Why use a clean vegetable production line?
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The clean vegetable production line provides customers with clean dishes that do not need to be processed. The clean vegetables refer to the products that have been freshly preserved after a series of treatments such as grading, sorting, selecting, washing, cutting, fresh-keeping and packaging. Consumers can cook directly after eating without further processing. Nowadays, supermarkets in some large and medium-sized cities have opened clean kitchen counters to meet the needs of consumers. However, the quality of the net vegetables on the market is currently uneven, some are produced with very simple equipment and backward technology, and some are produced with advanced equipment using advanced equipment. As far as the clean dishes on the market are concerned, the quality of most products has yet to be improved.
With the improvement of living standards and the accelerated pace of modern life, people's requirements for vegetables, in addition to high quality and freshness, have put forward higher and higher requirements for their convenience. The listing of unprocessed sauerkraut will not only lead to the production of a large amount of vegetable waste, but also affect the urban sanitation, and the transportation cost will also be greatly increased. Therefore, from the perspective of development, the listing of clean vegetables is the development trend of the modern market. The clean vegetable processing production line is a fresh vegetable processing complete production line that uses European technology and incorporates fresh vegetable processing technology and has independent intellectual property rights. The production line includes leafy vegetable processing, root vegetable processing and melon and fruit processing. Variety processing. Different vegetable cutting equipments are used for cutting in the production line. Vegetables such as leafy vegetables and roots can be cut into silk, butyl, flakes and segments of different specifications. Different processing needs are matched with different equipments, which is flexible and convenient, and reduces the investment of customers.
The surface of the root or stem vegetable material is polished, peeled and cleaned by the soft or hard hair roller and the surface of the root vegetable, and the upper end is sprayed and cleaned. The wave hair roller is used for quick cleaning and no lint. Wave type discharge, fast, does not hurt the material. The two-stage deceleration drive structure has low noise and low wear. The size of the net dish is one of the important factors affecting the quality of the product. The smaller the cut, the larger the total cut area and the poorer the preservation. The condition of the blade also has a great relationship with the preservation time of the cut vegetables. Cut vegetables with a sharp knife for a long time, blunt knife cut vegetables, large cut surface, easy to cause discoloration, corruption. Therefore, the number of cuts must be minimized, and the cutter is required to be made of stainless steel, and the blade is thin and the blade is sharp. Although clean vegetables are prone to spoilage, as long as the selection of appropriate raw materials, control of adverse physiological and biochemical reactions, maintenance of temperature, and dehydration and sterilization, we can obtain high-quality clean dishes that satisfy consumers. Although China's clean vegetable production is just in its infancy, with the improvement of living standards, the clean vegetables will be welcomed by people because of its convenience, health and pollution-free characteristics.