First, what is called cutting fruits and vegetables? In recent years, in China's large and medium-sized cities in the supermarket and fast food industry, there has emerged a new type of fruit and vegetable processing products that are convenient, fast, and nutritious to eat. We call them cutting fruits and vegetables, also called semi-processed fruits and vegetables. . It refers to the steps of cleaning, refurbishing, peeling and cutting fresh fruit and vegetable raw materials. Finally, it is packed in plastic film bags or plastic trays and covered with plastic film for consumption by consumers immediately or in the food and beverage industry. Processed products. Although the cut fruits and vegetables belong to the category of clean dishes, they require a higher scientific and technological content than ordinary net dishes. It is an integrated technical project that combines vegetable preservation and processing techniques. Second, cutting fruit and vegetable processing technology (a) raw materials as the main types of fruits and vegetables are cut apple, pear, pineapple, banana, peach. Onions, carrots, potatoes, lettuce, kale, etc. Fruits and vegetables used for peeling must be easily cleaned and peeled, and the ingredients must be of good quality. Precise storage and careful dressing before processing are very important for good quality fruit and vegetable processing products. But not all varieties are suitable for semi-processed production. Such as carrots, potatoes, turnips, cabbages, onions are very important for the selection of the species. For example, juicy carrots, indigo, and cabbage varieties are not suitable for the production of ground products that require a shelf life of several days, whereas for potatoes, if the varieties are not suitable, browning and poor flavor tend to occur. (II) Peeling, cutting In industrial production, the use of mechanical, chemical or high-pressure steam is usually used for peeling, but the ideal method is manual peeling using a sharp cutting tool, because mechanical peeling, steam peeling and caustic Peeling will severely damage the cell walls of fruits and vegetables, causing a large amount of cell juice to flow out, increasing the possibility of microbial growth and enzyme browning, thus impairing product quality. In addition, the cutting size also has an impact on the quality of the product. For example, leaf lettuce is cut into 1 mm and 3 mm sizes and stored at 2°C for 11 days. The quality of the former is much worse than the latter. The more broken the cut, the greater the cutting surface area of ​​fruits and vegetables, unfavorable preservation. Cutting tools and pads used for cutting need to be disinfected (eg with 1% hypochlorite solution). The cutting machine should be firmly installed because the vibrating machinery can damage the surface of the fruit and vegetable slices. (C) Cleaning, washing and draining should be carried out after peeling or slicing. For example, cabbage and cabbage must be washed once after shredding. Washing water must meet drinking water standards and the temperature should preferably be less than 5°C. Adding some additives such as citric acid, sodium hypochlorite, etc. in the washing water can reduce the amount of microorganisms and prevent the enzyme reaction, thus improving the shelf life and the sensory quality of the product. According to reports, before or after peeling or slicing, when the amount of chlorine in the washing water or citric acid is 100 mg/L to 200 mg/L, the shelf life can be effectively extended. However, after the chlorine treatment, the vegetable raw materials should be cleaned to reduce the chlorine concentration to the drinking water standard, otherwise it will lead to the product's failure and wilting, and the odor with residual chlorine. After washing vegetables, if they are not treated with water, they are more likely to be corrupt than those that are not washed. If the water-removed vegetables are also accompanied by more than 1% of water, they are usually removed using a centrifugal dehydrator. (D) Inhibition of browning In terms of fruits and vegetables, such as peeled apples, pears, and potatoes, the main quality problem is browning, and browning causes poor appearance. Traditionally, sulfites are generally used to inhibit browning, but the use of sulfites can have some adverse effects on the human body. The combination of citric acid and ascorbic acid is likely to become a sulfite substitute. Apple pear slices were made with 0.05 mol/L ascorbic acid and citric acid. Calcium chloride and disodium pyrophosphate fresh-keeping solution were treated for 1 minute and stored at 0°C-5°C for one week without browning. (v) Packaging The final operation in fruit and vegetable production is packaging. When preparing fresh fruits and vegetables, the most used packaging method is MAP. That is, a gas environment with a composition of 2%-5% of carbon dioxide, 2%-5% of oxygen, and the balance of nitrogen is obtained. According to foreign studies, the use of ethylene-vinyl acetate copolymer (EVA) and oriented polypropylene (OPP) and low density polyethylene combined or ceramic materials and polyethylene combined packaging materials are more widely used in permeability Salad wrapped polyethylene or oriented polypropylene is much better. Cabbage and grated carrots packed in these blended materials are stored at 5°C for a shelf life of 7 days to 8 days, which can extend shelf life by 2 days compared to the use of oriented polypropylene packaging commonly used in the vegetable packaging industry. ~ 3 days. (6) Storage, Distribution and Retail In general. Temperature is the main factor affecting the shelf life. After cutting fruit and vegetable packaging, it should be immediately stored in a cold storage. The storage temperature must be ≤5°C to obtain sufficient shelf life and ensure food safety. During storage, the packaging pouch should be placed in a flat shape, otherwise the center of the product is not easy to cool, especially when it is stored in a cardboard box. Use a freezer or cold storage vehicle when distributing. On the one hand, it should be noted that the doors of refrigerated trucks should not be opened or closed frequently to avoid fluctuations in product temperature, which is higher than 5°C, which is not conducive to the maintenance of product quality. On the other hand, the retractable insulated containers and coolant (such as ice) are used to solve the door. Product temperature fluctuations caused by frequent opening and closing, such as cutting cabbage with a 0.04 mm polyethylene bag and placing in a polystyrene foam container, all the gaps filled with ice, at 30 °C environment, after 12 hours, product temperature Can stay below 25°C. At the time of retail, in order to maintain product quality, cold storage facilities such as refrigerators should be provided, and the storage temperature should be ≤ 5°C.
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