凈菜加工設(shè)備主要是用于做中免洗的蔬菜，有白菜等葉菜類的，還有土豆等根莖類的，這類蔬菜是免洗的，也就是說(shuō)你回到家以后就可以直接食用的。下面來(lái)普及一下凈菜加工設(shè)備的工藝流程。

Clean vegetable processing equipment is mainly used to make disposable vegetables in supermarkets, including leafy vegetables such as cabbage, and rhizomes such as potatoes. These vegetables are disposable, that is, you can eat them directly after you get home. Now let's popularize the technological process of clean vegetable processing equipment.

1.挑選選擇具有豐富肉質(zhì)的蔬菜品種，嚴(yán)格選優(yōu)去劣，剔除腐爛、干癟部分。

1. Select vegetable varieties with rich meat quality, strictly select the best and eliminate the bad, and remove the rotten and shriveled parts.

2.清洗利用氣浴清洗機(jī)或毛輥清洗機(jī)清洗蔬菜。

2. Cleaning use air bath cleaning machine or wool roller cleaning machine to clean vegetables.

3.切制將洗干凈的原料根據(jù)產(chǎn)品要求分別切成片、絲、條等形狀。

3. Cutting: cut the cleaned raw materials into pieces, wires, strips and other shapes according to the product requirements.

4.殺青護(hù)色清洗后的蔬菜更容易變質(zhì)，因此需要進(jìn)行保鮮處理，進(jìn)漂燙池殺青護(hù)色后，蔬菜的營(yíng)養(yǎng)成分不會(huì)發(fā)生改變，且新鮮干凈。

4. Green and color protection. The vegetables after cleaning are more likely to deteriorate, so they need to be fresh-keeping treatment. After entering the blanching pool for green and color protection, the nutritional components of the vegetables will not change, and they are fresh and clean.

5.冷卻保鮮處理后的蔬菜應(yīng)立即進(jìn)行冷卻（一般采用冷水沖淋），使其迅速降常溫。

5. The vegetables after cooling and fresh-keeping treatment should be cooled immediately (generally doused with cold water) to quickly reduce them to normal temperature.

6.瀝水冷卻后方便包裝處理，需要將蔬菜表面水分處理干凈。

6. It is convenient to package and treat after draining and cooling, and the surface moisture of vegetables needs to be cleaned.

7.計(jì)量包裝蔬菜經(jīng)檢驗(yàn)達(dá)到食品衛(wèi)生法要求，即可分裝在塑料袋內(nèi)真空包裝。

7. After the vegetables in metered packaging meet the requirements of the food hygiene law, they can be sub packed in plastic bags for vacuum packaging.

8.裝箱入庫(kù)凈菜品質(zhì)的保持重要的是低溫保存。環(huán)境溫度愈低，蔬菜的生命活動(dòng)進(jìn)行愈緩慢，營(yíng)養(yǎng)素消耗愈少，保鮮效果也就愈好。所以選用常用冷藏溫度，這樣可避免發(fā)生冷害現(xiàn)象。

8. Low temperature preservation is important to maintain the quality of packed and warehoused clean vegetables. The lower the ambient temperature, the slower the life activities of vegetables, the less nutrients consumed, and the better the preservation effect. Therefore, choose the commonly used refrigeration temperature, so as to avoid the phenomenon of cold damage.

此外凈菜加工設(shè)備當(dāng)前沒(méi)有完全的整套設(shè)備，其實(shí)就是一些設(shè)備組合而成的，大體要需要蔬菜挑選輸送、氣泡清洗機(jī)、毛發(fā)去雜清洗機(jī)、毛輥清洗機(jī)、多功能切菜機(jī)等。更多相關(guān)信息就來(lái)我們網(wǎng)站http://suoniao.com.cn咨詢吧。

In addition, there is no complete set of equipment for vegetable cleaning processing equipment at present. In fact, it is a combination of some equipment, which generally requires vegetable selection and transportation, bubble cleaning machine, hair impurity removal cleaning machine, wool roller cleaning machine, multi-functional vegetable cutting machine, etc. Come to our website for more relevant information http://suoniao.com.cn Consult.