化酶的活性、酚類化合物的濃度、pH值、溫度等都會(huì)影響。

7. Color protection: on the one hand, color protection is to ensure the quality of goods. There are many factors affecting the discoloration of vegetables, such as the activity of phenoloxidase, the concentration of phenolic compounds, pH value and temperature.
                                              

8. 脫水處理：通常使用離心機(jī)進(jìn)行脫水，離心機(jī)轉(zhuǎn)速和脫水時(shí)間要適宜。

8. Dehydration treatment: centrifuge is usually used for dehydration, and the rotation speed and dehydration time of centrifuge should be appropriate.

9. 包裝：凈菜的包裝方法比較多，具體根據(jù)各公司情況而定，但是包裝上一定要有商品的信息。

9. Packing: there are many packing methods for clean vegetables, which are determined according to the situation of each company, but there must be commodity information on the packing.

10. 封口：封口時(shí)真空度接近0.1兆帕，封口應(yīng)緊密，保證商品的質(zhì)量，儲(chǔ)存時(shí)間。

10. Sealing: when sealing, the vacuum is close to 0.1MPa, and the sealing should be tight to ensure the quality of goods and storage time.

11. 無(wú)菌室控制：過(guò)秤、裝袋、封口在無(wú)菌操作間進(jìn)行。

11. Aseptic room control: weighing, bagging and sealing are carried out in aseptic operation room.

12. 成品保藏：一般是在低溫環(huán)境保存。

12. Preservation of finished products: it is generally stored in low temperature environment.

二，凈菜加工需要哪些設(shè)備？

2、 What kind of equipment is needed for clean vegetable processing?

把凈菜加工的產(chǎn)品分葉菜和球莖兩大類的話，所需要的設(shè)備也有兩大類具體如下。

If the processed products are divided into leafy vegetables and corms, there are also two types of equipment needed. The details are as follows.

1，葉菜加工生產(chǎn)線：

1. Leaf vegetable processing line:

葉菜一般是不需要削皮，需要切割清洗，所以葉菜類的產(chǎn)品所需要的設(shè)備有單層挑選臺(tái)，大型切菜機(jī)可拆卸提升機(jī)，渦流清洗機(jī)以及 渦流清洗排渣機(jī)， 網(wǎng)帶輸送風(fēng)干機(jī)， 無(wú)動(dòng)力滾杠輸送機(jī) 等。

Generally, leafy vegetables do not need to be peeled, but need to be cut and cleaned. Therefore, the equipment required for leafy vegetables products include single-layer selection table, large-scale chopper, detachable hoist, eddy current cleaning machine, eddy current cleaning and disinfection slag extractor, mesh belt conveyor, air dryer, unpowered roller conveyor, etc.

2，球莖類加工生產(chǎn)線：

2. Bulb processing line:

球莖類產(chǎn)品和葉菜類不同，但是都需要單層挑選臺(tái)，球莖類還需要毛刷清洗脫皮機(jī) ， 提升機(jī)，切絲切片切丁機(jī)以及 提升機(jī) ， 渦流清洗排渣機(jī) 以及網(wǎng)帶輸送風(fēng)干機(jī) ，無(wú)動(dòng)力滾杠輸送機(jī)等。

Bulb products are different from leafy vegetables, but they all need a single-layer selection table. Bulb products also need brush cleaning, peeling machine, hoist, slicing, cutting machine and hoist, eddy current cleaning, disinfection, slag removal machine, mesh belt conveyor, air drying machine, unpowered roller conveyor, etc.

以上是凈菜加工兩大類所需的設(shè)備，可以更具企業(yè)的需要做調(diào)整，僅參考。

The above are the equipment required for the two categories of clean vegetable processing, which can be adjusted according to the needs of enterprises, only for reference.

總結(jié)來(lái)說(shuō)，以上是凈菜加工的一些流程，主要目的就是保證產(chǎn)品的質(zhì)量，為消費(fèi)者提高好的產(chǎn)品。凈菜加工設(shè)備所需要的設(shè)備大致分為兩大類，葉菜以及球莖類，具體可根據(jù)企業(yè)需求調(diào)整，在進(jìn)入這個(gè)行業(yè)之前，入局者一定要做好相關(guān)信息的了解。

To sum up, the above are some processes of clean vegetable processing, the main purpose is to ensure the quality of products and improve good products for consumers. The equipment required for the processing of clean vegetables can be roughly divided into two categories: leafy vegetables and bulbs. The details can be adjusted according to the needs of enterprises. Before entering this industry, the entrants must have a good understanding of the relevant information.